Peanut Butter and Banana Wraps


This Betty Crocker recipe is SO EASY that I wasn’t even sure I was going to include it on this blog. However, it makes for a great quick snack option, and could also be an easy on-the-go breakfast. Plus, the ingredients are super cheap, making it the ideal broke-college-student recipe.

Reviewers offered many different ways of making the wrap, but here is the original version, scaled to serve 4:


  • 1/2 cup creamy peanut butter
  • whole wheat or regular flour tortillas (8 to 10 inches in diameter)
  • 1/4 cup honey
  • small bananas, sliced
  • 1/4 cup miniature semisweet chocolate chips, if desired


  1. Spread 2 tablespoons of the peanut butter evenly over each tortilla.
  2. Drizzle 1 tablespoon of the honey over each tortilla.
  3. Top with banana slices and chocolate chips.
  4. Roll up tortillas.
  5. Secure with toothpicks.

As I previously mentioned, reviewers had a lot of suggestions for even easier ways to make the wraps. Some reviewers also suggested other ingredients for the wraps.

Wraps1 Wraps2 Wraps3 Wraps4I think that the idea of rolling the wrap around the banana seems like it would work better–I only worry that it would be a little too much banana for the wrap. I would suggest slicing the banana lengthwise to make more room for other ingredients.



Cheesy Onion Casserole


I found this Cheesy Onion Casserole on Instructables, though it was originally posted on the Forkable blog. It is basically like a French Onion Soup-type casserole, and it sounds amazing. This is definitely a dish to make with friends, and serving it as a group dish would alleviate costs, making it an even cheaper dish.

Here is the original recipe:


  • 2-3 Tbs butter or margarine
  • 3 large sweet onions or 4 medium white or yellow onions
  • 2 c. shredded Swiss cheese (8 oz.)
  • 1 can cream of chicken soup, undiluted**
  • 2/3 c. milk
  • 1 tsp. soy sauce
  • 8 or so slices of French bread


  1. Slice onions.
  2. Melt butter in a saute pan over medium heat, and add onions. 
  3. Saute onions until clear, a little brown is okay. 
  4. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.
  5. In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. 
  6. Pour soup mixture in a casserole and stir gently to mix. 
  7. Top with bread slices. 
  8. Bake at 350 uncovered for 15 minutes. 
  9. After 15 minutes, top of bread should be nice and toasted.
  10. Push bread slices under the sauce and top with the remaining cheese.  
  11. Bake for 15 more minutes and you are done!
    **You can make this vegetarian by substituting cream of mushroom soup instead of cream of chicken.

This recipe definitely requires more steps than most recipes college students are willing to prepare, but if it is made for a group dinner, the work can be divided.


Reviewers had great things to say about the recipe, though some responded with ideas to make the recipe a little less soupy. Others offered substitution suggestions:

Casserole3 Casserole5 Casserole6 Casserole7Enjoy!

Three-Ingredient Crescent Sausage Bites

SONY DSCThese Crescent Sausage Bites from The Kitchen Is My Playground are SO simple, and very cheap to make! Try making them with friends or roommates, or scale the recipe down.

Here is the original recipe:


  • 1 lb. hot sausage (pork or turkey)
  • 1 (8 oz.) package cream cheese
  • 2 packages crescent rolls
  • Dash salt & ground black pepper


  1. In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
  2. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
  3. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
  4. Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
  5. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)

This is a great easy breakfast or brunch recipe, and would be an awesome easy group recipe to share at a potluck brunch as well. Reviewers had some tips to spice up the dish, as well:

Sausage1 Sausage2 Sausage3 Sausage4I can’t wait to try this one out!


Mushrooms in a Sour Cream Sauce


This mushroom dish from Natasha’s Kitchen is incredibly quick, super easy, and looks delicious! From start to finish, the dish takes less than 15 minutes to make, and also contains cheap ingredients.

Here is the original recipe:


  • 1 lb mushrooms (baby bella’s, cremini or button mushrooms)
  • 1 medium or 2 small onions
  • 3 tbsp olive oil
  • 3 tbsp sour cream
  • Salt and Pepper to taste
  • Chopped green onion, optional for garnish



  1. Finely chop your onions. Cut mushrooms into ¼” thick slices.
  2. In a medium, non-stick pan, saute onions in 1-2 tbsp olive oil for a few min or until golden
  3. In a separate, large pan, sauté sliced mushrooms in 1-2 tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.
  4. Combine mushrooms and onions. Add in 3 tsp sour cream and sprinkle with salt and pepper to taste.

Reviewers had positive things to say about the dish. It is not only a quick, cheap and easy weeknight meal for college students, but it also contains relatively healthy ingredients.

Mushrooms3 Mushrooms4


Buffalo Chicken Quesadillas


I love quesadillas–they’re so simple to make, and they always taste amazing. This quesadilla recipe from A Kitchen Addiction adds a twist on the classic recipe, and I can’t wait to try it out!

Here’s the recipe for 4 servings:


  • 4 flour tortillas
  • 1 C cooked and shredded chicken, about 1/2 lb
  • 1/4 C hot sauce
  • 2 tbsp blue cheese or ranch dressing
  • 1/4 C green pepper, chopped
  • 1/4 C tomatoes, chopped
  • 1 C shredded cheese, I used reduced-fat cheddar and monterrey jack
  • sour cream and salsa


  1. Stir together chicken, hot sauce, and dressing until well-combined.
  2. Spray skillet with olive oil (use a Misto bottle) or non-stick cooking spray.
  3. Place a tortilla shell in the skillet. Spread a 1/4 C of the cheese evenly on top. Spread 1/2 of the chicken over the top. Sprinkle with 1/2 of the peppers and tomatoes. Spread another 1/4 C of the cheese on top. Top with another tortilla.
  4. Cook over medium heat for 3-5 minutes or until tortilla turns light golden brown and cheese is melted, flipping the quesadilla halfway through the cooking time to insure even heating. Repeat with remaining tortillas and filling.
  5. Cut into wedges and serve with sour cream and salsa.

Here is what reviewers had to say about the recipe:

Quesa3 Quesa4 Quesa5This meal is very easy to make, and can be adapted in many different ways. I think that cutting the recipe in half would make for a great weeknight meal–I would love to try adding jalapenos and bacon!


Grilled Cheeseburger Wraps


This recipe looks awesome–I had never thought to serve cheeseburgers in this way! The recipe comes from Semi Homemade Mom, and is actually a relatively healthy recipe. It also contains cheap ingredients and is easy to make–perfect for a hungry college student!

Here is the recipe:


  • 1 lb ground beef
  • 1 tablespoon Worcestershire sauce (or more to taste)
  • 1 tablespoon ketchup
  • 1 teaspoon dried minced onion
  • pepper and salt to taste
  • 5 flour tortillas (the larger ones)
  • shredded cheddar cheese
  • sliced tomatoes
  • yellow mustard


  1. Brown ground beef in large skillet and drain. 
  2. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. 
  3. Sprinkle shredded cheese down center of each tortilla. 
  4. Add a few heaping tablespoons of the beef mixture on top of the cheese. 
  5. Spread some mustard on top of the beef along with some slices of tomato. 
  6. Roll up tortilla burrito-style and place wraps on preheated indoor grill (Try using a George Foreman). 


Reviewers had positive things to say about the recipe, and many suggested additions or substitutions. You could really add any toppings that you might put on a burger!

Cheese5 Cheese6 Cheese7 Cheese8Enjoy!

Quick Taco Salad


This Kraft Foods recipe would make for a great quick, cheap and easy weekday lunch or dinner. While the Kraft variation may not contain the healthiest ingredients for a salad, this recipe is easily adaptable.

Here is Kraft’s original recipe:


  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1/4 cup water
  • 10 cups torn romaine lettuce (about 1 large head)
  • 2 tomatoes, chopped
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 2 cups tortilla chips, coarsely crushed
  • 1/4 cup KRAFT Classic Ranch Dressing


  1. Brown meat with onions in large nonstick skillet on medium-high heat; drain.
  2. Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
  3. Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

Here is what reviewers had to say:

Salad1 Salad2 Salad3 Salad4This recipe definitely leaves room for substitutions and additions. Personally, I think that altering some of the ingredients would make for a healthier salad and a more delicious meal.