I'm going to be lazy the rest of the week.
I prepped a 3 bean chili to use as a salad topper.
Great value organic tri-bean blend, rotel tomatoes, a little corn and various Mexican spices.
It comes out to 18g carbs per 1/2 cup.

For the salads I'll use 1/2 cup over chopped romaine, add 4oz diced chicken and top it with 2T shredded 2% Mexican blend cheese, 2oz avocado and 2T Siggi's plain icelandic yogurt.
I may toss a couple of olives in as well.