Maybe OP will figure it out for kid #6.

Anonymous wrote:You fed the other four kids and had time to sleep with your husband to make the current kid. Surely you know what to do by now.

Did you know you can get pregnant by having sex once at a convenient time?

The same is not true of producing dinner for six every night.

You fed the other four kids and had time to sleep with your husband to make the current kid. Surely you know what to do by now.

Be kind to yourself. And congrats! Meals don't have to be fancy.

-BBQ sauce and chicken in the crock pot and shredded.
-Pasta with jarred sauce
-stir fry with jarred sauce - chop the veggies and chicken during the day, cook right before dinner
-"make your own pizza" prepare some topping, let the kids top their own pitas or naan and throw them in the oven.
-salad bar - just like the pizzas but no oven. Use canned beans or pre cooked chicken, hardboiled eggs etc
- egg sandwiches and fruit salad (scramble some eggs, everyone can pick their bread and cheese)
-my mom cooked chicken pieces in 9x13 pyrex with sauces on top, without browning the chicken. Not gourmet, but easy to prepare during the day and throw into the oven
-chicken nuggets or pre roasted chicken with roasted veggies

Sheet pan meals are great—you can prep them earlier and just stick them in the oven. For example, fresh sausage, sliced peppers, onions, and cherry tomatoes (can keep those on one side of the pan or sub cauliflower).drizzle olive oil on everything and toss. Put in 425 oven for about 20 minutes. There are tons of recipes like this that use salmon, chicken, meatloaf, chickpeas, etc. in the NYT cooking section or on the food network website.

Get an instant pot/slow cooker cookbook like Cooking Fast and Slow or the America’s Test Kitchen one.

Reclining high chair

I don't think OP was looking for methods so much as recipe ideas. She mentioned slow cooker. And she'd prefer to avoid tomatoes, and she's inclined towards baked pasta dishes so she doesn't HAVE to cook pasta separately.

Wow, people are being really unhelpful.

One thing I did a lot of was the sort of incremental prep you're talking about, often in bulk. So I had a stash of sauteed onions and garlic I could throw into meatloaf or stews or tomato-free casseroles.

I made double of everything and froze half to be baked/heated another day (swedish meatballs, mac and cheese, the aforementioned meatloaf)

I marinated whatever, starting at some earlier point, and baked or broiled it when the time came (chicken marbella, other chicken things, kebabish stuff -- plus food on sticks is more fun, plus you can get kids to help with the actual skewering)