So I think I'll go back to planning Monday-Friday with one pantry/freezer "maybe" meal for the weekend. That worked well when I was menu planning before and, with a pantry/freezer meal, there's no guilt about wasted food.
Chicken "mole" using the last of the Stonewall Kitchen Mole Sauce over
Chef salad (romaine, shredded carrots, red onion, cucumber,
Baked tilapia (freezer tilapia, almond meal, egg, salt-free Italian seasoning, black pepper) with quinoa pilaf and broccoli-cauliflower blend.
Chicken sandwich (deli meat, 7-grain sandwich thin, reduced-fat Swiss, Dijon mustard, romaine, tomato, red onion) with pretzel crisps and salsa.
"Mexican pizza" (pizza crust, ground turkey, salt-free taco seasoning, taco sauce, reduced-fat shredded "Mexican" cheese blend, diced tomato, shredded lettuce, scallions, black olives, salsa, sour cream). My parents raved so much about a "Mexican pizza" they had at a restaurant near them that I thought I'd try to make one.
Scallops and penne (whole grain penne, freezer sea scallops, fire-roasted diced tomatoes, salt-free Italian seasoning blend, red onion, feta) with tossed salad and light Italian vinaigrette.