Meals For College Students - Weekly Menu With Recipes And Grocery List (2024)

Meals for College Students (or anyone cooking for one), here is a week of recipes and a grocery list…

Many of you will be back in school this week after a few days off for Thanksgiving. My kids are settling back into school and into their routines and preparing for the end of the semester. The end of the year will be here before we know it. Enjoy this week of college student meals!

MONDAY

Farfalle with Mushrooms and Spinach

Ingredients

1/2 box of dried farfalle pasta (bow-tie pasta)

1 tablespoon olive oil

1/2 small onion, chopped

1/2 cup fresh mushrooms

1 clove garlic, minced

1 cup fresh spinach, chopped

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon pepper

parmesan cheese

Directions

Cook farfalle according to package directions. Drain and set aside.

Meanwhile, in a large skillet, heat the oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir 3 minutes or until mushrooms are tender. Stir in the spinach, thyme, salt and pepper and cook until the spinach is slightly wilted, about 2 minutes. Stir in the cooked pasta. Sprinkle with parmesan cheese.

TUESDAY

Three Bean Vegetarian Chili

Click here for the ingredients and instructions

** This recipe is already posted on the blog and it’s one of our favorites. It’s easy to make, hearty and the leftovers are wonderful. My suggestion is to make a pot of this chili and eat the leftovers the next day

WEDNESDAY

Three Bean Vegetarian Chili Leftovers

THURSDAY

Grilled Turkey and Hummus Quesadilla

Ingredients

2 large tortillas

2-3 slices deli turkey

2 tablespoons hummus

2 slices of tomato

Directions

Place one of the tortillas on a plate. Spoon the hummus over the tortilla. Pile on the turkey and slices of tomato. Cover with the remaining tortilla.

Heat a large skillet on medium high heat. Add 1/2 tablespoon of butter to the pan. When the butter melts, place the quesadilla on the pan. Heat for 2 minutes, then carefully flip the tortilla over and heat for 1-2 minutes on the other side. Cut into fourths and enjoy!

FRIDAY

Pasta Salad

Ingredients

The remaining farfalle pasta

1/8 cup italian salad dressing

1/2 small cucumber, chopped

1/2 cup chopped tomato

parmesan cheese

* You can mix in the mushrooms and chopped spinach into the salad if you have any leftover from earlier in the week.

Directions

Cook the remaining farfalle according to the package directions. Drain and place in a large bowl.

Add the remaining ingredients to the pasta and mix well. Top with parmesan cheese and enjoy!

Add the remaining ingredients, stir well and top with parmesan cheese.

Recipe

TIP OF THE WEEK:

If you have a little extra time in the morning and want to make something sweet, try these maple cinnamon crescent rolls. They keep nicely in the refrigerator for a couple of days. These crescent rolls are easy to make using a roll of refrigerated crescent rolls. You can leave out the maple syrup if you’d like and make simple cinnamon crescent rolls.

Click here for the recipe.

Other recipes you might like…

Small Batch Red Velvet Donuts

Oven Roasted BBQ Chicken Drumsticks For One

Chicken Salad For One

Carrot Cake For One