I've been making breakfast cups. Cook your meat, possibly with onions or other veggies, put into muffin cups about 1/2 way full and fill with egg. Bake for about 20 minutes until the egg is done. I found they last in the fridge for a week and heat up fast. They make a good snack too. If you vary your meat, veggies, and spices you can get a lot of different flavors.

I like to do a bunch of chicken up on the weekends too. I usually have a roast that I can throw in the slowcooker with just some broth and whatever veggies I have laying around. I roast a spaghetti squash every weekend and use that during the week to make various things. I'll saute 2 lbs of ground beef with onion and garlic and throw that in the fridge. During the week I'll just grab half the beef, half the squash and throw it in a pan with some fat (usually coconut oil) and veggies.

If you have freezer space, do up a big batch of chili or some soups that you can put in individual serving size containers and freeze for later. Hard boiled eggs are good to have on hand for snacking and keep in the fridge for a week at a time. I make mayo every weekend so I can throw together quick tuna salads if I'm in a pinch for lunch (usually when there's no leftovers from the night before). Frozen veggies are a lifesaver for me during the work week for quick stir fries or lazy days when I just don't feel like chopping veggies.

Hope that helps!