I've become a fan of the one-skillet or sheet pan meals. I cook Sun-Thursday and eat out on the weekend. I also do my food shopping once a week (Sunday) and get everything I need. I work full-time plus have a commute so I don't have much time to shop during the week. I also try to exercise during the week so a quick meal prep is important. What doesn't help things is ME. I'm kind of persnickety about my food tasting good. While easy, I'm not a fan of just a plain chicken breast and two sides. I need taste, flavor, excitement!! Here are two of my go-to recipes that I've been wearing out lately. They are both easy prep. One cooks real fast. The sheet pan one is a bit more effort/time but still really easy.
One Skillet Sun-Dried Tomato Chicken & Gnocchi:
http://www.eatyourselfskinny.com/one-skillet-sun-dried-tomato-chicken-gnocchi/
The link provides the recipe. The changes I made to it is for the sundried tomatoes, I bought the strips of them that are marinated in oil and herbs versus plain ones. I use the oil from the jar to saute them (and the garlic in) versus olive oil. Really, really tasty. Rotisserie chickens are only $4.99 where I am so the easy of using one is well worth it.
This next one takes a little more prep but it is a very "beginner" recipe:
Sheet Pan Supper: Sausage, Green Beans & Crispy Potatoes
24 oz of baby red potatoes cut in half or quarters (the smaller your potatoes the less prep work). If you get full sized red potatoes, you will need to dice them.
1 packet of Good Seasons Italian Dressing Mix
1/4 cup olive oil
1 tsp. garlic powder
1/4 tsp. salt (I find I don't need the salt)
1/4 tsp. pepper
1 (12 oz) package of fully cooked Italian Chicken sausage (or any flavor of chicken sausage you want - Aidell's/Fresco/store brand) - For a family of 4 who like sausage, you may want to use up to 2 packages. Slice it in 1/2 inch pieces (or larger if you like bigger chunks).
8 ounces frozen green beans, thawed (I used fresh ones in a steamable back and microwave for 2 minutes before adding them in).
1. Preheat oven to 400 degrees.
2. Line a large, rimmed baking sheet with foil and spray with cooking spray.
3. Place diced potatoes in a large zip-loc bag.
4. In a small bowl, whisk together the Italian dressing mix, olive oil, garlic powder, salt, and pepper.
5. Pour oil mixture into zip-loc bag, seal, and gently massage to coat potatoes.
6. Spread seasoned potatoes on baking sheet.
7. Bake for 15-20 minutes, tossing potatoes halfway through.
8. Remove the potatoes from the oven. Add sliced sausage to the sheet pan, toss to coat in seasoning, and return pan to the oven. Bake approximately 15 minutes more, but during the final 5 minutes, add the precooked fresh or thawed frozen green beans to the pan, toss to coat, and return to the oven. The meal is ready when the green beans are tender and the potatoes are crispy on the outside and tender on the inside.
** You made need a bit more olive oil when making your seasoning if you have chosen to use more sausage.