When I find myself in a rut, culinarily speaking, I try some grilled sandwiches to change things up. The beauty of grilling is clean up is almost none, cook time is low, and the marinade does most of the work for you. For example: I'll throw a portabella mushroom cap in a ziplock bag with some balsamic vinegar, wortceshire (sp) and fresh herbs the night before and place in the fridge. To prepare, thinly slice some onion ,tomato (sundried is wonderful as well as fresh) and bell pepper (red is sweetest), throw my bun on the grill, rub the mushroom with a little olive oil and grill very lightly both sides. While the mushroom grills (2-3 min) I dress my bun with a little cream cheese (tapanade + cream cheese is great) and the veggies, I make a bed of alfalfa on the bottom bun and place the mushroom on it, assemble and eat. There are a million different ways to make a grilled sandwich, this just illustrates the basic concept. Total time for this is under 15 min. If you use meat in place of the portabella, start grilling the meat first and prep while it cooks and you should still be able to do it in 15 min.

Baked casseroles are great as well because they can be made in advance and reheated as needed, and the possibilities are endless.

Fish is super fast to cook, and often only needs some roasted veggies and a roll or cornbread to accompany. Try cutting carrots into slices on a bias, broccoli and cauliflower into florets, and some peppers into medium rings and place into a very hot, dry cast iron skillet. As carmelization begins to occur, place a lid over for a few min until tender crisp. The flavors that pan roasting brings out are suprising.

Another fun meal is a wrap. You can do basically anything with a wrap. Just make sure you have some "glue" (mayo, dressing, melted cheese, cream cheese, pesto, etc.) in it to hold everything together. They're a great way to use up that leftover breast of chicken that's in the fridge even though you know the kids won't touch it.

Try satays!

All you have to do is get anything you want, including meats, veggies, fruit (?, I guess you could) and mix them all in a big frying pan for 15 minutes top (depending on what you're using)  The key to satays are what spices you use, but you can find a whole bunch of variations on tons of website.  Then you can just freeze them and eat them for a long time.  You can do anything with satays, so you don't have to worry about eating the same thing over and over again!

Have fun!