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[quote=Anonymous]Salad: I buy prewashed lettuce in clamshell containers. Have never gotten sick from it, and it'll easily last through the week (although some types of lettuce last longer than others - I avoid the 'spring mix' because something in it always spoils by Wednesday).  I'm fast with a knife and can chop up a cucumber, bell pepper, and celery in a few minutes. Cherry tomatoes, no chopping required.  We have salad several nights a week.

Quick dinners we've made this week:
Salmon (individual fillets, purchased frozen from Costco, transferred to the fridge in the morning to thaw), sprinkled with a seasoning mix, roasted at 425 for about 15 minutes. Once the salmon was in the oven,  trim asparagus and put it on another tray with olive oil and salt & pepper, add to the oven. It takes 8-10 minutes to roast, so they were done about the same time. Finish making salad while both are in the oven. Set out dinner rolls and butter. I walked in the door from work at 5:45 and we sat down to eat at 6:15.

Chicken stir fry. Purchased pre-chopped stir fry vegetables, or if I have time on the weekend I'll prep a bunch of veggies and they'll keep for at least a few days. Start a pot of rice (20 minutes). Start the vegetables in a pan while I'm cutting the chicken into strips. Move the veggies to a bowl, cook the chicken. Add it all back together and simmer with a stir fry sauce. It's done about the same time as the rice - 20-30 minutes total, start to finish.

Any time I am making something on a weekend that'll freeze well, I make a double or triple batch. Chili, chicken vegetable soup, meat sauce for pasta, etc. It's not much harder to cook double, and the leftovers are great for quick weeknight dinners.

It does take planning. I write out a menu for the week every Sunday, otherwise I get discouraged midweek and give up. Not a lot of prep work, but having a plan is essential. [/quote]

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