Your nicest 20 minute meals!

Kroger frozen wild caught salmon, grilled on the stove. Frozen asparagus added toward the end, with Kirkland Pesto on both.

I cook bolognaise, different curries (Indian, Thai, chicken, beef, turkey, prawn) and different stir fries, in bulk, and freeze as individual portions. If I'm organised, I get something out in the morning and just re-heat in the evening. If I'm not organised, I defrost in the microwave (although I usually still re-heat on the stove). It doesn't take long to cook some pasta, rice or noodles, especially if you heat the water using a kettle, initially.

Alternatively, something like a fish fillet or steak with veg and potatoes. (I usually boil loads of potatoes at a time, mash them and freeze that in portions too).

A stirfry doesn't take too long to cook if you buy ready-made bags of veg. The prep of cutting up loads of different vegetables takes the time, which, as well as ensuring I have less food waste, is why I prefer to make them in bulk.

Chicken supreme:

Fry onions till softened. Add crushed garlic and a little flour and cook briefly. Add milk to make up the quantity of sauce you want. Cook til thickened. Add cooked chicken and cook gently till warmed through. Frozen peas or sweetcorn are good added at the end and warmed through. I like it with rice, or you could bake a little puff pastry at the same time and stick it on top and call it a chicken pot pie.

I batch cook..more often than not, [lunch/early dinner] it's rotisserie chicken (ready made from supermarket, cut into ~8 servings to eat as is and a small pile of small pieces ripped off the bones) with roasted veggies and a small side of rice & beans with veggies/chorizo (which I usually make in very large batches). The roasted veggies = dump a few bags of frozen veg on foil-covered pan, drizzle with oil, parmesan, onion/garlic/spices, heat ~30ish minutes at 375ish. Late night after dancing, I usually have soup (I make a 3.5-4kg batch about once per week - pretty much beans, some frozen/canned veggies, optionally some seasoning - let it go overnight in crockpot then transfer into lighter container to store in fridge) with an extra heap of chicken (the previously mentioned pile) and some crackers. (Writing down the quantities and entering into the recipe database takes longer than it actually takes to make soup). (You can leave the beans out of the items I listed - I'm usually pretty generous with them since they are a good protein & fiber source).

I do a recipe of soup on the weekend, and then freeze in 1-2 portion containers to use for quick meals.

Weeknight meals:
Omelets
Salmon - ok, this takes 30 min, but only 5 to make it: http://www.lecremedelacrumb.com/baked-thai-pineapple-salmon-in-foil/. Throw some baby potatoes in the oven too, with some other veg (I really like roasted broccoli).

I like to buy precooked italian sausages, like Adelle's, and saute them with pepper and onions, add some sauce and serve over penne. Alternatively, you could add tomatoes instead of sauce and serve over rice or pasta.

I also cook soup and chili and freeze in serving size portions. Makes for a quick chili mac or bowl of soup.

Another idea is cream of broccoli soup. 2 cups frozen broccoli, 1.5c chicken broth, .5c chopped onion. Simmer for 10 minutes, then blend with a stick blender. Mix 2 tbls flour into 1c milk and add to pureed broccoli, simmer a few minutes until thickened. So good and so low in cals!

Or a quick black bean soup using canned beans? Cumin, oregano, garlic, onion, black beans...delicious!

So many great ideas in this thread, and the possibilities are endless!

6oz canned chicken , franks red hot sauce , 1 flatout wrap.
prepare in a bowl cover all the chicken with red hot ,then fill the wrap with the prepared chicken and drizzle on a tablespoon of low fat ranch or blu cheese salad dressing .. 5 min meal. 300 calorie buffalo wrap