Italian style veggie and egg soup + garden salad + toast is an easy and quick healthy meal
Soup: Heat some stock and add veggies (thinly sliced carrot, frozen peas, corn, green beans, thinly sliced celery) simmer until tender then add spinach or another green and wilt. Then beat together an egg (or two or three) with Parmesan and salt and pepper. Add to soup in a slow stream and wait to form ribbons. Serve in bowls with lots of Parmesan, olive oil, a little vinegar and toast.
Salad: for dressing mix garlic powder, smoked paprika, sherry or red wine vinegar, yellow mustard, oil, and salt and pepper. Serve with whatever greens you want and more veggies (radish, shredded carrot, tomatoes)