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Here's Everything You Need For Day 6 Of The $40 Week-Long Meal Plan

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Breakfast: Cheater’s Chilaquiles

Hannah Loewentheil/BuzzFeed

Ingredients:

1 corn tortillaButter or olive oil, to taste2 tablespoons refried black beans, warmed⅙ large white onion, diced⅙ bell pepper, dicedKosher salt, to tasteFreshly ground black pepper, to taste1 large egg¼ avocado, slicedShredded cheddar cheese, to tasteSalsa, to taste
Hannah Loewentheil/BuzzFeed

1 corn tortilla

Butter or olive oil, to taste

2 tablespoons refried black beans, warmed

⅙ large white onion, diced

⅙ bell pepper, diced

Kosher salt, to taste

Freshly ground black pepper, to taste

1 large egg

¼ avocado, sliced

Shredded cheddar cheese, to taste

Salsa, to taste

Preparation:

Hannah Loewentheil/BuzzFeed

1. In a small pan over medium heat, warm the tortilla in butter or olive oil for 1-2 minutes on each side, until golden and slightly crispy. Spread with the refried beans.

2. Add a drizzle of oil to the same pan, then sauté the onion and pepper until the onion is translucent and tender, about 5 minutes. Season with salt and pepper.

3. Top the tortilla with the sautéed vegetables.

4. Add another drizzle of olive oil to pan. Once the oil is shimmering, gently crack the egg in the pan. Season with salt and pepper. Fry for about 2 minutes, without disturbing, until the edges are golden-brown and add shredded cheddar. Place the fried egg on the tortilla and top with the avocado and salsa.

5. Enjoy!

Hannah Loewentheil/BuzzFeed

1. In a small pan over medium heat, warm the tortilla in butter or olive oil for 1-2 minutes on each side, until golden and slightly crispy. Spread with the refried beans.

2. Add a drizzle of oil to the same pan, then sauté the onion and pepper until the onion is translucent and tender, about 5 minutes. Season with salt and pepper.

3. Top the tortilla with the sautéed vegetables.

4. Add another drizzle of olive oil to pan. Once the oil is shimmering, gently crack the egg in the pan. Season with salt and pepper. Fry for about 2 minutes, without disturbing, until the edges are golden-brown and add shredded cheddar. Place the fried egg on the tortilla and top with the avocado and salsa.

5. Enjoy!

Leftover Pasta Salad

Preparation: Thanks to the work you did on Thursday night, lunch is ready for you whenever you get hungry on Saturday afternoon. Just heat it up and season with olive oil, salt, and pepper.
Hannah Loewentheil/BuzzFeed

Preparation: Thanks to the work you did on Thursday night, lunch is ready for you whenever you get hungry on Saturday afternoon. Just heat it up and season with olive oil, salt, and pepper.

Dinner: Crispy Chicken Thighs With Gnocchi

Hannah Loewentheil/BuzzFeed

Ingredients:

1 bone-in, skin-on chicken thighOlive oil, to tasteKosher salt, to tasteFreshly ground black pepper, to taste½ cup store-bought potato gnocchi⅙ large white onion, diced⅕ beefsteak tomato, choppedHandful of fresh spinach½ cup canned crushed tomatoesRed pepper flakes, 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

½ cup store-bought potato gnocchi

⅙ large white onion, diced

⅕ beefsteak tomato, chopped

Handful of fresh spinach

½ cup canned crushed tomatoes

Red pepper flakes, to taste

Preparation:

Hannah Loewentheil/BuzzFeed

1. Make the chicken: Preheat the oven to 425˚F (220˚C).

2. Pat the chicken thigh dry and season with olive oil, salt, and pepper. 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.

3. Cook the gnocchi according to the package instructions, then drain.

4. Meanwhile, in a small pan over medium heat, sauté the onion and tomato in a drizzle of olive oil until the onion is translucent and fragrant and the tomato is tender, about five minutes. Add the spinach and continue cooking until wilted. Add the canned tomatoes and continue cooking until the sauce is thickened and warm, about 5 minutes. Season with salt, pepper, and red pepper flakes. Add the cooked gnocchi to the sauce and toss to coat.

5. Plate the gnocchi with the whole piece of crispy chicken.

6. Enjoy!

Hannah Loewentheil/BuzzFeed

1. Make the chicken: Preheat the oven to 425˚F (220˚C).

2. Pat the chicken thigh dry and season with olive oil, salt, and pepper. 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.

3. Cook the gnocchi according to the package instructions, then drain.

4. Meanwhile, in a small pan over medium heat, sauté the onion and tomato in a drizzle of olive oil until the onion is translucent and fragrant and the tomato is tender, about five minutes. Add the spinach and continue cooking until wilted. Add the canned tomatoes and continue cooking until the sauce is thickened and warm, about 5 minutes. Season with salt, pepper, and red pepper flakes. Add the cooked gnocchi to the sauce and toss to coat.

5. Plate the gnocchi with the whole piece of crispy chicken.

6. 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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