Ingredients:

• ½ cup old-fashioned oats
• ½ cup milk
• ½ banana, mashed
• ½ banana, sliced
• ¼ tsp cinnamon
• 1 tsp honey or sugar
• Pinch of salt

Instructions:

1. Stir oats, milk, mashed banana, cinnamon, honey and salt together in a container until everything is evenly combined.
2. Cover the container and refrigerate overnight, or for at least 4 hours, so the oats fully soften.
3. In the morning, remove the container from the fridge and give the oats a good stir.
4. Top with the remaining sliced banana and add a splash of milk if you prefer a looser consistency.

Why we selected it: Zero cooking on Monday morning. The oats are ready before you are, and the banana-cinnamon combination makes it feel like a treat rather than a rushed breakfast.

Storage: Keeps 4 days refrigerated.

Ingredients:

• ¾ cup cooked white rice
• ½ cup black beans, drained and rinsed
• ½ cup corn
• ¼ tomato, diced
• 2 tbsp creamy cilantro-lime sauce
• 1 tbsp chopped cilantro
• Lime wedge
• Pinch cumin
• Salt and pepper

Instructions:

1. Warm the rice, black beans and corn together in a small pot or microwave-safe bowl.
2. Season the beans with cumin, salt and pepper, stirring gently so they don’t break apart.
3. Add the rice, beans and corn to a bowl, then top with the diced tomato and chopped cilantro.
4. Drizzle generously with the creamy cilantro-lime sauce and finish with a squeeze of fresh lime.

Why we selected it: Beans and rice are inexpensive and filling, while the cilantro-lime sauce adds a bright, creamy Peruvian-inspired finish that makes this feel like a real meal, not a side dish.

Storage: Keeps 3 days refrigerated. Keep sauce separate.

Ingredients:

• 5 oz boneless skinless chicken thigh
• 7 oz potatoes, cut into chunks
• ½ cup corn
• 1 tsp oil
• 2 tbsp cilantro-lime sauce
• Lime wedge
• Chicken seasoning:
• ½ tsp smoked paprika
• ¼ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp oregano
• 1 tsp soy sauce
• Salt and pepper

Instructions:

1. Heat oven to 425°F. Toss potatoes with half the oil, salt and pepper, then spread them on a sheet pan and roast for 15 minutes.
2. Combine the smoked paprika, cumin, garlic powder, oregano and soy sauce in a small bowl, then coat the chicken thoroughly in the mixture.
3. Remove the sheet pan from the oven and add the seasoned chicken alongside the potatoes, drizzling everything with the remaining oil.
4. Return the pan to the oven and roast for another 18–22 minutes, until the chicken reaches 165°F and the potatoes are deeply browned.
5. Add the corn to the pan during the final 5 minutes so it lightly chars around the edges.
6. Serve with a generous spoonful of cilantro-lime sauce and a squeeze of fresh lime.

Why we selected it: One pan, big flavor. The smoky spice blend and bright cilantro-lime sauce transform an inexpensive chicken thigh dinner into something that tastes like a restaurant plate.

Storage: Keeps 3 days refrigerated.

Ingredients:

• 2 small flour tortillas
• 1 egg
• 3 oz cooked potatoes, diced
• 2 tbsp shredded cheese
• 1 tbsp cilantro-lime sauce
• Cilantro
• Salt and pepper

Instructions:

1. Heat a skillet over medium-high heat and add the diced potatoes, cooking until they’re crispy and golden on all sides.
2. While the potatoes crisp, beat the egg with salt and pepper and scramble it in a separate pan until just set.
3. Warm the tortillas briefly in a dry skillet or microwave so they’re soft and pliable.
4. Fill each tortilla with the crispy potatoes and scrambled egg, then sprinkle the cheese over the top while everything is still hot so it melts.
5. Drizzle with cilantro-lime sauce and finish with fresh cilantro.

Why we selected it: Breakfast tacos feel like a treat, but they’re built from the same inexpensive potatoes and eggs that show up throughout the week. The sauce ties it all together.

Storage: Best assembled fresh.

Ingredients:

• 3½–4 oz cooked Peruvian-style chicken
• 1 large tortilla
• 3 oz roasted potatoes
• ¼ cup corn
• ¼ tomato, diced
• 2 tbsp cilantro-lime sauce

Instructions:

1. Chop the cooked chicken into bite-size pieces and roughly chop the roasted potatoes if they’re large.
2. Layer the chicken, potatoes, corn, tomato and cilantro-lime sauce down the center of the tortilla.
3. Fold the sides of the tortilla inward and roll it tightly to enclose all the filling.
4. Place the wrap seam-side down in a dry skillet over medium heat and cook until the bottom is deeply golden and crisp.
5. Flip carefully and cook the second side until it’s equally crisp and the filling is hot throughout.

Why we selected it: This is intentional leftover strategy. Monday’s dinner produces Tuesday’s lunch with almost no extra work, and the crispy toasted tortilla makes it feel brand new.

Storage: Best assembled fresh.

Ingredients:

• ¾ cup cooked lentils
• 6 oz potatoes
• ½ tomato, cut into wedges
• ¼ onion, sliced
• 1 garlic clove
• 1 tsp soy sauce
• 1 tsp vinegar
• ¼ tsp cumin
• ½ tsp oil
• ½ cup cooked white rice
• Cilantro
• Lime

Instructions:

1. Roast the potatoes at 425°F until they’re very crispy and deeply golden, about 25 minutes.
2. While the potatoes roast, heat the oil in a skillet over medium-high heat and cook the onion until it’s browned at the edges but still has some crunch.
3. Add the garlic and tomato wedges to the skillet and cook for about a minute, just until the tomato begins to soften.
4. Add the lentils and cumin, then increase the heat and let some of the lentils develop crispy edges against the pan.
5. Pour in the soy sauce and vinegar and toss everything together until the lentils are glossy and well coated.
6. Fold the crispy potatoes into the lentil mixture and serve alongside rice, finished with cilantro and a squeeze of lime.

Why we selected it: The soy, vinegar, tomato and onion combination directly references lomo saltado, while lentils keep the cost low and the protein high. It’s a clever way to make a classic feel accessible.

Storage: Keeps 3 days refrigerated.

Ingredients:

• ½ banana
• ½ cup oats, blended into flour
• 1 egg
• ¼ cup milk
• ¼ tsp cinnamon
• ¼ tsp baking powder
• Pinch salt
• 1 tsp honey or sugar

Instructions:

1. Mash the banana in a mixing bowl until it’s mostly smooth with just a few small lumps.
2. Whisk the egg and milk into the mashed banana until fully combined.
3. Stir in the oat flour, cinnamon, baking powder and salt until a thick batter forms.
4. Heat a nonstick skillet over medium-low heat and spoon the batter into small pancakes.
5. Cook until bubbles appear on the surface and the edges look set, then flip and cook until golden on the second side.
6. Drizzle lightly with honey and serve warm.

Why we selected it: Oats blended into flour keep the cost down, and the banana provides natural sweetness so you don’t need much added sugar. It’s a breakfast that feels special but stays simple.

Storage: Best fresh, but leftovers keep 2 days refrigerated.

Ingredients:

• ¾ cup cooked lentils
• ¾ cup cooked rice
• ½ cup corn
• ¼ tomato
• 2 tbsp cilantro-lime sauce
• Lime
• Cilantro

Instructions:

1. Reheat the lentils and rice together in a bowl or small pot until warmed through.
2. Heat a dry skillet over high heat and add the corn, letting it char in spots without stirring too often.
3. Assemble the bowl by layering the rice and lentils on the bottom, then adding the charred corn on top.
4. Add the fresh tomato and drizzle generously with cilantro-lime sauce.
5. Finish with a squeeze of lime and a scattering of fresh cilantro.

Why we selected it: Lentils are one of the cheapest sources of protein and fiber, and charring the corn gives this bowl a smoky depth that makes it taste far more complex than it is.

Storage: Keeps 3 days refrigerated. Keep sauce separate.

Ingredients:

• 4 oz cooked chicken thigh
• 3 oz dry pasta
• ½ cup corn
• 1 garlic clove
• 2 tbsp milk
• ¼ cup shredded cheese
• ½ tsp smoked paprika
• Pinch chili powder or cayenne
• 1 tsp oil
• Lime
• Salt and pepper

Instructions:

1. Cook the pasta in salted water until al dente, then reserve ½ cup of the pasta water before draining.
2. Heat the oil in a skillet over medium heat and sauté the garlic for about 30 seconds until fragrant.
3. Add the smoked paprika and a small pinch of chili powder or cayenne, stirring to toast the spices in the oil.
4. Pour in the milk and ¼ cup of the reserved pasta water, then stir in the cheese over low heat until the sauce is creamy.
5. Add the cooked pasta, corn and chopped chicken, tossing until everything is coated and glossy. Add more pasta water if needed to loosen the sauce.
6. Finish with a squeeze of fresh lime and a crack of black pepper.

Why we selected it: This looks and tastes like a creamy, indulgent pasta, but it’s built from pantry staples and a small amount of cheese. It’s the kind of hero recipe that makes a $39 plan feel generous.

Storage: Keeps 3 days refrigerated.

Ingredients:

• 2 slices sandwich bread
• 1 egg
• ¼ cup milk
• ½ banana
• ¼ tsp cinnamon
• 1 tsp sugar or honey

Instructions:

1. Whisk the egg, milk and cinnamon together in a shallow bowl until completely combined.
2. Dip each slice of bread into the custard, coating both sides evenly and letting any excess drip off.
3. Cook the bread in a nonstick skillet over medium heat until golden brown on the first side, about 2–3 minutes.
4. Flip carefully and cook the second side until it’s equally golden and the custard is fully set.
5. Top with sliced banana and a small drizzle of honey or a sprinkle of sugar.

Why we selected it: French toast feels indulgent, but it’s built from bread, eggs and milk—three of the least expensive ingredients in the cart. The banana makes it feel special without adding cost.

Storage: Best fresh.

Ingredients:

• 1 large tortilla
• ½ cup black beans
• ¼ cup shredded cheese
• ¼ cup corn
• 2 tbsp cilantro-lime sauce
• Lime

Instructions:

1. Mash about half the black beans with a fork, leaving the rest whole for texture.
2. Spread the mashed beans over one half of the tortilla, then add the whole beans, cheese and corn on top.
3. Fold the empty half of the tortilla over the filling and press gently to seal.
4. Cook in a dry skillet over medium heat until the bottom is deeply golden and crispy, about 3–4 minutes.
5. Flip carefully and cook the second side until the cheese is fully melted and the tortilla is crisp all over.
6. Cut into wedges and serve with cilantro-lime sauce and a squeeze of lime.

Why we selected it: Beans and cheese are a classic combination for a reason—they’re filling, inexpensive and deeply satisfying. The cilantro-lime sauce adds a bright, fresh finish that keeps it from feeling heavy.

Storage: Best fresh.

Ingredients:

• 3½ oz cooked chicken
• 1 cup cold cooked rice
• 1 egg
• ½ cup corn
• ¼ onion, diced
• 1 garlic clove
• 1 tbsp soy sauce
• ½ tsp oil
• ¼ tsp cumin
• Cilantro
• Lime

Instructions:

1. Heat a large skillet until very hot, then add half the oil and scramble the egg quickly, breaking it into small pieces. Remove and set aside.
2. Add the remaining oil to the skillet and add the chicken, letting it develop crispy edges before stirring.
3. Add the onion, corn and garlic, cooking for about a minute until the onion softens slightly.
4. Add the cold rice, spreading it across the pan and letting it sit for a minute so some grains get crispy against the skillet.
5. Drizzle the soy sauce over the rice and sprinkle with cumin, then toss everything together until evenly coated.
6. Return the scrambled egg to the pan, folding it through the rice.
7. Finish with plenty of fresh cilantro and a generous squeeze of lime.

Why we selected it: Fried rice is the ultimate way to use up leftover rice, and the Peruvian-inspired seasonings make it feel intentional rather than like a fridge-clearing meal. It’s fast, filling and full of flavor.

Storage: Keeps 3 days refrigerated.

Ingredients:

• ½ cup oats
• 1 cup milk or water
• 1 banana
• ¼ tsp cinnamon
• 1 tsp honey or sugar
• Pinch salt

Instructions:

1. Combine the oats, milk or water and a pinch of salt in a small saucepan over medium heat.
2. Mash half the banana into the oats while they cook, stirring occasionally for natural sweetness.
3. Continue cooking until the oats are thick and creamy, about 4–5 minutes.
4. Pour into a bowl and top with the remaining sliced banana.
5. Finish with a sprinkle of cinnamon and a drizzle of honey.

Why we selected it: It’s the simplest breakfast of the week, but it’s warm, filling and made entirely from pantry staples. The banana does most of the sweetening, so you only need a touch of honey.

Storage: Best fresh.

Ingredients:

• 2 small tortillas
• ½ cup black beans
• 3 oz crispy potatoes
• ¼ cup corn
• ¼ tomato
• 2 tbsp cilantro-lime sauce
• Cilantro
• Lime

Instructions:

1. Mash the black beans lightly with a fork, then season with cumin, salt and a squeeze of lime.
2. Warm the tortillas briefly in a dry skillet so they’re soft and pliable.
3. Spread the mashed beans down the center of each tortilla, then add the crispy potatoes and corn.
4. Top with diced tomato and a generous drizzle of cilantro-lime sauce.
5. Finish with fresh cilantro and an extra squeeze of lime.

Why we selected it: This is the kind of lunch that proves a $39 plan doesn’t have to feel restrictive. Crispy potatoes and creamy beans are deeply satisfying, and the sauce keeps everything bright.

Storage: Best assembled fresh.

Ingredients:

• 4 oz cooked Peruvian-spiced chicken
• 8 oz potatoes, cut into fries
• ½ cup corn
• ¼ tomato, diced
• ¼ onion, thinly sliced
• 2 tbsp cilantro-lime sauce
• Lime
• Cilantro

Instructions:

1. Heat oven to 450°F. Cut the potatoes into thin fries, pat them very dry and season with salt.
2. Bake the fries until deeply golden and crisp, flipping halfway through, about 25–30 minutes.
3. While the fries bake, toss the sliced onion with lime juice and a pinch of salt, then let it sit so it quick-pickles.
4. Reheat the chicken in a skillet until the edges crisp up, then char the corn in the same dry skillet.
5. Pile the fries onto a plate and top with the chicken, charred corn, tomato, avocado and pickled onions.
6. Drizzle generously with cilantro-lime sauce and finish with fresh cilantro and a squeeze of lime.

Why we selected it: Friday should feel like a reward, and this loaded fries plate delivers. It uses up the last of the week’s ingredients while still feeling like a fun, shareable meal that everyone looks forward to.

Storage: Best fresh.

Ingredients:

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Proteins and Grains

•   2 lbs Boneless Skinless Chicken Thighs
•   6 Eggs
•   2 cans Canned Black Beans
•   2 cans Canned Lentils
•   1 carton Milk
•   1 bag Shredded Cheese
•   1 container Old-Fashioned Oats
•   1 bag White Rice
•   1 box Pasta
•   1 package Flour Tortillas
•   1 loaf Sandwich Bread
•   1 bag Frozen Corn

 

Produce and Pantry

•   1 bottle Soy Sauce
•   1 bottle Vinegar
•   1 bottle Honey
•   1 bottle Oil
•   1 container Baking Powder
•   Cinnamon
•   Cumin
•   Smoked Paprika
•   Chili Powder
•   Garlic Powder
•   Dried Oregano
•   5 lb Potatoes
•   6 Bananas
•   3 Tomatoes
•   2 Onions
•   1 bunch Cilantro
•   1 Jalapeño
•   1 head Garlic
•   4 Limes

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.