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Top 10 Cheapest Meals for Students to Fill Your
Stomach
2013-05-06 08:05:55 Surminga
Student Blog
Looking for some cheap and easy dinner meals? Here’s our top 10 -
10 . Beans on Toast
Step 1: You will need
Baked beand, Bread (Toasted), Butter, Cheese (Optional)
Step 2: Baked beans

2. Pour half a can of baked beans into a small saucepan.
Step 3: Heat
Gently heat the beans over a low heat for 4 minutes, stirring occasionally. Don’t let
the beans come to the boil.
Step 4: Toast
While the beans are heating toast the bread and spread butter over them.
Step 5: Serve
Once the beans have been heated through, pour them over the buttered toast. You
may want to sprinkle the grated cheese over the beans to add extra flavour.
9 . Ham and Cheese Omelette
What you’ll need -
2 eggs
50 ml milk
1 slice ham
1/2 stalk green onion
5 ml margarine
50 ml cheddar cheese
1 teaspoon salt
1 teaspoon pepper
Step 1 – Wash and chop green onion.
Step 2 - Wash and slice ham.
Step 3 - In a mixing bowl, combine eggs, ham, milk, onion, salt and pepper. Beat
well.
Step 4 - Heat skillet on medium and melt margarine.
Step 5 - Pour egg mixture into skillet. As the omelette begins to set, lift up edges
with egg flipper so uncooked portion of egg can flow under the cooked portion.
Step 6 - When eggs are set but the top is still moist, sprinkle ¾ of the cheese over
it.
Step 7 – Fold one edge of the omelette over the cheese, then sprinkle the remaining
cheese over the top.
Step 8 – Slide omelette onto the plate and cut into portions.
8 . Easy Bacon Soup
A sweed
Carrot
Parsnip

3. Onion
1 cup red lentils
400g (ish) unsmoked bacon (bacon bits is good for this but if you cant get
them just cut it up)
White pepper and salt to season
How to make Easy Bacon Soup
Step 1 – Peel and chop up all the vegetables and put in pan/slow cooker.
Step 2 – Add bacon bits and enough water to cover the vegetables leave to simmer
until everything has softened and then mash everything up. If you are not using a
slow cooker putting in an oven at a low heat may be a good idea. You could also
roast the vegetable first as well.
Step 3 – Season to taste with salt and pepper
7 . Cheesy Jacket potato
4 large baking potatoes, scrubbed
55g unsalted butter
125ml sour cream
50g shredded extra-sharp cheddar cheese, divided
Salt and freshly ground black pepper
Step 1 – Preheat the oven to 220C/Gas Mark 7.
Step 2 – Set the potatoes directly on the rack in the centre of the oven and bake
until easily pierced with a fork, about 1 hour. Remove from the oven and turn the
heat down to 200C/Gas Mark 6.

4. Step 3 – Cut a slit in the top of the potatoes and carefully scoop out the flesh into a
bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour
cream, and 35g of the cheese, and salt and pepper to taste. Refill the shells with the
potato mixture mounding it slightly.
Step 4 – Set the potatoes on a baking sheet, and bake until heated through, about
15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted,
about 5 minutes. Serve immediately.
6 . Mushroom risotto
Ingredients you might need -
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/¼ pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
Salt and freshly ground black pepper
Freshly grated parmesan, to serve
Step 1 - Soak the porcini mushrooms in hot water for 10 minutes, then drain well.
Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over
a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry
for a further 2-3 minutes, until browned.
Step 2 - Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until
the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again,
until the liquid has been absorbed. Continue adding the stock in this way, until all the
liquid has been absorbed and the rice is plump and tender.
Step 3 - Roughly chop the soaked porcini mushrooms and stir into the risotto, along
with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
5 . Toad in the hole
You’ll need -
8 pork sausages
1 tablespoon vegetable oil
225g (8 oz) plain flour
4 eggs
250ml (8 fl oz) milk
salt and pepper to taste

5. Step 1 - Preheat the oven to 200 degrees C /gas mark 6.
Step 2 - Pour the oil into the bottom of a baking dish, and arrange the sausages
over it in a single layer. Bake for 10 minutes in the preheated oven.
Step 3 - Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the
milk until smooth. Gradually mix in the rest of the milk until a smooth batter is
achieved. Season with salt and pepper.
Step 4 – Remove the sausages from the oven, and ladle the batter over them until
the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until
the centre is risen and browned. Don’t worry if the underside seems slightly soft, as
this is normal.
4 . Boiled egg
3 . Home-made Burgers
Ingredients -
500g mince
One small onion
One egg
2 tsp hp sauce
2 tsp mustard
1 tsp mixed herbs

6. 4 bread-buns
Any salad or cheese you fancy, depends on your taste
Tomato ketchup
Step 1 - Finely chop the onion, then put the mince into a large mixing-bowl and mix
in the onion, and raw egg. Next add the hp sauce, mustard and herbs.
Step 2 - Pre-heat the grill for 5 mins. When heated, shape the burger mixture into 4
circular blobs (try and compress these tightly as you don’t want the burgers falling
appart in the oven) and place on the rack under the grill near the top of the oven.
Step 3 - Grill for 3 mins on this side, then turn the burgers over and cook for 2 more
mins
Step 4 - Check the burgers are cooked to the middle by cutting into one and see if it
is still pink. If it is then grill for another min or so until it looks ready.
Step 5 - Cut bread-buns in half, place burger in middle and add what ever salad or
cheese you have, finished with a large dollop of tomato ketchup
2 . Chicken Fajitas
You’ll need -
2 boneless chicken breasts
2 limes
2 tsp dried oregano
1 tsp cinnamon powder
2 onions
1 red pepper
1 orange pepper
1 green pepper
Parsley for garnishing
Salt and pepper
1/2 caster sugar
1/2 tsp cayene pepper
3 vegetable oil
Step 1: You will need
See top right.
Step 2: Chop the vegetables
De-seed the 3 different coloured peppers. Thinly slice them and the onions and put
them aside on a plate.
Step 3: Prepare the chicken
Slice the chicken breasts into thin strips, about 3cm long.

7. Step 4: Make the marinade
Grate the rind of one of the limes into a bowl then squeeze the juice from both. Into
this, add the caster sugar, oregano, cayenne, cinnamon and season with salt and
pepper. Mix together well.
Step 5: Marinate the chicken
Add the chicken strips and mix until all the pieces are coated. Set aside to marinate
for at least 30 minutes – however, the longer you can leave it, the more the juices
will soak in.
Step 6: Cook the chicken
Heat the oil in the pan or griddle over a high temperature until smoking hot. Add the
chicken and the marinade and cook until tender. This will take approximately 4-5
minutes.
1 . Spaghetti Bolognese
30ml olive oil
400g Beef mince
200ml beef stock
150ml Red wine
1 large Onion, finely chopped
400g Chopped tomatoes
1 bay leaf
Salt
Ground Black Pepper
Spaghetti
Heat the olive oil in a large saucepan over a medium heat for 1 minute. Add the
Everyday Value onions with a little salt and sweat them for 5 minutes, stirring
occasionally.
Increase the heat and add the Everyday Value mince, browning well and stirring to
break the meat up. Once browned, stir in the chopped Everyday Value tomatoes,
then the Everyday Value stock and Everyday Value red wine and bring to the boil.
The sauce will look quite thin at this point but it will thicken as it reduces.
Reduce the heat to a simmer and add the bay leaf. Cook for 45-50 minutes
uncovered until the sauce has thickened, making sure to stir occasionally.
Once the sauce is ready, adjust the seasoning and keep warm. Cook the Everyday
Value spaghetti in a large saucepan of boiling salted water according to packet
instructions until ‘al dente’; usually 8-10 minutes. Drain and toss well with the sauce.

8. Cheap Student Meals
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