In a pinch, I used to take a bunch of greens (spinach or kale) and dump black beans, salsa and some cheese on top, and throw it in the microwave. For breakfast,

In a pinch, I used to take a bunch of greens (spinach or kale) and dump black beans, salsa and some cheese on top, and throw it in the microwave. For breakfast, I frequently do something similar, by putting a lot of greens, beans, salsa, and cheese on top of eggs in the skillet. Put the lid on it until the cheese melts or the eggs are cooked to your liking. Leftovers for lunch can be cheap, healthy, delicious and basically no-prep. For a low-carb option I like sauteed Brussel sprouts, green beans and protein (pork or tofu are my preferences); if you have a big skillet you can cook that and something else on the side for 4 meals (dinner and then lunch for you and your dining buddy). You can experiment with seasonings to your liking, and add some variety by picking seasonings (ginger, spices, soy sauce, etc.) from a variety of regional cuisines.