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My approach is to make a set of meals with the leftovers being portioned out and frozen. This approach did require me to purchase a chest freezer for the basement but it allows me to have a fairly decent variety of meals during the week while only cooking 1 or 2 meals on weekday evenings. Saturday morning tends to be very busy but I can cook while reading or other activity so not all that bad though my wife is not fond of hearing my multiple timers going off. Now if I could afford a sous-chef...
I would love to be able to order in meals for the two of us every day but too expensive and not good for her health issues.
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