Meal Plan Makeover

If you’re like most individuals you hate the dreaded question of “What’s for dinner?” Even worse is making a meal plan! Eating healthy making better choices starts with a plan, however it can be time consuming. That’s why this one slow cooker recipe is so amazing! You can batch cook these 4 simple ingredients and have food for the entire week. Check out this simple step by step guide too feeding your family for less than $100 for the entire week.

Here’s the plan:

Monday: Tacos

Tuesday: Nachos

Wednesday: Southwest Salad

Thursday: Chicken and Quinoa Bowl

Friday: Taco Soup

Prepare 4 Ingredient Salsa ChickenSalsa Chicken

Prep time: 10 mins

Cook time: 6 hours

Total time: 6 hours 10 mins

  • Serves: 10


  • 6-7 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 jar of salsa
  • 2 cups low sodium chicken broth
  • Place chicken in the slow cooker and sprinkle with taco seasoning. Pour the salsa and broth on the top. Cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken from the slow cooker and shred with two forks, then return to the slow cooker

Monday: Tacos


1 cup Shredded Taco Chicken

Taco shells, hard or soft, or flour burrito tortillas

Favorite toppings – lettuce, tomato, cheddar cheese, olives, sour cream, guacamole, fresh lime, cilantro, hot sauce

Tuesday: NachosNachos


  • 1 cup salsa chicken
  • 8 oz shredded Cheddar Cheese
  • 1 Bag  Tortilla Chips
  • 2 sliced thin on a bias Scallions
  • Handful minced Cilantro
  • 1 Cup Sour Cream


  • Preheat your oven to 375 degrees. Line a baking sheet with nachos. Top with half your cheese, then top with the shredded chicken. Add the rest of your cheese on top. Cook in the oven for about 10 minutes. Remove from oven, top with scallions, tomato and cilantro. Serve with Sour Cream.

Wednesday: Southwest SaladSW Salad


  • 1 cup Salsa Chicken
  • 2 cups shredded lettuce
  • ½ cup chopped tomatoes
  • ¼ cup red pepper
  • 1 bunch of green onions
  • 1 – 15 ounce can of corn
  • 1 – 15 ounce can of black beans, drained and rinsed
  • Salt and pepper to taste


  • Combine chicken, black beans, corn, and fresh vegetables.
  • Add salt and pepper according to taste.
  • Place on top of shredded lettuce
  • Garnish with avocados, cilantro, or cheese

Thursday: Chicken and Quinoa Bowl


  • 2 cups chopped lettuce
  • 1 cup shredded taco chicken
  • 2 cups cooked quinoa
  • 1 package of taco bowls


Line bowls with equal amounts of lettuce and quinoa. Spoon chicken over each. Finally, top with favorite toppings like cilantro, tomatoes, and cheese!

Friday: Taco Souptaco soup


  • 1 white onion, chopped finely
  • 1 (16 oz.) can chili beans
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (8 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes with green chilies, undrained
  • 2 cups shredded Taco chicken


Combine all ingredients in a slow cooker and set on low for 3-4 hours.

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