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It's day five of Tasty's Make-Ahead Meal Plan.
Today's recipes are all about convenience (and breakfast tacos!). Lunch is a zesty cilantro and lime chicken rice bowl. Dinner is the rest of the black bean soup. And for a snack, those crispy chickpeas you prepped — a super easy day thanks to leftovers.
DAY FIVE RECIPES: Find complete instructions below. For a printable doc with the entire week's recipes, click here.
Let's get cooking!
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Everybody loves breakfast tacos. These make use of that fresh pico you made and pairs it with fluffy scrambled eggs and black beans. Not a cilantro fan? Just leave it out.
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Scrambled Egg Breakfast Tacos
Ingredients:
2 large eggs
¼ teaspoon kosher salt
Pinch of ground black pepper
1 teaspoon olive oil
2 small corn tortillas
¼ cup pico de gallo (meal prepped, see recipe)
2 tablespoons canned black beans, drained and rinsed
2 tablespoons chopped cilantro
Preparation:
1. Crack eggs into a small bowl, add salt and pepper, and whisk to combine.
2. Heat olive oil in a nonstick pan over medium heat and add egg mixture. Using a rubber spatula, cook eggs until firm, stirring often. Evenly distribute eggs over tortillas.
3. Top each taco with pico de gallo, black beans, and cilantro.
3. Enjoy!
*Vegan/Vegetarian Substitution: Omit the scrambled eggs and increase black beans to ⅓ cup.
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This power bowl makes use of all the food you prepped and throws it into one delicious bowl. Easy, fresh, and filling.
Cilantro-Lime Chicken and Rice Bowl
Ingredients:
½ cup cooked brown rice (meal prepped, see recipe)
1 tablespoon plus 1 teaspoon chopped cilantro, divided
1 cup roasted sheet tray veggies (meal prepped, see recipe)
¼ cup pico de gallo (meal prepped, see recipe)
½ cup shredded rotisserie chicken
1 lime wedge
2 tablespoons Greek yogurt
1 tablespoon chopped cilantro
Preparation:
1. Place rice in a serving bowl and top with roasted veggies, pico de gallo, shredded chicken, lime wedge, a dollop of Greek yogurt and chopped cilantro.
2. Enjoy!
*Vegan/Vegetarian Substitution: Omit shredded chicken and replace with ½ cup black beans.
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The best kind of dinner is the one that's already made. Just grab your leftover soup, heat it up, and top it with fresh cilantro, onion, and lime. Oh, and you'll have a bit of avocado leftover — so feel free to dice some up and throw it on top.
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Black Bean Vegetarian Soup
Ingredients:
1 ½ cups black bean vegetarian chili (leftovers, see recipe)
2 tablespoons chopped cilantro
2 tablespoons diced red onion (the rest of the red onion)
1 lime wedge
Preparation:
1. Heat the leftover soup and top with cilantro, red onion, and lime wedge.
3. Enjoy!
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See a video with all of today's recipes below:
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And that's a wrap on day five!
Ready for day six? Get the recipes here.
* Note: These recipes are part of a week-long budget meal plan that includes meal prepping several items in advance — like cooking grains or roasting veggies. That way, you spend less time cooking and more time eating during the week. Vegan and vegetarian substitutions are not included in the shopping list.
JUMP TO:
Overview | Prep Day | Day One | Day Two | Day Three | Day Four | Day Five | Day Six | Day Seven
EXTRAS:
Grocery List | Calendar | Printable Recipes | Money-Saving Tips | Things To Know
