Put Down That Ramen: 3 Healthy, Affordable Recipes Under $10!

By Yousrah Sukkar on March 30, 2015

I’m sure we’ve all been in that moment as college students when you look around your dorm and realize that all you have to eat is deep fried, dehydrated ramen.

You know it’s horrible for you. You know you shouldn’t eat it often. But you are up at 2:00 a.m. studying for an exam tomorrow and you are HUNGRY.

Most college students think that ramen is an essential part of their diet, and while ramen can fulfill those 2 a.m. hunger pangs, there are other cheap and HEALTHIER options available!

Here is a list of three dishes that won’t leave a dent in either your wallet or your health.

QUESADILLAS

Ingredients
  • 1 (15 oz.) can black beans–> $0.56
  • 1 cup frozen corn kernels–> $0.48
  • ½ small red onion –> $0.44
  • 1 clove garlic –> $0.08
  • ¼ bunch fresh cilantro –> $0.21
  • 2 cups shredded cheese –> $2.50
  • 1 batch taco seasoning –> $0.34
  • 10 taco sized tortillas –> $2.00

It’s very easy!

image via budgetbytes.com

  1. Mix the black beans and corn kernels in a bowl.
  2. Chop up all the vegetables (onion, garlic, cilanto) and place them in the same bowl.
  3. Add the cheese and taco seasoning and mix it all up.
  4. Place the filling into a tortilla and put it in a pan until both sides are crispy and brown.
  5. ENJOY!

The great thing about this dish is that it’s easy to make and you can freeze it and eat it whenever you like. Instead of ramen at 2 a.m., eat a quesadilla!

CREAMY TOMATO AND SPINACH PASTA

  • 1 Tbsp olive oil –> $0.16
  • 1 small onion –> $0.25
  • 2 cloves garlic –> $0.16
  • 1 (15 oz.) can diced tomatoes –> $0.59
  • ½ tsp dried oregano –> $0.03
  • ½ tsp dried basil –> $0.03
  • pinch red pepper flakes (optional) –> $0.02
  • freshly cracked pepper to taste –> $0.05
  • ½ tsp salt –> $0.03
  • 2 Tbsp tomato paste –> $0.11
  • 2 oz. cream cheese –> $0.48
  • ¼ cup grated Parmesan –> $0.42
  • ½ lb. penne pasta –> $0.89
  • ½ (9 oz.) bag fresh spinach –> $0.50

A little bit more complex but still absolutely delicious, and makes A LOT.

  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander.
  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the Parmesan and whisk until melted in again.
  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

SOUTHWEST CHICKEN SKILLET

Ingredients
  • 1 cup uncooked long grain white rice –> $0.33
  • 1 cup salsa –> $0.88
  • 1.5-2 cups precooked shredded chicken –> $0.93
  • 1 (15 oz.) can black beans –> $1.08
  • 1 Tbsp chili powder –> $0.30
  • 1¾ cups chicken broth –> $0.23
  • 1 cup shredded cheese –> $1.20
  • 2-3 green onions, sliced –> $0.26 (OPTIONAL)

This dish is great because there are no big vegetables to chop involved. Just stirring and serving!

image via budgetbytes.com

  1. In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
  2. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 30 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
  3. After 30 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.

There you go: three easy and cheap recipes to make instead of ramen. Unlike ramen, these foods will last you much longer, make you full faster, and make you so much healthier.

These recipes and more can be found on http://www.budgetbytes.com. Good luck!

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