Ingredients:

• ½ cup vegetable oil
• 3 tablespoons lemon juice (from about 1½ lemons)
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions: Place all ingredients in a jar with tight-fitting lid. Screw lid on tightly. Shake vigorously for 30 seconds until well mixed. Store in refrigerator. Shake before each use.

Ingredients (4 servings):

• 4 slices whole wheat bread
• ½ cup ricotta cheese
• 1 apple
• 2 teaspoons vegetable oil

Instructions:

1. Place bread slices in toaster. Toast until golden brown. If you don’t have a toaster, skip this step.
2. Wash apple under cool water. Cut in half from stem to bottom.
3. Place apple halves flat side down on cutting board. Cut into thin slices, about ¼-inch thick.
4. Place toasted bread on plates.
5. Using butter knife, spread 2 tablespoons ricotta cheese on each bread slice.
6. Arrange apple slices on top of ricotta, covering most of toast.
7. Drizzle ½ teaspoon vegetable oil over each toast.
8. Serve immediately.

Smart Swap Options:

• No ricotta? Use cream cheese, yogurt, or peanut butter
• No apples? Use banana slices, pear, or berries
• No vegetable oil? Drizzle with honey or skip entirely

Ingredients (4 servings):

• 2 cups shredded rotisserie chicken
• ¼ cup plain yogurt
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley
• 4 pita bread rounds
• 1 cup shredded cabbage
• ½ cup shredded carrots
• ½ cup diced cucumber
• ¼ cup shredded cheddar cheese

Instructions:

1. In medium mixing bowl, combine shredded chicken, yogurt, lemon juice, salt, and chopped parsley. Mix with large spoon until chicken is coated.
2. Take pita rounds. Using kitchen scissors or knife, cut each pita in half to create 8 half-circle pockets.
3. Dice cucumber into small cubes (about ¼-inch size).
4. Hold one pita half open like a pocket. Spoon about ¼ cup chicken mixture into bottom.
5. Add about 2 tablespoons shredded cabbage, 1 tablespoon shredded carrots, and 1 tablespoon diced cucumber.
6. Sprinkle about ½ tablespoon shredded cheddar cheese on top.
7. Repeat with remaining 7 pita halves. Each person gets 2 halves.
8. Serve immediately.

Smart Swap Options:

• No rotisserie chicken? Use canned chicken or tuna
• No pita? Use tortillas, bread, or lettuce wraps
• No fresh parsley? Use dried parsley or skip

Ingredients (4 servings):

• 2 cups shredded rotisserie chicken
• ½ loaf whole wheat bread
• 1 head romaine lettuce
• 1 cup cherry tomatoes
• 1 cucumber
• 4 radishes
• ¾ cup ricotta cheese
• 1 teaspoon lemon juice
• ¼ cup Universal Lemon Dressing

Instructions:

1. Tear bread into rustic pieces with your hands. Make pieces about size of small fist.
2. Wash vegetables: Separate romaine leaves, wash, pat dry. Wash tomatoes, cut in half. Wash cucumber, slice into thin rounds. Wash radishes, slice thinly.
3. In small bowl, mix ricotta cheese with 1 teaspoon lemon juice. Stir until smooth.
4. Find largest cutting board, platter, or baking sheet. Arrange everything:
5. – Place shredded chicken in one section
6. – Place torn bread pieces in another area
7. – Arrange romaine leaves in pile
8. – Place tomato halves in small bowl or pile
9. – Arrange cucumber and radish slices together
10. Place bowl of ricotta mixture on board.
11. Place bowl of Universal Lemon Dressing on board.
12. To eat: Take bread or lettuce leaf, add chicken, vegetables, dip in ricotta or dressing.

Smart Swap Options:

• No ricotta? Use cottage cheese, hummus, or yogurt
• No radishes? Use bell peppers or more carrots
• No Universal Dressing? Use olive oil and lemon juice

Ingredients (4 servings):

• 2 apples
• ¼ cup peanut butter
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice

Instructions:

1. Wash apples under cool water.
2. Place apple on its side on cutting board. Slice horizontally into ¼-inch thick rounds. Try to get 4-5 good rounds from each apple (avoid very top and bottom). If round has seeds, use knife tip to pop them out.
3. Arrange apple rounds on plates like cookies on tray.
4. In small bowl, mix peanut butter and vegetable oil. Stir until it becomes drizzle-able (like honey consistency).
5. Using spoon, drizzle peanut butter mixture over apple rounds in zigzag pattern.
6. Sprinkle lemon juice lightly over apples (about ¼ teaspoon per round).
7. Serve immediately.

Smart Swap Options:

• No peanut butter? Use almond butter, sunflower seed butter, or yogurt
• No apples? Use pear rounds or banana slices
• No vegetable oil? Thin peanut butter with water or honey

Ingredients (4 servings):

• 8 slices whole wheat bread
• 1 can white beans (15 oz), drained and rinsed
• ¼ cup plain yogurt
• 1 tablespoon lemon juice
• ¼ cup chopped fresh parsley
• 2 tablespoons vegetable oil
• 1 teaspoon lemon zest
• ½ teaspoon black pepper
• ½ pint cherry tomatoes
• 1 avocado
• 2 tablespoons nonpareil capers (optional)
• Salt to taste

Instructions:

1. Prepare the lemon-caper vinaigrette: In a small bowl, whisk together 2 tablespoons vegetable oil, 1 tablespoon lemon juice, and a pinch of salt. If using capers, add 1 tablespoon and lightly crush with back of spoon.
2. Create the white bean purée: In a medium bowl, mash the drained white beans with a fork until mostly smooth. Stir in ¼ cup yogurt, 1 tablespoon lemon juice, and lemon zest until creamy.
3. Toast the bread: Toast bread slices until golden and crisp.
4. Prepare toppings: Slice cherry tomatoes in half. Cut avocado into thin slices. Chop parsley finely.
5. Assemble tartines: Spread white bean purée thickly on each toast. Top with alternating avocado and tomato slices in a decorative pattern.
6. Finish: Drizzle each tartine with lemon-caper vinaigrette. Sprinkle generously with chopped parsley and black pepper.
7. Presentation: Serve two tartines per person on a plate, slightly overlapping for a bistro-style presentation.

Smart Swap Options:

• No white beans? Use chickpeas or cannellini beans
• No avocado? Use cucumber slices or extra tomatoes
• No capers? Skip entirely or use chopped olives

Ingredients (4 servings):

• 1 can white beans (15 oz), drained and rinsed
• 4 cups torn romaine lettuce
• 2 cups day-old bread cubes (from whole wheat loaf)
• 1 cucumber, sliced into thin half-moons
• ½ pint cherry tomatoes, halved
• ¼ cup chopped fresh parsley
• ¼ cup shredded carrots
• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 radishes, thinly sliced

Instructions:

1. Prepare the “roasted” bread: Take day-old bread and tear into rustic 1-inch cubes. If bread is soft, you can toast it lightly, but it’s not required. The texture contrast is what matters.
2. Make the dressing: In a small jar, combine 2 tablespoons vegetable oil, 1 tablespoon lemon juice, oregano (if using), salt, and pepper. Shake vigorously.
3. Create the bean mixture: In a medium bowl, gently combine white beans, halved tomatoes, cucumber slices, and shredded carrots.
4. Assemble the panzanella: In a large, shallow serving bowl, create layers: Start with torn romaine, then bread cubes, then bean-vegetable mixture.
5. Add finishing touches: Sprinkle chopped parsley over everything. Arrange radish slices decoratively around edges.
6. Dress and serve: Drizzle dressing over entire salad just before serving. Toss gently at the table for presentation.
7. Note: The bread will soften slightly from the dressing, mimicking the texture of traditional panzanella that uses day-old bread soaked in dressing.

Smart Swap Options:

• No day-old bread? Use fresh bread or crackers
• No white beans? Use chickpeas or kidney beans
• No oregano? Use basil, thyme, or skip entirely

Ingredients (4 servings):

• 8 hard-boiled eggs (from Sunday prep)
• ¼ cup plain yogurt
• 1 teaspoon prepared mustard (yellow or Dijon)
• ¼ teaspoon salt
• 1 apple
• 4 radishes

Instructions:

1. Take peeled hard-boiled eggs. Carefully slice each egg in half lengthwise (from pointy end to round end).
2. Gently pop out yellow yolks and place them in small mixing bowl. Arrange empty white halves on plate.
3. Use fork to mash egg yolks until fine crumbs.
4. Add yogurt, mustard, and salt to mashed yolks. Stir and mash with fork until smooth, creamy filling forms.
5. Spoon yolk mixture back into hollows of egg white halves.
6. Wash apple, slice into thin slices. Wash radishes, leave whole.
7. Arrange 4 deviled egg halves on each plate with apple slices and 1 radish.
8. Serve immediately.

Smart Swap Options:

• No yogurt? Use mayonnaise or mashed avocado
• No mustard? Skip or use a pinch of turmeric for color
• No radishes? Use cherry tomatoes or carrot sticks

Ingredients (4 servings):

• 4 pita halves (left from Monday)
• ½ cup plain yogurt mixed with 1 teaspoon lemon juice
• 1 cup shredded cabbage
• 1 cup shredded carrots
• ½ cup diced cucumber
• ½ cup cherry tomatoes
• ½ cup shredded cheddar cheese

Instructions:

1. If pita halves are stiff, microwave for 10 seconds wrapped in damp paper towel to soften.
2. Spread yogurt mixture inside each pita half (about 1 tablespoon each).
3. Dice cucumber into small pieces. Wash tomatoes, cut in half.
4. Fill each pita half: Start with shredded cabbage, then shredded carrots, then diced cucumber, then tomato halves.
5. Sprinkle shredded cheddar cheese over top of each pita boat.
6. These are eaten like open-faced sandwiches.

Smart Swap Options:

• No leftover pita? Use tortillas, bread, or lettuce cups
• No cheddar cheese? Use mozzarella, Monterey Jack, or skip
• No cherry tomatoes? Use diced regular tomato or bell pepper

Ingredients (4 servings):

• 4 hard-boiled eggs (from Sunday prep)
• 4 cups chopped romaine lettuce
• 2 cups shredded cabbage
• 1 cup shredded cheddar cheese
• 1 avocado
• 6 radishes
• ¼ cup Universal Lemon Dressing
• 8 saltine crackers

Instructions:

1. Slice hard-boiled eggs into quarters lengthwise.
2. Chop romaine into bite-sized pieces (about 1-inch squares).
3. Shred cabbage if not already shredded.
4. If using block cheese, shred 1 cup using grater.
5. Cut avocado in half, remove pit, dice flesh into small cubes.
6. Wash radishes, slice thinly into rounds.
7. On large platter or baking sheet, arrange ingredients in 6 separate rows:
8. – Row 1: Chopped romaine
9. – Row 2: Shredded cabbage
10. – Row 3: Sliced eggs
11. – Row 4: Shredded cheese
12. – Row 5: Diced avocado
13. – Row 6: Sliced radishes
14. Drizzle Universal Lemon Dressing over everything in zigzag pattern.
15. Serve with crackers on side. Everyone takes some from each row.

Smart Swap Options:

• No avocado? Use extra cheese or boiled eggs
• No crackers? Use bread cubes or skip
• No radishes? Use cucumber slices or bell peppers

Ingredients (4 servings):

• 4 whole wheat tortillas
• ½ cup peanut butter
• 2 bananas
• 1 tablespoon vegetable oil

Instructions:

1. Lay tortillas flat on clean surface.
2. Using butter knife, spread 2 tablespoons peanut butter on each tortilla, covering entire surface.
3. Peel bananas. Place ½ banana on lower third of each tortilla (closest to you).
4. Drizzle about ¾ teaspoon vegetable oil over each banana.
5. Starting at bottom edge (where banana is), roll tortilla tightly around banana.
6. Using sharp knife, cut each wrap in half diagonally (at an angle).
7. Serve immediately.

Smart Swap Options:

• No peanut butter? Use almond butter, sunflower seed butter, or cream cheese
• No bananas? Use apple slices or spread with jam
• No vegetable oil? Drizzle with honey or skip

Ingredients (4 servings):

• 2 cups shredded rotisserie chicken
• 2 cups shredded cabbage
• 1 cup shredded carrots
• ¼ cup chopped fresh parsley
• ¼ cup Universal Lemon Dressing
• 4 pita halves

Instructions:

1. In large mixing bowl, combine shredded chicken, shredded cabbage, shredded carrots, and chopped parsley.
2. Pour Universal Lemon Dressing over ingredients in bowl.
3. Toss everything together with large spoon until evenly coated.
4. Divide mixture evenly among 4 bowls.
5. Serve with pita halves on side for scooping or eating separately.

Smart Swap Options:

• No chicken? Use chickpeas or white beans
• No cabbage? Use romaine lettuce or spinach
• No pita? Serve with crackers or bread

Ingredients (4 servings):

• 4 pita bread rounds
• 1 can chickpeas (15 oz), drained and rinsed
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• ½ cucumber, thinly sliced into ribbons (use vegetable peeler)
• ½ pint cherry tomatoes, quartered
• ¼ cup chopped fresh parsley
• 2 tablespoons vegetable oil
• 1 teaspoon lemon zest (from ½ lemon)
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons shredded carrots for garnish

Instructions:

1. Prepare the chickpea mash: In a medium bowl, lightly mash chickpeas with a fork—leave about half whole for texture. Stir in ¼ cup yogurt, lemon juice, lemon zest, salt, and pepper.
2. Create the herbed yogurt sauce: In a small bowl, mix remaining ¼ cup yogurt with 1 tablespoon chopped parsley and a pinch of salt.
3. Prepare the pita “socca”: If pita is soft, you can warm it for 10 seconds in the microwave. Socca is a chickpea flour flatbread, so using pita (which contains wheat) and topping with chickpea mash creates a clever, elevated nod to the original.
4. Make cucumber ribbons: Using a vegetable peeler, create long, thin ribbons from the cucumber.
5. Assemble the flatbreads: Spread chickpea mash evenly over each pita. Top with cucumber ribbons arranged in a circular pattern. Scatter quartered tomatoes over.
6. Finish: Drizzle each flatbread with herbed yogurt sauce. Sprinkle with smoked paprika (if using) and remaining parsley.
7. Garnish: Sprinkle shredded carrots around edges for color contrast.
8. Serve: Cut each flatbread into quarters and arrange on plates with the points facing outward.

Smart Swap Options:

• No chickpeas? Use white beans or hummus
• No cucumber? Use zucchini ribbons or bell pepper strips
• No smoked paprika? Use regular paprika or skip

Ingredients (4 servings):

• 2 cups plain yogurt
• 1 cucumber
• ¼ cup chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 saltine crackers

Instructions:

1. Wash cucumber under cool water. You can peel it if you prefer, but skin is edible.
2. Cut cucumber in half lengthwise, then slice each half into thin half-moon shapes.
3. Wash parsley, shake off water. Pick leaves off stems, chop leaves finely until you have ¼ cup.
4. Divide yogurt evenly among 4 bowls (½ cup each).
5. Divide cucumber slices evenly among bowls, arranging them on yogurt.
6. Sprinkle chopped parsley over each bowl.
7. Drizzle each bowl with about ¾ teaspoon lemon juice.
8. Sprinkle each bowl with ⅛ teaspoon salt and a pinch of black pepper.
9. Place 1 cracker in small plastic bag. Seal bag. Use hands or glass to crush into small pieces.
10. Sprinkle crushed crackers over one bowl. Repeat for remaining 3 bowls.
11. Serve immediately.

Smart Swap Options:

• No cucumber? Use apple slices or berries
• No parsley? Use mint, basil, or skip
• No crackers? Use crushed pretzels or bread crumbs

Ingredients (4 servings):

• 1 can chickpeas (15 oz)
• 1 avocado
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 8 slices whole wheat bread
• ½ cup cherry tomatoes
• ½ cup shredded cabbage

Instructions:

1. Open can of chickpeas. Pour into colander in sink. Rinse under cool water for 30 seconds. Let drain completely.
2. Place drained chickpeas in medium bowl.
3. Cut avocado in half, remove pit, scoop flesh into bowl with chickpeas.
4. Add 1 tablespoon lemon juice and ¼ teaspoon salt to bowl.
5. Use fork or potato masher to mash everything together. You want it chunky, not completely smooth.
6. Wash tomatoes, cut into quarters.
7. Toast bread slices if desired, or use as is.
8. Spread chickpea-avocado mixture thickly on each bread slice (about 2 tablespoons per slice).
9. Top each slice with tomato pieces and shredded cabbage.
10. Serve immediately. This is an open-faced sandwich.

Smart Swap Options:

• No avocado? Use extra yogurt or mayonnaise
• No chickpeas? Use white beans or canned tuna
• No cabbage? Use lettuce or spinach

Ingredients (4 servings):

• 2 cups shredded rotisserie chicken
• 1 cup cubed cheddar cheese
• 16 saltine crackers
• ½ cup peanut butter
• 1 cup cherry tomatoes
• 1 apple
• ¼ cup Universal Lemon Dressing

Instructions:

1. Cube cheddar cheese into small, bite-sized pieces (about ½-inch size).
2. Wash cherry tomatoes, place in small bowl.
3. Wash apple, cut into quarters, remove core, slice each quarter thinly.
4. Find large cutting board, platter, or baking sheet.
5. Arrange everything in separate sections:
6. – Place shredded chicken in one area
7. – Place cheese cubes in another area
8. – Arrange crackers in small stacks
9. – Put peanut butter in small bowl with small spoon
10. – Place tomatoes in small bowl
11. – Fan out apple slices attractively
12. Place Universal Lemon Dressing in small bowl or ramekin.
13. Serve immediately. Let everyone create their own combinations.

Smart Swap Options:

• No cheddar cheese? Use any cheese you have
• No peanut butter? Use hummus or yogurt dip
• No apple? Use pear, grapes, or carrot sticks

Ingredients (4 servings):

• 2 crisp apples (like Honeycrisp)
• ½ cup ricotta cheese
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 4 whole wheat tortillas
• 2 tablespoons vegetable oil
• ¼ teaspoon cinnamon (optional)
• Pinch of salt
• 1 tablespoon shredded carrots (optional)

Instructions:

1. Prepare the lemon ricotta: In a small bowl, mix ricotta cheese with lemon zest and a pinch of salt until smooth.
2. Create apple “petals”: Wash apples and cut into quarters. Remove core. Using a sharp knife or mandoline if you have one, slice apples into paper-thin slices. Place in a bowl and toss with 1 tablespoon lemon juice to prevent browning.
3. Make tortilla “crusts”: Using a small bowl or glass as a guide, cut tortillas into 3-inch circles (you should get 2-3 circles per tortilla). You’ll need 8 circles total.
4. Assemble the galette bites: Spread about 1 tablespoon lemon ricotta on each tortilla circle, leaving a ½-inch border.
5. Arrange apple slices: Overlap apple slices in a circular pattern on each ricotta-covered circle, creating a flower-like design.
6. Add finishing touches: Drizzle each galette bite lightly with vegetable oil. If using cinnamon, sprinkle a tiny amount over apples.
7. Garnish: Place a small pinch of shredded carrots in the center of each “flower” for color contrast.
8. Presentation: Arrange two galette bites per person on a plate. The rustic, free-form look is intentional—galettes are meant to be rustic!

Smart Swap Options:

• No ricotta? Use cream cheese or yogurt
• No tortillas? Use bread rounds or rice cakes
• No lemon zest? Skip or use orange zest

Ingredients (4 servings):

• 4 whole wheat tortillas
• ½ cup plain yogurt
• Any remaining shredded chicken
• Any remaining vegetables (lettuce, cabbage, tomatoes, cucumber, radishes)
• Any remaining cheese
• ¼ cup Universal Lemon Dressing

Instructions:

1. Take inventory of your refrigerator. Take out all containers with leftovers.
2. Prepare ingredients: Chop any large vegetable pieces into wrap-sized pieces. Slice or crumble any remaining cheese.
3. Warm tortillas for 15 seconds in microwave wrapped in damp paper towel to make flexible.
4. Lay one tortilla flat. Spread 2 tablespoons yogurt evenly over surface.
5. If you have chicken left, add about ¼ cup in horizontal line down center.
6. Add any vegetables you have left (handful of whatever is available).
7. Add any cheese left (sprinkle over vegetables).
8. Drizzle about 1 tablespoon Universal Lemon Dressing over fillings.
9. Fold bottom edge of tortilla up over fillings. Fold in left side, then right side. Roll tightly away from you.
10. Repeat with remaining tortillas. Cut each wrap in half diagonally.
11. Serve immediately.

Smart Swap Options:

• No tortillas? Use bread, pita, or lettuce wraps
• No yogurt? Use hummus, mashed avocado, or skip
• No Universal Dressing? Use oil and vinegar or skip

Ingredients (4 servings):

• ALL remaining ingredients from your refrigerator and pantry
• Extra lemon wedges if you have lemons left
• Salt and pepper

Instructions:

1. Take everything out of refrigerator. Place all containers with food on counter.
2. Prepare everything: Wash any remaining vegetables. Slice fruits attractively. Cut cheeses into nice pieces. If bread is stale, you can serve as is.
3. Find your largest board, platter, or baking sheet.
4. Start arranging:
5. – Put any dips or dressings in small bowls first
6. – Place cheeses in different areas of board
7. – Group similar vegetables together
8. – Fill empty spaces with crackers or bread
9. – Use any fresh herbs as garnish between items
10. Make it look intentional: Even if you only have a little of each thing, arrange it attractively. Fan out apple slices. Create little piles.
11. Place salt and pepper shakers nearby. If you have lemon wedges, add them to board.
12. Serve family-style: Place board in middle of table. Everyone takes what they like.
13. This meal celebrates using everything you bought all week!

Smart Swap Options:

• This meal is entirely flexible – use whatever you have left!
• No board? Use a large platter, baking sheet, or even plates
• No fresh herbs? Skip or use dried herbs sprinkled over

Ingredients (4 servings):

• Any remaining plain yogurt
• Any remaining fruits (apples, bananas)
• Any remaining peanut butter
• Any remaining crackers

Instructions:

1. Gather all remaining breakfast ingredients from refrigerator.
2. Prepare fruit: Wash any remaining fruit. Slice apples or peel and slice bananas.
3. Divide any remaining yogurt equally among 4 bowls. If you have very little, that’s okay.
4. Divide any remaining fruit among bowls.
5. If you have peanut butter left, drizzle or spoon it over bowls.
6. Crush any remaining crackers and sprinkle over bowls.
7. Serve. Every bowl might look different, and that’s fine!

Smart Swap Options:

• No yogurt? Use any remaining ricotta or cottage cheese
• No fruit? Use any remaining vegetables like cucumber or carrots
• No peanut butter? Use any remaining dressing or oil

Ingredients (4 servings):

• Any remaining bread, tortillas, or pita
• Any remaining cheese
• Any remaining vegetables
• Any remaining hard-boiled eggs
• Any remaining Universal Lemon Dressing

Instructions:

1. See what bread products you have left: tortillas, pita halves, or bread slices.
2. Prepare ingredients: Cut any vegetables into sticks or slices. Slice or crumble cheese.
3. If you have hard-boiled eggs left, peel and cut in half.
4. Arrange everything on plates:
5. – Place bread/tortilla on plate
6. – Arrange cheese nearby
7. – Place vegetables in small pile
8. – Add egg halves if available
9. If you have dressing left, place small amount in very small cup or drizzle over vegetables.
10. This is a “choose your own adventure” lunch where everything is pre-portioned.

Smart Swap Options:

• This meal is completely flexible – use whatever you have left!
• No bread products? Use crackers or just vegetables and cheese
• No dressing? Use oil and vinegar or skip

Ingredients (4 servings):

• Any remaining romaine lettuce
• Any remaining cheese
• Any remaining beans (chickpeas or white beans)
• Any remaining vegetables (tomatoes, cucumber, radishes, cabbage, carrots)
• Universal Lemon Dressing (make fresh if needed: 3 tbsp oil + 1 tbsp lemon juice + salt/pepper)
• Any remaining bread or crackers

Instructions:

1. If you need to make fresh dressing: In small jar, combine 3 tablespoons vegetable oil, 1 tablespoon lemon juice, ¼ teaspoon salt, and pinch of pepper. Shake well.
2. Wash romaine leaves. Gently pat dry. Leave whole if nice and cup-shaped, or tear into bite pieces.
3. Prepare toppings: Cut any remaining cheese into pieces. Rinse any remaining beans if using canned. Chop any remaining vegetables.
4. Create lettuce cups: Place 3-4 lettuce leaves on each plate like little bowls.
5. Fill each lettuce cup: Place about 2 tablespoons cheese in each, then 2 tablespoons beans (if available), then any vegetable pieces.
6. Drizzle each lettuce cup with about 1 teaspoon dressing.
7. Serve with any remaining bread or crackers on side.
8. Celebrate: You’ve fed your family for a week with no cooking!

Smart Swap Options:

• No romaine? Use cabbage leaves or any remaining lettuce
• No beans? Use any remaining protein or skip
• No dressing ingredients? Use any remaining condiments or skip

• Buy store brands – They’re often 20-40% cheaper than name brands with similar quality
• Purchase whole produce – Pre-cut vegetables cost 2-3 times more than whole ones
• Use canned beans – Much cheaper than canned meats and just as protein-rich
• Opt for rotisserie chicken – Often cheaper than raw chicken per pound, with no cooking required
• Shop seasonal produce – Check what’s on sale and adjust recipes accordingly