Not quite sure of your culinary background Jesus Pimp, but a rice cooker and a wok can feed you in nearly infinite ways. Add a grill pan and you can have your grilling, in addition to stir-frying, deep-frying, sauteing, steaming, and boiling. Steamed rice adds bulk to the vegetables you can buy on the cheap to supplement inexpensive cuts of meat (flank steak) sliced against the grain for stir frying.
Rice-a-Roni is also conveniently packaged in the small size to feed two people. One small box will give you enough for two or three portions.
Almost anything you buy can be frozen and will work out well. Buy large packs of chicken parts, divide them into sandwich bags, and defrost as you need them. Same with beef. I have pork necks in the freezer that I use as flavorings for simple soups that can be made in the wok. Shrimp can be purchased in bricks. You break off and defrost what you need for the meal, and throw the rest back in the freezer.
Dry pastas can be made in whatever amounts you require. Some vegetables such as spinach, corn, peas and carrots can be stored almost indefinitely. Stop by the market whenever you can to find a bunch or two of fresh, leafy green veggies. You can toss those in the wok for a quick stir fry. I usually end up with a snack and a clean kitchen inside of 15 minutes if i'm in the mood for greens.
Buy some ground chuck and ground sirloin. Mix it together in a bowl, and add some chopped onion and a handful each of salt and pepper. Form into burgers, and freeze individually. Defrost the morning before you cook them on the grill pan.
Some ideas:
Stir-fried Beef & Celery with White Rice
Grilled chicken breast with rosemary and lemon
Steamed 'Flashed' Tilapia (substitute other fish) with Ginger and Green Onion
Pasta with marinara sauce and grilled shrimp
Flank steak with Thai Chilies and garlic spinach
Blackened Tuna with Pasta Primavera
Burgers with wok fried potato chips
Firecracker shrimp with stir fried beef and greens with oyster sauce
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