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Here's Everything You Need For Day 5 Of The $40 Week-Long Meal Plan

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Breakfast: Leftover Make-Ahead Egg Muffin

Hannah Loewentheil/BuzzFeed

Preparation:

Today’s breakfast is one of the make-ahead egg muffins from the beginning of the week. If you stored the leftovers in the freezer, move to the refrigerator to defrost on Thursday night. Then, on Friday morning, zap in the microwave for about 20 seconds until warmed through.

Lunch: Tuna And Veggie Wrap

Hannah Loewentheil/BuzzFeed

Ingredients:

1 can albacore tuna fish, drained1 tablespoon plain Greek yogurt⅙ bell pepper, diced1 chopped scallion, white and light green parts onlyKosher salt, to tasteFreshly ground black pepper, to taste1-2 corn tortillas¼ avocado, sliced⅙ tomato, thinly sliced
Hannah Loewentheil/BuzzFeed

1 can albacore tuna fish, drained

1 tablespoon plain Greek yogurt

⅙ bell pepper, diced

1 chopped scallion, white and light green parts only

Kosher salt, to taste

Freshly ground black pepper, to taste

1-2 corn tortillas

¼ avocado, sliced

⅙ tomato, thinly sliced

Preparation:

1. In a small bowl, mix the tuna with the Greek yogurt and season with salt and pepper. Add the bell pepper and scallions. 2. Spoon the tuna salad onto the tortilla(s) and top with the sliced avocado and tomato.3. Enjoy!
Hannah Loewentheil/BuzzFeed

1. In a small bowl, mix the tuna with the Greek yogurt and season with salt and pepper. Add the bell pepper and scallions.

2. Spoon the tuna salad onto the tortilla(s) and top with the sliced avocado and tomato.

3. Enjoy!

Dinner: Shakshuka

Hannah Loewentheil/BuzzFeed

Ingredients:

⅙ bell pepper, diced⅙ large white onion, dicedOlive oil, to taste1 cup canned crushed tomatoesKosher salt, to tasteFreshly ground black pepper, to tasteCayenne pepper, to tasteRed pepper flakes, to taste2 large eggs
Hannah Loewentheil/BuzzFeed

⅙ bell pepper, diced

⅙ large white onion, diced

Olive oil, to taste

1 cup canned crushed tomatoes

Kosher salt, to taste

Freshly ground black pepper, to taste

Cayenne pepper, to taste

Red pepper flakes, to taste

2 large eggs

Preparation:

Hannah Loewentheil/BuzzFeed

1. In a small pan over medium heat, sauté the onion and pepper with a drizzle of olive oil until translucent and tender, about three minutes.

2. Add the canned tomatoes and season with salt, pepper, cayenne, and red pepper flakes. Let simmer until the tomato sauce thickens, about 6 minutes.

3. Gently crack the eggs into the sauce and season with salt and pepper. Cover the pan with a lid and cook until yolks are set, about 5 minutes.

Remove from the heat and serve.

4. Enjoy!

Hannah Loewentheil/BuzzFeed

1. In a small pan over medium heat, sauté the onion and pepper with a drizzle of olive oil until translucent and tender, about three minutes.

2. Add the canned tomatoes and season with salt, pepper, cayenne, and red pepper flakes. Let simmer until the tomato sauce thickens, about 6 minutes.

3. Gently crack the eggs into the sauce and season with salt and pepper. Cover the pan with a lid and cook until yolks are set, about 5 minutes.

Remove from the heat and serve.

4. 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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