I've had this problem before. The single biggest key to the solution is having prepped foods served cold in the fridge. I prepped all my produce (washed and chopped) on the weekends and put it in CLEAR containers on the shelves--not hidden in the drawers at the bottom. (Put "bad" stuff in there, like cheese, soda cans, whatever.)

I would also make a chicken dish from a whole chicken at the beginning of the week, for Sunday dinner, eat 1/3 then, save 1/3 for a casserole later in the week, and make chicken salad (lite mayo, ginger, grapes, celery) with the last 1/3. Put that in clear containers, too.

Other things to keep ready: pasta salad, potato salad, any other cooked salad, tortillas, good bread, sliced cheese, rinsed black beans, fresh salsa, hummus.

If all that is in your fridge on Sunday, for the rest of the week it should take less than 5 minutes to assemble a healthy veggie burrito, a green salad, a filling sandwich, or a quick snack of veggies with hummus. Keep a fruit bowl on the table with pre-washed fruit ready for sides.

Whatever is left at the end of the week can be served on a baked potato (salsa, chicken, cheese) or on a tossed green salad for Saturday lunch.

Good luck!

~Amanda

I only cook on Sundays, then freeze stuff for the week in individual meal portions. I often make soup or chili in the crockpot with whatever veggies need using up, then some kind of either rice or pasta, and if I'm really ambition, a casserole. This weekend it was rissotto with peas, and enchiladas, and cinci chilli mac made with crockpot chili. All leftovers went in the freezer.

My DH usually works afternoons and evenings, then eats his "dinner" in the morning. I generally cook at the normal time, serve myself, and then put the food away in microwave-safe containers, so it's easy for DH to reheat the next day. Sometimes, I double up the amounts so I can put extra servings in the freezer. Also, I occasionally make a meatloaf and freeze each slice separately, make a pan of lasagna and freeze one-serving portions separately, etc.

Sue

I used to work out of town all week and had similar dietary requirements for the ex. I made a large fruit salad each Sunday and everyone nibbled on that most of the week. I also cooked and froze meals in divided containers: entree, some kind of carb, and a veggie. I would make chili sometimes and freeze some in individual portions. I made enchiladas to freeze, lasagna, etc. My weekends were occupied with cooking and prepping for the coming week.

Whole foods are Nature's original "fast" foods and are great for busy people with odd schedules. By choosing whole foods, you'll eat more wholesome foods and less processed foods.

You may also find making one change at a time a way to break old habits and create new ones, until you have your meal plans the way you want them.

I have a general meal plan where the days can be used one for another, when necessary. If you don't have a "map", it's difficult to know where you are going.

MONDAY: Big Meal - large cut of meat and all the fixin's. This ends up providing leftovers, sandwich meat, stir-fry ingredients, freezer foods to use another day. This may be a week-end meal for you. A good meal for the slow-cooker.

TUESDAY: Leftovers - they may or may not take on the same form as they did on Monday. If you don't like "leftovers" try them on Wednesday. That extra day makes them nearly new instead of leftover.

I prepare 5# of potatoes at a time into mashed potatoes and freeze them in dollops (food portion scoop or ice cream scoop). When frozen, I vacuum seal them in a FoodSaver Bag. Take out what you need and thaw in the refrigerator and reheat, or "nuke" them.

WEDNESDAY: Stir-fry (add some brown rice - which can be made once and frozen, and fruit for dessert) This is a good way to use up veggies in the crisper drawer or frozen bags of stir-fry veggies - or a combination of the two. I usually prepare enough meat from this meal to use in a salad or on a wrap later in the week.

THURSDAY: International - something as simple as a taco salad (and other simple South-of-the-Boarder favorites), Jamaican Steak, Chicken Teriyake, spaghetti, etc.

Baked potatoes topped with chili (that you had in individual servings in the freezer), plus a tossed salad and some fruit. I portion all soup/stew/chili in small plastic containers. When they are frozen, I pop them out of the containers, stack them and vacuum-seal them in a FoodSaver. Take out the number of servings needed, re-seal the bag and toss it back into the freezer. Thaw the next days portions in the refrigerator overnight.

I fix 5-pounds of hamburger with taco seasoning in it and freeze it in portion-size containers. You can use canned beans or prepare them in advance. Leftover beans will freeze well for use the next time. I do the same with meaty spaghetti sauce, which has a lot of uses. I make Hamburger Stroganoff and freeze the meat mixture and cook the pasta or rice, or use freezer rice or leftover from Stir-fry night. Take advantage of the salad bar at the grocery store for small amounts of fresh chopped veggies for things like stir-fry or pizza toppings.

FRIDAY: Vegetarian (or Fish/Eggs/Cheese)

I make up a large recipe of baked bean burgers and keep a stack in the freezer along with homemade burger buns. I prepare several cans of tuna into tuna patties and keep a stack of them in the freezer. Grilled fish. You can also enjoy "breakfast" type foods.

SATURDAY: Soup and/or Sandwich

SUNDAY: Homemade pizza, something on the grill, or a dinner salad topped with meat and/or beans.

We nearly always have fruit for dessert.

We follow the old Basic-4:
Bread & Cereal - 4 servings
Fruits & Vegetables - 4 (or more) servings
Meat/Alternative - 2 servings
Dairy - 2 servings

-Grainlady

We try to follow the same habits as Grainlady....

We eat a lot of salads, fruits & veggies. Small portions of meat and fish. Some times we just have a veggie dinner....

Have you watched Robin Miller on Food Network...she prepares a large amount of meat on the weekend and precuts up veggies and bags them in the frige and freezer so she can make fast meals on week nights by adding spices and veggies.

Linda

Oh yes, I know that routine well. Not only were we eating at different times, but we both needed lunches for work.

We pretty much handled it the same way Sue describes, the exception being that we seldom made so much that we froze anything -- except lasagne. Dh and I have long ago accepted that we just don't do the whole "cook a bunch and freeze for later" thing. We understand the logic and beauty of it, but it just doesn't work for us. I also kept salad items cleaned and prepped so we had no excuse for not having a side salad with the meal.

I cook large amounts since we don't mind eating leftovers and we often eat at different times. I plate up the food for him so he can just pop it in the microwave. I found it works much better if I plate it for him myself, then I know what we have going on and he doesn't even have to think about it.