Stir fry...quick and easy, incorporates starch, meat, veggie and reheats well. I've found that I prefer barley to rice...reheats better, better texture, better base flavor, and it absorbs the flavor of whatever you cook it in more than rice does.
White bean chicken chili in the slow cooker. Literally just some chicken breasts, jar of salsa verde, several cans of white beans, fill it to the top with chicken broth, and stir in a generous pinch of cumin. Shred the chicken when you get home. Takes maybe all of 5min to start in the morning and another 10 to shred depending on how tender it gets, how lazy you are, etc. It's delicious, very filling, and you can pair it with any topping that would go on a taco. My favorites include cheddar, sour cream, green onions, and eat it with tortilla chips. Other people like avocado, lime, etc.
Where I live, pork tenderloins come packaged in pairs, so I often cook something with one (often just mini chops that I eat with any veggie side, but maybe stir fry or, if I'm feeling ambitious, this AWESOME recipe I made up a few years back where I butterfly it, rub it inside and out with paprika/garlic/salt/stuff, sauté up some spinach, fontina cheese, and mushrooms, onions, or whatever-else-I-have...then wrap it up, sear it, bake until tender). The other I chuck in the slow cooker with slices of onion, some garlic, and the juice of one orange and lime. Boom, carnitas and a fancy meal. The carnitas take 5min to prep, so it's like a few days of delicious, more complicated food and a week's worth of tacos for the time it took to make one nice meal.
