33 Cheap Meals Every College Student Can Make

When classes, part-time jobs, and late-night study sessions pile up, cooking can feel like one more assignment on your to-do list. The meals below are designed to be fast, affordable, and dorm-friendly while still offering real nutrition. Many rely on pantry staples or easy-to-find freezer items, and most can be prepped on a single burner, in a microwave, or with a small countertop appliance. Mix and match them throughout the week to keep both your budget and your taste buds happy.

1. Peanut Butter Banana Overnight Oats

Combine rolled oats, milk (dairy or non-dairy), a spoonful of peanut butter, and a few banana coins in a jar before bedtime. By morning the oats are soft, lightly sweet, and ready to grab on your way to class. Each serving costs well under a dollar and keeps you full until lunch.

2. One-Pot Ramen Veggie Stir-Fry

Upgrade instant ramen by draining the noodles, then tossing them with frozen mixed veggies sautéed in a dash of soy sauce and sesame oil. Everything cooks in the same pot, so cleanup is simple. The result tastes take-out worthy for less than the delivery fee.

3. Black Bean Quesadillas

Spread canned black beans and shredded cheese between two tortillas, then heat in a pan until crisp. The protein-packed filling costs pennies and pairs well with leftover salsa. Cut into wedges for an instant study-group snack.

4. Microwave Mug Omelet

Beat two eggs with a splash of milk in a microwave-safe mug, add frozen veggies and cheese, then nuke for about 90 seconds. The eggs puff up into a personal omelet without dirtying a pan. It’s protein-rich, customizable, and ready faster than you can queue a playlist.

5. Tuna Salad Lettuce Wraps

Stir drained canned tuna with a little mayo, mustard, and chopped celery, then spoon the mixture into lettuce cups. The swap saves on carbs and plates while delivering omega-3s. Keep a few wraps in a container for a quick library lunch.

6. Garlic Butter Pasta

Cook any inexpensive pasta, then toss it with melted butter, minced garlic, and a pinch of red-pepper flakes. The sauce coats every strand and comes together in the time it takes the noodles to drain. Pair with a side of frozen peas for color and vitamins.

7. Chickpea Curry with Rice

Sauté onions and curry powder, add canned chickpeas and crushed tomatoes, and simmer for ten minutes. Spoon over quick-cook rice for a hearty vegetarian meal. Spices make it taste complex even though ingredients are bargain-bin cheap.

8. Veggie Fried Rice

Leftover rice stir-fries best, so save yesterday’s take-out base. Fry it with scrambled egg, frozen veggies, and soy sauce until lightly crispy. It’s a whole meal in one pan and prevents food waste at the same time.

9. Pita Pizza

Spoon jarred marinara onto a whole-wheat pita, sprinkle with cheese, and bake in a toaster oven for eight minutes. The pita forms a perfect personal crust that costs less than a dollar. Add sliced olives or pepperoni coins if your budget allows.

10. Bean & Cheese Burritos

Refried beans, shredded cheese, and a spoonful of salsa rolled into a tortilla create a satisfying handheld dinner. Microwave or pan-sear for a toasted exterior. Make several at once and freeze extras for emergency hunger pangs.

11. Greek Yogurt Parfait

Layer plain yogurt with fruit and granola for a dessert-worthy breakfast. Buying the large tub of yogurt is far cheaper than single-serve cups. The calcium boost pairs nicely with late-night study sessions.

12. Lentil Soup

Dried lentils cook in about 25 minutes and don’t need soaking. Simmer them with stock, onions, and carrots for a filling, nutrient-dense soup. A batch costs only a few dollars and yields multiple reheatable servings.

13. Bagel Breakfast Sandwich

brand bagel, add a microwaved egg patty and cheese slice, then press together until melty. Wrap it in foil to keep warm on the way to class. Buying bagels by the dozen keeps the per-meal budget in check.

14. Slow-Cooker Chicken Tacos

Place boneless chicken, a jar of salsa, and taco seasoning in a slow cooker before you leave for campus. By dinner, the meat falls apart into flavorful shreds perfect for tacos. One batch stretches across several meals when paired with inexpensive tortillas.

15. Mac and Cheese with Frozen Peas

Prepare boxed mac and cheese as directed, then stir in a cup of frozen peas during the last minute of cooking. The veggies thaw instantly and add color and vitamins. It’s comfort food that sneaks a little green into your day.

16. Hummus & Veggie Wrap

Spread hummus on a tortilla, pile on any fresh or roasted veggies, and roll tightly. The creamy spread acts as both protein source and binder. This wrap stays fresh in a backpack for several hours and costs less than a campus café alternative.

17. Baked Sweet Potato with Chili

Microwave a sweet potato until tender, then top with store-brand canned chili. The sweetness balances the savory beans and spices. It’s a complete meal high in fiber for about two dollars.

18. Egg Fried Rice with Frozen Veg

Scramble two eggs in hot oil, add cold rice and frozen vegetables, then season with soy sauce. The proteins coat every grain and turn leftovers into a new dish. Keep soy packets from take-out orders to avoid buying a full bottle.

19. Spinach & Feta Stuffed Tortilla

Sauté frozen spinach until dry, mix in crumbled feta, and spoon onto half of a tortilla. Fold and toast until the outside crisps and cheese softens. The Mediterranean flavors taste pricey, but the ingredients are a bargain at discount grocers.

20. Canned Salmon Patties

Combine canned salmon with an egg, breadcrumbs, and a squeeze of lemon, then form into small patties. Pan-fry until both sides are crispy and cooked through. Serve on rice or inside a bun for an affordable dose of protein and omega-3s.

21. Tomato Basil Grilled Cheese

Layer sliced tomato and a pinch of dried basil between two cheese-covered bread slices, then grill in a pan. The herbs elevate a classic comfort sandwich for pennies. Dip into canned tomato soup for extra warmth on cold evenings.

22. Quinoa & Black Bean Salad

Cook a batch of quinoa, then toss with canned black beans, corn, and a lime vinaigrette. The salad keeps well for days and can be eaten cold. Buying quinoa in bulk bins brings the cost down to student-friendly levels.

23. Instant Pot Baked Potatoes

An electric pressure cooker steams russet potatoes in about 15 minutes. Top with yogurt, cheese, or last night’s chili for a full dinner. Bagged potatoes are one of the cheapest produce buys on any campus-adjacent grocery run.

24. Teriyaki Tofu Stir-Fry

Press firm tofu to remove moisture, then pan-sear until golden. Add frozen broccoli and a splash of bottled teriyaki for a quick glaze. Over rice, it rivals restaurant fare for less than five dollars total.

25. BLT Wrap

Crumble a few strips of microwave bacon, tuck with lettuce and tomato into a tortilla, and add a smear of mayo. Wrapping instead of using bread minimizes crumbs and maximizes portability. Turkey bacon or plant-based strips keep costs and calories low.

26. Oatmeal Pancakes

Blend rolled oats with an egg, milk, and baking powder to create a quick batter. Cook silver-dollar pancakes on a dorm hot plate or electric griddle. They’re naturally sweet, hearty, and freezer-friendly for future mornings.

27. Vegetable Udon Noodle Soup

Simmer instant udon packets with vegetable broth and handfuls of fresh or frozen veggies. The thick noodles are satisfying and cook in minutes. A drizzle of soy or sriracha personalizes each bowl without extra cost.

28. Rice & Beans Bowl

This classic budget duo provides complete protein when eaten together. Season canned beans with cumin and garlic powder, then ladle over rice. Top with sliced avocado if your wallet allows a small splurge.

29. Cottage Cheese & Fruit Bowl

Cottage cheese is often cheaper than Greek yogurt while offering similar protein levels. Pair it with canned or fresh fruit for natural sweetness. It’s a quick snack that doubles as a light breakfast between early classes.

30. Mini Meatball Subs

Heat frozen meatballs in jarred marinara, then tuck into hot-dog buns with a sprinkle of mozzarella. Broil for two minutes until the cheese bubbles. Buying meatballs in bulk bags makes each sandwich surprisingly cheap.

31. Thai Peanut Noodles

Whisk peanut butter with soy sauce, lime juice, and a little sugar, then toss with cooked spaghetti or rice noodles. Add shredded carrot for crunch and color. The pantry sauce saves on pricey take-out while satisfying major flavor cravings.

32. Scrambled Egg Burritos

Scramble eggs with a handful of shredded cheese, roll inside a tortilla, and spoon over some salsa. Wrap extras in foil and freeze for rapid microwave reheats. Eggs remain one of the most cost-effective proteins in any student budget.

33. Vegetable Lentil Pasta

Boil red lentils in the same pot as your pasta for the final eight minutes, then drain and add jarred sauce. The lentils blend seamlessly, adding protein and texture. It’s a sneaky way to stretch a single jar of sauce across several servings without extra cost.