Chances are, you're not super familiar with German cuisine. Outside of special "German Town" bubbles in the US, it's not in vogue. Portland, for example, despite being a foody town, has three - one terrible, one mediocre, and one I haven't been to. (My previous favourite closed because of the limited appeal.) So! Here's a few ideas... you have to look the recipes up though, because mine are top secret.
Jaeger Schnitzel with kasespatzle and braised red cabbage
This is actually a pretty simple meal, and follows all the health and meal composition tips - a veggie, starch, meat, and a sauce. There's a bit of prep time, but fortunately it's all stuff that can be done days in advance to speed up the final preparation time.
So! First up...
Braised Red Cabbage with apples. Super easy, and it contains everything wonderful. Render some bacon, sweat some onions, and braise the cabbage in chicken stock with a cinnamon stick. ~20 minutes later throw in some brown sugar, a diced apple, and a smidge of apple cider vinegar. Let it braise for a bit longer and BAM! Delicious! The longest part is shredding the cabbage, unless you buy it that way.
Another super easy one. Flour, egg, and seasoning. It's easier with a spatzlepress (imagine that), but a collander works just fine. The trick to this one is the seasoning: Make sure there's plenty of salt, pepper, and nutmeg. I also like to melt in swiss cheese and parsley at the end when you're browning it in the saute pan. Make sure that you cook a few dumplings first to check the seasoning levels.
As for the sauce... you don't get a picture. No picture for you!
For this one, the trick I've found: Make the brown roux before hand and put it to the side. I like to make up a huge batch and just store it in tupperware. (If it starts to go bad, just add sugar and volia: shortbread cookies.) Saute some mushrooms and onion and garlic, add cream or beef stock (personal choice), and then thicken with roux. I throw in some parsley here as well, because that shit's delicious.
Then... the schnitzel itself. Basically, it's just a lightly breaded cutlet. Veal is traditional, but you can use beef, chicken, or pork. Make an egg wash and dredge it in seasoned flower.. I use fennel, salt, and pepper. Sear both sides and let it sit in a covered pan - the steam will finish cooking it quickly while you mess around with other things.
There you go - about an hour start to finish, or 10 minutes if you've done the prep before hand. Delicious, nutritious, and probably not anything you've had before.