There are times of the year when I have no time to cook during the week. My solution? Sunday is generally open for me, so I make a casserole or two, a small beef roast, maybe a chicken, potato or deli macaroni salad, and some sandwich rolls.
The casseroles get portioned in Zip-Loc containers and stacked in the freezer. Since I don't finish the casseroles in one week, they accumulate; after a few weeks I have 6 or 7 different casseroles to choose from for supper.
I use the roast beef and chicken for sandwiches, put the salad in a small container, add a pickle and maybe some applesauce or blueberries, and there's five days of lunches. All brimming with homemade goodness.
At suppertime (which can be anywhere from 8:00-10:30 p.m. during busy times) I select whichever casserole tempts me, grab a dinner roll and a small green salad or some frozen peas and I have dinner in about 5 minutes.
This puts one in control of ingredients, sodium, sugar, and seasonings. Yum!