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Old 04-17-2006, 12:05 AM   #11
Senior Cook
Join Date: Mar 2006
Location: Key West FL
Posts: 253
Well you can always vary the type of meat you use in sandwiches, subs, fajitas... that's pretty much what I would go with, but then again I'm not too big on meat at lunchtime. My husband likes these though.

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Old 04-20-2006, 04:03 AM   #12
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
If you're looking for more meat, yet easy to make during the week, then I suggest doing that time-honored, old-fashioned thing of making a nice roast -- chicken, beef, lean pork loin -- on the weekend, making enough for leftovers. Freeze half the leftovers for a selection over coming weeks, then use part of it during that week. The meat can go into salads, wraps, and sandwiches. After doing this for a few weeks, you'll find yourself with frozen meats that can be thawed the night before and chopped into your salads or sliced into sandwiches the next morning to give you variety from what you cooked last weekend and have leftover.

I also make and freeze chilis, curries, and other kinds of stews and freeze in 1 cup containers. Nuke and eat. Again, a bit of work once a week, but easy for those weekday lunches.

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