I usually make soups and stews in regular or larger batches and put them in individual-sized containers, label them and freeze them. The same goes for larger quantities of meat. The meat either gets portioned and marinated into ready-to-cook or cooked and portioned into ready-to-eat. Having a variety of both types helps keep things interesting.

My freezer is usually full and my fridge is mostly full of condiments, wine and beer and maybe a package of eggs. That way, I can either heat something up to eat or I can cook something in a relatively short amount of time.

To help prevent spoilage and to keep organized I have a list of condiments on my fridge door as well as a list of the ready-to-eat and ready-to-cook stuff. I also have a few quick cook ingredients such as angel hair pastas, a jar or two of pasta sauce and some frozen dumplings for when I'm feeling especially tired or lazy.

If you don't have one already, I would recommend getting a small pressure cooker and a smallish-sized rice cooker. The rice cooks in 20-mins without supervision plus there are a bunch of one pot dishes that can be made in it. The pressure cooker is awesome for flavourful, inexpensive cuts of meat.

For veg, I just pick up a bag of spinach or a head of broccoli on my way home.

The hardest part was building up the pantry from nothing without buying "club-sized" quantities.