Meal prep part 1

Hey guys! This is the first of our many posts we will have about our meal plan while we live in our RV. Our budget for 2 adults has been $65 a week, and since August of 2019, we have been able to accomplish that with ease using this meal plan! If you have kids, honestly this would still work well for you, just double your ingredients. We live so frugally that I bet you could get by with feeding a family on maybe a little more than $65 a week. 

First, our general rule is that we buy as little meat/animal products as possible. Sure, we could buy meat for every meal, but we’ve found that economically, it is better for us to only use meat for maybe one meal prep session per week. A lot of our protein comes from beans and vegetables. 

So here we have 3 of our go-to recipes!


Meal prep steel cut oats 

Makes 6 servings (1 cup servings)

Prep + cook time: 1-4 hours


  • 1 cup steel cut oats – $2.50/container @ 20 servings per container
  • 4 cups Almond Milk (unsweet, unflavored is what we use)
  • 2 thick tablespoons (my husbands words) of brown sugar
  • 2 teaspoons of cinnamon
  • 1 teaspoon of salt
  • Optional: butter/vegan butter ¼ stick
  • Berries to garnish (frozen usually works best)


  1. Put oats, almond milk, and cinnamon in instant pot
  2. Cook on “multi-grain”. Once instant pot has depressurized naturally, open lid and stir in butter, brown sugar, and salt
  3. Then, let sit on low heat for 1-3 hours. 
  4. Enjoy. Add toppings! 


Burrito bowl 

Time to prepare + cook: 1 hr

Number of servings: 8-10


  • 1 lb chicken breast
  • 1 can black beans – low sodium , rinsed
  • 1 can red beans – low sodium , rinsed
  • 1 can garbanzo beans – low sodium , rinsed
  • 1 can sweet corn, rinsed
  • 2 Bell peppers (We like orange or red, but to be cost-effective, green is the way to go)
  • Top with ranch dressing or whatever dressing you want (if any)
  • Optional: sour cream, cheese, etc, but we are mostly dairy free, so we don’t add a lot of extra dairy..except that ranch mentioned above..)


  1. Dice chicken and put in the instant pot, add ½ cup of water, and cook on “poultry”
  2. Remove chicken and shred it. Drain the remaining broth, or save it for later (see next “chicken noodle soup” recipe”)
  3. add all of your ingredients together and mix. You can later re-heat it when you take it to work/school/etc because all of these ingredients are already cooked
  4. Top with ranch or whatever and enjoy!

Chicken noodle soup

Time to prepare + cook: 2 hrs

Number of servings: 8-10


  • ½ -1  lb chicken breast
  • 4 large carrots
  • 4 large sticks of celery
  • Kale
  • Green onions
  • 1 box of chickpea pasta
  • Salt/pepper/cajun seasonings to taste


  1. Dice chicken and put it in the instant pot, add ½  cup of water, and cook on “poultry”
  2. Remove chicken and shred it, leave the broth in the instant pot
  3. Add 3 cups of water to the chicken stock in the instant pot, plus seasonings
  4. Add 1 cup of each: chopped carrots, onions, and celery
  5. Set instantpot to “soup” setting and let it cook. Allow instant pot to naturally depressurize.
  6. Cook chickpea pasta per the package instructions separately on the stove
  7. Add pasta to individual meal-prep bowls, and then add soup.  *You can mix all the pasta together , but we’ve found that the pasta will absorb the liquid if you do this step at first*

Hope you like these recipes! These 3 meals are basically what we have been living off of so that we can minimize our grocery bill to maximize our debt pay-off. Stay tuned for our go-to soup recipes (butternut squash soup, sweet potato soup, and chickpea pasta)

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