A lot of baked or roasted fish. Salmon in a 400F oven for about 8 minutes, seasoned however you like (we use a lot of Mrs. Dash Onion and Herb seasoning around here). I use a butter knife inserted into the thickest part of the fish and then apply to my bottom lip to check for doneness (looking for it to be warm, but not hot). Cod, haddock, or sole rolls I usually go 12-15 minutes.
Sundays are generally bean making days here. BF makes a batch of black beans and brown rice (separately) in the Instapot for himself for the week (seasoned with a salt free chipotle seasoning). I tend to be a lentil and rice person, on the stove top.
Frozen green beans, cauliflower, and broccoli that can be nuked in the microwave. I prefer fresh, but we’ve had several weeks where I buy fresh with good intentions and life has other plans.
Canned, salt free tomato products - diced, crushed, whole. Great base for a variety of braised or stewed dishes.
But, for us, the fish has been the biggest thing. I have a monthly subscription through a fishmonger like other folks do a CSA.
