Monday: Stuffed Peppers (a version of this)
Tuesday: Sheet Pan Steak and Vegetables (similar to this)
Wednesday: Chicken Tacos, salad
Thursday: Stir-fry (in lettuce wraps, using a version of this sauce)
Friday: Roast Chicken (similar), mashed potatoes, roasted cauliflower and broccoli
Weekend Prep:
Onion: chop 1-2
Sweet Potatoes: peel and grate two, one for stuffed peppers Monday, one for sweet potato hash (make Monday for breakfast throughout the week). Roast two in slow-cooker for lunches.
Broccoli and Cauliflower: chop into florets for Tuesday and Friday, and for lunches/snacks
Carrots: chop for Tuesday, also into sticks for lunches/snacks
Romaine/Radishes: chop for salads