Quick kitchen tips to help you out:
I often roast a whole chicken or even 2 at a time. I enjoy one meal and then strip all the chicken off the bones and freeze it in bags to be thawed later for many fast meals. All the bones go into a pot with celery, carrots, onions, etc. Takes minutes to do and about 5 hours later (while you do something else) you have soup stock. Nothing better for healthy bones and curing colds.
More cooking quick tips...I cook up large quantities of grains, especially brown rice and quinoa. Quinoa is good cold, in salads or added to soups or anywhere you would use potatoes or rice. Another thing I keep on hand is a large quantity of finely grated carrots. These can be used as an instant salad, with some home made dressing drizzled on top. Helps keep a rosy complexion.
So if I walk in the door and it's late and I'm hungry all I have to do is steam some veggies or throw together a large salad, add my cooked chicken and some quinoa seasoned with Braggs liquid soy seasoning (a healthy soy sauce) and I'm ready to eat in a few minutes.
I can use a similar combination with some whole grains, the leftover vegetables to take a healthy lunch along in a plastic container with some salad dressing in a little container on the side.
Always use good quality items in the kitchen, ie grater, knives etc, and keep your high quality, large knife sharpened. I know I am guilty of this myself as I don't get my huge chopping knife sharpened often enough and when it is done, wow, what a difference!
As soon as you bring veggies and herbs home from the market, wash some of them and keep them ready to eat in the fridge. For parsley, cut off the stems, chop in the food processor and keep in a container in the fridge. Instant healthy food, inexpensive and high in iron, to add to salads and other dishes.