I sauté up a pan of shallots or onions, tomatoes, fresh or powdered garlic (sometimes a dash of Poultry seasoning and/or Louisiana Hot Sauce for some kick) with some butter, then I throw the shrimp in last because it cooks really fast and tastes best if not overcooked.  Add that mix to some boiled pasta ...angel hair or linguini and it is light and yummy.

I use the above sautéed base for chicken dishes too.  Also I love to cook baked potatoes.  A medium sized potato can be cooked in the microwave.  Wash it, pierce it with a knife on all sides, stick in on a microwaveable plate and cook on high 4 minutes each side.  When it is finished I place it in the oven (without wrapping it in anything) on 400 degrees and just let it cook while I am finishing the rest of the meal.  I cut it in half and add the ingredients to it as I am serving up the rest of the meal...that way it comes out hot with all the stuff melted on it by the time we eat. 

I also have recently decided to buy bags of beans ...pinto, red beans, black beans...and cook them on the stove top myself.  If I cook up a big batch, they can be frozen in dinner portions and brought down to cook quickly as I need them in a meal.  I had been just using the ones in the cans for convenience, but started feeling like I wasn't getting enough nutritional value from the stuff in the cans and fresh would be better. Plus the MAIN THING about a yummy meal is that the ingredients you use be as fresh as possible...and frozen is almost as good as fresh.  

Also, we bought a snack try with dividers in it and a place in the center to put some dip.  I have been cutting up fresh veggies and we buy an onion dip, but I'm sure there are low fat dips that probably taste very good you can use...or even low fat salad dressing for dipping.  I slice carrots, radishes, celery (sometimes), cauliflower, broccoli and stalks.  The broccoli stalks make excellent and yummy veggie for dipping!  I learned this from a Chinese fellow who loved to cook.  When you cut off the top of your broccoli, save the stalk and peel/cut away the outer tough portion and the inside is very tender and tasty.  It can also be sautéed with other veggies and served for dinner.  I find that we snack often on the fresh veggie tray and it is very satisfying in taking off the hunger edge between meals.