Saving Time With Meal Prep

“Meal prep takes too much time”

“I don’t have the time for that”

“I don’t have the patience for that”

Excuses no longer!

Yes, I am a firm believer in meal prep being the answer to success but I do understand it’s a time suck.  I choose to do full meal prep since the time it takes during my weekend I gain back during the week days.  After waking up for 5:30am crossfit + full day at work + long commute times, I have no desire to cook when I get home.  When it’s fully done for me I find myself less stressed and less likely to go through a drive-thru.

However I am realistic and know this doesn’t work for everyone.  The answer is partial meal prep!

Since I have been fairly content with my schedule lately I thought I would give this a whirl.  There’s times where eating out of tupperware gets old so I wanted to partial meal prep so the brunt of the work is done for me and I can finish up when I get off work.

First things first…Meal plan. (my favorite part)

I’m a list person almost to a fault..


Pork belly Hash w/ poached eggs



Trail Mix Tuna Salad (Down South Paleo)

Chicken Cacciatore (for the boyfriend)

Blueberry Beef Roast (Adapted from Down South Paleo)

Bone Broth


Southwest Pulled Pork Salads

Fish & Veggies (Swordfish + Tuna)

Crab Stuffed Beef Roulade


Paleo Chocolate Chip Cookies

Marinated Chicken Breast + Bone Broth


RX Bars

So from this list I had to see what can be made or prepped now to make my life easier.

This meant –

  • Starting bone broth
  • Pork roast in the slow cooker
  • Cut all veggies
  • Make crab salad for roulade
  • Make Breakfast Hash
  • Complete Cacciatore for boyfriends work lunches (easy recipe might as well bang it out)

By doing this partial prep it cut my usual meal prep time in half but also allowed me to save time during the week so I did not have to prep the veggies, make the crab salad or worry about the most difficult meal to worry about – breakfast!


Mushrooms & Peppers for Cacciatore, Carrots for Bone Broth, Chives for Crab Salad, Potatoes for Hash


Delicious pork belly for breakfast hash!


Sweet potato hash for me – Regular potato for the boyfriend

I really wanted this to be corned beef hash but the store didn’t have corned beef.  Pork belly is a great substitute in anything, right?

I seared the pork belly on both sides until a nice golden color and since they were pretty thick slices I just tossed them in the oven at 350 degrees for about 10-15 min to cook through.  For the potatoes I small diced them and tossed in olive oil, salt & pepper and roasted them at 400 degrees for about 25 min.  Dice up the pork belly and mix together.  Saute for breakfast and top with a poached egg.  Yum!


For more on bone broth be sure to check out my past post!


One of my quick go-to favorites, Southwest Pulled Pork Salad

Just added a boneless pork roast with my favorite bbq rub and let it go until you can easily pull away the meat with a fork.  Timing will definitely depend on the size of the roast.

Lettuce, tomato, red onion, pulled pork, Annes BBQ sauce & chipotle mayo.  Always a winner!  My pulled pork is ready to go for the yummiest salad ever.  Also great with chicken thighs.


Chicken Cacciatore with Brown Rice for the boyfriend.

Sauteed mushrooms, peppers, garlic then added chicken breast and tomato sauce to the pan once the veggies are soft.  Serve with rice and I added some chopped olives for fun!


Meal prep will normally take me about 4 hours to finish for the week but all this only took about 2.  Especially since 2 of them are slow cooker recipes so it didn’t require much work.  Now during the week I only have to worry about rolling up my crab stuffed beef, tossing another roast in the crockpot and assembling salads!

Did that seem so bad?

If meal prep still intimidates you don’t ever hesitate to shoot me a message on my Contact Me page!

Also to view fully completed meals follow me on instagram @piggytummy or follow my facebook page!

Totes My Oats

I have been making some seriously awesome oatmeals lately and figured I would post my tasty concoctions.

But first as always I have to share my progress!

I only have a workout picture this time no weight loss so far since last post


I only had 5 hours of sleep (accumulative not straight..) then went to work and hit the gym for two hours.  Probably not the smartest thing to do but I can’t miss Monday Zumba and if I miss training then I still have to pay.  So…Yeah I was wiped lol

The photo of me in the corner was me laying down on the cold laminate floor for 10 minutes before Zumba started!
I was also smart and changed my personal training to Friday since I tend to be so exhausted on Mondays.  Now I only have to shake my booty at Zumba on Mondays!


Ready to hear about Oats? Totes!


Mushroom, Thyme & Asiago

1/2 cup oats, 1 cup water, 1 tablespoon asiago, chopped mushrooms, 2 tablespoons fat free half/half, 2 egg whites (photo shows sunny side up egg but I have been doing egg whites lately), fresh thyme, kosher salt

Saute mushrooms and add thyme, remove and set aside.  Bring 1 cup of water and kosher salt to a boil.  Add oats and cook about 3 minutes until it’s almost done but not quite.  Add egg whites and stir until they cook up, you dont want it to look like scrambled eggs but rather have it mix in with the oatmeal and get creamy.  Add half/half and cheese and mix until melted and heated through.  Add mushrooms with thyme.  Enjoy!

Cinnamon Kick


1/2 cup oats, 1 cup water, 2 tablespoons half/half, 2 egg whites, 1/2 tsp cinnamon, pinch of cayenne, kosher salt

Bring 1 cup of water and kosher salt to a boil.  Add oats and cook about 3 minutes until it’s almost done but not quite.  Add egg whites and stir until they cook up, you dont want it to look like scrambled eggs but rather have it mix in with the oatmeal and get creamy.  Add half/half, cinnamon and cayenne.  A delicious sweet and spicy breakfast!  Some serious protein and metabolism boost in here!

“Chicken & Waffles”


Yes this totally had to be done!

1/2 cup oats, 1 cup water, kosher salt, 2 tablespoons fat free half/half, 1 egg white, 2 tablespoons sugar free maple syrup, 1 Perdue Whole Wheat Breaded Chicken Cutlet

Bring 1 cup of water and kosher salt to a boil.  Add oats and cook about 3 minutes until it’s almost done but not quite.  Add egg whites and stir until they cook up, you dont want it to look like scrambled eggs but rather have it mix in with the oatmeal and get creamy.While the oatmeal is finishing add chicken to a dry pan and let it get a little crispy instead of just heating in the microwave.  Love the little crunch without having to fry it.  You can bake it in the oven but if im cooking just one at a time I dont have time to pre-heat the oven.  Add the half/half and maple syrup.  Cut the chicken into strips.  This is possibly my favorite but the mushroom/thyme is a super close second!

Peanut Butter Berry


1/2 cup oats, 1 1/4 cup water, 2 tablespoons PB2, 2 egg whites, 2 tablespoons fat free half/half, small sprinkle of slivered almonds, sliced berries

Bring 1 cup of water and kosher salt to a boil.  You will need a little extra water for this one because the PB2 makes it a little bit more thick.  Add oats and cook about 3 minutes until it’s almost done but not quite.  Add egg whites and stir until they cook up, you dont want it to look like scrambled eggs but rather have it mix in with the oatmeal and get creamy. Add PB2 and half/half.  If it gets too thick add a little more water, the PB2 can do that.  Top with almonds and berries.

If you are not familiar with PB2 its a powdered peanut butter.  Its amazing to mix into liquid type items for a guilt-free peanut butter treat!  Some stores dont carry it but you can get it on Amazon and I have recently seen it sold at GNC.

Now you have a great excuse to cook up some breakfast tomorrow!

Brunch of Appetizers!

Yet another church meal!

Can I confess that I never get sick of cooking for my church?  What a blast!

(and what wonders for my self esteem haha)

I did have some medical things going on this month which has pushed this meal back a bit.  I was even asked if I was still capable of doing this meal and asked if I would like this task given to someone else.  I most definitely didn’t want to pass this up!  I love the menu making, the shopping, the cooking, the presenting..I just love it all.  Its the gift that God has blessed me with, what better place to use my gift than at my own church?  I have advertised it before but here’s a reminder of the fantastic church I attend.


For this weeks meal we did another appetizer spread so people can mingle and not have to sit down or worry about their kids getting fidgety in their seats.  I wanted to do something more unique and we had 3 baptisms today so what kind of meal goes best with baptisms? Brunch!


The spread!


Had to have the classic fruit platter.  I only did melon because I did a build your own yogurt parfait station that had a mix of berries


Instead of a regular crudite platter I did roasted vegetables that I roasted with olive oil, a little bit of garlic seasoning, some balsamic vinegar and I served them with a Chipotle Ranch dressing.  Must more fun than your regular raw veggies!


Mini Quiche!  These are unique since I used hash browns as the base instead of your usual pie crust.  All I did was get frozen hash browns, mixed with melted butter and pushed them into a mini muffin tin and baked them off for 15 minutes.  Then I added the toppings I desired and filled the rest of the cup with egg, half and half, pepper, salt, and nutmeg.  These quiche were spinach and swiss and sausage with cheddar.  Loved them!  The nutmeg definitely gives them a little bit more depth of flavor than just having your regular egg mix.


Homemade buttermilk biscuits with honey and jam.  Simple biscuit recipe – 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 5 tablespoons vegetable shortening and 1 cup of buttermilk.  Roll out and cut your biscuits to your desired size.  Bake at 350 until delicious!

brunch biscuits

Buttermilk biscuits with sliced ham and honey mustard.


Whats a gathering without cheese and crackers?


These are the same bars I made before on my blog.  Recipe found here –

The brunch was an absolute success 🙂

A chef is always happy when there’s not too many leftovers and of course the bigger nightmare – running out!