How to College Meal Prep on a Budget

College is a tricky life stage. You’re likely away from home for the first time, working with limited free time and sticking to a tight budget. And if you’re not careful, it’s easy to let takeout pizza and convenience foods (looking at you, boxed mac and cheese) consume your diet.

Get back on track with our budget-friendly college meal prep plan. We’ll teach you how to set a budget, shop for groceries and prepare meals for the entire week. Let’s do this!

If you’re cooking on your own for the first time, get started with this student-friendly menu.

Set a Budget

The first thing you need to do is set a realistic weekly food budget. Start by keeping track of how much you spend on food (and drinks!) in a given week. You may find that you’re spending $25 on Starbucks (you can actually make your faves at home) or dropping $6 on organic strawberries that end up going bad. Take a hard look at what you’re spending—then determine how much you actually want to spend. When I was in school, I tried to reserve about $35 a week for groceries and $20 for takeout or meals with friends.

Plan Your Menu

Once you have your budget, start planning a menu. You can decide if you want to meal prep for the entire week or just Monday through Friday. Then, start scouring your local grocery store ads. Make the most of your budget by buying items that are on sale—especially when it comes to pricier items, like meat and fresh produce. Use these sale items to guide your menu choices for the week, then supplement with cost-effective pantry staples, like brown rice, frozen vegetables and canned beans. Psst! Here’s how to stock your college pantry.

Get Organized

Once you have a menu in mind, get ready to shop. You’ll want to head into the store with a detailed list. Some grocers offer special discounts if you shop on a certain day of the week, so keep that in mind if you’re looking for extra savings. Break down your list by department, then work your way around the store.

Since you put extra time into planning, you should be in and out of the grocery store a little faster than usual. After all, you’ve got studying to do! Here are more grocery shopping tips you might not know.

Set a Date

With your menu planned and your groceries bought, now you need to prep the food. Pick a date and time each week that you’re typically free—like a Sunday afternoon. Label that time in your planner as “meal prep time,” then treat it as any other commitment.

Prep! Prep! Prep!

Use your allotted time to prep as much food as you can. Chop up fresh fruit for breakfast, boil a big vat of rice or quinoa for lunch and roast a tray full of vegetables and chicken for dinner. I found that baking my meals was most time effective, as I could throw the items in the oven, then go and do homework for 45 minutes. If you need recipe inspiration, these sheet pan suppers are a great place to start.

Store…Then Serve

Once your meals are prepped, it’s time to store them. If you’re going to be eating on the go, invest in a set of compartmentalized containers. For meals you plan to eat at home, store ‘em in larger containers and just scoop out one serving at a time. Most meals will last 3-5 days in the fridge.

Still hungry? Whip up one of these healthy snacks.

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Garbanzo-Stuffed Mini Peppers

Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California

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Brown Sugar Oat Muffins

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas

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Avocado Salsa

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

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Caprese Salad Kabobs

Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California

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Roasted Pumpkin Seeds

Roasting pumpkin seeds is easier than it seems. Just hollow a pumpkin out, spice 'em and bake 'em for a fun snack. —Dawn Fagerstrom, Warren, Minnesota

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Crispy Baked Wontons

These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. —Brianna Shade, Beaverton, Oregon

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Yogurt Cornbread

My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

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Indian Spiced Chickpea Wraps

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia

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Banana Chocolate Chip Cookies

These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin

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Cannellini Bean Hummus

My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California

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Presto Pizza Patties

Craving both beef and pizza? These patties feature both in an open-faced sandwich. And they're lighter than you'd think! —Barbara Schindler, Napoleon, Ohio

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Four-Tomato Salsa

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan

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Greek Veggie Tartlets

This recipe started out as a salad, which I re-created after a trip to Greece. When my husband suggested I serve the mixture in phyllo cups, it became my most-requested appetizer! —Radelle Knappenberger, Oviedo, Florida

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Peanut Caramel Corn

A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, Ontario

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Crunchy Peanut Butter Apple Dip

My mom got this peanut butter dip recipe from a neighbor years ago. She always made it for us kids in the fall when apples were in season. Now I make it for my children. —Juli Meyers, Hinesville, Georgia

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Yogurt & Honey Fruit Cups

This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Chewy Honey Granola Bars

There's sweetness from the honey, chewiness from the raisins, a hint of chocolate and cinnamon, and a bit of crunch. These granola bars freeze beautifully, so you can snack anytime. —Tasha Lehman, Williston, Vermont

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Strawberry-Rosemary Yogurt Pops

We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah

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Tropical Pulled Pork Sliders

I used what I had in my cupboard to make this pork, and the results were fantastic! I enjoy transforming an inexpensive cut of meat to something extraordinary. —Shelly Mitchell, Gresham, Oregon

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Party Pretzels

Not only are these a perfect mid-morning or afternoon snack at work, they're perfect for hungry kids just home from school. Plus, they make for fantastic party food! —Carrie Shaub, Mount Joy, Pennsylvania

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Grilled Garden Veggie Flatbreads

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. —Carly Curtin, Ellicott City, Maryland.

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Indian Snack Mix

I love curry, so I added it to a snack mix. It dissappeared quickly on a camping trip with friends. So yummy! For a less spicy flavor, use only 1-1/2 teaspoons curry powder. —Noelle Myers, Grand Forks, North Dakota

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Sweet Potato & Bean Quesadillas

Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota

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Roasted Eggplant Spread

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

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Turkey & Apricot Wraps

For these everyday wraps, I combined the traditional Southern appetizer of jam and cream cheese on crackers and the turkey, apple and brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina

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Southwest Egg Rolls

Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they’ve been fried. —Danielle Booth, Minneapolis, Minnesota

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Asparagus with Fresh Basil Sauce

Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. — Janie Colle, Hutchinson, Kansas

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Tomato & Avocado Sandwiches

I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. They're all ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey

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Makeover Deviled Eggs

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen

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Chewy Coconut Macaroons

These chewy cookies are my husband's favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!—Peggy Key, Grant, Alabama

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Rosemary Walnuts

My Aunt Mary started making this recipe years ago, and each time we visited her she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save one for yourself. —Renee Ciancio, New Bern, North Carolina

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Mango Rice Pudding

Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. —Melissa McCabe, Victor, New York

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Tex-Mex Popcorn

Spicy Southwest seasoning makes this snackin'-good popcorn ideal for any fiesta. —Katie Rose, Pewaukee, Wisconsin

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Orange Cashew Bars

Two of my favorite ingredients, oranges and cashews, make a fantastic combination for a holiday bar—especially when you use fresh-squeezed orange juice in the glaze. —Anna Wood, Cullowhee, North Carolina

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Chocolate Chocolate Chip Muffins

The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. —Theresa Harrington, Sheridan, Wyoming

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English Muffin Egg Sandwiches

You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.—Amy Lloyd, Madison, Wisconsin.

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The post How to College Meal Prep on a Budget appeared first on Taste of Home.

Katie Bandurski