I offer a popular taste for your reference:
Monday: Sichuan-style pork, scrambled eggs with tomatoes and vegetables (tomato and egg soup).
Tuesday: Braised fish pieces, fried melon with vegetables, and seasonal vegetables (winter melon soup slices).
Wednesday: Fried pork slices with fungus, spicy vermicelli, fried vegetables (sauerkraut vermicelli soup).
Thursday: stewed beef brisket with potatoes, braised eggplant and fried vegetables (seaweed and egg soup)
Friday: Braised pork hands in soy sauce, Mapo tofu, fried vegetables (fish head tofu soup).
Because the number of people is too small, from the cost point of view, if you cook soup, it is recommended to take some other dishes of the day as soup materials as much as possible, which can reduce the procurement cost and reduce your workload to a certain extent.