We're a two working executive family.....we also don't like to eat out often and with our schedules... I'm with you. VERY HARD. But since we hate eating out MORE.... we've adapted over the last couple of years (but we've only been primal since Feb, so I'm still tweaking recipes etc)....here is an example of what we do:
We like to cook something large 1x a week and not overly flavor it and then use it the rest of the week for other meals. This week I have a roast chicken thawing (raised this with friends ourselves) that we'll enjoy tonight as a traditional roast chicken dinner...then half the breast meat will go for stirfry tomorrow night (OH! Should add we prechop and wash veggies or even in season blanch and feeze for quick use). The other half becomes chicken salad (random version of...but a favorite is chicken salad made with mashed avacado vs. mayo) and it will go a few lunches or dinner. I like to spread it on cucumber rounds or eat it in a hollow tomato. Then I'll pick the carcass and toss it in the crockpot with the cooking drippings, celery, onion, garlic, seasonings for a yummy stock. Leftover stirfry veggies (if somebody didn't eat it already) or veggies from the freezer, bits of the chicken and a few eggs make the best soup and it is so very quick. Make it the night before you want to eat....
Like - put the crockpot on for stock when you leave for the day, when you get back, while you eat one of the above meals, take the stock (remove bones but leave the spent onion and celery) and the veggies on the stove, when veggies are tender, toss in the egg, stir a bit until partially cooked...switch off, let cool until bed, toss in fridge and you'll have a lovely, nuke ready option for the next night.
I love soup stock because I can make a different soup every week and I can make it out of whatever bones from whatever I'm cooking or have cooked (I have containers in my freezer for all leftovers, bones etc, just waiting for their chance to be soup). But from cream soups, to spicy shrimp soups it never has to be the same thing and always soooo easy to take along or nuke after a long day!
We'll round out the chicken with pan-fry steaks or lamb chops and veggies nuked out of the freezer, using leftovers for lunches (if ANY) Eggs also feature 1x a week for dinner. Lately we've been using soft boiled eggs (pre boiled - we mass boil and store on the fridge door) and we just peel, chop with a bit of butter, salt and pepper, nuke until warm and serve with raw veggies and some dip. We tend to hit up method of night egg consumption in fads but right now this one has been a total favorite for weeks. So quick and easy and feels "spring like"