L. Buck
As a spoonie who loves food sometimes you just gotta know the right timing on your microwave for the broccoli.
I do a lot of roasted vegetables - frozen Brussels and cauliflower both roast real well, and you don't need to watch them constantly! Plus if you make too much, you can add them to other things later in the week. (Eggs. Lol) Squash is another good one - so much fiber, and in season in the northern hemisphere right now!
I agree with others about meal prep in theory but I literally hurt myself if I'm on my feet that long - take breaks and put a chair in the kitchen to sit while you wait for the water to boil (or whatever) - the trip's less bad if it's half as long.
Honestly learning some classics has saved my butt more than once - Bechamel sauce is easier than a lot of folks suspect, and when you really want a good creamy home feeling, cannot be beat.
You can make a pretty decent quesadilla in your toaster oven - veggies and protein, a little salt and garlic, my day has something like a meal in it!
Overnight oats are good fiber slow carbs and filling, and low energy input. Plus the ratio is basically 1:1 so it's hard to mess up. A choice make ahead moment.
Roast a bigger bird over a weekend / day off and strip the carcass for soups/sandwiches throughout the week. Stuff what you're not going to use in the freezer and you've at least got good protein for the next emergency. If you have a stock pot and sieve you can use the bones for stock which is EXTREMELY versatile and packs a lot of flavor and nutrients into so many things.
Baked chicken or baked tofu have been my rescue food so often over the years - spice with flavors you love, a little oil, and a pie plate and dinner is in 20 minutes. Just gotta flip it once.
Lastly, learn the timing for everything you're making - getting up once to do a few things is (for me) better than getting up eight times to do one thing each time.
Good luck!
