I make meats each week. Usually 2 or 3 different ones to use as bases. That way if I have grilled chicken, I can just pull off 1 1/2 or 2oz and mix it up any way I want. Same with fish/salmon/shrimp. Same with lean pork--I'm doing as well with it as with the chicken. I'm weird, I like chicken breasts rather than thighs. Meh?...
I will spice the meats differently. Some weeks it is basic s/p/gran garl. Other weeks it may be Greek or Italian or Asian. I also freeze in 4oz cooked portions so it's easy to split.
I also am now digging adding salads back using very simple ingredients. So far only baby spinach, red onion, low fat feta and WF zero cal Italian. But it's so nice to have part of an egg and some turkey on it. Or toss with white beans or garbanzos. Etc.
I have a ton of different meat lube that spices the meats up and changes them: sf bbq sauce, Classico Asiago Romano Alfredo, Central Market Taste of Italy Marinara, Brown Chicken Gravy, Brown Beef Gravy.
I also keep baby spinach and baby super greens, broccoli crowns, zucchini, yellow squash, and mushrooms as well as tomatoes/gr toms and avocados, onions on hand.
I have frozen veg like green beans, greens of all kinds. And have canned beans of different types. I also keep different cheeses, frozen blueberries, cottage cheese, Grk yogurt, sf applesauce on hand.
I can literally never eat the same thing twice this way with minimal weekly prep and keep variety alive!