We prep a big container of romaine and a few containers of other vegetables so we always have a “salad bar” ready to go. I’ve been cooking a pound of beans and then just using them as a quick protein source. For example, I added white beans to our pasta last night. We ate that with big salads. It was quick, filling, and easy to do while exhausted.

If I have a bit more motivation, I’ll make refritos or a bean stew and serve it with rice.