I can't even eat them anymore. The veggies are wet and limp, pastas taste like dishwater, and like k8yk said, OMG the sodium. If I eat one now I can't get my wedding ring off for 2 days.
I prep one day a week. I put single servings of whatever meats into freezer bags and freezer to microwave containers; they get pulled the day before I use them which works great for marinades. You can even get the cheaper stew meat, pour in some vinaigrette, toss it in the freezer. Get it out Monday, (use it within 4-5 days), when you're ready remove & wrap loosely in foil, bake at 350 for about 20 minutes. While that's cooking steam your veggies, make your salad, microwave your baked potato, whatever and you're done. Make double amounts and put together your lunch while you're getting the rest of dinner ready. Check out Green Giant's "Simply Steam" line, the sauces are lighter and while still sodium heavy can help make the transition and learn what kind of flavors you like together. They even have individual boxes you can take to work with whatever leftover proteins you had the night before.
Even easier, lets say Sunday you make spaghetti sauce in the crock pot using lots of pureed veggies and cook a roast in the oven. Ball makes awesome 8 oz freezer to microwave cups. When your sauce cools, put it into the cups and make pasta while your roast is cooking. It will take you as long to grab a handful of pasta and your sauce as a Lean Cuisine box. Your roast can be used in salads, on top of steamed veggies (mix it in the sauce!), sandwiches, or anywhere else you want protein. Same with baked chickens, meatloaf, and veggie lasagna. The 2 hours prep you spend one day a week will allow you to have the food you *want*, not the food you're stuck with because you're busy. You shouldn't be punished for being busy!
And then the day came, when the risk to remain tight in a bud
was more painful than the risk it took to Blossom.
- Anaïs Nin