1) Load up your spice/herb cabinet. I don't care what you say. Just do it. From thyme to chili powder to garlic powder to rosemary to cinnamon to nutmeg. You can omit the more expensive items like saffron and whole vanilla beans. Just go to the spice aisle and load up. It doesn't have to be all in one fell swoop, load up over the course of a couple months.
2) When it comes to meats, go for what you can afford and can fit in the shared space of the fridge/freezer. Ground beef is extraordinarily versatile -- there are several threads in here regarding how to utilize ground beef (or other ground meats - pork, buffalo, turkey...). For instance, mix beef with a couple spices and herbs, and a large egg, and you have options for burgers, meatballs, meatloaf...
3) Purchase chicken thighs, drumsticks, and whole legs: again, there are plenty of great recipes and varieties of preparation techniques. Save the bones, throw them into a slow cooker with mirepoix and herbs and let it go all day for stock that can be used in soups and stews. You can buy skin-on or skinless, bone-in or boneless, whichever works, and the recipe possibilities multiply further.
4) Corollary to #3: If you don't have a quality, and sizable, crock pot / slow cooker, BUY ONE. You can put in roasts w/ veggies, soups/stews recipes, chili, etc., and have things ready to eat for when you're home from class.
5) Buy whole animals if you can: for example, fryer chickens, frozen duck (or other birds like pheasant or quail if available), larger roasts (pork shoulder or butt roast, beef roasts, things 3+ pounds). For bone-in roasts, again, save the broth and make stocks/soups/stews.
6) Get coconut products -- milk, flakes, shredded, OIL. Tropical Traditions and Nutiva both have outstanding products. Great for snacking and in recipes.
7) Make sure to have sufficient cooking materials, including cooking fats (coconut oil, butter, and EVOO preferred; other fats like ghee and tallow if possible). Cooking dishes and utensils are also necessary, as well as storage for larger meals that are prepared and have a multi-meal lifetime (e.g., big pot of chili).