"For a healthy lunch, try this easy, low-cost alternative to salads: Before leaving home, load a one-quart container half full of frozen vegetables and fill the rest with a matching protein and low-fat sauce (think Southwest vegetables with black beans and salsa, or Asian vegetables with canned salmon and sesame ginger vinaigrette). No need to refrigerate: By noon the veggies will be defrosted and everything will have marinated to perfection."
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