Black bean quesadillas or soft tacos or whatever

This is a great solution to dinner-on-the-run. It's delicious, nutritious and (sometimes, most importantly) FAST.

can of black beans
your favorite salsa
cheddar cheese, shredded
fresh spinach
corn or flour tortillas

Heat the beans in a pot or skillet on the stove. I usually let 'em boil gently in the cooking water that came in the can for about 5 minutes.
Meanwhile, steam the spinach. The easy way to do this is rinse the leaves well, put them in a microwaveable bowl, cover and cook for 1 minute. When cool enough to handle, chop the steamed spinach.
Assembly is up to you. If you have big tortillas, pile in your ingredients, roll it up (you may have to heat the tortillas first to avoid breakage), and enjoy! If you have little tortillas, you might want to layer the ingredients on one tortilla, top it with the other tortilla, and bake or pan fry until the cheese is melted.

It's very easy to adapt these to include whatever you like. We often add in corn and brown rice if we have some on hand. Sometimes we toss in bite-sized cooked chicken too. It's up to you!

Really moist chicken

I was trying to come up with some way to cook chicken breasts that would make them yummy but neutral enough to use in lunch sandwiches in different combos. I came across this recipe, and it worked out great!

boneless, skinless chicken breasts
1 cup natural plain yogurt
2 Tbsp country-style mustard
1 cup wheat germ, toasted
salt and pepper

Stir together yogurt and mustard.
Toast wheat germ and stir in seasoning.
Dredge chicken in yogurt mixture. Completely coat.
Now coat those in the wheat germ.
Place on ungreased baking sheet.
Cook at 350 for 20-25 minutes.

The yogurt keeps the chicken incredibly moist. The chicken is good as is (serve it with some brown rice and green veggies), but we sliced it up and used it in sandwiches too.

Frittata with sun-dried tomatoes, artichoke hearts and fontina cheese

This makes a great small meal or a perfect snack when friends stop by. I whipped one up last night for snacking while we watched the Eurocup final. Congratulations, Spain! You deserved it!

recipe from Bon Appetit

6 eggs
salt and pepper to taste
6 oz sun-dried tomatoes, drained if packed in oil and chopped
6 oz artichoke hearts, drained and chopped
1/2 cup fontina cheese, grated

Heat greased oven-proof skillet over medium-high heat.
Beat eggs, salt and pepper. Pour into skillet to begin cooking.
Mix sun-dried tomatoes, artichoke hearts and cheese in a bowl.
Sprinkle over eggs as bottom and sides are beginning to set.
Finish under the broiler. Frittata is done when eggs rise and are fluffy, slightly browned.