This lunch has shredded buffalo chicken, broccoli, corn, carrot, cheddar, and tomatoes on a bed of spinach and quinoa.
You can easily meal prep these quinoa bowls in advance and just heat them up when you are ready for lunch.
Inspired by my favorite menu item at Blue Door Farmstand, this salad can be made in batches of 2-3 servings and then eaten for a few days in a row.
It’s so easy to make, and it gets better as it sits for a day or two so that the mozzarella can soak up the dressing.
This soup is a classic roasted tomato soup with some cheese tortellini which turns the soup into a more filling meal.