Cheap College Meals

Affordable College Meal Ideas

Publish Date February 16, 2023

Homework, labs and group assignments? Oh my! When your schedule is that busy, you need a few easy college meals to keep in your repertoire. If you’re cooking on a time-crunch or a tight budget, you want meals that are made with affordable ingredients, work great as leftovers and don’t require any fancy equipment to whip up. We’ve gathered a few easy recipes for college students that are delicious and can be made even on the busiest study night. Don’t worry if you’re not on campus anymore, these delicious and cheap “college meals” go beyond the shared dorm kitchen and can be enjoyed by any first-time cook or frugal food preparer.

Easy Chicken Quesadilla

Dinner is done in a flash with rotisserie chicken and melty cheese wrapped up in warm tortillas.

Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Serves: 4 | Difficulty: Easy

Easy Chicken Quesadilla

Ingredients:

  • 2 cups Simple Truth™ Rotisserie Chicken,shredded
  • 1½ cups Kroger Brand Mexican Style Blend Shredded Cheese
  • ½ cup red pepper, thinly sliced
  • ¼ cup black olives, sliced

  • ¼ cup green onions, sliced
  • 4 Simple Truth™ 8” Flour Tortillas
  • Salsa, for serving
  • Guacamole, for serving
  • Sour cream, for serving
Easy Chicken Quesadilla

Ingredients:

  • 2 cups Simple Truth™ Rotisserie Chicken,shredded
  • 1½ cups Kroger Brand Mexican Style Blend Shredded Cheese
  • ½ cup red pepper, thinly sliced
  • ¼ cup black olives, sliced

  • ¼ cup green onions, sliced
  • 4 Simple Truth™ 8” Flour Tortillas
  • Salsa, for serving
  • Guacamole, for serving
  • Sour cream, for serving

Directions:

  1. In large bowl, stir together chicken, shredded cheese, red pepper, black olives and green onion. Place about 1 cup filling on ½ side of a tortilla.
  2. Fold tortilla over and place in large skillet. Cook over medium heat until first side is lightly browned. Flip tortilla; continue cooking until lightly browned and cheese is melted, 8- 10 minutes.
  3. Repeat with remaining filling and tortillas. Serve with salsa, guacamole and sour cream. Refrigerate leftovers.

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Pepperoni Pizza Pockets

Give pizza night a fun twist with these DIY pizza pockets, stuffed with gooey cheese, pepperoni and lots of Italian flavor. Don’t be intimidated at the thought of homemade dough – it’s easy to prep and gives you plenty of time to study (or watch your favorite streaming show) as it rises!

Prep: 2 hours | Cook: 20 minutes | Total: 2 hours, 20 minutes | Serves: 6 | Difficulty: Easy

Pepperoni Pizza Pockets

Ingredients:

  • 1¼ cups warm (110°F) water
  • 2 tsp. sugar
  • 2 tsp. active dry yeast
  • ¼ cup olive oil
  • 1 tsp. salt

  • 3 cups all-purpose flour
  • ½ cup Simple Truth Organic™ Pizza Sauce
  • ½ cup Kroger Brand Finely Shredded Pizza Blend
  • ½ Kroger Brand Sliced Pepperoni
  • 1 large egg + 1 Tbsp. water
  • 1 tsp. dried parsley
Pepperoni Pizza Pockets

Ingredients:

  • 1¼ cups warm (110°F) water
  • 2 tsp. sugar
  • 2 tsp. active dry yeast
  • ¼ cup olive oil
  • 1 tsp. salt

  • 3 cups all-purpose flour
  • ½ cup Simple Truth Organic™ Pizza Sauce
  • ½ cup Kroger Brand Finely Shredded Pizza Blend
  • ½ Kroger Brand Sliced Pepperoni
  • 1 large egg + 1 Tbsp. water
  • 1 tsp. dried parsley

Directions:

  1. In bowl of stand mixer, stir together water and sugar. Sprinkle yeast over water; let sit 10 minutes, until foamy. Add olive oil and salt. Use dough hook to slowly incorporate flour.
  2. Spray large mixing bowl with nonstick cooking spray. Place dough into bowl; cover with kitchen towel. Let rise 1-2 hours, until doubled in size. Generously flour work area; knead dough until elastic-like.
  3. Preheat oven to 400°F. Line baking sheet with parchment paper.
  4. Roll dough into large circle, about 12”. Use round 4” cookie cutter to cut 12 circles. Stretch each circle to about 6”.
  5. On prepared baking sheet, arrange dough circles. On half of each circle, spoon ½ tablespoon sauce; top with 3 pepperoni and ½ tablespoon cheese.
  6. Fold dough over toppings; pinch edges with fork. Brush with egg wash and sprinkle with parsley.
  7. Bake 15-20 minutes, until golden. Refrigerate leftovers.

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Taco Tortellini

Why choose between taco night and pasta night when you can have both in one easy-to-make dish?

Prep: 5 minutes | Cook: 20 minutes | Total: 25 minutes | Serves: 4 | Difficulty: Easy

Taco Tortellini

Ingredients:

  • 1 lb. ground beef
  • 1 packet (1.25 oz.) Kroger Brand Original Taco Seasoning
  • 1 can (14.5 oz.) diced tomatoes with juices
  • ½ cup water
  • 1 package (19 oz.) frozen Kroger Brand Cheese Tortellini
  • 1 cup Mexican blend shredded cheese
Taco Tortellini

Ingredients:

  • 1 lb. ground beef
  • 1 packet (1.25 oz.) Kroger Brand Original Taco Seasoning
  • 1 can (14.5 oz.) diced tomatoes with juices
  • ½ cup water
  • 1 package (19 oz.) frozen Kroger Brand Cheese Tortellini
  • 1 cup Mexican blend shredded cheese

Directions:

  1. In large skillet with tight-fitting lid over medium-high heat, cook ground beef, breaking apart, until no pink remains.
  2. Stir in taco seasoning, canned tomatoes and water. Bring to simmer.
  3. Add tortellini; cover. Continue cooking 4-6 minutes, until tortellini are cooked through.
  4. Stir in cheese.

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Air Fryer Fish and Chips Sticks

Salt and vinegar chips make for a bold, tangy coating on these crispy, gluten-free air fryer fish sticks.

Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Serves: 4 | Difficulty: Easy

Air Fryer Fish and Chips Sticks

Ingredients:

  • 3 Tbsp. cornstarch
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 large egg, beaten
  • 3 cups salt and vinegar potato chips, crushed
  • 1 package (12 oz.) Kroger Brand Boneless & Skinless Tilapia Fillets, thawed, patted dry and cut into strips
  • Tartar sauce, optional
Air Fryer Fish and Chips Sticks

Ingredients:

  • 3 Tbsp. cornstarch
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 large egg, beaten
  • 3 cups salt and vinegar potato chips, crushed
  • 1 package (12 oz.) Kroger Brand Boneless & Skinless Tilapia Fillets, thawed, patted dry and cut into strips
  • Tartar sauce, optional

Directions:

  1. Preheat air fryer to 400°F.
  2. In shallow bowl, mix together cornstarch, salt and pepper. In second shallow bowl, place egg. In third shallow bowl, arrange chips.
  3. Working one at a time and in order, dip fish pieces in cornstarch mixture, then egg, then chips, shaking off excess between each step.
  4. Arrange in air fryer basket, careful not to overcrowd.
  5. Air fry 8-10 minutes, turning once, until fish reaches an internal temperature of 145°F and coating is golden brown.
  6. Serve with tartar sauce, if desired.

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One Pan Vegetable and Chicken Stir-Fry

No wok is needed for this stir-fry! Preheated sheet trays do the work so you have your hands free to do other things while dinner cooks.

Marinate the meat and prep the veggies the night before to make dinner even easier.

Prep: 20 minutes | Cook: 35 minutes | Total: 55 minutes | Serves: 4 | Difficulty: Easy

One Pan Vegetable and Chicken Stir-Fry

Ingredients:

  • 3 Tbsp. Simple Truth Organic™ Virgin Coconut Oil
  • 1 tsp. Kroger Brand Pure Sesame Oil
  • 1 lb. Simple Truth™ Natural Boneless & Skinless Chicken Breast Tenders, cut into 1” pieces
  • 1 bottle (13 oz.) Simple Truth Organic™ Sesame Teriyaki Marinade, divided
  • 1 Private Selection™ Sweet Onions, julienned
  • ½ red bell pepper, cut into strips

  • ½ green bell pepper, cut into strips
  • 3 carrots, peeled and julienned
  • 1 head bock choy, cut into bit-sized pieces, leafy part kept separate
  • 2 cups broccoli florets
  • 1 package Simple Truth Organic™ 90 Second Basmati Rice
  • 2 green onions, chopped, if desired
One Pan Vegetable and Chicken Stir-Fry

Ingredients:

  • 3 Tbsp. Simple Truth Organic™ Virgin Coconut Oil
  • 1 tsp. Kroger Brand Pure Sesame Oil
  • 1 lb. Simple Truth™ Natural Boneless & Skinless Chicken Breast Tenders, cut into 1” pieces
  • 1 bottle (13 oz.) Simple Truth Organic™ Sesame Teriyaki Marinade, divided
  • 1 Private Selection™ Sweet Onions, julienned
  • ½ red bell pepper, cut into strips

  • ½ green bell pepper, cut into strips
  • 3 carrots, peeled and julienned
  • 1 head bock choy, cut into bit-sized pieces, leafy part kept separate
  • 2 cups broccoli florets
  • 1 package Simple Truth Organic™ 90 Second Basmati Rice
  • 2 green onions, chopped, if desired

Directions:

  1. Marinate chicken pieces in ¼ cup of marinade. Store in the refrigerator in a sealed container until ready to cook. Chicken will last 1-2 days refrigerated, about 1 month in the freezer.
  2. Preheat oven to 450°F. Layer two large sheet trays so one nests inside the other. (This helps hold the heat and will act as a wok.)
  3. Heat in oven 15 minutes. Add coconut and sesame oils; cook a couple of minutes to melt the coconut oil.
  4. Drain excess marinade from meat. Carefully slide oven rack with the hot pan out of oven; evenly distribute meat and vegetables (excluding leafy part of the bok choy) on hot pan.
  5. Close oven. Let vegetables and meat cook 15 minutes. Stir mixture; add leafy greens and remaining teriyaki marinade. Return to oven; continue cooking 5 minutes.
  6. Heat rice according to package directions. Serve stir fry over warm rice. Top with green onions.

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No kitchen? No problem! Check out these healthy dorm room dinner ideas. And for more inspiration view our Meal Solutions page.