Breakfast: Cheater's Chilaquiles
Ingredients:
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:
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.
Dinner: Crispy Chicken Thighs With Gnocchi
Ingredients:
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:
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!
