Question: Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on convenience foods and 'tv dinners', because frequently the effort of cooking a decent meal is beyond my energy limits at the end of the day.

Answer: 
I also have neurological disorders that cause symptoms similar to chronic fatigue. Here are a few tricks that have helped me with cooking dinner: 

* Make sure your kitchen is set up in an efficient organized way. Keeping your kitchen well organized is key to reducing the time you spend cooking. Take your limitations into account when organizing your kitchen. For instance, if bending down flares up your symptoms, keep the items you use the least in the lower cabinets.
* Purchased pre-chopped veggies
* Use tin foil / parchment paper on cookie sheets and casserole dishes as much as possible. This will limit clean up.
* Try sitting as much as possible while cooking. Here is a stool that [rolls around](http://www.shopgetorganized.com/item/roll_about_stool/20677).
* As alluded to in other responses, try recipes that allow you to prepare much of the meal ahead of time - while you have more energy.
* Look for recipes where the majority or all of the cooking is in the oven as opposed to over the stove. While the cook times may be similar, you can take a load off if you are primarily using the oven.
* Once every 3 months I cook up (in the oven) and shred a 'big buy' of chicken and store it in the freezer. I use the cooked meat for risottos, soups, pasta dishes that call for cooked chicken.
* Finally, here is a resource for quick recipes: [allrecipes](http://allrecipes.com/Recipes/Everyday-Cooking/Quick-and-Easy/Main.aspx)
Aside from the main discussion point of [this article](http://www.cnn.com/2010/LIVING/03/22/real.men.eat.salad/index.html) (why it's okay for men to eat salads), the author does mention an interesting technique - they pre-chop all the ingredients needed for a salad when they have time, like on the weekends, and store them in individual containers. When they want to make salads, it's a pretty quick matter to pull out a few containers, grab some lettuce, toss ingredients+dressing, and have a nutritious meal ready to go.

Some other authors (I'm thinking specifically of Tosca Reno, of "Clean Eating" fame) recommend a similar technique: when she's cooking chicken breasts, she typically grills a few extra to use over the next day or two.

I'd also +1 the quinoa suggestion above - quinoa is a pretty quick way to pack in a hearty and healthy meal quickly. You can also cook quinoa in the microwave - I haven't mastered the technique (how long to cook, water ratio, etc.), but it's usually around 5 minutes.