This Sunday I made a bean and corn salad that I am taking for lunches all week. It's pretty good, and you can use what you have on hand to make it. Mine included:
Kernels from two ears of sweet corn
One bag of frozen blackeyed peas
A few chopped baby carrots
Several chopped banana peppers
Halved cherry tomatoes
Apple cider vinegar
Salt and pepper
Yesterday I had it for lunch over chopped Romaine lettuce
Today I had it for lunch with some leftover sauteed veggies thrown in and mixed with a can of tuna
Not sure how I'll have it tomorrow
You can do all sorts of variations on salads like this, with or without meat, and using any combination of veggies, beans, corn or grains (rice, bulgar or quinoa for example). Cheeses like feta or fresh mozzarella are also good if they fit into your meal plan.
Another thing I like to do in the summer is grill our dinner on Sunday night and cook extra things while the grill is on, like potatoes or extra proteins that I can use throughout the week so I can avoid cooking on weeknights. Last weekend I cooked sweet potatoes and beets in the residual heat from the charcoal grill.
Nothing's ever gonna' stand in our way again. ~Wilco
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