On days you do cook, make a double or triple batch and freeze in individual portions. For example, I made ricotta bake last night. I doubled the recipe and baked it in an pan that cooks each one individually. So I have 8 individual ricotta bakes - 6 of them frozen for later. And I made some black bean soup and froze a bunch in 1/2 c. batches. Crustless quiche works well, as does lentil soup. It helps that I have a vacuum sealer, so the frozen food lasts longer. I don't always have time to cook, but I almost always have something in the freezer that I can grab and take with me.