Make soup of course! Yesterday for lunch we had our typical steamed veggie type meal. (see "A Healthy Lunch") Bob asked me in the afternoon "what's for dinner"...as if I knew! But I did have something semi-prepped since the sunny morning rapidly turned gray and drizzly I knew I had to do something soupy. In the morning I put about 1 1/2 cups of washed red lentils into the small slow cooker with about 4 cups of water and let it cook for about 2 hours and keep warm for the rest of the day. Then near dinner time I sauteed 1/2 yellow onion and 2 large chopped portobello mushrooms in red wine, added the leftover steamed veggies (red potatoes, carrots, zucchini and orange bell peppers) and the soupy lentils. Let it heat thoroughly and then added about 2 cups of shredded spinach at the end. Served it in a bowl over brown rice. It was very good. And I even have a little of it leftover for today's lunch.
I love it when I have something...anything...cooking all day like that. I rarely know what I'm going to make for dinner until I make it. But when I have something basic like chili or cooked lentils, it's a great base to build on.