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Week #1 is heavy on chicken. Canned chicken is specified for two meals, but I find canned chicken to be generally expensive—and sometimes salty. So I cook my own. Here's how:

1 Three-pound bad frozen, boneless, skinless chicken breast

8 C water

1 T chicken bouillon crystals

Dump everything into the slow cooker (no need to thaw chicken!) and cook on high for about six hours or on low overnight. Pull it out hot, shred it with a fork, put it in a container and refrigerate.

I get the chicken at Wal-Mart. Last week it was on sale for $5.00 per bag.