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[quote=Anonymous]I have a similar schedule, and I make dinner 4-5 times per week. I do a lot of double-duty meals. For example:
Night 1-Sheetpan chicken fajitas (NYT recipe)
Night 2-Cook a cup of rice with a can of black beans. Add leftover chicken, peppers, peppers, and onions for the last minute of cooking. Sprinkle with grated cheddar. 
Night 1-Sheetpan Gochujang chicken and roasted vegetable (NYT recipe)
Night 2 -Use leftover roasted root veggies to make a soup. Sautee onion, garlic, and celery. Add the root veggies, chicken/veggie stock, a grating of ginger (I keep ginger in the freezer to grate whenever I need it-don't bother peeling). Cook together for about 15 minutes-could add heavy cream or coconut milk if desired. Puree and add more stock if needed. Could eat with grilled cheese or crostini. 
Night 1-Sheetpan sausages, peppers, and red onion (There are a lot of variations on this in NYT recipes). Add to pasta.
Night 2-Chop up leftovers and and use to make frittata, quesadillas, hoagies, or add to beans and rice. 
Night 1-Roasted cod and potatoes (NYT recipe). Cutting the potatoes is really quick if you have a mandolin. 
Night 2-Fritta/tortilla with the leftover roasted potatoes.

These are just a few examples. The only frozen veggie I regularly use is peas. I do use canned beans. I do a lot of sheet-pan meals because I can chop everything up, stick it in the oven, and take care of other things while they cook. While each of these recipes takes 30-60 minutes in all, they only take 10-15 minutes of active cook/prep time. 
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