It’s that time of year again. The sun is shining, the hill is booming with life, and all the points, meals, and dollars you had to your name at the beginning of the semester are essentially gone.

Rather than spending the last weeks of school living off stale crackers and boxed wine, I usually find myself sifting through the aisles of Weshop, searching for the cheapest and most versatile ingredients. Here are a couple of my favorite recipes I’ve come up with. They’re healthy, cheap, and super quick! Adjust ingredient quantities based on your hunger and the number of people you wish to serve.

DIY Ramen


Chicken broth (other types of broth will work equally well)

Ramen noodles (wheat, rice, or buckwheat noodles can substitute)




1. Bring a bowl of broth to a boil.


2. Add noodles and cook according to package instructions.


3. Add spices and condiments to taste (I used salt, pepper, sriracha, and soy sauce).


4. Enjoy!


Variations: Add some frozen veggies once the water begins to boil or serve with a slightly runny, soft-boiled egg for an extra protein kick.

Pasta with Homemade Tomato Sauce


One 16 oz. can of whole, peeled tomatoes

Pasta (of any type)

Olive oil

Spices, to taste



1. Using your hands, knead the peeled tomatoes until they have a slightly pureed texture.


2. Bring a pot of water to a boil and cook pasta according to package instructions.


3. Put 2 tablespoons of olive oil in a saucepan.


4. Once hot, add tomatoes, bring to a simmer, and let cook for 30-40 minutes, adding a couple tablespoons of chicken broth and any spices you see fit (I used salt, crushed red pepper, garlic powder, and parsley).


5. Once pasta is done cooking, put a ladleful of pasta water into sauce (the starch from the pasta makes the sauce creamier).


6. Add drained pasta to sauce and toss around until pasta is fully coated.


7. Grate some Parmesan cheese on top.


8. Enjoy!


Variations: If you find yourself with onions, olives and/or capers, add them in for a traditional Italian puttanesca sauce.

Easiest Stir-Fry


Olive oil

1 package frozen vegetables

Chicken broth (other types of broth will work equally well)

1 16 oz. can beans, any type


Pasta or ramen, optional



1. Heat 2 tablespoons of olive oil in a pan.


2. Add frozen vegetables and sauté for 5-10 minutes, or sauté according to package instructions.


3. Pour in 2-3 tablespoons of chicken broth.


4. Once vegetables are nearly done, add beans and cook until warmed throughout.


5. Season with spices and condiments to taste. Serve over pasta or ramen noodles if desired.

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