Chopped Italian Salad - salami and pepperoni, mozzarella, pepperoncini, red onion, chopped romaine lettuce, chickpeas, bell pepper, black olives, cherry tomatoes, vinaigrette.

Paleo Fish Tacos – I’ll make the slaw but will serve on Carbonaught tortillas. GF for me, regular for Josh.

Chicken Salad wraps – cold rotisserie chicken, apples, celery, red onion, bell pepper, and pecans. Mix half regular mayo, and half Truff mayo to taste. Add lots of pepper.

Eggroll in a bowl

Brisket! With Franklin BBQ beans, coleslaw and southern-style green beans. Best! (Brisket and beans from the Franklin BBQ book.) Coleslaw dressing – half mayo, half sour cream or dairy-free plain yogurt (I use Culina), apple cider vinegar, celery seeds, a little bit of sugar, salt and pepper.

White bean soup with ham and collard greens that I didn’t make last week

-this recipe exists in my head and I’ll try to write it up. It’s loosely based on this one, but I use dried beans and ham steak and make it in the instant pot.

Korean Beef Bowls
-we eat this with cauliflower rice and store-bought kimchee.

Carne Asada
-I have some pre-seasoned meat in the freezer. We’ll eat this with low carb tortillas, avocado and possibly some pinto beans I have frozen from a previous meal.

Greek Meatball Bowls
-I make Tzatziki dairy free with Culina plain coconut milk and it’s so good. I can’t get enough of it.

Chicken Shawarma
-I buy the NY Shuk Shawarma seasoning from Sprouts. Along with the red onions and parsley I’ll also chop up cherry tomatoes and cucumbers and toss them with a little preserved lemon paste, also from NY Shuk. It’s so good.

Always in the freezer for when we really don’t want to cook:
Low carb pizza crusts from Carbonat, low carb, gf chicken strips to eat with a salad