Avoid 'meats'. Seek out whole grains and beans. Stay away from white flour (breads/pastas) and go for lots of colored veggies. Stick with 'simple' sugars, not refined. Go to the health food store for those grains. High fiber is the 'word' here. They should also have lo/no-fat granolas for breakfasts. 1/2 cup of that with 1/2 banana and skim milk will fill ya up!

I know what that's like! I attend a university and also work there. I may not live on campus, but feel like it! Anyway, our department just made a cookbook that included some easy healthy recipes in it. Hope some of these will interest you. If not, there is a book you can purchase called "The Healthy College Cookbook : Quick, Cheap, Easy"
by Alexandra Nimetz. It's written by students for students with your same need. Good Luck and Happy Eating!

Easy Fruit Salad

1 can (11 oz.) mandarin oranges
1 can (13 oz.) pineapple
1 banana, sliced
Maraschino cherries (for color)
1 small pkg. instant vanilla pudding

Make vanilla pudding by using 1 cup juice from mandarin oranges and pineapple instead of milk. Add oranges, pineapples and cherries. Refrigerate until serving time. Just before serving, add bananas.

Sicilian Tomato Salad

4 large fresh tomatoes , sliced
1 cup Monterey Jack cheese, grated
Large Romaine lettuce leaves
1/4 cup vegetable oil
2 T. of vinegar (half white vinegar & half red wine vinegar)
1 tsp. chili powder (optional)
1/4 tsp. salt
1/4 tsp. garlic powder or one clove, minced
1/8 tsp. black pepper

Make the dressing by mixing together the oil, vinegar and four spice, then refrigerate while you prepare the salad platter.

Line a very large platter with romaine lettuce leaves. Top with sliced tomatoes. Sprinkle on the grated cheese.

Right before serving, stir and drizzle on all of the dressing

Creamy Vegetables

1 can of cream soup (whatever you prefer-chicken, mushroom,celery, ect.)
2 tbsp. dried parsley
salt and pepper
1 lb bag of your favorite frozen vegetables

In a large microwave-safe bowl combine soup, parsley, and salt and pepper. Stir in vegetables. Cover and cook on 70 percent power for five minutes. Stir and continue cooking on 70 percent for five to seven minutes, or until heated through.

Sprinkle with cheese if desired and cook on high for two minutes.

Gourmet Pasta for the College Bound

16 ounces pasta
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 cup milk
2 tablespoons Parmesan cheese

Cook pasta in boiling salted water until tender. Drain.
To a saucepan, add butter or margarine, salt, milk, and Parmesan cheese. Cook over low heat until combined. Pour mixture over pasta, and serve.

Let stand three to five minutes before serving.

Chicken Caesar Pita Sandwich

2 Boneless skinless chicken breast halves, cooked, cut into thin strips (You can buy them in the grocery store already cooked and cut into strips)
3 cups Torn romaine lettuce or mixed greens
2 Tbsp cup (1 oz.) 100% Grated Parmesan Cheese
1/4 cup Roasted Garlic Dressing
(Or instead you can buy a caesar salad kit that includes the lettuce dressing and cheese in it)
2 Pita breads, cut in half

Mix chicken, lettuce, cheese and dressing.

Fill pita bread halves with chicken mixture.

VARIATION: Prepare as directed, substituting flour tortillas for pita bread. Fill tortillas; roll up for a wrap sandwich.

Macaroni Florentine

1 (14-oz) package Deluxe Macaroni and Cheese Dinner or Velveeta Macaroni and Cheese Dinner
1 can of sliced mushrooms
1 (10 oz) package Chopped Spinach, thawed and WELL drained
salt and pepper if desired

Directions:
Prepare pasta as directed on package.
Add mushrooms and spinach to pasta; mix lightly, serve.