Find something that's important to you and stick to it. I always make my own vinaigrette. It adds maybe two minutes to meal preparation, but makes a salad memorable. Maybe I'll saut some salmon, add it to the salad. I've got some good bread and cantaloupe which I've already cut up.
Dinner is solved.
As for lunch, I'm just finishing up roasted potatoes with leeks, parsnips, cumin and black mustard seed. I made that on Sunday. It's hard to have a bleak worldview on a full stomach, especially if the meal brings back a bit of the weekend. Life may not be leisurely, but it's good. The class will include pan deglazed sauces, wine sauces, butter sauces and sauces made from steaming liquids.