My lettuce wraps start with a bag of frozen vegetable fried rice. I add cooked edamame for extra protein and sauté until done. I also prepare our favorite main proteins (tofu for me, and chicken for everyone else) in separate pans.

While everything simmers, I break apart butter-lettuce leaves and prepare an array of toppings, including green onions, chopped peanuts, sesame seeds, the proteins, and a variety of store-bought sauces.

Everyone can fill their own lettuce leaves with fried rice, tofu or chicken, and toppings.

Once you discover the magic of sheet-pan dinners, you'll probably never want to cook any other way. They're quick to prepare and easy to clean.

I layer a sheet pan with peeled sweet-potato wedges tossed in olive oil, chili powder, salt and pepper and roast them in the oven at around 400 degrees Fahrenheit until fork tender — about 20 minutes.

Then I pour a can of vegan chili over the potatoes, along with a homemade cashew cheese sauce I blend together while the potatoes are cooking. I put it all back in the oven for five minutes until everything is heated through.

We top our nachos with green onions, cilantro, chopped avocado, salsa, and vegan sour cream, but this meal is easy to customize with toppings on the side. I just place the sheet pan in the middle of the table and my family serves themself.

Tuesday is always taco night in my house. I keep it simple with a walnut and mushroom chorizo filling that comes together quickly in the food processor.

My family's taco bar includes a variety of options for all of our dietary preferences. Guacamole, pico de gallo, shredded lettuce, salsa, grated cheese, and sour cream are our favorites.

I serve everything in warm flour tortillas that I've heated over an open flame on a stove burner.

My Greek-inspired dinner salad is jam-packed with toppings. I start with the traditional ingredients — chopped romaine, red onion, cucumber, and tomato. Then, I add chopped falafel that I've bought from the store.

I top it all off with creamy avocado slices, sliced kalamata olives, crumbled vegan feta cheese, a few dollops of hummus, and a drizzle of my favorite store-bought Greek dressing.

I dig right in with a fork and serve it alongside sliced pita for my kids, who prefer to eat the salad in a wrap.

I start by separately sautéing cubed tempeh and chicken. Meanwhile, I boil water and cook some udon noodles.

Once the proteins are done, I cook some precut stir-fry vegetables from the store. When the vegetables have softened, I stir in the cooked noodles and my favorite bottle of store-bought teriyaki sauce.

I let it all simmer and absorb the flavors for a few minutes before plating and topping each bowl with sesame seeds and sliced green onions.