Great idea for a thread! I'm doing the slow carb diet right now, and planning a fair bit of prep cooking tomorrow to stay on track. I'm going to cook a turkey breast sous vide - will do half of it with herbs, and do the other half with chipotles and cumin.
Yesterday I made a bean salad with white beans, olives, capers, herbs, red onion and celery. Tonight I made a jicama slaw with a sesame-ginger-almond dressing. Both of those will be featured in my lunches if DH doesn't eat them all. Tomorrow I'll probably throw together a lentil salad as well.
Breakfasts will be some cinnamon-apple sausage I found on sale along with a couple eggs and green chile, and a big mug of
green soup.
Lunches will probably feature canned tuna along with some of the leftover salads. Another option I have up my sleeve is cottage cheese with a sweet potato, which is easy for breakfast or lunch if the sweet potato is pre-baked (I don't like to microwave them).
Dinners will likely be big green salads with the turkey, and maybe some more beans. Will probably make black pot beans tomorrow as a staple for dinners, and then add on with some sauteed broc, zucchini and bell peppers.
Later this week I might cook some of the grass fed beef liver languishing in our freezer along with onions and sauteed mushrooms.
End of the week will be braised red cabbage with either salmon or brats if we run out of food.
Humm... this doesn't sound much like a plan, but it's really hard to predict leftovers. Sometimes, I make what I think is a lot, for intentional leftovers and it all disappears. Other times, I try to plan for a different meal each day and we end up with a food backlog and I have to change plans to prevent a bunch of food waste.