Like me. I live alone, and so I don't cook very often. Mostly I get home from work, heat something up quickly and that is dinner.
Get yourself a pressure canner and a bunch of 1L jars. Take a weekend to learn how to use it properly. Then, go out and buy yourself a bunch of whole chickens, some potatoes, stewing beef, chicken and beef broth (or just make your own), carrots, celery, and onions. Ensure you have some salt and pepper and some common spices. Roast a few whole chickens, remove the meat, and stick them in jars (one each), top with water and a bit of salt, and put in the pressure canner for 90 mins (you can save the bones for broth). Put some raw beef cubes in the bottom of some other jars, with cubed potatoes, and chopped celery, carrot, and onions, until nearly full, and top with beef broth. Put in the pressure canner for 90 mins. Do the same with raw chicken instead of beef. The raw meat will cook completely within the jar during the pressure canning process, and comes out seriously tender and juicy.
A typical home pressure canner can do 7L of food at once. That can mean seven chickens, seven jars of stew, or seven jars of soup at your disposal, which only need heating, and which only have the ingredients you put in them.
The possibilities are huge, and not only do you get to select the ingredients, but the end result is completely shelf-stable (so long as you follow the directions correctly and verify the seals on your jars are solid). It's usually recommended you eat anything you can this way within a year, but I've heard of people who have ate canned items 5 - 10 years old that tasted just fine (you may lose some of the nutritional factors this way, mind you).
It's really pretty easy, and the US government Dept of Agriculture, as well as some other canning companies and organizations publish tested recipes online. So long as you take care of them the jars themselves last nearly forever, and only need their snap lids replaced, so you can reuse them to your hearts content.
I took up canning roughly a year ago for my family, and we currently have over 40L of food put away, including whole chickens (deboned), crab meat (I live by the ocean, and own some crab traps), vegetables, pasta sauce with meat, jams, jellies, whole fruits, soups, and stews. I'm planning on doing some chilli in the near future. It's so easy for even one of us to have a tasty, nutritious meal -- and considering I can raw pack the stews especially means I can easily make seven meals in about two hours time that are shelf-stable and which take just minutes to heat in the microwave.
I wish I had known what I know now about pressure canning when I was single. You can often buy food cheaper in bulk -- perhaps in quantities more than you'd typically be able to eat in a single week. You can control the sizes (as jars are available in a variety of sizes). Shelf-stability. Quick reheating. Nothing in the jar you don't put in there yourself. And if you plan ahead just a little bit, you can put up a lot of future meals in just a few hours.