Sauté a bunch of vegetables, enough for several days. Use a wide variety – onions, dark leafy greens, bell peppers, summer squash, carrots, mushrooms, etc. Keep them in the refrigerator, and add them to scrambled eggs, pasta sauce, and stir fry, or just use as a side dish. It is much quicker and easier to do veggie prep just once every few days, as the chopping is usually the most time consuming part of cooking. And if they are all prepped and ready to go, you are much more likely to get them into your meals.