Or, even for stay-at-home moms who are busy! :)
On the weekends, I make a lot of food. For example, this weekend I'm making Crockpot Chili with rice, banana-blueberry muffins (we had some extremely over-ripe bananas), coconut flour cheese muffins, Crockpot Chicken and Dumplings, 2 loaves of gluten free bread (freeze one for later), a breakfast quiche....well, you get the picture. We'll have lots of leftovers to use for breakfasts and lunches during the week. I also made blueberry pancakes this morning and made sure there were extras for future breakfasts for the kids. They're on a chili and rice kick right now, but I can't complain...the chili I make has TONS of veggies in it, so it's good for them.
Before we went gluten free, we could just run out and get burgers, or Chinese take-out or whatever....this is no longer an option. So I am forced to plan in advance and make sure that there's always plenty of healthy gluten free food around because I work. DH is a stay-at-home daddy, and he does very well with the kids, but he doesn't like to cook, and would probably feed Matthew nachos for breakfast, lunch and dinner if I didn't have large containers full of chili or other leftovers in the fridge.
P.S. DH insists that, although it is true that he avoids cooking like the plague, he would never dream of feeding Matthew nachos for all three meals. Instead he would alternate between meals like yogurt, cereal, cottage cheese and nachos along with fruit (all among Matthew's favorites). So I have to be fair here.... :)
P.P.S. If you have one of those evenings where you're just too tired to cook, it's a lifesaver to have lots of leftovers! I've been freezing some of ours for just such occasions.