Using a variety of olive oils, vinegars and spices has made taking just about any rotation of lean proteins and vegetables and allowed us to create a smorgasbord of different options.
Don't be afraid of red meat, and experiment with different cuts. Some fun ones I recommend are skirt, chuck eye, and flat iron. These can be found for a budget as well.
We grill a lot, so just about anything that will hold up on the grill works for us, but your grilling window is closing pretty quickly. A few things that may help are to do some different techniques, a la roasting/crock pot/cast iron and also preparing a few meal portions can be helpful.
I don't know what the fish market is like up there, but some seemly boring seafood can be brought to life broiled, baked, or seared.
Our meals generally look something like this:
-filet or ribeye, spinach salad with egg, bacon, red onion, tomato, mushroom
-salmon, spinach salad with goat cheese, walnuts, blueberries, accompanying olive oil and vinegar (maybe butternut squash oil with chocolate vinaigrette)
-boneless skinless chicken thighs with a rub, grilled corn, boring salad
Carnitas is fun to make, versatile, and can be extended to a few different meal options for later in the week.
Really what makes things fun for us is the variety of spices, preparations, and accompanying sauces (sherry shallot, cognac cream, etc.)
Pork tenderloins can have a lot of options, but most of the prepacked store varieties are laden in sodium. I will try to find a unseasoned one, I'll crush up pink peppercorns and coriander, rub that on it, sear it up, slice it, and serve it with boursin and pancetta slices.
Easy to make will get old after a while; Have fun with experimentation, but make enough to extend.