When I worked I always found that my evenings were easier. I didn't have nearly as much cleaning and stuff to do. I could come in, put dinner together, eat, everyone or hubby clean up kitchen, then everyone spend time together, then baths and bed. I would have time after the kids were down for myself.
I think being better organized for your meals is key to getting speedy at dinner time. I often do massive cooking on the weekends. I cook a whole 5lb chub of HB meat and put it in quart size freezer bags and put it in the freezer. I cook a whole 10lb bags of chicken leg quarters in a large stock pot. I get them done, de-bone them, put the bones and skin back in the stock pot, I chunk the chicken up and freeze it too. I eventually take the broth off the burner and let it cool a bit, then I strain it with a thin towel or cheesecloth. I toss the bones and any other debris from the broth into the trash. If the trash doesn't come until the middle of the week I put them in a walmart sack, tie it shut, and then toss it in the freezer until trash day.
I can make tacos by putting a baggie or two of meat in the pan, add water, add taco seasoning, and let it heat thoroughly. I heat the flour tortillas on a griddle or heat the hard shells in the oven while the meat is cooking. I buy the shredded lettuce, we don't use tomatoes, have shredded cheese on hand whether I do it myself or not, have ranch dressing instead of sour cream, and if we want salsa it's already in the fridge too. I rarely use chopped onions but if I wanted them in the HB meat I use the frozen ones from the freezer section of Walmart.
For the chicken I can make chicken and noodles quickly by using the frozen meat, broth, and buying the frozen Reamus Egg Noodles. I can add spices as needed to flavor. Also having biscuits on hand makes it easy for making chicken and dumplings.
You can make just about any food and freeze it to be just warmed up later. Lasagna, home made spaghetti sauce, meat loaf, etc....if you just think about it you will find that most things can be made before hand.
To make spaghetti sauce for several meals I use:
a large, number 10 can (gallon) of name brand tomato sauce. The off brands are runnier.
3lb, chub of HB meat from Walmart
frozen chopped onions
fresh sliced mushrooms
chopped bell pepper
1/4 to 1/2 jar of my favorite Italian seasonings, I use the cheap stuff that does NOT have Sage or Thyme s the first ingredient. They are both bitter and cause the sauce to be less yummy to me.
I cook the hb meat with mushrooms, onion, and bell pepper in it then drain it. Sometimes I even rinse it. Then I dump it in the tomato sauce in the stock pot. This can scorch if the heat is too high. Watch it carefully.
You can add whatever you like in your sauce. It can go in quart size or gallon size baggies and do well. I just peel the baggies off and put the frozen lump in a microwave bowl with a paper towel over it. I just heat it while the pasta is cooking in boiling water.
Good luck in your new job and have fun with your family. Dishes can wait, spending time is much more important. Use paper plates and bowls to save time in the kitchen.