This is how I've survived in a job that often requires 60 hour work weeks. I take one weekend a month to cook 4 full sized meals (4-6 servings each) and freeze them in individual portions. Washi tape and Sharpie make great freezer-proof labels that will come off easily when you're done. I take the frozen meals as my lunches so all I have to do is grab it on my way out the door. Plus, since I ate my "big" meal at lunch, I can just do a sandwich or salad when I get home. I make a big batch of oatmeal or boiled eggs Sunday morning and eat the leftovers for breakfast all week and typically only have to do dishes on the weekend!
