Monday: Chicken and Corn-Tomato Salad
Cook 1 1/4 lb boneless chicken breasts in a large skillet. Remove the chicken, then add sliced scallions and minced garlic, stirring for about a minute. Add 2 pints halved cherry tomatoes and 2 cups corn kernels, and cook a few more minutes. Season with salt and pepper. Serve the chicken on top of the salad, with a squeeze of lime, cilantro, and avocado wedges.

Tuesday: Tricolor Pepper Steak
Cook 1 1/4 lb thinly sliced steak in a large skillet until browned. Remove the meat, and add 5 sliced peppers of all colors, 1 large sliced onion, and 4 sliced cloves of garlic. Cook until the onion is soft, then add 1 1/2 cups beef broth, a splash of red wine and soy sauce, and black pepper. Simmer until the liquid reduces; serve with brown rice.

Wednesday: Greek-Salad Pita Pockets
Combine 3/4 cup feta cheese and 3 Tbsp plain yogurt in a medium bowl by mashing with a fork. Add the juice of half a lemon, 1 tsp dried oregano, and a pinch of ground pepper. Spread the mixture into pitas, then stuff with sliced roasted turkey breast; add romaine lettuce, sliced cucumbers, or mint leaves, if you like.

Thursday: Open-Faced Chicken Parm Sandwich
Slice a loaf of whole-grain Italian bread in half, then in half lengthwise. Lay four pieces of cooked chicken breast on the four slices of bread and top with baby spinach leaves. Pour some jarred marinara on top, then sprinkle with mozzarella and parmesan. Broil until cheese is bubbly.

Friday: Tortellini Spinach Soup
Heat 6 to 8 cups of a tomato-based vegetable soup in a large saucepan. Add about 2 cups spinach-and-cheese tortellini and 4 cups chopped baby spinach. Top with parmesan.