Suggestions on creating a simple meal plan!!

This is probably too specific, but it might give you an idea:
Monday, I made a big pot of chunky spaghetti sauce with lean hamburger, onion, zucchini, mushrooms, garlic, stewed tomatoes, herbs, and a can of sauce. I put it over pasta for dinner and Tuesday lunch. Yum! Then for Tuesday dinner and Wednesday lunch, I cooked a spaghetti squash and mixed it with the other half of the sauce along with some cheddar cheese. YUM again! When I chopped my veggies for the sauce I chopped twice what I need. The leftover veggies went into the crockpot with chicken breasts and a can of salsa this morning. Tonight I will have it over rice, and tomorrow shredded into tacos maybe with beans. One trip to the grocery store, only one major prep night (chopping all the veggies and making the sauce), inexpensive, and healthy! (Wednesday, I had a work event at dinner time)

This was for two people. If I had done this just for me, I would freeze a few leftover meals with labels and dates. Then sometime over the next week or two when I didn't have a plan, I could just pop one in the microwave.

I picked veggies that were on sale. I actually wanted asparagus but it was over $4 a pound, so I got zucchini and mushrooms instead. I was also going to use a pork roast in the crockpot which is usually the cheapest, but the chicken breasts were on sale. A whole chicken would have been cheapest, but I didn't want to go through the work of pulling off the skin and deboning later.

ETA: I also boil a dozen eggs Sunday (or Monday if I don't get to it) to take for breakfast or snacks. I also get a big tub of greek yogurt and put it in one cup serving tupperwares (cheaper) with vanilla and splenda, nectarine and splenda, frozen berries (these I put in a baggie in the freezer and grab along with the yogurt. Don't premix), or protein powder.

One of my favourite go too quickie meals that is great for leftovers (and I have to credit weight watchers for the recipe) is a filo pastry quiche. The first time I made it as instructed but have made many different versions now, depending on the veggies i like or the protein I want to add to it. I usually add a mozarella or different cheese on top as a sprinkle too.
My favourite so far has been with turkey, capsicum and mushrooms (instead of ham, asparagus,and spinach). Not sure if it can be frozen, but you could just halve the recipe and do a smaller one - half with veggies or salad for dinner and the other half the next day with lunch.
Recipe pasted below.

I also eat the same breakfast everyday at work. I have either a half a cup of rolled oats (or meusli) with some no fat chobani yoghurt (a fruity one) and usually have a fruit bowl on my desk for go to snacks. So far not bored with it. Some days I get a fruit salad when I grab my diet coke (my coffee!) others that is all I would have (for breakfast)


Ham, feta, asparagus and tomato quiche
5 sheet(s) uncooked filo pastry
1 bunch(es) English spinach, trimmed
1 bunch(es) fresh asparagus, trimmed, thinly sliced
100 g leg ham, chopped
75 g reduced-fat feta cheese
125 g cherry tomato, halved
4 medium egg(s)
1/2 cup(s) skim milk, (125ml)
6 x 3 second spray(s) oil spray

Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 23cm round fluted tart tin with oil. Lightly spray each sheet of filo with oil and fold in half crossways. Layer pastry in tin, lightly spraying with oil between layers. Place tin on a baking tray.
Place spinach in a large heatproof bowl. Cover with boiling water and set aside for 30 seconds or until wilted. Drain and rinse under cold water. Drain well, squeezing out excess liquid. Finely chop.
Arrange spinach, asparagus, ham and feta over pastry base. Top with tomatoes, cut-side up. Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over filling in tin.
Bake for 40–45 minutes or until pastry is golden and filling is set. Remove from oven and stand for 5 minutes before cutting into wedges