Making double portion to cover two days saves time. It does not take much longer to cook more, and next day you are just reheating.

Same applies to veggies.

When making salad, wash your greens, clean veggies, chop (except tomatos or avocados), and store half loosely in a large locked container in a fridge, or a bowl sealed with plastic wrap, without any dressing of course. Next day instant salad.
Other salad time savers, like buying ready to eat mixed greens ies also work, but you pay for convenience, and often they are less fresh and less diverse than your previous day pre-washed, pre-chopped ones.

One of the best things you can do for your and your family's health is daily green salad.

Soups you can make huge pot at a time, and it can be simmering in the evening while you relax or study.

The best advice to save time is planning. Buy for what you will cook. Cook for several days. Cook when you have time. Don't rush home, open a fridge and stare wondering what to make real quick now - that path leads to needless stress, discouragement and microwavable plastic food.