Easy, cheap, healthy, AND versatile meal prep!? Finally!

Meal prep is a time consuming and necessary bother.  It takes a few hours that could otherwise finally be that rest you swore you were going to get on a Sunday afternoon.  The benefits make it a non-negotiable for me… I save money and calories by not indulging on convenient breakfast and lunch sammis, and I save time through out the week when my meals are all ready to simply be portioned and dropped into my adorable polka dot lunch pail.

I generally carve out 3 or so hours in a week.  Often Sunday afternoon or Monday evening.  Things that are ‘healthy’ are a challenge because either they require extreme amounts of prep (read: peeling, chopping, sautéing, etc) OR you have the concern of it turning rather quickly (i.e.-produce for a salad).  The best compromise we have found is : egg bakes full of proteins and veggies for breakfast and soups for lunch.

Well, I’m nearing our second year of those exact same meals every. Single. week.  Every week it’s the same breakfast or the same soup for five days straight.  Although we do our best to change the soup from week to week- it never fails – by Friday I just can’t force myself to bring the spoon to my mouth one more time.  Sometimes I just skip lunch to avoid the soup for the fifth time!

I realize this is ridiculous and thought hard on a meal prep that I could tweek from day to day.  It dawned on me- pulled chicken!

Easier than any soup : I threw a few herbs and aromatics in a pot with 3 full chicken breasts and poached for ten minutes! Done.


One tablespoon of butter

3 smashed garlic cloves

one quarters onion

two branches of basil leaves

a few celery hearts with leaves

one lemon

whole peppercorns

two bay leaves

four or five pieces of corriander!

After I pulled this chicken out I continued to cook down the liquid to make a vegetable flavored stock, awaiting within a mason

jar for my next crazy concoction!


Let the chicken cool- and then the fun part! Pull it with fingers or forks.  That’s it!

This week I plan to have BBQ chicken, a salad topped with chicken, some brown rice and chicken tossed in teriyaki sauce, the options are endless… And all so DIFFERENT !!


It took ten minutes, it cost around $6.00 bucks, and it offers a variety of options for the week!

The moral of the story : Sometimes if you don’t make things so complicated you’ll find things then won’t be so complicated ! 😏😉


Quick and Easy Peach Cobbler

 I certainly have a sweet tooth- and luckily so does my man.  Generally I want something terrible- chocolate covered chocolate topped with peanut butter and an extra side of peanut butter!  He on the other hand loves traditional desserts -pies and ice creams.  His favorite is an apple dumpling (read: NOT quick, Not easy.)

This week we happened to have a few summer peaches on hand.  So after dinner, when there is not chocolate on hand (because the only way is total avoidance)- I scurried through the kitchen to find some way to tolerate the slightly soft peaches before they had the chance to turn entirely AND to  satisfy my need for a late night post dinner snack!

A close second to a dumpling- is a cobbler.  I once picked up the most adorable mini ceramic loaf pans with dreams of making individual zucchini breads, or personal turkey meatloaves.  Neither nor ever came to fruition- but today they got to see the light of day (or a hot oven)!

Most of these things are usually setting around the average kitchen :

Preheat Oven @ 450 degrees.

  • 1 peach (we had a half each)
  • 1/2 cup rolled oats
  • 2 tablespoons cold butter
  • pinch 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 (plus) tablespoon brown sugar
  • 1/2 tablespoon ground flax seed
  • 1 1/2 tablespoon flour (2 full if no flax)

Slice your peaches thin- you wont bake them long and you dont want them to be cold in the centers!



First mix the dry ingredients, then press the cold butter into the dry mixer until it is all wet and begins to clump. Leave no dry product!



Top your peaches!



Bake until you are happy with the color on top (this was about 12 minutes for my oven).



I go without milk -but Mikey, he likes it!