Cooking in bulk is really the way to go. You get the food preparation dishes out of the way in one morning, and have prepared food that only requires a quick reheat through the rest of the week. I've used this method on occasion while my family is out traveling and I stay home to work. I used Saturday morning to cook up everything, cleaned up, and the rest of the week I only needed to clean the dishes I ate from. It does take discipline to set that time aside and you have to anticipate what your tastes will be during the week, but it is quite effective. Salads can also be filling, are (potentially) healthier than burgers and fries (depending on the amount of dressing, cheese, and bacon present) and don't take a great deal of time to make fresh. With that said, and to echo other comments above, there's plenty of merit to stepping away from where you work-- be it home or a corporate building-- on occasion. I tend to build in at least one restaurant meal on weeks where I use this technique.