Recipes for College Students That Are Both Cheap and Healthy

College is an exciting moment in one's life. There are so many possibilities to grow and learn about yourself. When it comes to cooking, most college students are terrified. You go from having your meals prepared by your parents to relying only on dorm food. Below you are going to find some advice as to how to save money and eat healthy and tasty food.

MAKE A PLAN + SET A BUDGET

Planning a budget may not come easy to some, but the more you practice, the simpler it becomes! Determine how much money you have to spend on food, create a budget, and attempt to keep to it. For example set aside $40 every week for groceries, knowing that you would meal prep for the entire week. You should also set aside some cash money for outings. It also should be mentioned that sometimes students have unspeakable costs. For example, there is a task to write an essay, but you can't handle it yourself and decide to order from a professional essay writer. Thus, such moments must also be taken into account.

WHERE YOU SHOP IS IMPORTANT

Sale pricing might save you a lot of money. Take a semi-open mind to the grocery store. If a recipe calls for red bell peppers but green peppers are on sale for 99 cents, make the substitution. It's fine to substitute similar ingredients, especially if it saves you money.

BUYING IN BULK SAVES MONEY

When you're on a budget, bulk products may save you a lot of money. Try to buy all of your core foods in bulk so that you may spend your grocery budget on specialist things more frequently.

Once you mastered how to save some money on your food budget, you can consider these easy recipes - to make a delicious and not time saving dishes.

Chickpea Sandwich Filling (Vegetarian)

Ingredients:

- 1 can (19 ounces) drained and washed garbanzo beans

- 1 celery stalk, chopped

- 12 onion, finely chopped

- mayonnaise (1 tablespoon)

- a quarter-cup of lemon juice

- 1 teaspoon dill herb, dried

- salt and pepper to taste

Chickpeas should be drained and rinsed. Using a fork, mash the chickpeas in a medium mixing basin. Combine celery, onion, mayonnaise (to taste), lemon juice, dill, salt, and pepper to taste in a large mixing bowl. Going vegetarian, or just reducing your meat consumption, is a win-win situation for both you and your wallet. This high-protein chickpea sandwich filling is a terrific substitute for tuna or chicken salad. As suggested by recipe developer, serve on a crusty whole grain bun or pita bread.

Orzo Noodles with Garlic Chicken

Ingredients:

- 1 cup orzo pasta, uncooked

- 2 tablespoons of olive oil

- 2 garlic cloves

- 14 teaspoon red pepper, crushed

- 2 chicken breast halves, skinless and boneless, sliced into bite-size pieces

- salt to taste

- 1 tablespoon fresh parsley, chopped

- 2 cup fresh sprouting spinach leaves

- Parmesan cheese to serve as a garnish

A big saucepan of lightly salted water should be brought to a boil. Cook for 8 to 10 minutes, or until orzo pasta is al dente, then drain. In a pan over medium-high heat, heat the oil and sauté the garlic and red pepper for 1 minute, or until golden brown appears. Season with salt and pepper, then stir in the chicken and simmer for 2 to 5 minutes, until gently browned and juices run clear. Reduce the heat to medium and stir in the parsley and orzo that has been cooked. Add the spinach. Cook, stirring periodically, for another 5 minutes, or until the spinach has wilted. Serve with a sprinkle of Parmesan cheese on top. This nutritious dish is made with chicken breasts, orzo pasta, and fresh spinach and takes only 30 minutes to prepare.

Sweet Potato Quesadillas

Ingredients

- 12 sweet potato (medium)

- 14 cup pecans, chopped

- 1 tablespoon nutmeg, ground

- 1 tortilla made of flour

- 12 cup red onion, chopped

- 14 cup feta cheese, crumbled

- 1 tablespoon of oil (as needed)

Poke holes in the sweet potato and microwave on high for 3 to 4 minutes, or until tender when pricked with a fork. Allow at least 10 minutes for cooling before peeling. In a mixing dish, peel the sweet potato and mash the flesh. Add the pecans and nutmeg and mix well. Half of the tortilla should be covered in the mixture. Onions and feta cheese should be sprinkled over the stuffing. To keep the contents from oozing out, fold the tortilla in half and squeeze the sides together. In a medium skillet, heat the oil over medium heat. Cook until golden brown on both sides, about 2 minutes each side. Remove the wedges from the skillet and set aside. Sweet potatoes, chopped nuts, ground nutmeg, red onion, and feta cheese combine to form a flavorful and healthful filling for these simple quesadillas. On the side or on top, serve with salsa.