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Here's Everything You Need For Day 4 Of The $40 Week-Long Meal Plan

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Breakfast: Egg Tacos

Hannah Loewentheil/BuzzFeed

Ingredients:

1-2 corn tortillasButter or olive oil, to taste2 tablespoons refried black beans, warmedSalsa, to taste⅙ large white onion, diced⅙ bell pepper, diced1 large eggShredded cheddar cheese, to taste¼ avocado, slicedKosher salt, to tasteFreshly ground black pepper, to taste
Hannah Loewentheil/BuzzFeed

1-2 corn tortillas

Butter or olive oil, to taste

2 tablespoons refried black beans, warmed

Salsa, to taste

⅙ large white onion, diced

⅙ bell pepper, diced

1 large egg

Shredded cheddar cheese, to taste

¼ avocado, sliced

Kosher salt, to taste

Freshly ground black pepper, to taste

Preparation:

Hannah Loewentheil/BuzzFeed

1. In a small pan over medium heat, warm the tortilla(s) in butter or olive oil until warm and slightly toasted. Remove from the pan and top with a layer of refried beans and salsa.

2. Meanwhile, sauté onion and pepper with a drizzle of olive oil in a medium pan over medium heat until the onion is translucent and the pepper is tender, about 6 minutes. Add the egg and scramble with the vegetables until set, then add cheese and cook until melted.

3. Scoop the egg mixture on top of the tortilla(s) and top with sliced avocado. Season with salt and pepper.

4. Enjoy!

Hannah Loewentheil/BuzzFeed

1. In a small pan over medium heat, warm the tortilla(s) in butter or olive oil until warm and slightly toasted. Remove from the pan and top with a layer of refried beans and salsa.

2. Meanwhile, sauté onion and pepper with a drizzle of olive oil in a medium pan over medium heat until the onion is translucent and the pepper is tender, about 6 minutes. Add the egg and scramble with the vegetables until set, then add cheese and cook until melted.

3. Scoop the egg mixture on top of the tortilla(s) and top with sliced avocado. Season with salt and pepper.

4. Enjoy!

Lunch: Leftover Upgraded Ramen

What you'll need: 1 large eggPreparation:Today's lunch is another leftover day. Reheat the leftover ramen from Wednesday night. Soft-boil another egg and add it to the bowl before enjoying.
Hannah Loewentheil/BuzzFeed

What you’ll need:

1 large egg

Preparation:

Today’s lunch is another leftover day. Reheat the leftover ramen from Wednesday night. Soft-boil another egg and add it to the bowl before enjoying.

Dinner: Pasta Salad With Roasted Vegetables

Hannah Loewentheil/BuzzFeed

Ingredients:

Hannah Loewentheil/BuzzFeed

½ sweet potato

½ carton white button mushrooms

Olive oil, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

1 cup fresh spinach, roughly torn

1 cup rigatoni or pasta of choice, cooked

Red pepper flakes, to taste

Hannah Loewentheil/BuzzFeed

½ sweet potato

½ carton white button mushrooms

Olive oil, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

1 cup fresh spinach, roughly torn

1 cup rigatoni or pasta of choice, cooked

Red pepper flakes, to taste

Preparation:

1. Preheat the oven to 425˚F (220˚C). 2. Peel and chop the sweet potato into ½-inch chunks. Slice the mushrooms. Toss the vegetables with olive oil, salt, and pepper, and spread in an even layer on a baking sheet.3. Roast for 20-30 minutes, until golden-brown and tender. 4. Meanwhile, boil the pasta according to the package instructions. 5. Combine the pasta, roasted vegetables, and spinach, and season with olive oil, salt, pepper, and red pepper flakes. 6. Scoop half of the pasta salad into a bowl and store the other half in an airtight container for another day.7. Enjoy!
Hannah Loewentheil/BuzzFeed

1. Preheat the oven to 425˚F (220˚C).

2. Peel and chop the sweet potato into ½-inch chunks. Slice the mushrooms. Toss the vegetables with olive oil, salt, and pepper, and spread in an even layer on a baking sheet.

3. Roast for 20-30 minutes, until golden-brown and tender.

4. Meanwhile, boil the pasta according to the package instructions.

5. Combine the pasta, roasted vegetables, and spinach, and season with olive oil, salt, pepper, and red pepper flakes.

6. Scoop half of the pasta salad into a bowl and store the other half in an airtight container for another day.

7. 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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