Try keeping a plate of finger foods in your fridge. Make it up on the weekend, then have it ready all week for fast grabbing. Bacon wrapped scallops, deviled eggs, cheese stuffed celery, veggies with ranch dip, what ever.

What I found also saved me a ton of time was to broil up some chiken breasts on the week end. I used a different LC sauce for each one. Then I diced them up and kept them in the fridge for fast salad toppers, or just to grab as a snack to eat while on the go.