I have 2 that I bounce between if I ever do feel like changing things up.

2 chicken breasts, half a sweet onion/Vidalia sliced, 8 oz can of sliced mushrooms, 14oz can of mixed vegetables, 28oz can of "small red beans." I don't measure seasoning so all I can say is: one metric fuckton of paprika, sprinkle of cayenne pepper, 1/8 metric fuckton of curry powder, 1/8 metric fuckton of granulated garlic, decent sprinkle of garlic salt or regular salt, drizzle of olive oil

The other I don't have the cans for this week so I'm not sure of the volume, but similar size to the beans just chickpeas/garbanzo beans instead, same vegetables, same mushrooms, same onion, similar size can of the vegetables but of collard greens. 1/2 metric fuckton of granulated garlic, 1/2 metric fuckton of dried parsley, decent sprinkle of garlic salt or regular salt, drizzle some olive oil and small drizzle of soy sauce. Same 2 chicken breasts.

I usually start beans on the bottom, sliced onion, then chicken and seasoning, then the veggies on top. For the chickpea one I pour the liquid from the can in there as well, apparently it's a decent source of protein. Obviously you don't need the collard greens or mushrooms if you don't like them, I just made these recipes up they didn't come from anywhere specific.

Edit: forgot to add, when it's done I just pull the chicken apart so it's "shredded" and mix it all together.

nacho cheese

Get pork shoulder from the grocery store. Usually sold in, like, 10lb hunks for $2 per lb. Super cheap. Get a can of chipotle peppers in adobo sauce from the mexican section. Put the whole hunk in the slow cooker and dump the peppers and sauce over it. Put it on low before you leave for work. At dinner time, pull the pork apart with 2 forks to shred it. You have taco meat for at least a week for one person.