This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.
A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.