Hopefully this will give you some ideas about how to come up with a variety of nutritious meals from week to week. I always have some form of protein on the plate with starch taking a much smaller role. Starches are always whole-grain. With my family's meals, I always ensure the vegetable portion takes up a third or more of the space on our plates.
Here's what we're eating this week:
Sunday - Roast chicken with purple potatoes and collard greens
Monday - Make your own pizzas with whole wheat pita and leftover chicken, bell peppers, olives, artichoke hearts, tomatoes and cheese [lunch: chicken salad on multigrain, green salad]
Tuesday - Snapper with basil butter, brown rice, asparagus, fresh tomato slices with basil leaves and olive oil
Wednesday - Free range ground beef meatballs with whole wheat spaghetti and red chard [lunch: egg salad sandwich and asparagus steamed in silicone steamer at work]
Thursday - Turkey dogs and leek and pea soup [lunch: last night's pasta with added green peas]
Friday - Veggie stir-fry with bell peppers and snow peas [lunch: turkey weiners and brown beans and raw veggies and dip]