@Major Buckmaster - I'd definitely second the suggestion of a slow cooker, or a pressure cooker for meal prep. Those tend to be my sort of cooking......... Lob everything in, switch it on and give it a decent ignoring until finished!
A slow cooker can be cheap, if you don't already have one, and in a slow cooker you could do soups, casseroles, mince based meals (bolognese and the like), curries and so on. For yourself, having having those with additional veg, or for soups/curries, just additional soup or curry when the family have their rice, bread rolls or whatever.
At first it seems a bit odd having a bowl of chilli con carne (or whatever) without rice, but I soon came to realise that all the flavour is on the meat element and the rice was just a carrier; making it easier to transport a dollop of chilli from plate to mouth. Nowadays, I prefer it that way.
If you were to do something like a chicken casserole, using a whole chicken you can probably get a couple of main meals out of it, then still have the carcasse to make delicious stock, then soup.
If you have a freezer, that approach doesn't have to mean you have chilli two nights on the trot, but that you can start freezing leftovers for easy to prepare/reheat meals another day. These days we'll almost always cook enough for the meal planned, and at least one other meal, then if you don't feel like cooking one night (or as in this house - no "big" cooking on a Saturday), it's just a grab out of the freezer, and you know exactly what you're eating.
It can be tough at the outset, but once you're "over the hump", it just becomes the new normal.
