One of the best ways to beat convenience snacking or takeout is to batch cook
basics. When we cook rice or beans or even potatoes, we make a larger batch than we need for that meal and refrigerate or freeze the excess. Later that week, or month if frozen, we can make a quick, healthy, and filling meal in no time. You can toss together salads, rice bowls, soups, or even a quick bean dip.
Salad:
Southwest with chicken or beef, beans, rice, corn, tomatoes, salsa, sour cream, and guacamole.
Oriental with chicken, rice, shredded cabbage, shredded carrots, sugar snap peas, mandarin orange, and an oriental dressing.
Rice bowls
Fried rice with dice carrots, peas, green onion, soy sauce or coconut aminos, scrambled egg.
Hawaiian with grilled vegetables, pineapple, chicken, shrimp, or fish, and teriyaki sauce.
Mexican with beans, rice, bell peppers, tomatoes, salsa, sour cream, guacamole.
Soups
Vegetable soup
Vegetable beef soup
Chicken and rice soup
Just about any broth based soup
Having basics like rice and beans precooked and ready for use will cut down on using your 20% sometimes foods for convenience rather than design.