I have always been extremely lazy when it comes to meals for myself, but the exact opposite when it comes to cooking for friends and family. I like to do two pot meals. One pot is usually a rice cooker(they are a life saver. Measure rice, measure water, flip switch, wait, fluff, serve. That simple. I keep two or three kinds on hand. Jasmine basmati, Japanese short grain, and wild rice(it's my treat-yo-self rice). Then whatever I cook is usually veggies and meat in the same sauce in the same pan. I'm a sucker for the Campbell's curry chicken skillet meal things. I add peas and green beans, and a couple sprigs of basil to brighten it up.
I also have three potato recipes that I have down pat-do-it-in-my-sleep, for when rice isn't fluffing it for me. Au gratin, baked red skins, and a fast and dirty mashed. My secrets are sharp cheeses, not too much, with some shittake that got fried in the spices of whatever else is cooking for the first, olive oil with rosemary already infused into the oil for the second, and miracle whip or mayo for the last. I prefer the MW because it has extra flavors.
But definitely prep your meals ahead whenever you can. Batch cooking is your friend. This is just my alternative. I can do like five carb sides(all rice counts as one) and like four main courses without much thought, and it's good variety without any guesswork or extra thought. Cooking has been somewhat meditative for me.