I'm strapped for time too, and what I do is cook large amounts two nights a week (usually the weekends) and these serve as either dinners or lunches for most of the rest of the week. I'll make a big (and I mean huge) stir-fry, a stew or soup, a pasta dish etc. I eat it fresh the night I make it, and usually get another 3-4 meals out of it as leftovers. Stick 'em in tupperware in the fridge, or in the freezer if you're not sure that you'll use all of it in time. I also make a large salad and stick it in the fridge, and maybe a fruit salad. All in in all it's an investment of a few hours each weekend that keeps me set up with fresh, healthy food all week. Not having to think about what to eat also reduces my stress level quite a bit - whenever I get home there's going to be something good to eat. Ditto at work, though I do sometimes eat out a work just because I want to.