When I got back from a trip I was too tired to put a lot of effort into making meals. I just set some beans and chickpeas to soak, and the next day I pressure-cooked them and also cooked a bit of quinoa, then put both in the fridge for later. With these ingredients I made four different meals:
Together with berrry salad (lunch) and cucumber with feta (lunch), this gave me three days of variation and enough food for the rest of the week. Of course I used other ingredients: kale, tomatoes, tortilla chips, lettuce, sweet peppers, feta, blueberries…but it all fit in one over-the-shoulder shopping bag. Just start with some versatile ingredients and it’s easy to come up with half a dozen different dishes with minimal effort if you have a few things in the pantry, fridge and garden (pasta, corn kernels, olives, spices, cheese) as well. Aside from the taco salad and nachos, there weren’t similarities in flavour, either.