<p>My S learned to throw herbes de Provence and salt over pretty much any meat: beef, chicken or pork chops. He likes dark meat, so he makes mostly chicken legs. He browns them in a little hot oil in a skillet, throws the herbs and the salt over them and lets them cook. You could substitute ready-made sauces. Meanwhile, he’ll make some rice or some pasta. Fresh pasta costs more but cooks faster and tastes better. He likes salads, so that part is easy. In winter, he’ll have vegetables steamed in the microwave oven or blanched in boiling water.
Stir-frying is very quick and uses less meat. But it takes some cutting of meat and vegetables. A basic sauce is soy sauce, corn starch and water; it is added after the food has cooked.</p>