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Here's Everything You Need For Day 2 Of The $40 Week-Long Meal Plan

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Breakfast: Baked Egg In Avocado

Hannah Loewentheil/BuzzFeed

Ingredients:

1 large egg½ avocado, pittedKosher salt, to tasteFreshly ground black pepper, to tasteShredded cheddar cheese, to taste
Hannah Loewentheil/BuzzFeed

1 large egg

½ avocado, pitted

Kosher salt, to taste

Freshly ground black pepper, to taste

Shredded cheddar cheese, to taste

Preparation:

Hannah Loewentheil/BuzzFeed

1. Preheat the oven to 425˚F (220˚C).

2. Crack the egg into the hole of the avocado. You may need to scoop out some of the avocado flesh to make more room for the egg. Season with salt and pepper and sprinkle with cheddar cheese.

3. Place the avocado in a baking dish to keep it upright. Bake for 15 minutes, until the yolk is set.

4. Enjoy!

Hannah Loewentheil/BuzzFeed

1. Preheat the oven to 425˚F (220˚C).

2. Crack the egg into the hole of the avocado. You may need to scoop out some of the avocado flesh to make more room for the egg. Season with salt and pepper and sprinkle with cheddar cheese.

3. Place the avocado in a baking dish to keep it upright. Bake for 15 minutes, until the yolk is set.

4. Enjoy!

Lunch: Tomato Soup With Gnocchi

Hannah Loewentheil/BuzzFeed

Ingredients:

½ cup store-bought potato gnocchi8 ounces (or more) creamy tomato soupHandful of fresh spinachKosher salt, to tasteFreshly ground black pepper, to tasteOlive oil, to taste1 teaspoon plain Greek yogurt, optional
Hannah Loewentheil/BuzzFeed

½ cup store-bought potato gnocchi

8 ounces (or more) creamy tomato soup

Handful of fresh spinach

Kosher salt, to taste

Freshly ground black pepper, to taste

Olive oil, to taste

1 teaspoon plain Greek yogurt, optional

Preparation:

1. Boil the gnocchi according to the package instructions, then drain. 2. Meanwhile, heat the soup in a small saucepan over medium heat. Add the spinach and let it wilt, then add the gnocchi. Season with salt and pepper. 3. Ladle the soup into a bowl. Top with a drizzle of olive oil and a spoonful of Greek yogurt, if desired.4. Enjoy!
Hannah Loewentheil/BuzzFeed

1. Boil the gnocchi according to the package instructions, then drain.

2. Meanwhile, heat the soup in a small saucepan over medium heat. Add the spinach and let it wilt, then add the gnocchi. Season with salt and pepper.

3. Ladle the soup into a bowl. Top with a drizzle of olive oil and a spoonful of Greek yogurt, if desired.

4. Enjoy!

Dinner: Chicken Tacos

Hannah Loewentheil/BuzzFeed

Ingredients:

1 bone-in, skin-on chicken thighOlive oil, to tasteKosher salt, to tasteFreshly ground black pepper, to tasteCayenne pepper, to taste⅙ bell pepper, diced⅙ large white onion, diced⅕ beefsteak tomato, diced2 corn tortillas¼ avocado, slicedShredded cheddar cheese, to tasteSalsa, to taste
Hannah Loewentheil/BuzzFeed

1 bone-in, skin-on chicken thigh

Olive oil, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Cayenne pepper, to taste

⅙ bell pepper, diced

⅙ large white onion, diced

⅕ beefsteak tomato, diced

2 corn tortillas

¼ avocado, sliced

Shredded cheddar cheese, to taste

Salsa, to taste

Preparation:

Hannah Loewentheil/BuzzFeed

1. Make the chicken: Preheat the oven to 425˚F (200˚C).

2.Pat the chicken thigh dry, then season with olive oil, salt, pepper, and cayenne. 3. In a cast-iron skillet over high heat, sear the chicken thigh, skin-side down, until the skin is crispy, about 10 minutes. Transfer the skillet to the oven and roast for 15 minutes, until the chicken is cooked through. Let cool slightly, then shred the meat. Leave the oven on.

4. Add the bell pepper, onion, and tomato to a medium pan over medium heat and sauté until the onion is translucent and the peppers and tomato are tender, about 6 minutes.

5. Meanwhile, heat the tortillas in olive oil or butter on the stove until warmed and slightly toasted. Set aside.

6. Divide the shredded chicken between the tortillas. Top with the sautéed vegetables, sliced avocado, and cheese. Place the tacos in the oven or on the stovetop over medium heat until cheese is melted, about 3 minutes.

7. Top with salsa, then serve.

8. Enjoy!

Hannah Loewentheil/BuzzFeed

1. Make the chicken: Preheat the oven to 425˚F (200˚C).

2.Pat the chicken thigh dry, then season with olive oil, salt, pepper, and cayenne. 3. In a cast-iron skillet over high heat, sear the chicken thigh, skin-side down, until the skin is crispy, about 10 minutes. Transfer the skillet to the oven and roast for 15 minutes, until the chicken is cooked through. Let cool slightly, then shred the meat. Leave the oven on.

4. Add the bell pepper, onion, and tomato to a medium pan over medium heat and sauté until the onion is translucent and the peppers and tomato are tender, about 6 minutes.

5. Meanwhile, heat the tortillas in olive oil or butter on the stove until warmed and slightly toasted. Set aside.

6. Divide the shredded chicken between the tortillas. Top with the sautéed vegetables, sliced avocado, and cheese. Place the tacos in the oven or on the stovetop over medium heat until cheese is melted, about 3 minutes.

7. Top with salsa, then serve.

8. Enjoy!

For more easy, budget-friendly recipes, check out the rest of our 7-day, $40 meal plan.

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Written by Angle News

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Here's How I Cooked Breakfast, Lunch, And Dinner All Week For Just $40