I just had tortilla chips and orange juice for dinner.
I wonder whether I have issues with cooking. 
Knorf
Short answer; Yes
Long answer; Yes
In my college 2 people went to hospitial with nutrient deficiencies (one of whom lived on the contents of the local vending machine) and heaps more went to hospital for other ‘run down’ illnesses such as pnemonia.
I hate cooking too. I eat out at restaurants every night and have been doing so since 1998. At least I get some vegies.
It can be really hard cooking for just one. The motivation’s just not there. I’m sharing a house right now, so there’s usually someone around, but when I lived by myself, I had a couple ways to deal, because if it wasn’t quick, which usually meant microwavable, I’d end up at McDonald’s.
I’m going to assume that your issues with cooking don’t apply to the microwave.
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I used to keep a stock of the frozen “Lean Cuisine” type entrees, which are easy to pop in the microwave. Not ideal, but better than fast food. Just keep an eye on the sodium.
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I also kept/keep a stock of frozen veggies. Again, not as good as fresh, but better than nothing. And it’s easy just to pour out a serving and zap or boil it. You can supplement even a frozen burrito this way.
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If I was in the mood to cook something, say on the weekend, I would make a large casserole, or roast several chicken breasts at once. In other words, go large. You can eat on it the rest of the week, or freeze it in single-serve containers. This also goes for fresh veggies. Don’t cook only what you are going to eat, cook a big batch while you are in the mood and refigerate or freeze the leftovers.
If you are eating dinner while reading the SDMB, you’re not alone, right? 
Hope that helps.
Yeah…I do too. I had onion rings and chocolate cake last night. I like to cook, but I just don’t have time.
ME
The sad thing is, I used to cook for myself all the time: nothing fancy, but usually reasonably well-balanced food, nutrionally speaking. I can’t figure out what happened! I just hate cooking for myself now. If it’s more complicated or takes longer than using a microwave to make popcorn, probably I won’t do it. I go out to eat lot; reheated leftovers seems to work.
Fortunately, I have a splendid gf who is a great cook and makes food for me now and then. I find creative ways to repay her… 
BUT…we don’t live together. She gets busy and goes away now and then for trips and what have you.
Chips and orange juice. SIGH
Knorf
I’m single - and I love to cook! I agree with Wintermute’s suggestions - especially #3, which is what I do a lot now. Recently/currently in my freezer - muffins (carrot raisin, mandarin blueberry, sweet potato carrot), brownies, cookies, red beans, black bean chili, turkey lasagna, turkey meatloaf, succotash, carrot soup, chicken mushroom barley soup, garlicky clam linguine w/mushrooms - all homemade! Just take the time on the weekend to make one dish - maybe rotate between side dishes and main meals - and you can end up having “frozen dinners” that you love!
Susan
Just remember - Macaroni and Cheese is your friend.
Macaroni and Cheese? Too much effort. Now, cereal and milk, there’s a friend.
Cooking for yourself is easy, and there is no one to make
excuses to when you totally screw it up. Like someone
said, cook a big load of meat or casserole once or twice
a week. I cook a big roast or a pile of chix and use it all
week, throw it into pasta or my quicky when I come home
for lunch is, cooked meat into a tortilla, I keep a bag of
washed spinach on hand, for vitamin content only, its tasteless
grape tomatoes will last at least a month, a little low fat
salad dressing(I prefer ranch), maybe some cheese or
salsa, hot sauce? I’ll throw in some leftover peas or
green beans for good measure. Same thing as a fancy
“wrap” in a delicatessan, and you can swap up the
accompanyments(is that word?) so you don’t get sick of
it.
If you can 't cook a roast or meat, shoot for dark meat,
pork shoulder, chicken thighs(my fave) or any beef that says
for roasting. Throw the roast in the oven for 3-4 hours
with basic s&p, garlic and especially for pork a can of
chipotle peppers, make sure you cover it. For the chix
thighs1 1/2 hours or so. You can’t screw it up, it will
end up being tender and the worst you can do is
if you REALLY over cook it is it will be a little dry. Total
effort is only several minutes, plus scrubbing the pan
2 months down the road.
On the other hand once in a while I shoot around
the corner for a green chile and bacon cheeseburger
or a plate of green enchiladas and few buds.