Monday: Pasta with meat sauce
Crumble leftover meatloaf into jarred marinara sauce. Heat on the stovetop, then toss with cooked pasta.
Tuesday: Pork-and-pepper fajitas
Cut pork tenderloin into 1/2- by 1/4-inch strips, and toss with chili powder and salt. Saute until cooked through; remove from skillet. Add thinly sliced red onion and red and green bell peppers; cook until just tender, about 5 minutes. Place pork, veggies, and a dollop of salsa in warmed flour tortillas. For picky eaters, try green beans or a favorite veggie instead of the onion and bell peppers.
Wednesday: Lemon chicken breasts
Season pounded or thinly cut boneless chicken breasts with salt and pepper. Saute until golden; remove from skillet. Add lemon juice and canned chicken broth to skillet; boil until slightly thickened, and swirl in butter. Add chicken back to skillet to warm, turning once to coat in sauce.
Thursday: Spice-rubbed flank steak
Combine cumin, thyme, garlic powder, brown sugar, and salt; pat into top and bottom of flank steak, and broil 6 to 7 minutes per side. Cut into thin strips.
Friday: Vegetable-steamed snapper
Toss sliced zucchini, yellow squash, onions, and bell peppers with salt, pepper, dried oregano, and dried thyme. Place in a large pan, and add a splash of orange juice and 1/2 cup water. Top with snapper fillets, cover, and cook over medium heat until fish is cooked through and the veggies are crisp-tender. (Add more water if the pan gets dry.)