For leftover Chicken or Steak
Chop up the meat and toss with a little salsa. Place in a corn tortilla with lettuce, tomato, corn, and sliced avocado. (To make it easy on yourself, prepare these right after dinner, before you even pack up the leftovers.)
Wrap each taco individually in foil for easy toting (and eating).
For leftover Veggies
Pack: Mini Quiches
Scramble a few eggs with the cooked veggies (think: potato, zucchini, peppers, spinach, tomatoes) and a little shredded cheese. Pour into a greased muffin pan and bake at 375°F for about 20 minutes or until set.
Freeze the extras and dole them out when you’re in a pinch. They’ll thaw by lunch.
For leftover Rice or Couscous
Pack: Moroccan Salad
Toss extra rice or couscous with beans or chickpeas, toasted nuts, cooked veggies, and diced fruits like raisins or apricots. Then mix with a sweet vinaigrette made from orange juice, olive oil, and rosemary.
Make a big batch of a starch on Sunday night and use it all week long.