College Tips

A practical guide to budget-friendly student cooking that is delicious and cheap

Article by Ellen Poels, a UWL junior majoring in sport management with minors in philosophy and legal studies.

Let’s be honest — student life isn’t exactly glamorous. Between lectures, deadlines, part-time jobs, and trying to maintain a social life, cooking can feel like a luxury. And when money’s tight, it’s tempting to survive on instant noodles and takeaway deals.

But here’s the good news: eating well on a budget is completely possible, and it doesn’t have to be boring.
With a few affordable staples, smart shopping habits, and simple recipes, you can cook meals that are filling, comforting and good for you — all without draining your bank account.

The foundation of budget cooking: ingredients

The Golden Rule: build your meals around cheap staples.

Think:
• Rice
• Pasta
• Potatoes
• Eggs
• Canned or dry beans
• Frozen vegetables

These ingredients are inexpensive, last a long time, and can be turned into dozens of meals. Once you’ve mastered these basics, cooking becomes easy and affordable.

Smart grocery habits for students

Habits that save you money:

• Plan before you shop. Wandering the supermarket without a list = overspending.
• Buy store brands. They are often identical in quality but significantly cheaper.
• Use frozen vegetables. No waste, long shelf life, lower cost.
• Cook in batches. One large meal is cheaper than five small ones.
• Avoid food waste. Leftovers = tomorrow’s lunch.
• Small habits compound into big savings over a semester.

Why meal prepping changes everything

Meal prepping and smart grocery shopping aren’t “organized person” habits. They’re money-saving, stress-reducing and time-protecting tools.

What is meal prepping? Meal prepping means preparing food in advance instead of cooking every day.

There are three main approaches:

• Full prep: Cook complete meals for three to five days.
• Batch cooking: Make large portions of staples (rice, beans and pasta) and mix them into different meals.
• Ingredient prep: Chop vegetables or cook proteins in advance to reduce weeknight cooking time.
  

You don’t need fancy containers. Just a little time and intention. You'll spend less money, buy only what you need, waste less food and avoid impulse takeout foods. Even skipping two takeout meals a week saves hundreds per semester. Plus, you'll save time, use fewer dishes, eat healthier and spend less time making decisions at a time in life when you're already required to make constant decisions as a student. Removing “What should I eat?” from the list creates mental clarity.

Meal prepping becomes even more powerful when paired with smart grocery tactics.

1. Use store apps and digital coupons. Most supermarkets offer: Digital coupons, loyalty rewards, student discounts and weekly promotions (even 10–20% savings adds up over time.)
2. Plan around sales. Instead of planning meals first, flip it: check what’s on sale and build meals around discounted items. Potatoes cheap? Roast them all week.
   
3. Buy generic. Store-brand rice, pasta, beans and canned goods are often identical in quality but cheaper. Brand names rarely matter for staple foods.
   
4. Check frozen and reduced sections. Frozen vegetables last longer and reduce waste. Reduced items can be used immediately or frozen. Smart shoppers look here first.
   

Beginner-friendly weekly meal prep plan

Core idea: Cook three base components:

• Rice
• Roasted vegetables
• Protein (eggs + beans)
  

Mix and match them all week.

Sunday prep example: (1–1.5 hours total)

• Cook 2–3 cups dry rice. Store in containers for five-six servings.
  
• Chop potatoes, carrots and onions
• Toss with oil, salt and pepper.
• Bake at 400°F for 30–40 minutes.
• Seasoned beans (three–four servings). Simmer beans with: garlic powder, paprika, salt and chili flakes. Cook for 10 minutes.
• Hard-boiled eggs (six eggs). Boil and refrigerate for quick protein.

Weekly meal rotation example:

Breakfast
• Hard-boiled eggs + toast
OR
• Rice + fried egg + roasted vegetables
Lunch
• Rice bowl: rice + beans + roasted vegetables
• Add hot sauce or soy sauce for variation
Dinner
• Bean and rice burrito
• Loaded potato bowl
• Stir-fried leftover rice
Same ingredients, different combinations.

Budget grocery list example (under $30)

Staples
• 5 lb rice – ~$4
• 5 lb potatoes – ~$4
• Beans (3–4 cans or dry) – ~$4
• Pasta – ~$1.50
• Oats – ~$3
Protein
• 1 dozen eggs – ~$3–4
Vegetables
• Carrots – ~$2
• Onions – ~$2
• Frozen mixed vegetables – ~$2–3
Extras
• Bread – ~$2
• Tortillas – ~$2–3
• Basic seasonings – ~$2
Estimated total: $25–30
(Many items last beyond one week.)
Cost breakdown
• One takeaway meal: $10–15
• This plan: ~15–18 meals
• Cost per meal: ~$1.50–2
That’s major semester savings.

Simple budget recipes for college students

1. 15-minute garlic butter pasta
Ingredients:
• Pasta
• Garlic
• Butter or oil
• Salt and pepper
• Optional: herbs, chili flakes, cheese
Cook pasta. Sauté garlic in butter. Toss together. Season generously. Add leftover vegetables or a fried egg if desired.
Simple. Cheap. Comforting.

2. Scrambled eggs on toast
Eggs are one of the cheapest protein sources available.
Scramble eggs, toast bread, combine.
Upgrade ideas:
• Spinach or tomatoes
• Cheese
• Hot sauce
• Avocado (if on sale)
Dependable, quick, affordable.

3. Bean and rice burritos
Cook rice. Heat beans. Add to tortilla.
Optional: salsa, cheese, corn.
Make multiple at once for grab-and-go meals.

4. Upgraded instant Ramen
Enhance basic ramen:
• Add frozen vegetables
• Crack in an egg
• Add soy sauce or chili sauce
Cheap, warm, balanced.

5. Crispy oven potatoes
Chop potatoes, toss with oil and salt, bake until crispy.
Pair with:
• Eggs
• Beans
• Leftover vegetables
• Yogurt dip
Comfort food without the takeout price.