This week’s meals are perfect for either lunch or a quick weeknight dinner, and each option is just as good for a quick bite the next day. Instead of loading your grocery cart with processed snacks, try something a little different—like baked tofu. I suggest you double the recipe and keep the leftovers in the fridge for an easy, protein-rich treat. Once you persuade your kids to try it, they’ll love the bold flavor.

Another great trick for having dinner ready in a flash? Chop your veggies on Sunday so you can cut down on weeknight recipe prep work. Plus, sliced cucumbers and carrots kept in cold water in the fridge are perfect at any time of the day and make preparing sandwiches and salads a cinch.

Grocery list:
1 lb. extra firm tofu (I love Wildwood sprouted tofu)
Hummus
1 cucumber
2 cans boneless, skinless canned salmon
1 avocado
1 bag romaine lettuce
1 carrot
2 tomatoes
4 chicken breasts
4 lemons
Whole-wheat pita pockets
Sprouts
1 lb. fresh or frozen shrimp
Quinoa
Chicken or vegetable broth
Red Thai curry sauce

From the pantry:
Canola oil mayonnaise
Dijon mustard
Curry powder
Sesame oil
Tamari
Rice vinegar