Taco bowls: Add cooked ground beef or turkey with taco seasoning, fresh corn, black beans, diced tomatoes, shredded lettuce, and cooked brown rice to a container. Microwave and stir when you’re ready to eat. Keep refrigerated. Greek salad bowl: Add grilled chicken, chickpeas marinated in red wine vinegar and olive oil, chopped red peppers and tomatoes, cooked couscous, and crumbled feta cheese to a container. Keep refrigerated. Veggie sandwich: Layer thinly sliced carrots and cucumbers, hummus, sliced avocado, sliced tomato, chopped red cabbage, lettuce, and bean sprouts on whole grain bread. Keep refrigerated. Glazed turkey meatballs: Combine ground turkey, bread crumbs, and 1 egg; roll into ½-inch balls; glaze with a sauce made from Sriracha, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Bake in a 375°F oven for 20-25 minutes. Add to a container with cooked brown rice and thinly sliced carrot sticks. Keep refrigerated. Cobb salad: Add chopped romaine lettuce, whole pecans, hard boiled eggs sliced in half, cherry tomatoes sliced in half, crumbled feta cheese, and cubed grilled steak to a container. Bring some Italian dressing in a separate container to add just before eating. Keep refrigerated. Vegan pasta salad: Combine cooked shells pasta with crumbled bacon, black beans, corn, diced bell pepper, and a sauce made from soaked cashews, salsa, milk, minced garlic, chili powder, cumin, and paprika. Toss to combine. Keep refrigerated. Thai turkey lettuce wraps: Cook chopped onions and garlic in Thai red chili paste. Brown ground turkey, then combine with onion and garlic mixture. Add shredded carrots. Add a sauce made from peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, and a bit of water. Stir until combined. Add to a container on top of butter lettuce leaves. Top with crushed peanuts and cilantro.