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Rice and Beans! I make a big batch on Sunday and then add avocado, or put it is a wrap, or top some shredded lettuce and use salsa as a dressing. It is good warmed up, but fine room temp as well.
I strategically plan leftovers. Making chili? Double the batch – then you always have a frozen batch when you are totally disorganized. Same concept for soups. Add sides of cheese, pre-cut veggies, bread/breadsticks, and a square of dark chocolate and you’re set. Grilling chicken pieces this weekend? Room temp grilled chicken and a salad is good the second day, too.