Agree with Ciel Clark - Keep it really simple.
Also, try to make sure that you have the staple ingredients in your pantry/fridge. It would vary depending on what type of food you like. For me, pantry essentials would be olive oil, peanut or other vegetable oil (for Asian cooking), sesame oil, garlic, dried pasta, rice etc.
Always keep at least 2 -3 meals worth of fresh vegetables in your fridge, ready to use. Choose ones that are versatile across different recipes. I always have some form of leafy greens that can be used for pasta or stir fries.
Get your preparation sequence organised to minimise washing up as well. Example: don't cut meat first then cut vegetables. Do it the other way around.