May not be for everyone, but I've got HS/college boys who want meat. I just buy pre made/ pre cooked mains from Costco/Trander Joes and then add on sides (pasta/rice/potatoes/bread) as filler and really only focus on veggies/salads bc that's what I eat.

Breakfast for my kiddo is usually a smoothie bowl. Once a week (Sundays) I preportion the frozen fruit with protein and green powders. Then to make she can empty the container into the blender, add 3/4 cup green juice and she's good to go. DH and I will eat fruit or I'll make a batch of muffins for the week. This week is pumpkin muffins.

Lunches right now DH and I do panini's. Nothing crazy fancy, but it's easy, quick and a warm lunch on a cold day. We sometimes pair with soup if we've got that leftover, or will swap for whatever dinner leftovers exist. DD takes dehydrated fruit, yogurt, and leftovers in her thermos for school. If no leftovers I'll heat up some mac and cheese or chili. When I make a big batch of chili I tend to put a few small servings into the freezer for her lunches.

I plan 1 instant pot and 1 crock pot meal per week. This splits up the week and makes cooking seem more manageable.

Sunday (prep day) I chop all my veggies (onion, peppers, carrots, celery) for dinners and put into the fridge or freezer depending on when I'm using it. This week I'm doing roaster butternut squash soup tonight with homemade biscuits. Tomorrow is instant pot chili. Wednesday I'll make a chicken pot pie. Thursday potato soup in the crock pot. Friday is always pizza night, and Saturday will be leftovers.

The Sunday prep day helps a ton, so does using some frozen ingredients. You'll get into a groove. A schedule/plan definitely helps. I do LOVE to cook but even I don't want to make every meal per day... I'd never have time to work!

Anonymous wrote:I don't cook breakfast (except on the weekends) or lunch. We keep breakfast foods and sandwich fixings on hand, plus soups and leftovers. Everyone is on their own (although I will make my kid lunch if she's home that day and she wants what I am having and thus already making. Otherwise, she is perfectly capable of making herself a sandwich, scrambling eggs, reheating leftovers, or putting together some cheese and crackers and fruit).

Always read the recipe through all the way before starting.
Prep all ingredients before starting.

Only one dish is complicated -- like another PP, I often do a main dish with easy sides like a green salad, roasted or even raw vegetables, rice or a whole grain like farro dressed with just olive oil and salt and pepper. Sometimes we just get a fresh baguette from the neighborhood bakery.

I use my slow cooker a couple times a week.

Lots of pasta dishes and one-pot meals.

I plan meals for the week and do one grocery shop, so I don't have to spend time figuring out what to cook every night. Reduces the mental load and some of the scramble.

this is what we do as well. we love slow cooker, one pot and sheet pan meals.

I make a large side dish that is served at two meals. Soup is in the frig also.

Nights with kids activities/practices are leftover nights, so people can eat when they need to. You can either serve exactly the same meal as the first night, or you can switch it up by putting the protein in a quesadilla or burrito, or on a salad, or on a rice bowl, or whatever.

I don't cook breakfast (except on the weekends) or lunch. We keep breakfast foods and sandwich fixings on hand, plus soups and leftovers. Everyone is on their own (although I will make my kid lunch if she's home that day and she wants what I am having and thus already making. Otherwise, she is perfectly capable of making herself a sandwich, scrambling eggs, reheating leftovers, or putting together some cheese and crackers and fruit).

Always read the recipe through all the way before starting.
Prep all ingredients before starting.

Only one dish is complicated -- like another PP, I often do a main dish with easy sides like a green salad, roasted or even raw vegetables, rice or a whole grain like farro dressed with just olive oil and salt and pepper. Sometimes we just get a fresh baguette from the neighborhood bakery.

I use my slow cooker a couple times a week.

Lots of pasta dishes and one-pot meals.

I plan meals for the week and do one grocery shop, so I don't have to spend time figuring out what to cook every night. Reduces the mental load and some of the scramble.

Why on Earth are you making hot breakfasts and lunches?

I mean, come on.