For breakfast I like egg cups. Take a muffin tin, spritz with cooking spray, and line each depression with a slice of ham, basically acting like a cupcake wrapper would. Crack an egg in each one. Add some salt, other seasonings, cheese, veggies, whatever else. Bake at 350F, usually for 20-30 minutes but I would recommend checking every 10 to start. Put them in a container and refrigerated for a week or two. Every morning I take 1 or 2 out, microwave them for 30-40 seconds, and put some hot sauce or ranch on them.
For lunch: protein smoothie. Orange juice, vanilla protein powder, peanut butter, ice. Optionally, a banana. I typically make one batch real quick and split it between my wife and I for lunch. Basically add them in and blend until smooth, and I would recommend starting with 1 serving of each basically (8oz OJ, 1 scoop protein, 2tbsp peanut butter, and as much ice as you need for texture). It’s like an orange creamsicle- the peanut butter adds a lot of texture but not a ton of peanut flavor that might be weird with orange.
My wife and I are on a low-carb diet, so we use low-sugar OJ and only 4oz. 2 scoops of low-cabe whey protein. Considering switching from peanut to almond butter, or just a bit of peanut oil instead.
For dinner is the real serious meal prep: chicken breast/tenders and vegetables. Put 5lbs of chicken in a casserole dish. Add whatever seasonings you like: pickled jalapeno, soy sauce, rosemary + thyme, Dijon mustard, ranch seasoning, etc. Chicken is an incredible canvas for pretty much any seasoning across the world. Bake at 350F for… At least an hour, probably more like 90 minutes. Get some decent re-usable sectioned containers (microwave + freezer safe required, dishwasher safe is required for me personally too). If you have whole breasts you might want to cut them into portions before cooking (halves or thirds usually. You could cut it into bite-sized pieces if you’re ambitious). Or you could cut after cooking, just let it cool off a bit first.
For sides, I like frozen bags of broccoli and cauliflower. Carrots, squash, and peas are good when I’m less concerned about carbs. Some things are better fresh, like mushrooms (with soy sauce), cucumbers (with soy sauce), or other local seasonal stuff. Brussel sprouts are good frozen, better fresh. Artichoke hearts are great. Stuff like onions and bell peppers can be good additions, but j typically need them to be mixed either with each other or something else to work.
The idea is you can put all those containers in a freezer and then microwave them for roughly 3-5 minutes depending on how much is in them. We have a dedicated freezer in our basement for this. It’s nice that my wife and I can independently choose whatever flavor we are in the mood for that night.
When the price of chicken has been really high, it’s easy enough to switch to another meat. Sausages are good. Pork loin cut into medallions.
All our friends have so many conflicting diets and dietary restrictions that are a certain point we are better off having sinners that are Being Your Own Meal, so those frozen dinners are really nice.
To make these vegetarian… If eggs are alright then you could probably remove the ham from the egg cups, but the egg might stick to the muffin pan. Maybe you could find some other sort of liner. My mom uses canned crescent roll dough in a similar way to make miniature quiches, so maybe something like that would work?
Protein smoothie does not require any animal products. Could be vegan pretty easily as long as you check the ingredients. The big issue is cost, especially for protein powder.
Frozen dinners might be trickier to make vegetarian just because I’m not sure what protein sources would do well frozen and microwaved. Maybe tofu? Or noodles?
Here are some things that I’m not eating on my current diet, but are great for saving money.
Oatmeal for breakfast (make steel-cut oats in a slow cooker,you can add milk, egg, peanut butter, maple syrup, brown sugar, butter, salt, spices, frozen or fresh fruit, protein powder, whatever).
Chilli. If you want ground meat, brown it and season it first (if you aren’t familiar with seasonings, start by grabbing a chilli powder mix from the store, look at the ingredients, then buy those things and experiment with proportions). Then add it to a slow cooker. Add at least 1 can of tomato paste, crushed tomatoes, and beans (I like black beans, but kidney is good too). Add more tomatoes and/or beans, or if you really want to save money add rice (might need a bit of water too). Cook on low- it’ll probably be ready after 4 hours but will be fine for 8 hours. From there you can dip tortilla chips in it, make some cornbread, pour over rice, make sandwiches like Sloppy Joes, etc.
Rice, bread, noodles, and potatoes are all great cheap fillers.
I would disagree with this quite strongly. Most brands have several different tiers of products. Often, especially for the budget-level options like Squiers, the manufacturing is outsourced. For example, my first electric guitar was from Cort, a South Korean company whose main business at the time was doing contract manufacturing for Ibanez, Squier, PRS, and G&L, Kramer, Honer, and more. Literally the same wood and parts, just with slightly different shapes and branding.
The highest-end, elitist guitars would be small shops that focus on handmade custom work. Stuff like Dunable or what PRS used to be. Jackson is now owned by Fender, but it used to be a more premium brand. Custom shop stuff is always going to be premium regardless of brand- Schecter, Ibanez, Dean, Gibson, Fender, doesn’t matter.
To compare this to OP’s prompt, it would be like if Hershey did custom high-quality chocolate options, also sold good quality chocolate, and also sold a decent value option in grocery stores, and also sold the plastic brown goop they sell today as a budget option.