Dave is so right... learn to make a few fresh things.

Dinner last night:

Home-made creamy marinara sauce:
Into the blender: 16oz can crushed tomatoes, 1 cup shredded mozerella cheese, 1/2 cup heavy cream, 1 cup chicken stock, 2 Tbs Oregano, 1 Tbs Thyme, 1 tsp rosemary, 1 tsp salt -- blend on medium for 5-10 minutes
Into a large saucepan: 2 Tbs Extra Virgin Olive oil, medium heat, add 4 cloves crushed/minced garlic, 1 tsp kosher salt -- saute until garlic is deep golden brown in color
Add contents of blender to saucepan, raise heat to medium, low boil / aggressive simmer for 10-15 minutes or until it reduces down by 10% or so

Whole wheat angel-hair pasta
Steam-in-the-bag brussel sprouts
Corn

It took me 30 minutes from start to finish to put this meal on the table -- and most of that time is not 'active' time -- it is waiting for water to boil, simmering, etc... so while doing this I also unloaded/reloaded the dishwasher and packed my kids lunches for school the next day.

The kids love it -- it's loaded with fiber and nutrition, and is vegetarian.

Equipment:  Greg Black made John Blount Personal model mouthpiece, Callet Jazz 63xx trumpet --- played at a mediocre comeback level for 30 full minutes per month...
Favorite Maynard Tunes:  Gospel John, all the other ones