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[quote=Anonymous]There are a couple things that are really fast to get on the table without advance prep. Steamed white fish with soy sauce, steamed or baked tofu (I do a sesame oil, ume vinegar, soy sauce that the kids love), broiled salmon, anything you can just pop in the pan and sear like a breast or thin cut of meat.

Then if you have time on the weekend you can wash/pre chop vegetables to stir fry. Some things that last well even if cut are zucchini, peppers, shredded red cabbage, carrot, green beans, broccoli, bok choy. There are things that don't need to be chopped at all, just washed -- baby kale, spinach, bean sprouts. Also prep the garlic and onion. You can also prep some sliced chicken or beef to throw in a stir fry. Open containers, throw in pan . . . dinner in 10 min. If you want to bake vegetables in advance, sweet potato and cauliflower lasts for at least two days. Steamed I would do beets or daikon.

That's pretty much how we eat, and we cook big pots of grain (quinoa, barley, farro, bulgur, rice) periodically throughout the week for lunches and dinners.[/quote]

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