College student looking for cheap, healthy & non-skilled cook friendly dinners :)

Ok here is one of my favorites - you can adjust it based on your calorie needs. I use the grams when I weigh stuff but I can't remember the conversion on this off the top of my head and in the database it is listed as oz (most packaged foods will give you both)

2 oz pasta - I use Barilla Plus for the added protein
1.5 oz fresh mozzarella (I use the smallest balls so no cutting but you can cut it up to smaller pieces - around the same size as the tomatoes)
1 cup cherry or grape tomatoes, halved (or if they are really big quartered)
1-2 garlic cloves, through a garlic press or finely chopped
2-3 green onions, chopped (whites and greens)
1/2 oz parmesan cheese - I grate it off the block but you can buy the pre-shredded (but not the green container - it has it's place but this isn't it)
Salt - about a pinch

Cook the pasta as directed and while it is cooking, cut up the tomatoes and combine with the garlic and onions and then mix in the salt - salt will draw out some of the juices. Drain the pasta, add the pasta to the fresh tomatoes then add the fresh mozzarella and the parmesan. Toss all together and voila - pasta with mozzarella and fresh tomatoes. Simple, tasty and healthy.

Easy easy recipe. Very fast to prepare. You can keep whole ginger in the freezer and just grate what you need.

Inside Out Egg Roll
soupspiceeverythingnice.blogspot.com/2013/12/inside-out-egg-roll-re-post.html
Serves 3-4

Ingredients

1 Tbsp canola oil
1/2 a roll of reduced fat pork or turkey breakfast sausage
1 or 2 garlic cloves, grated
1" piece of ginger, grated
1 bag (16 oz.) Cole slaw mix
Soy sauce (reduced sodium) to taste
1/8 tsp. Chinese five-spice powder
Salt, white pepper and red pepper flakes to taste

Optional garnishes:
Green onions, sliced
Toasted sesame seeds
Fried Chinese noodles

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve. Garnish with any or all garnishes from above.

Here are 3 of my favorite soup reipes. It's easy to make a pot of soup and eat from it all week.

Roasted Tomato Soup
5 lbs tomatoes, cored and quartered
6 cloves garlic, minced
1/4 cup olive oil
Salt and Pepper

Toss together and roast at @ 450 for 20 min or until very soft.
1 cup diced onion
2 TBSP olive oil
Sauté in large pot till onion is soft
2 cups water
2tsp sugar
1/2 tsp kosher salt
1/4 red pepper flakes
Roasted tomato mixture
Add to pot with onions and bring to a boil. Reduce heat and simmer for 10 min then purée.
Finish with
1/2 cup heavy cream
1 TBSP pestopesto

Corn and Poblano Chowder
Saute in 2 TBS unsalted Butter
1 cup white onion
1 TBS minced garlic
Add
2 lb (6 cups) corn kernels
4 cups chicken broth
2 tsp sugar
Pruee
Stir in
2 poblanos roasted, peeled, seeded, and diced (how to roast peppers)
1/2 cup heavy cream
up to 1.5 tsp kosher salt
1/2 cayenne

Black Bean Soup
1 lb dry (or 4 15 oz cans) black beans
4 cups chicken (or veggie) broth
2 cups water
1 bay leaf
simmer till beans are tender (about an hour) if you use canned beans cut simmer time in half.
puree half the beans and broth (remove and discard the bay leaf)
in a skillet sautee in 2 TBSP olive oil
1 cup diced onion
2 TBSP minced garlic
1 TBSP paprika
11/2 tsp ground cumin
11/2 tsp dried oregano
1 tsp ground coriander
1/2 tsp cayenne
pinch each salt and sugar
Deglaze with 1 TBSP red wine vinegar
1 15 oz can diced tomatoes and juice.
mash tomatoes slightly then add to pot with beans and broth and simmer 5 min.

Serve with pico de gallo. Also good with a few grilled shrimp thrown on top.

Flat Bread Pizza! It is fast, easy, delicious and the options are awesome!