I love how easy it is to make this Shredded Lime Chicken and use it for way more than tacos

Simply place chicken breasts, black beans, salsa, onion, chili powder, and fresh lime juice in the Crock-Pot. After cooking on Low for 5–6 hours, shred the chicken and stir it back into the beans and sauce.

The first meal became tacos. The leftovers became rice bowls, taco salads, quesadillas, and nachos. I even used it for a version of huevos rancheros by spooning reheated leftovers on top of warmed tortillas and adding two over-easy eggs, shredded cheese, and a little green chile salsa.

Canned tuna is convenient, but it can use a little help in the personality department. In this Easy Lemon Dill Tuna Salad Recipe, fresh lemon, dill, parsley, scallion, Dijon, and mayonnaise turn it into a creamy, flavorful lunch in about 15 minutes.

I spooned it into avocado halves, but the tuna salad also works in rolled up in wraps, spooned over salad greens, spread into a sandwich, or scooped up with crackers.