The laboratory in which I work is cracking down on lunch breaks, meaning instead of 45 minutes (half hour + a 15 minute break) we now only get a half hour, which means going to pick up food from Subway, Qdoba, etc is now pretty much out of the question. I work second shift and go to the gym before lunch, so usually I pack a sandwich and small snack for lunch, but don't usually pack dinner. Since my schedule is so late, I usually do all my grocery shopping on Sunday afternoon. I need some meals and/or meal components that are easily made in advance and can either sit in the fridge or be frozen. Basically, my plan is to do a whole lot of cooking on Sunday, use the refrigerated items until Tues-Weds, and save the frozen things until later in the week. Our cafeteria has a microwave and a toaster oven in terms of reheating. Any ideas would be great, so I don't end up living on Campbell's soup or lukewarm chicken breasts.