If you want an easy "cheat" marinade that takes 5 seconds, use balsamic vinaigrette from a bottle. Preferably with garlic, or add your own garlic and herbs. Add black pepper to taste. It probably doesn't need salt--either has it already, or the tang of the vinegar is enough.

I wouldn't do this for 24 hours. 3-4 hours should be enough.

Of course, there are a billion more interesting home made marinades, but this is the convenience-is-king quickie.

For the flank steak, do you marinate up to 24 hours before grilling? What marinade to you use?

Simple grilled flank steak or fish + vegetable (sliced tomatoes, grilled squash, steamed green beans) + chick pea salad with lots of fresh chopped parsley, a bit of crumbled feta, olive oil, lemon juice, salt and pepper. Salad comes together in about 5 minutes, but you can make ahead if you want.

Taco salads. You could easily prepare the ground beef or turkey the night before. Get home, micro the meat, heat up some shells or tortillas for those who want them. Those who don't can make a taco salad, so have plenty of lettuce on hand.

Grilled protein, salad and a vegetable would work.

Anonymous wrote:I just made a dish with sauteed chicken pieces mixed with cooked fresh green beans and jarred pesto. I also added chopped fresh tomatoes, but you could do red pepper or walnuts if the tomatoes are too carb-y for them.

Sounds good -- can you share the recipe or is it just ad hoc?

I just made a dish with sauteed chicken pieces mixed with cooked fresh green beans and jarred pesto. I also added chopped fresh tomatoes, but you could do red pepper or walnuts if the tomatoes are too carb-y for them.

Any meats and veg - have starch on the side that they can ignore.

We'll all be at an event together (5 adults, 2 kids) and coming back to our house to eat with little time for food prep.