I'm in the same situation as you are, I'm a college student on a budget. What you need to do is convince yourself that it's better to cook your own food. I accomplish this by tracking how much I spend on food at the grocery store each week, and comparing it to buying fast food. I've been doing this since Summer of 2010 and trust me, cooking yourself is a lot cheaper. Per day, I spend about the same that I would on one meal (pizza, whatever), only that includes breakfast, dinner, snacks, etc. If you track it yourself, you will quickly find it's more expensive to eat out, although it is convenient.
I also make a list of meals I would like for the week (I shop a week at a time), and use this list when purchasing and stick to it. You'll find that when you follow recipes, you can make a lot of substitutions for what you have on hand instead of having to buy another ingredient.
To avoid losing ingredients, just stick them in the freezer! Meat, vegetables, whatever you're buying, most of it can be frozen. And frozen stuff lasts for weeks (minimum). Leftovers can be frozen too. When whole chickens are on sale for example, I buy them up (2-3 at a time) and freeze them until needed.
The worst thing I find is (as you've probably seen) the time commitment. It takes time, but you if you cook more you get better at it.
I also find that the less "processed" food is, the cheaper it is. For example, buy whole chicken or split chicken breasts instead of boneless/skinless/etc. and cut it up yourself. Look for the "reduced price" meats when their sell-by date is close to expiring, and freeze them. They are fine. Buy potatoes, canned vegetables, and avoid meals that come in a box! They seem cheap but they are more expensive than what you can do yourself.
... and finally, the real motivation (for me at least) is that I got sick of the options available around campus. If you make your own food, you're not limited by a menu and eventually it will taste better!
I would call it a custard, I think, if not only for want of a better word. A custard consists of milk, egg and a thickening agent i.e. flour, so it fits the description well enough.
It might sound a bit odd to English-speaking ears though. I think 'savoury custard' is probably more appropriate. I must admit I always thought moussaka et al was topped with a white/bechamel sauce; I'm pretty sure that's the more common topping in 'the West'.
As for the dishes themselves, I'm not sure if there is a catch-all English term for them - 'pasta bake' is an English version of the Italian pasta al forno, but that obviously only applies to dishes that use pasta.
Best Answer
The spots aren't anything to worry about.
From Egg Safety Center
In the US, eggs farmed commercially are "candled" to ensure that blood spots larger than 1/8 inch aren't sold, but sometimes spots are missed.
In brown eggs, the spots can slip through the cracks more easily because the shells are more opaque, and heavier breeds (the breeds that produce brown eggs) produce more eggs with spots.
From Quartz
The same source goes on to say that free-range and organically raised chickens produce more eggs with spots than typical factory farmed eggs.
So, buy white, non-organic eggs to avoid blood spots, but don't let spots keep you up at night. Free-range chickens may have more blood spots in their eggs, but for my own personal ethical reasons, I am loath to recommend against buying free-range.