Cooking each day takes time. EATING each day takes time. I run full tilt at work 12+ hrs/day, so unless food is quick, easy, and TASTES GOOD, i won't eat. As it is, I often find myself grazing form one meal to the next, 6 meals/ day. I try to get a weeks worth of cooking done in one felled swoop. As of late, I seem to have developed a workable system:,
,I get wild rice blend cooking, When it's on a simmer,,
I boil off 2 1/2 dozen eggs, for 7 minutes (I hate trying to choke down 4 eggs every morn. when the yolks are dry as sulfur dust.)
Meanwhile, I butterfly a family pack of good quality chicken breast, and grill it off until JUST done, Not Overdone! this way, they retain their moisture & flavor when reHeated (read: NOT reCooked)in microwave I usually try to split the # of breasts into 4 types of seasonings; ie, Thai, Cajun, Indian, Italian, japanese, or '"flavor marinade of the week", so I maintain variety & keep the taste buds going. I can then portion out in baggies, putting 1/2 in fridge, 1/2 in freezer for 2nd half of week..
While that's doin it's thing, I portion out 1/2 cup increments of dry uncooked, organic 7-grain hot cereal flakes into baggies to microwave cook daily.
I try to go shopping once weekly for portioned deli sliced turkey, rye bread, bags of spinach/ wild greens, yogurt, fresh veggies, berries, fruits, and frozen mango cubes for daily routine of sandwich, salads, side veggies, and fruit smoothies.
With these things out of the way, I find less guilt in having each nights 2nd dinner as prepacked frozen wild salmon or halibut from Costco or Sams club to match up with the rice & veggies.