Frozen veggies, especially broccoli and spinach, which can add bulk and flavor and vitamins to some pasta or rice to make something simple into something usable.
Pasta, the dried sort, or fresh which I then toss in the freezer. A few different sorts, I like the whole wheat varieties best, though it's hard to get the prepared fresh filled sorts of pastas with whole wheat dough. I make concessions. :D Jarred sauce too. Ain't too proud for Ragu.
Rice, I especially like Jasmine rice, it's got great flavor and is easier to cook and a little more nutritious than plain white rice and requires no tending, you stir it once midway through and that's it.
Onions and garlic are mandatory. Always in the house. They make everything better.
Sandwich fixings. At least one night a week dinner is a sandwich (or quesadilla with the same ingredients just on a tortilla and thrown in a dry skillet until the cheese melts) maybe something thrown into my George Foreman grill (substituting for a real panini press) and some fruit and maybe some popcorn.
Prepared soups and broths (and frozen or shelf-stable meals or meal kits or pre-made sauces esp. the Asian ethnic sauces) are fast and easy and a lot are tasty, but they are usually loaded with sodium. Pretty much anything prepared is going to have a whackload of sodium, much more than what any home cook would ever need to use to make the same dish and make it taste good from scratch, so I pretty much just steer clear, but YMMV.
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Pasta, the dried sort, or fresh which I then toss in the freezer. A few different sorts, I like the whole wheat varieties best, though it's hard to get the prepared fresh filled sorts of pastas with whole wheat dough. I make concessions. :D Jarred sauce too. Ain't too proud for Ragu.
Rice, I especially like Jasmine rice, it's got great flavor and is easier to cook and a little more nutritious than plain white rice and requires no tending, you stir it once midway through and that's it.
Onions and garlic are mandatory. Always in the house. They make everything better.
Sandwich fixings. At least one night a week dinner is a sandwich (or quesadilla with the same ingredients just on a tortilla and thrown in a dry skillet until the cheese melts) maybe something thrown into my George Foreman grill (substituting for a real panini press) and some fruit and maybe some popcorn.
Prepared soups and broths (and frozen or shelf-stable meals or meal kits or pre-made sauces esp. the Asian ethnic sauces) are fast and easy and a lot are tasty, but they are usually loaded with sodium. Pretty much anything prepared is going to have a whackload of sodium, much more than what any home cook would ever need to use to make the same dish and make it taste good from scratch, so I pretty much just steer clear, but YMMV.