We have long followed the "cook once, eat twice" philosophy. Now that there are just two of us, it is often "...eat thrice." We are so averse to most takeout that even when we travel, we carry our prepared meals, frozen, for the first 3 nights on the road, heat'n'eat when we arrive in our motel room. The best meals we have found for this are homemade soups, chili, veggie laden casseroles (without any pasta.)

Here is a very favorite quick at-home meal - we call it "red eggs"* and serve it over crisp whole-grain toast (mine is gluten-free.) Ready in under 30 minutes with only one pan!
14-16 oz can diced tomatoes (no-salt)
2 Tbsp olive oil
1 clove garlic, finely minced
2 tsp mixed dried herbs - basil, rosemary, oregano, thyme (or 2 Tbsp fresh)
4 eggs
4 slices toast, buttered or not.

In a heavy 8-9" skillet, saute the garlic slightly in oil, then add tomatoes & herbs and simmer until the liquid begins to cook away slightly - about 15-20 minutes. Turn the heat to medium. With the back of a spoon, make 4 wells in the mixture and crack the eggs into them. Spoon a little tomato mixture over each egg, cover the pan & make the toast. When eggs are done to your taste (about 4 min) scoop onto toast, cover with tomato mixture. Diners add salt & pepper to taste.

We serve with a bowl of mixed fruit topped with Greek yogurt.
Sue
* technically, these are named "Eggs Provencal"