35+ Healthy College Dinner Recipes That Won’t Break the Bank

College life is busy, and between classes, studying, and social activities, finding time to prepare a wholesome meal can be a challenge.

But don’t worry, eating well on a budget doesn’t have to be difficult. With just a few ingredients and a little creativity, you can whip up quick and satisfying dinners that fit your tight schedule and budget.

In this blog, we’ve gathered over 35 college dinner recipes that are not only easy to make but also delicious and affordable.

Whether you have a fully stocked kitchen or just a microwave and a few pots, you’ll find a recipe that works for you.

35+ Healthy College Dinner Recipes That Won’t Break the Bank

From simple stir-fries to easy pasta dishes, these 35+ college dinner recipes prove that you don’t have to sacrifice flavor or nutrition for convenience and affordability.

With these meals, you’ll be able to enjoy a satisfying dinner without spending hours in the kitchen or emptying your wallet.

The best part is that most of these recipes require minimal ingredients and are easy to customize based on what you have available.

One-Pot Garlic Parmesan Pasta

This creamy, cheesy pasta is a perfect meal for college students looking for a filling yet easy dinner. With minimal ingredients and just one pot, it’s a time-saver. Garlic, butter, and Parmesan create a rich flavor that’s sure to satisfy. Ideal for those busy nights when you want comfort food without the hassle.

Ingredients

• 8 oz spaghetti
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, cook the spaghetti according to package instructions. Drain and set aside, reserving a cup of pasta water.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream, chicken broth, and reserved pasta water. Bring to a simmer.
4. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-5 minutes.
5. Return the cooked spaghetti to the pot and toss until fully coated in the creamy sauce.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This One-Pot Garlic Parmesan Pasta is a game-changer for college students. It’s not only quick and easy, but it’s also packed with flavor. The creamy texture and sharp Parmesan create a comforting dish that can be enjoyed by everyone. Plus, the minimal cleanup makes it a win for busy students. Whether you’re cooking for one or for friends, this recipe ensures that a delicious dinner is always within reach.

Veggie Stir-Fry with Rice

A healthy, colorful, and simple stir-fry, this dish combines fresh vegetables and savory soy sauce to create a balanced meal. The addition of rice makes it a satisfying dinner option for those looking for a quick and nutritious dinner. It’s a versatile dish where you can add whatever veggies you have on hand, making it a great choice for using up leftovers.

Ingredients

• 1 cup rice (white or brown)
• 1 tbsp vegetable oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• Sesame seeds for garnish

Instructions

1. Cook the rice according to package instructions and set aside.
2. Heat vegetable oil in a large pan or wok over medium-high heat. Add the onion, bell pepper, carrot, and broccoli. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
3. Add the minced garlic and grated ginger, stirring for another minute.
4. In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour this sauce over the vegetables, stirring to combine.
5. Add the cooked rice to the pan and mix everything together until the rice is coated in the sauce.
6. Garnish with sesame seeds before serving.

This Veggie Stir-Fry with Rice is a fantastic choice for college students who want a healthy, fast meal. The combination of crisp vegetables, flavorful soy sauce, and the richness of sesame oil makes every bite delicious. Plus, the rice adds heartiness to the dish, making it filling and balanced. You can customize it with any veggies you like or have available, making it an easy and versatile dinner option. It’s an ideal meal for anyone who wants to eat well without spending a lot of time or money.

Sheet Pan Chicken Fajitas

This simple and flavorful chicken fajita recipe is perfect for college students looking for a hands-off dinner. Everything cooks together on one sheet pan, which means minimal prep and cleanup. With tender chicken, colorful bell peppers, and onions, this dish is packed with flavor and can easily be served with tortillas or over rice for a complete meal.

Ingredients

• 2 chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Tortillas or rice, for serving
• Lime wedges and fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, bell peppers, onion, olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss everything together until evenly coated.
3. Spread the mixture out in an even layer on a sheet pan.
4. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve the fajitas with warm tortillas or over rice, and garnish with lime wedges and fresh cilantro.

Sheet Pan Chicken Fajitas are a perfect example of how easy it can be to make a flavorful and satisfying meal with minimal effort. The blend of spices gives the chicken and vegetables a delicious kick, and cooking everything on one sheet pan means easy cleanup. Whether you’re craving fajitas in tortillas or prefer to serve it over rice, this recipe is flexible, making it ideal for any college student’s taste and schedule. It’s an excellent choice for busy days when you still want a wholesome, home-cooked dinner.

Simple Chickpea Curry

This hearty and comforting Chickpea Curry is the perfect vegetarian meal for college students looking for a quick and nutritious dinner. With pantry staples like canned chickpeas and coconut milk, you can create a flavorful, spicy curry without needing any special ingredients. It’s a satisfying dish that pairs perfectly with rice, making it an easy, filling, and budget-friendly option.

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked rice
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using), allowing the spices to toast for a minute.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Add the chickpeas and cook for 10-15 minutes, stirring occasionally, until the curry thickens and the flavors meld together.
6. Season with salt and pepper to taste. Serve over cooked rice and garnish with fresh cilantro.

This Simple Chickpea Curry is a perfect go-to meal for college students, offering a balance of protein, healthy fats, and rich flavor. The coconut milk adds a creamy base, while the spices bring warmth and depth to the dish. It’s easy to make, requires only a few ingredients, and is filling enough to satisfy any appetite. The recipe is also highly customizable, allowing you to adjust the spice level or even add extra vegetables for more variety. It’s a nourishing, satisfying meal that’s perfect for any busy weeknight.

Avocado Toast with Poached Eggs

Avocado Toast with Poached Eggs is a trendy yet simple dish that’s perfect for a quick and nutritious dinner. The creamy avocado pairs wonderfully with the runny egg yolk, creating a rich and satisfying meal. This recipe is ideal for those looking for something light, but still packed with protein and healthy fats, all in under 15 minutes.

Ingredients

• 2 slices of whole grain or sourdough bread
• 1 ripe avocado
• 2 eggs
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley or chives for garnish

Instructions

1. Toast the bread slices to your desired crispness.
2. While the bread is toasting, bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
3. Crack the eggs into small cups and carefully slide them into the simmering water. Cook for 2-4 minutes, depending on how runny you like your yolks.
4. While the eggs are poaching, mash the avocado in a small bowl with a fork. Add salt, pepper, and a drizzle of olive oil.
5. Spread the mashed avocado evenly onto the toasted bread slices.
6. Once the eggs are done, carefully remove them with a slotted spoon and place them on top of the avocado toast.
7. Sprinkle with red pepper flakes, fresh herbs, and additional salt and pepper before serving.

Avocado Toast with Poached Eggs is a perfect meal for a light dinner or even a snack that feels indulgent yet nourishing. The creamy avocado and perfectly poached eggs create a combination of textures that are both satisfying and delicious. This recipe is quick to make, requiring only a few ingredients, making it ideal for busy college students who want something healthy but don’t have a lot of time to cook. It’s versatile too, so you can add extra toppings like tomatoes, feta, or smoked salmon for a more filling dish.

Baked Ziti

Baked Ziti is a classic Italian-American comfort food that’s perfect for college students. It’s an easy-to-make dish filled with pasta, marinara sauce, and cheese, baked until bubbly and golden. It’s perfect for meal prepping as it reheats well, making it a great choice for leftovers or feeding a group of friends.

Ingredients

• 12 oz ziti pasta
• 2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix the marinara sauce, ricotta cheese, and 1 cup of mozzarella cheese. Season with oregano, salt, and pepper.
4. Add the cooked ziti pasta to the sauce mixture and stir until well coated.
5. Transfer the pasta mixture into a baking dish and top with the remaining mozzarella and Parmesan cheeses.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Baked Ziti is the ultimate comfort food, combining rich marinara sauce, cheesy goodness, and tender pasta into one hearty dish. It’s a fantastic choice for college students, as it’s simple to make, requires few ingredients, and can feed a crowd. This dish is not only a crowd-pleaser but also great for meal prep, as it stores well in the fridge and reheats perfectly. Whether you’re cooking for yourself or hosting friends, Baked Ziti is a reliable and delicious option that’s sure to satisfy.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos offer a delicious, plant-based twist on traditional tacos. The roasted sweet potatoes bring a slight sweetness, while the black beans add protein and fiber. Topped with a tangy lime-cilantro slaw, this dish is vibrant, nutritious, and full of flavor. Perfect for a meatless dinner that doesn’t skimp on taste or satisfaction.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• Optional toppings: avocado, salsa, hot sauce

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the slaw by mixing the shredded cabbage, cilantro, lime juice, and apple cider vinegar in a bowl. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave for 10-15 seconds.
5. To assemble, divide the roasted sweet potatoes and black beans among the tortillas. Top with the lime-cilantro slaw and any additional toppings you like, such as avocado, salsa, or hot sauce.

Sweet Potato and Black Bean Tacos are a fantastic dinner option for anyone looking for a satisfying and flavorful vegetarian meal. The combination of sweet potatoes and black beans creates a hearty, well-rounded filling that’s complemented perfectly by the bright and crunchy slaw. This recipe is not only quick to prepare but also easy to customize to suit your tastes with various toppings or spice levels. It’s a healthy, budget-friendly meal that’s perfect for college students who want to eat well without spending too much time or money in the kitchen.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian dish that’s simple, fast, and incredibly flavorful. Made with garlic, olive oil, red pepper flakes, and spaghetti, it’s a perfect choice for a quick dinner when you want something comforting but don’t have a lot of ingredients on hand. The beauty of this dish lies in its simplicity, relying on just a few basic ingredients to create a satisfying meal.

Ingredients

• 8 oz spaghetti
• 6 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese for serving (optional)

Instructions

1. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water and drain the rest.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for 2-3 minutes until the garlic is golden brown and fragrant. Be careful not to burn the garlic.
3. Add the cooked spaghetti to the skillet, tossing it with the garlic oil. If the pasta seems dry, add a little bit of the reserved pasta water to create a light sauce.
4. Season with salt and pepper to taste and toss until the pasta is evenly coated with the oil.
5. Serve the pasta topped with fresh parsley and a sprinkle of Parmesan cheese if desired.

Spaghetti Aglio e Olio is a timeless dish that delivers big on flavor despite its simplicity. It’s perfect for college students who need a meal that can be prepared quickly and with minimal ingredients. The garlic and olive oil provide a rich, savory base, while the red pepper flakes add a subtle kick. This dish is great as a quick weeknight dinner or when you need something light but satisfying. With a garnish of fresh parsley and Parmesan, it’s both delicious and elegant—proving that you don’t need a lot of ingredients to create a wonderful meal.

Chicken and Vegetable Sheet Pan Dinner

A Chicken and Vegetable Sheet Pan Dinner is a wholesome, easy meal that’s perfect for busy college students. With just a few ingredients—chicken, vegetables, and a simple seasoning blend—everything cooks together on one pan, making cleanup a breeze. The chicken turns out juicy and tender, and the vegetables caramelize and become deliciously flavorful. This recipe is not only quick but also incredibly versatile, allowing you to customize it based on what you have in the fridge.

Ingredients

• 2 chicken breasts or thighs
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the sliced vegetables with olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread them out in an even layer.
3. Season the chicken breasts with salt, pepper, and a bit of paprika. Place the chicken on the sheet pan with the vegetables.
4. Roast in the oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
5. Serve the chicken and vegetables with a squeeze of fresh lemon juice for added brightness.

he Chicken and Vegetable Sheet Pan Dinner is a fantastic meal for anyone looking to eat well without spending too much time or effort in the kitchen. The chicken stays moist and flavorful, while the roasted vegetables add a perfect balance of sweetness and savoriness. This dish is ideal for meal prepping, as it’s easy to make in bulk and reheats well. With minimal cleanup and plenty of room for customization, this meal is perfect for college students seeking a nutritious and satisfying dinner that doesn’t require a lot of time or ingredients.

Easy Stir-Fry Noodles with Veggies

Easy Stir-Fry Noodles with Veggies is a quick and satisfying dish that packs a punch of flavor. Perfect for busy college students, it combines hearty noodles with fresh vegetables and a savory sauce. The dish is customizable, allowing you to add any leftover vegetables or proteins you may have, making it a great way to clean out your fridge while still enjoying a tasty meal.

Ingredients

• 8 oz noodles (any type, such as ramen, udon, or soba)
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp rice vinegar
• 1/2 tsp chili flakes (optional)
• 2 tbsp vegetable oil
• Sesame seeds for garnish

Instructions

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the sliced bell peppers, carrots, and broccoli to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, and chili flakes (if using).
5. Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles and vegetables are evenly coated in the sauce.
6. Garnish with sesame seeds before serving.

Easy Stir-Fry Noodles with Veggies is a quick, vibrant, and customizable meal that’s perfect for busy college students. The combination of tender noodles and crisp, sautéed vegetables, all coated in a savory-sweet sauce, is delicious and satisfying. This dish can be adjusted based on what you have available, making it a great way to use up leftover veggies or proteins. It’s not only budget-friendly but also healthy, providing a balanced meal that’s both filling and nutritious. A fantastic choice for anyone seeking a flavorful, stress-free dinner.

Simple Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta is a quick, light, and flavorful dinner that’s perfect for college students. With succulent shrimp, fresh lemon, and aromatic garlic, this dish is packed with flavors but doesn’t take long to prepare. It’s ideal for anyone craving a satisfying seafood pasta without the time or complexity of traditional recipes.

Ingredients

• 8 oz spaghetti or linguine
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup white wine or chicken broth
• 1/2 tsp red pepper flakes (optional)
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using), cooking for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.
4. Pour in the white wine (or chicken broth) and cook for an additional 2 minutes, allowing the liquid to reduce slightly.
5. Add the cooked pasta, lemon juice, lemon zest, and a little of the reserved pasta water to the skillet. Toss to combine, allowing the pasta to absorb the flavors.
6. Season with salt and pepper to taste, then garnish with fresh parsley and a sprinkle of Parmesan cheese if desired.

Lemon Garlic Shrimp Pasta is a simple yet elegant dish that’s perfect for busy nights when you need something quick and flavorful. The shrimp adds a light protein source, while the garlic and lemon bring brightness and richness to the pasta. It’s an easy dish that feels indulgent, but without the need for a lot of ingredients or time. Whether you’re making it for yourself or impressing friends, this recipe provides a satisfying and healthy seafood option that’s ideal for college students looking for a delicious dinner without a lot of hassle.

Veggie and Hummus Wraps

Veggie and Hummus Wraps are a simple, nutritious, and portable meal option for college students. They are packed with fresh veggies, creamy hummus, and a burst of flavor from herbs and spices. These wraps are quick to assemble and provide a well-balanced meal that’s perfect for lunch, dinner, or a snack. Plus, they’re easily customizable to suit your tastes.

Ingredients

• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 avocado, sliced
• 1/2 cup spinach or lettuce
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• Salt and pepper to taste
• 1 tbsp lemon juice or balsamic vinegar (optional)

Instructions

1. Lay the tortillas flat on a clean surface. Spread an even layer of hummus on each tortilla, leaving about an inch around the edges.
2. Layer the vegetables on top of the hummus: cucumber, bell pepper, avocado, spinach, and red onion.
3. If desired, sprinkle feta cheese over the veggies and drizzle with lemon juice or balsamic vinegar for extra flavor.
4. Season with salt and pepper to taste.
5. Roll up the tortillas tightly, folding in the sides as you go to create a secure wrap.
6. Slice the wraps in half and serve immediately, or wrap them tightly in foil or plastic wrap for a portable meal.

Veggie and Hummus Wraps are an incredibly easy, healthy, and customizable meal that’s perfect for college students. With fresh vegetables and creamy hummus, these wraps provide a satisfying combination of crunch, flavor, and nutrition. They’re great for meal prepping, as the ingredients can be stored and assembled quickly when needed. Whether you’re looking for a light dinner, a quick lunch, or a snack on the go, these wraps are a delicious and versatile option that’s packed with plant-based goodness.

One-Pot Lentil Soup

One-Pot Lentil Soup is a nutritious and hearty meal that is both budget-friendly and easy to prepare. Perfect for college students who want a filling dinner with minimal cleanup, this soup combines lentils, vegetables, and spices to create a warming, satisfying dish. It’s a great source of protein and fiber, and the flavors deepen as it simmers, making it even more delicious the next day.

Ingredients

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup spinach or kale (optional)
• Fresh parsley for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables begin to soften.
2. Stir in the cumin, paprika, and turmeric, and cook for 1 minute to toast the spices.
3. Add the lentils, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.
4. Lower the heat and simmer for 30-40 minutes, until the lentils are tender. Add more broth or water if the soup gets too thick.
5. If using, stir in the spinach or kale during the last 5 minutes of cooking.
6. Season with salt and pepper to taste. Serve with a sprinkle of fresh parsley if desired.

One-Pot Lentil Soup is the perfect meal for busy college students looking for something hearty, healthy, and easy to prepare. Lentils are a great source of protein and fiber, making this soup filling and satisfying. The dish is easy to customize by adding any vegetables or greens you have on hand, and it also keeps well in the fridge, making it perfect for meal prep. This comforting soup is a fantastic option when you need something warm and nutritious without a lot of effort or ingredients.

Veggie Fried Rice

Veggie Fried Rice is a quick, tasty, and customizable dish that’s perfect for college students looking for a simple dinner. Using leftover rice and frozen or fresh vegetables, this recipe is easy to throw together and comes together in just 20 minutes. It’s a great way to use up any leftovers and is easily adaptable to include whatever vegetables or proteins you have available.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 2 green onions, sliced (optional)
• 1 tbsp olive oil or vegetable oil

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and stir-fry for 3-4 minutes until heated through and slightly tender.
2. Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then combine with the vegetables.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, sesame oil, garlic powder, and onion powder.
4. Stir-fry everything together for 5-7 minutes, allowing the rice to crisp up slightly.
5. Season with salt and pepper to taste. Garnish with sliced green onions if desired. Serve hot.

Veggie Fried Rice is the ultimate quick and versatile meal for college students. It’s an easy way to transform leftover rice into a delicious and filling dinner with minimal effort. The combination of eggs, vegetables, and soy sauce provides a perfect balance of flavors and textures, while the sesame oil adds a subtle depth. This recipe is a great foundation that you can customize with whatever you have on hand, whether it’s different veggies, tofu, or leftover chicken. It’s a satisfying meal that can be ready in under 20 minutes, making it perfect for busy evenings.

Tuna Salad Stuffed Avocados

Tuna Salad Stuffed Avocados are a simple, healthy, and refreshing dinner option for college students. The creamy avocado halves are filled with a zesty tuna salad, creating a meal that’s both satisfying and nutritious. It’s perfect for a quick lunch or light dinner and provides healthy fats, protein, and fiber all in one.

Ingredients

• 2 ripe avocados
• 1 can tuna, drained
• 1/4 cup Greek yogurt or mayo
• 1 tbsp mustard
• 1/4 red onion, finely chopped
• 1 celery stalk, finely chopped
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish (optional)

Instructions

1. Cut the avocados in half and remove the pits. Scoop out a little of the flesh to create a small well for the tuna salad.
2. In a bowl, mix the tuna with Greek yogurt (or mayo), mustard, red onion, celery, salt, pepper, and lemon juice until well combined.
3. Spoon the tuna mixture into the avocado halves, filling the wells with the salad.
4. Garnish with fresh parsley if desired and serve immediately.

Tuna Salad Stuffed Avocados are a light, satisfying, and nutrient-packed meal. The creamy texture of the avocado pairs perfectly with the flavorful tuna salad, providing healthy fats and protein in one dish. This recipe is quick and easy to prepare, making it ideal for college students with limited time to cook. It’s also a great meal prep option, as you can prepare the tuna salad in advance and stuff the avocados just before eating. Whether as a quick dinner or a refreshing lunch, this dish is both tasty and filling.

Note: More recipes are coming soon!