Clean: To wipe away the sweat and sunscreen of the day, use some pocket oil-absorbing wipes.  Try these ones from Clinique.  They will help wipe off the sunscreen and oils on your face so you have a fresh pallet to transition into night.  If you are able to get to a sink, you can use Ponds travel-sized makeup wipes to remove grease and makeup more thoroughly.  You also may want to throw on some extra deodorant (just sayin’….).  This mini Dove deodorant will fit easily in any bag and is less than $2!

Face: You’ll definitely want to reapply your bronzer and up your blush, so try this NARS kit that has both in a tiny compact and comes in three color choices including NARS’ top selling blush, “Orgasm.”

Eyes: The most convenient thing on a day like Memorial Day is to have pallets that have daytime and nighttime colors.  Try this pallet from Urban Decay.  It has pretty light gold colors for a daytime sparkle, then, when you switch to nighttime mode, you can apply the primer to help your color stick, then layer on the deeper brown or blue shade.  Finish off with a thick brown liner pencil to create a more dramatic night party look and top it all off with a (adorable) mini mascara.  This duo by Fresh includes a bold mascara and a lighter look.  You can use the lighter one for day and then add the more voluminous one at night.

Lips: There are many great lip pallets with a variety of colors to go from day to night.  Try this little Cargo tin that has four colors.  The lighter pinks are great for daytime sheer and there are also bright colors to stand out at a party.  If these colors aren’t for your skin tone, there are many other color combos and one is bound to work for you.

All-in-one: If you have an especially small bag and less time to spare you can get this Smashbox all in one compact.  This thing is genius and every woman should have one, whether it’s Memorial Day or not. It is divided into three layers: blush and bronzer, shadows, and lip color.  There are light eye colors for day and a deep purple and brown for night.  The lip colors are also perfect for making a party switch.  Just make sure you toss a sponge and disposable shadow applicators in your bag so you can apply the makeup cleanly.

Most normal fajitas or any similar Mexican-like foods will set your number of daily calories over the edge with gobs of refried beans, sour cream, or crazy cheese sauces. Not this fajita—it has all the taste but serious health benefits as well. If you are craving something Mexican that isn’t quite authentic but that tastes fresh and delicious, this is what you want!

It can easily be a 15-minute dinner if you’re rushing, and it’s pretty versatile (any kind of bell pepper will work, the corn is optional, etc.). Here are the ingredients for one fajita:

• canola oil, olive oil, or vegetable oil (or any other oil, really)

• 1 thin-sliced chicken breast, cut into strips

• ¼ tsp taco seasoning

• ½ red bell pepper, sliced into very thin strips

• ½ medium onion, sliced into thin rings

• 2 tablespoons corn, fresh or frozen (optional)

• ½ to ¾ cup fresh spinach, rinsed and stemmed

• 2 tablespoons reduced-fat cheddar cheese

• 1 whole-wheat tortilla wrap

To begin, put the oil in a shallow pan. Let it heat up, and add the thin rings of onion and strips of bell pepper. Sauté them over low-medium or medium heat for 8-10 minutes, until they are browned, much reduced, and beginning to caramelize.

At that time, add the chicken strips and the taco seasoning. Continue to sauté until the strips are cooked through but not browned. Stir often because taco seasoning can sometimes stick to the bottom of the pan.

Next, add the corn. If you’re using frozen corn, the little bit of ice on the kernels should wet the pan enough so that you’ll be able to scrape up any spare taco seasoning on the bottom. Turn the heat to low.

Prepare your tortilla while you’re waiting for the fajita filling to finish cooking. Grate the cheese if necessary, and set it aside. Put the tortilla on a plate and line it with the fresh spinach (pat the spinach with towels if you need to so that it’s not soaking wet after rinsing). Turn off the heat on the stove, and scoop the filling over the spinach.

Finally, sprinkle the cheese over the filling. If you want the cheese to melt, just pop the fajita in the microwave for 15 seconds or so.

If you layer a ton of filling on the fajita, it’s great to eat with a fork and knife. Otherwise, you can wrap it up for a portable dinner that’s waaaaaay healthier than stopping for take-out Mexican!

Want a portable meal that’s delicious and nutritious? Forsake the chili bread bowl in favor of the stuffed pepper.

You can fill this guy with whatever suits your fancy—pork, chicken, beef, scrambled eggs—and you can also pack it with flavor and texture. Where else can you find protein, carbs, veggies, and taste all in one convenient, edible package the size of a man’s fist? Nowhere!

To make one stuffed pepper like the one in the picture, you’ll need the bell pepper (any color works, but I prefer to use green), half of one small onion, one garlic clove, a little bit of olive oil, a few ounces of ground beef, about three tablespoons of uncooked rice, 4-6 tablespoons of chicken broth, two tablespoons of tomato sauce or tomato paste, three tablespoons of parmesan or romano cheese, and seasonings to taste (basil, salt, pepper, etc.).

If you like your pepper really soft, you can boil it in water for a few minutes before you get started. Even if you don’t do that, though, you can expect it to be tender enough to cut with a fork when it comes out of the oven. Preheat your oven, by the way, to 400. Slice off the very top of the pepper, and scoop out the seeds.

Slice up your onions and garlic, dump a little bit of olive oil in a pan, and heat the oil. When it’s hot, drop in the onions and garlic. Sauté them for about five minutes, or until they are just beginning to brown. Crumble the ground beef in the pan, and cook until it’s browned but not crispy.

Pour in the uncooked rice, and add the chicken broth. Slap a cover on the pan, reduce the heat to very low, and let the mixture simmer for about 10 minutes. The broth should be pretty much gone by then, and the rice should be a little tender but not cooked through.

Add the tomato sauce/paste and two tablespoons of the cheese to the pan, and mix it in thoroughly along with the seasonings. Turn off the heat, and scoop everything you have in the pan into the bell pepper. Sprinkle the top with the remaining tablespoon of cheese. Pop the pepper into a baking dish, and cover it with a sheet of aluminum foil. Bake for 45 minutes, then savor your delicious portable dinner after it’s cooled.