5 Budget Friendly Student Meals

5 Budget-Friendly Student Meals
Here are five quick, easy, and delicious recipes that anyone can make. Adjust the recipes to your dietary requirements, add what you like and have fun! Invite your friends over for a meal to show off your culinary skills, switch it up to your desired serving or save the rest and meal prep like a boss during the week!
 

One-Pan Fajitas Serves - 4 Prep time – 10mins Cook time – 25mins Store and keep in the fridge for up to 3-4 days max.

Ingredients:  4tbsp olive oil Onion - (Medium/large, brown or red) 3 peppers 400g protein (Chicken, beef, pork etc. or alternative tofu, jackfruit, seitan etc.) Fajita seasoning (Pre-mixed pack or make your own using 1tsp of: ground cumin, paprika, chilli powder, garlic granules, oregano, salt & pepper) 400g black beans Lemon/lime Grated cheese (Mild cheddar or alternative dairy-free cheeze) Fresh parsley 8 medium-sized wraps (White or wholemeal)

Method: 
Step 1 – Wash hands and clean surfaces ready to cook. Preheat the oven to 180°C (fan) and have a baking tray on hand. 
Step 2 – On a chopping board, peel and dice the onion. De-seed and cut bell peppers into slices, then add everything to the baking tray. Pour 4tbsp of oil over the veggies.
Step 3 – Prepare your chosen protein accordingly. If using meat, slice into bite-size pieces and add to the baking tray. If using tofu or jackfruit, be sure to drain properly before adding to the tray. 
Step 4 – Drain and rinse black beans then combine with the rest of the ingredients. Sprinkle over seasoning and mix well. 
Step 5 – Once the oven has been preheated, place it on the middle shelf and bake for 25 minutes. For protein alternatives, leave in the oven for at least 15 minutes.
Step 6 – Meanwhile, grate cheese and set it aside. Finely chop parsley ready to garnish later. Chop lemon/lime in half. 
Step 7 - When the timer’s done, turn the oven off and put the grill on. Use an oven glove to carefully take the tray out of the oven. Squeeze lemon/lime juice all over the food, then sprinkle parsley and mix well. 
Step 8 – Spread cheese evenly over the tray and place back in the oven for roughly 3 minutes, keep an eye on it to make sure it doesn’t burn (the grill can get very hot). Once done, carefully remove from the oven.
Step 9 – Time to eat! You can either add the mixture evenly to 8 wraps or place everything on the table for everyone to assemble themselves. Either way, have fun and enjoy!

Extras:
Serve with guacamole, sour cream, salsa, homemade chips, rice, salad, or all of the above.

Make sure you’ve turned the oven off!!

Top Tips:

• If you’re not able to eat it within four days of cooking, add it to a container and freeze it so that you can defrost and reheat for another day!
• Be careful when reheating meat and rice to do so thoroughly, if it’s not done correctly it can lead to food poisoning.
• Always wash your hands after handling raw meat and never cross-contaminate kitchen utensils or chopping boards, as this could lead to salmonella.

 

Viral Baked Feta Pasta Serves - 4 Prep time – 5mins Cook time – 25mins Store and keep in the fridge for up to 3-4 days max.
Ingredients:  2tbsp olive oil 2/3 garlic cloves 400g cherry tomatoes 200g feta cheese or dairy-free alternative Salt & pepper Chilli flakes (optional) 300g pasta Fresh basil

Method: 
Step 1 – Wash hands and clean surfaces ready to cook. Preheat the oven to 180°C (fan) and have a baking dish on hand. 
Step 2 – Wash tomatoes thoroughly. Peel and mince garlic then add everything to the baking dish. Drizzle with olive oil, sprinkle with salt, pepper & chilli flakes. Mix to coat everything evenly. 
Step 3 – Place block of feta in the middle of the dish with tomato mix evenly surrounding it. Put it in the oven for 25mins. Finely chop basil into strips, ready to garnish later. 
Step 4 – Meanwhile, boil pasta in salted water until done, then drain and save a couple tablespoons of the starchy pasta water. 
Step 5 – Once everything is done, carefully remove the baking dish with an oven glove. Mix the feta with the blistered tomatoes and add pasta water to thicken (if needed). Add pasta, combine well, garnish with fresh basil and tuck in. 

Extras:
Serve with breaded protein, salad, crusty bread and/or some white wine – enjoy!

Make sure you’ve turned the oven off!!

Top Tips:

• If you’re not able to eat it within four days of cooking, add it to a container and freeze it so that you can defrost and reheat for another day!
• Be careful when reheating meat and rice to do so thoroughly, if it’s not done correctly it can lead to food poisoning.
• Always wash your hands after handling raw meat and never cross-contaminate kitchen utensils or chopping boards, as this could lead to salmonella.

 

Banana Bread Pancakes Serves - 2/4 Prep time – 5mins Cook time – 15mins Store and keep in the fridge for up to 3-4 days max.
Ingredients:  150g flour - (Blend some oats to make healthy oat flour, perfect for breakfast) Spotty banana 200g milk (Or milk alternative) Dash of vanilla extract Pinch of salt Sprinkle of cinnamon Coconut oil (for pan, or no oil if using a non-stick)

Method: 
Step 1 – Wash hands and clean surfaces ready to cook. Heat your pan on medium heat whilst you prep your pancakes.
Step 2 – Blend the banana, milk and vanilla extract then slowly add to a bowl with the flour, salt and cinnamon. 
Step 3 – Combine the mixture, if it’s too thick then add 1/2tbsp of water. Once you have the perfect pancake consistency, add some coconut oil to the pan and wait for it to melt. 
Step 4 – Add your batter 1tbsp at a time; depending on how big or small you want them. When the top of the pancake starts getting little holes in it, then it’s usually ready to be flipped over. 
Step 5 – It usually takes about 1 min on each side (depending on the thickness). Stack them up on a plate until the batter’s finished and enjoy!

Extras:
Serve with a nut butter/chocolate or biscuit spread, lemon/syrup/whipped cream, fruit and (chia) seeds etc.

Make sure you’ve turned the hob off!!

Top Tips:

• If you’re not able to eat it within four days of cooking, add it to a container and freeze it so that you can defrost and reheat for another day!
• Be careful when reheating meat and rice to do so thoroughly, if it’s not done correctly it can lead to food poisoning.
• Always wash your hands after handling raw meat and never cross-contaminate kitchen utensils or chopping boards, as this could lead to salmonella.

 

Simple Indian Curry Serves - 4 Prep time – 10mins Cook time – 25mins Store and keep in the fridge for up to 3-4 days max.

Ingredients:  4tbsp oil (For a traditional taste, use ghee. For a dairy-free alt, use olive or coconut oil) 1tsp cumin seeds Onion (Medium/large, brown or red) Knob of ginger 4 garlic cloves 2 birdseye chillies (optional) 400g protein (Chicken, beef, pork etc. or alternative tofu, chickpeas, lentils, mushrooms etc.) Salt & pepper 250ml stock (Meat or vegetable, you can also use water) 400g tinned tomatoes 2tsp curry powder Fresh coriander

Method: 
Step 1 – Wash hands and clean surfaces ready to cook. Heat a pan (that has a lid) on low/medium heat whilst you prep.
Step 2 – Add oil to the pan whilst you peel and dice your onion. Once the oil has melted, add cumin seeds and allow to fry for a few seconds alone before adding the onion. 
Step 3 – Peel ginger and garlic then add to a food processor and blitz with the chillies or finely chop them all, then add to the pan. Mix and allow to soften. 
Step 4 – Chop your protein into bite-size chunks then season with plenty of salt and pepper. Add to the pan and allow to cook for 5-10mins. If it begins to catch, add more oil or some water and turn the heat down. 
Step 5 – Once your protein has crisped up, add stock, tinned tomatoes and curry powder. Place the lid on top and leave to simmer for at least 15mins (the longer you leave it, the more infused the flavours will be i.e. tastier!) 
Step 6 - Meanwhile, finely chop coriander leaves and set them aside for later. Keep stirring now and then. If the sauce is too liquidy then take the lid off to allow the water to evaporate and create a lovely thick sauce. 
Step 7 - Once the curry sauce is of a nice consistency then it’s ready to serve! Garnish with coriander and enjoy!

Extras:
Serve with rice, naan bread, roti, mint yoghurt, homemade chips, salad or whatever you like.

Make sure you’ve turned the hob off!!

Top Tips:

• If you’re not able to eat it within four days of cooking, add it to a container and freeze it so that you can defrost and reheat for another day!
• Be careful when reheating meat and rice to do so thoroughly, if it’s not done correctly it can lead to food poisoning.
• Always wash your hands after handling raw meat and never cross-contaminate kitchen utensils or chopping boards, as this could lead to salmonella.

 

Soy Sauce Noodles Serves - 4 Prep time – 5mins Cook time – 15mins Store and keep in the fridge for up to 3-4 days max.
Ingredients:  4tbsp toasted sesame oil 2 spring onions 4tbsp soy sauce 2tbsp sriracha 450g vermicelli noodles 2 birdseye chillies (optional) 200g protein (Chicken, beef, pork etc. or alternative mushrooms, tofu, seitan, etc.) 400g pak choi

Method: 
Step 1 – Wash hands and clean surfaces ready to cook. Heat a wok (or a frying pan) on medium heat whilst you prep.
Step 2 – Add half the oil to the wok whilst you prep. Chop your chosen protein into bite-size slices then season with salt and pepper, (if using mushrooms then don’t season yet). Once the oil is hot enough, add your protein to the pan. 
Step 3 – Be sure to wash your hands, use a separate chopping board and kitchen utensils if you’ve just handled raw meat.
Step 4 – Finely chop the spring onion and keep the green half for later. Wash and chop the pak choi into chunks. Add to the wok with the white half of the spring onion; turn the heat down once wilted.
Step 5 – Cook noodles according to packet instructions; this usually consists of submerging them in boiling water for 3-4 minutes. Once they’re done, drain, add to the wok and turn the heat off (you don’t want to cook the noodles further).
Step 6 - Meanwhile, add the rest of the oil to a small bowl. Mix in soy sauce and sriracha. Pour the sauce over the noodles evenly (do not cook the sauce). Garnish with the chopped green side of the spring onion and enjoy!

Extras:
Serve with spring rolls, add more sriracha/soy sauce.

Make sure you’ve turned the hob off!!

Top Tips:

• If you’re not able to eat it within four days of cooking, add it to a container and freeze it so that you can defrost and reheat for another day!
• Be careful when reheating meat and rice to do so thoroughly, if it’s not done correctly it can lead to food poisoning.
• Always wash your hands after handling raw meat and never cross-contaminate kitchen utensils or chopping boards, as this could lead to salmonella.