Cheap and Healthy Meals

Ingredients

• 1 dozen eggs ($4)
• 1/2 (120ml) cup milk (($1)
• Cooked vegetables of choice (about 1 cup total) ($4)
• 1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75)
• 2 Tbsp (24g) butter $.50)
• Salt and pepper to taste
• 12 oz chorizo (3 dollars)
• 3/4 tsp (2g) red pepper flakes .10 cents
• 4 cloves garlic toasted .20 cents
• 1/2 cup (120ml) water
• 2 cans white navy beans (2.50)
• 3 cups 75g baby spinach 2.00
• 17.6 oz (500g) Container crushed tomatoes 2.75
• Bread (4.00)
• 1lb spaghetti ($1.50)
• Salt to taste
• 1/4 cup plus 2 tablespoons olive oil ($3.00)
• 4 cloves garlic (.20 cents)
• 1/2 teaspoon (1g)crushed red pepper flakes (.10 cents)
• 1/4 cup (10g)finely chopped parsley ($1.00)

Instructions

1. In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk.
2. In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook
3. Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed.
4. Place into a 350F oven for 25 minutes.
5. Let cool before serving.
6. In a medium size pot, cook chorizo over medium heat until it starts to brown.
7. Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant.
8. Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes.
9. Add in baby spinach and let wilt then add in white navy beans.
10. Stir and let everything sit until evenly cooked through.
11. Toast a piece of bread, spread on some butter and top with beans.
12. Serve.
13. In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper.
14. Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F.
15. For the pasta, fill a pot with water, season with salt, and bring to a boil.
16. Add in the spaghetti and cook until done. Reserve some pasta water before draining.
17. In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant.
18. Add pasta to the pan and toss thoroughly to coat.
19. Add in the pasta water and toss thoroughly once more.
20. Adjust salt levels and add chopped parsley. Mix to combine.
21. Serve on a plate with chicken and optional roasted vegetables.