Ballin' On a Budget: Cheap & Delicious Meal Ideas

Like many college students who are cooking for one, I really struggle with finding cheap groceries and putting together meals that fill me up, are worth the money, and don't go bad after a couple days of sitting in the fridge. Over the past couple of weeks, I have experimented with different meals that aren't ~thaattt~ bad for you. Here's what I thought was worth the money and time:

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1. Stir Fry Kit

Walmart - $2.98

Usually, when I make stir fry, I buy all of the vegetables seperately and create my own individualized mix. However, this kit is awesome to use if you're a little strapped for time and don't have the means to take 20 minutes to prep all of your veggies. It comes with a packet of sauce; whether you want to use it or not is up to you. Follow the directions on the back if you're not sure how to cook stir fry, and serve it on top of a bed of white or brown rice.

2. Chicken Quinoa & Kale Ravioli

Aldi - $2.99

To be honest, I was super skeptical when I bought this. I'm not the biggest fan of frozen anything. When I think of frozen, prepackaged foods, I think sodium. Although this combination of foods stuffed into one little ravioli seems a bit concerning, I promise you, it's totally worth the $3. Toss it with some olive oil, sautéed garlic, spinach, and salt & pepper, and you're good to go!

3. Kodiak Cakes

Target - $4.99, Walmart - $4.48

Okay, I'll admit it: These are not a new discovery of mine. But, they're so worth the spot on this list! These pancakes are packed with protein; 14g to 21g to be exact. This pancake mix offers a variety of ways to prepare them; either with water, which provides 14 grams of protein; with just milk, which provides 18 grams of protein; or with milk and one egg, which totals out to a whopping 21 grams of protein. If you're lacking protein in your diet, these pancakes are an awesome way to up your intake without having to prepare and cook meat.

4. Chicken Tortilla Soup

Homemade - About $8

So, this one isn't necessarily the easiest meal to make; but, it's definitely not the hardest! All it takes is one can of corn, black beans, tomatoes, and a couple extras. This soup is seriously the best soup I've ever tasted. The best thing about it is that it can last up to a week in the fridge without going bad, so it's perfect for meal prepping (and you'll never get sick of it because it's that good). Here's the recipe:

Ingredients

One 15 oz can of corn

One 15 oz can of black beans

One 15 oz can of diced tomatoes

One can of tomato soup

One 32 oz container of chicken broth

One can of chipotle peppers in adobo sauce

One yellow onion

Three cloves of garlic

Two tbsp olive oil

1/2 tbsp of cumin

1/2 tbsp of chili powder

1 tbsp paprika

Salt & pepper to taste

Either 1 rotisserie chicken or two chicken breasts (if you're looking for a vegetarian option, leave this ingredient out and double up on the beans or add spinach. It's just as tasty!)

Optional for toppings: Cheese of your choosing (I prefer queso fresco) and tortilla chips

Preparation

1. Prep all of your veggies.

-Open the black beans, tomatoes, and corn.

-Drain & rinse the black beans. Drain the corn.

-Mince the garlic and onion.

2. Throw veggies in large pot with olive oil. Sauté over medium/low heat for about 5 minutes.

3. Prepare chicken.

-If it's a rotisserie chicken, all you have to do is shred the chicken until your bird is almost bare, discarding any bones or unwanted meat as needed.

-If it's two chicken breasts, you're going to have to cook the chicken breasts until done, and shred them after they're fully cooked.

-Set chicken aside.

4. Open your soup base ingredients: Tomato soup, chicken broth, and chipotle peppers in adobo sauce.

5. Add the full can of tomato soup to your sautéed vegetables.

6. Take two or three peppers out of the chipotle peppers in adobo sauce. Chop and add to the soup. Take about two spoonfuls of the adobo sauce and add to the soup.

*Disclaimer: Do NOT add the whole can to the soup, unless feeling like your mouth is on fire is your thing.

7. Add as much chicken broth to the soup as you please. The less you add, the more of a chili consistency the dish will be. The more you add, the more "soupy" it will be.

8. Add spices and chicken to the soup. Simmer for 10 minutes.

9. Serve and enjoy!

-I like to top my soup with shredded cheese and tortilla chips.