For dinner this week, I went with an easy “taco” theme. Earlier this week, I cooked a pound of lean ground turkey (ground beef would work great, too!) with some taco seasoning. I ate it “taco salad” style – with lettuce, some leftover brown rice from this week’s lunch, black beans, a sprinkle of cheese, guacamole, and salsa. Some corn would have been great, if I had some! Last night I took basically the same ingredients and made a taco salad bowl. The “bowl” is lavash bread – I used a glass pyrex tupperware to form the bowl shape and toasted it in the oven for a couple minutes. Quick to put together, and it was filling, healthy, and satisfying.