It’s all about bulk prep and presentation! Plan meals that use similar ingredients but incorporate different tastes and textures. To put this in practice, start by picking two different proteins for the week to prep in bulk. The same grilled or baked chicken could be prepped as kabobs served with spiced chickpeas and cucumber salad one night, and the rest reserved to pair with stir-fried veggies and rice another night. Bulk-prepped shrimp can go into pasta dressed with lemon and olive oil for one meal, and the rest paired with corn tortillas, fajita style veggies, and salsa. Ground turkey can be made into meat balls or stuffed into sweet potatoes, bell peppers or zucchini boats.
You get the idea! Then next week, choose two different proteins. And if you have leftover ingredients, consider adding them to a side salad or soup, or whether it might freeze well to use next time you make a complimentary dish.