The cafeteria at my workplace offers some selections that fit my diet, but they’re pricey. There are a number of fast food and chain restaurants nearby that could do in a pinch, but their cost and the time required make those options unacceptable, too. Packing a lunch is my best option, but I've had to learn a few tricks to make that a part of my routine. Taking leftovers is the simplest choice, but we don’t always have them. My solution is to grill a large batch of meat or poultry and freeze it in meal-size portions. We buy London Broil in the large, extra savings package when it’s on sale. I season them with a 50:50 mix of coarse ground black pepper and Kosher salt. I brown them over direct heat for approximately 2 ½ minutes per side, turning them three times for a total of about 5 minutes per side. Once browned, I move them to the side and allow them to cook via indirect heat until the internal temperature reaches ~137F. While they’re cooking, I can cook some other meat – countr...