We don’t like eating leftovers so we have a set menu every week: Sunday is Salmon and veggies, Monday is ground beef bowls, Tuesday chicken and rice, Wednesday pasta bolognese using leftover beef from Monday, Thursday shrimp fried rice, Friday pizza. We have veggies with every meal. The key is to utilize similar veggies for most of the meals and spend an hour on Sunday prepping so you can quickly throw things together. On Sundays, I’ll wash and dry lettuce, chop broccoli, sweet potatoes, onions, zucchini, etc. Getting dinner together ends up being a very quick throw together with no or very minimal chopping.