Like most preps I undertake, this was inspired by an ultra-complicated recipe in a book at my mother-in-law’s house. It looked yummy, so I took it upon myself to ultra-simplify it.
Most people don’t know this about me, but I hate cooking. I also hate being in a kitchen. I don’t eat all organic food. I don’t shop at the farmer’s market. I don’t have an hour every day to cook a fresh, healthy meal for myself or my family. But… I value my health, so I make alterations to recipes to make them cheap, fast and easy to suit my lifestyle. This involves quite a bit of canned and frozen foods.
Sure, there are some canned and frozen foods that are worthless and shouldn’t even be called food. But, then there are others that are actually good for you. The low sodium, no added sugar fruit and vegetable varieties are my go-to, as you can see by this and many other preps.
1. 1.5 pounds boneless, skinless chicken breast
2. 30 ounces low sodium chicken broth
3. 1-15 ounce can green peas, drained
4. 2-15 ounce cans corn, drained
5. 1-15 ounce can diced potatoes
6. 1-10 ounce can diced tomatoes
7. 1 cup barbeque sauce
1. Wash chicken breasts.
2. Drain peas & corn.
3. Dump all ingredients in crock pot.
4. Set on high for 6-8 hours.
5. Run. Well, you don’t actually have to run, but you can go do something other than cook!
6. When about 30-60 minutes is left, take chicken breasts out and shred with forks to desired size.
7. Add shredded chicken back in. Let it cook for another 30-60 minutes.
8. Pour into 6 containers for a cheap & healthy lunch for the week!
330 calories, 30g protein, 45g carbohydrates, 14g fat
Please comment with questions / concerns / feedback! If you try it, I want to know what you REALLY think!