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Here's Everything You Need For Day 3 Of The $40 Week-Long Meal Plan

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Breakfast: Peanut Butter, Banana, and Yogurt Smoothie

Hannah Loewentheil/BuzzFeed

Ingredients:

½ banana, sliced2 tablespoons peanut butter or nut butter of choice4 ounces plain Greek yogurtHoney, agave, or stevia to taste, optional4-5 large ice cubes½ cup milk or water
Hannah Loewentheil/BuzzFeed

½ banana, sliced

2 tablespoons peanut butter or nut butter of choice

4 ounces plain Greek yogurt

Honey, agave, or stevia to taste, optional

4-5 large ice cubes

½ cup milk or water

Preparation:

1. Add the banana, peanut butter, yogurt, honey, ice, and milk to a blender. Blend to your desired consistency.2. Enjoy!
Hannah Loewentheil/BuzzFeed

1. Add the banana, peanut butter, yogurt, honey, ice, and milk to a blender. Blend to your desired consistency.

2. Enjoy!

Lunch: Leftover Chicken and Cauliflower Rice Bowl

Today's lunch is leftover from Monday. Heat up the chicken and cauliflower rice on the stove or in the microwave and chow down.
Hannah Loewentheil/BuzzFeed

Today’s lunch is leftover from Monday. Heat up the chicken and cauliflower rice on the stove or in the microwave and chow down.

Dinner: Ramen With Mushrooms, Scallions, And A Soft-Boiled Egg

Hannah Loewentheil/BuzzFeed

Ingredients:

1 bag ramen (any flavor)1 large eggOlive oil, to taste2 chopped scallions, white and light green parts onlyHandful of white button mushrooms, sliced
Hannah Loewentheil/BuzzFeed

1 bag ramen (any flavor)

1 large egg

Olive oil, to taste

2 chopped scallions, white and light green parts only

Handful of white button mushrooms, sliced

Preparation:

Hannah Loewentheil/BuzzFeed

1. Boil the ramen according to the package instructions. Remove from the heat and add the seasoning packet.

2. Meanwhile, bring a small pot of water to a boil. Reduce the heat to maintain a gentle boil and add the egg. Boil for 6½ minutes, then transfer to a bowl of ice water. Let sit for 2 minutes before peeling.

3. In a medium pan over medium heat, heat a drizzle of olive oil. Add the scallions and mushrooms and sauté until the scallions are fragrant and the mushrooms are light brown, about five minutes.

4. Transfer half the ramen noodles to a bowl and top with half of the mushrooms and scallions and 1 soft-boiled egg. Store the remaining noodles and vegetables in an airtight container for another day.

5. Enjoy!

Hannah Loewentheil/BuzzFeed

1. Boil the ramen according to the package instructions. Remove from the heat and add the seasoning packet.

2. Meanwhile, bring a small pot of water to a boil. Reduce the heat to maintain a gentle boil and add the egg. Boil for 6½ minutes, then transfer to a bowl of ice water. Let sit for 2 minutes before peeling.

3. In a medium pan over medium heat, heat a drizzle of olive oil. Add the scallions and mushrooms and sauté until the scallions are fragrant and the mushrooms are light brown, about five minutes.

4. Transfer half the ramen noodles to a bowl and top with half of the mushrooms and scallions and 1 soft-boiled egg. Store the remaining noodles and vegetables in an airtight container for another day.

5. 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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