Macy McNeely

The Importance of Meal PLanning

The Importance of Meal Planning


There is nothing more true than this statement: Fail to plan, plan to fail. Preparation is key to success in your fitness goals. One thing I ALWAYS make time for is having healthy meals prepared for my husband and myself. If I don’t, I’ll catch him reaching for those cookie snacks that he loves so much… Gotta keep my man healthy!

Here are a couple things I made last week:

– Slow Cooker Chicken Chili. Crock pot meals are meant to be easy-peasy. Throw in the pot, set it and forget it. I’m a 4:30am, roll out of bed, throw on my workout clothes and hit the gym kinda girl. That allows me no extra time to be chopping onions. So, I prepare it the night before in the crock pot, throw on some plastic wrap and stick it in the fridge. While my coffee is brewing, I plug it in and go! So nice walking into a deliciously smelling home at the end of the day! (Recipe from Send with Pennies)

– Asparagus Sweet Potato Chicken Skillet. I love chicken, asparagus and sweet potatoes by themselves… so why not put it together? This was enough for about 4 meals (2 for A and 2 for me). Perfect to pack for lunches because you’e only scooping one thing into a container. (Recipe from Primavera Kitchen)

 Crockpot Apple & Pumpkin Oatmeal. This particular day I knew I would be running around like crazy. I hit the gym and ran 100 errands for work. I know when I let myself get too starving, I make poor choices. Hence, why it’s SO important to plan! I used to (and still do) love to grab protein bars, but there are SO many artificial ingredients. If I’m traveling, I will eat them, but avoid them day-to-day. My sis is preggers (YAY!) and this recipe came up on her pregnancy app. It was healthy, delicious and filled me up until I was able to get home to get some whole sources of protein.

Thanks for taking time to read! Hope you enjoyed!

Recipes –

Slow Cooker Chili: 


  • 3 large boneless skinless chicken breasts

  • 1 cup diced bell peppers, (red or orange)

  • 1 diced green bell pepper

  • 1 jalapeno pepper, seeded & minced

  • 1 (15 oz) can corn, drained & rinsed

  • 1 14 oz can black beans, drained & rinsed

  • 1 14 oz can kidney beans, drained & rinsed

  • 1 large onion, diced

  • 1 can Rotel tomatoes

  • ¾ cup salsa

  • 2 limes, juiced

  • 3 cups chicken broth, low sodium

  • 3 cloves garlic

  • 1½ teaspoons cumin

  • 1 tablespoon chili powder

  • 1 can refried beans (<< I don’t use the refried beans because #health >>)


  1. Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.

  2. In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.

  3. Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.

  4. Serve with your favorite toppings. (<< Avocado and cilantro are my go-to >>)

Asparagus Sweet Potato Chicken Skillet:


  • 1 lb. boneless chicken breasts

  • 1 tablespoon olive oil

  • Coupons

  • Salt and pepper

  • 3 garlic cloves, minced

  • 1 medium sweet potato, peeled and diced

  • ½ cup chicken broth or water

  • ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)

  • ½ teaspoon fine sea salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon red chili flakes


  1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.

  2. In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.

  3. In the same skillet, add sweet potato and chicken broth.

  4. Cook for about 7-10minutes or until the sweet potato is cooked.

  5. Add asparagus and cook for about 4-5 minutes.

  6. Season with salt, pepper and red chili flakes.

Crockpot Apple & Pumpkin Oatmeal:


  • 3 cups old fashioned, thick cut rolled oats

  • 3¾ cups water

  • ⅛ teaspoon salt

  • 2 apples, peeled, cored and diced

  • 1 cup pumpkin puree

  • maple syrup, molasses or brown sugar for serving

  • cream for serving (<< I skip cream >>)


  1. Place oats, water, salt, apples and pumpkin in a large crockpot (I use my 7.5q but a 6q could easily be used for this). Stir around to mix it.

  2. Place the lid on and turn the crockpot onto the lowest setting.

  3. Cook for about 8 hours

  4. Serve with sweetener of your choice and a little cream. (<< I try to stay away from artificial sweeteners >>)


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