Cheap And Healthy Meals That Even A College Student Could Make

Frittata (Breakfast):

1. Preheat the oven to 350℉ (175℃).
2. In a large bowl, whisk the eggs, salt and pepper. While whisking, add the milk and continue to whisk until fluffy.
3. Melt the butter In a 10” nonstick skillet over medium heat. Once bubbling, pour in the eggs and then begin stirring and cooking.
4. Once the eggs begin to pull from the bottom, add in the grated cheese(s), and cooked vegetables. Mix until evenly distributed.
5. Bake in the oven for 25 minutes or until puffed, golden and fully cooked inside. 
6. Cool slightly before serving.
7. Store in an airtight container in the fridge and reheat to serve. 

Not English Beans On Toast (Lunch):

1. Cook the chorizo in a medium saucepan over medium heat. Use a wooden spoon to break up the sausage into crumbles. Cook until the fat is rendered and the chorizo is just starting to brown.
2. Add the red pepper flakes and garlic. Stir to combine and cook until the garlic is fragrant, about 1 minute.
3. Add 1/2 cup (120ml) filtered water and cook and reduce for 3-5 minutes until homogenous-looking.
4. Add the crushed tomatoes and season with salt and pepper, to taste. Stir, add the freshy thyme and simmer for 10 minutes.
5. Add the spinach and stir to combine, allowing the heat to wilt the greens. 
6. Add the navy beans and stir to fully incorporate. Season to taste with salt and pepper. 
7. To serve, toast the bread and spread on some butter. Spoon the beans on top of the buttered toast. 
8. Toast a piece of bread, spread on some butter and top a heaping spoonful of beans.
9. Garnish with Parmesan cheese and parsley leaves, if desired. 

Pasta Aglio E Olio (Dinner):

1. Preheat the oven to 425°F (220°C). 
2. To prepare the chicken: coat the bottom of a medium, stainless steel skillet or small baking sheet with olive oil. Lay a bed of parsley (or cilantro, or both) in the skillet and then add the garlic halves and arrange the lemon slices on top. Place the chicken breasts into the skillet. Drizzle with olive oil and season both sides of the chicken liberally with salt and pepper. 
3. Roast in the oven for 25-35 minutes or until the skin is crispy and the internal temperature reads 165℉ (73℃). Remove from the oven and set aside.
4. To prepare the pasta, bring a large pot of water to a boil over medium-high heat. Season heavily with salt. 
5. Add the spaghetti and cook until al dente. Reserve ½ cup (118ml) pasta water before draining. Set aside. Then slice to serve. 
6. Heat 1/4 cup plus 2 tablespoons of extra-virgin olive oil in a large, stainless steel skillet over medium. Heat until shimmering but not smoking. Turn off the heat and add the 4 cloves of finely chopped garlic and crushed red pepper flakes. Swirl the pan around to toast the garlic until fragrant but not bitter or burnt.
7. Add the cooked pasta and toss very well to coat. Then incrementally add the pasta water to create a sauce (you won’t use all of it). Season to taste with salt.
8. Add the chopped parsley and toss to combine.
9. Serve with sliced roasted chicken and optional roasted vegetables on the side.