In our house we generally aim to provide food from the Sunday up to Thursday. Generally we'll make maybe 3 dishes with the intention to either have some of the meals twice, or to plunder the freezer for previous work. Usually we'll make a couple of hob dishes, and a casserole and/or a roast, something that will need the oven.

So for instance last week we fried down some peppers, onions, and tomatoes with spices to go in fajitas, with a chicken roasting in the oven for general use. The salad was chopped the next evening. We made pizza dough using a kitchen aid (1.5kg flour, freezing plenty of balls), and made a simple tomato sauce using passata, grated onion, and herbs. Again a couple nights later there was a little work to roll out the pizza dough and add the toppings, which included the aforementioned veg and chicken. We also made a dahl to be eaten later the week with store bought naan bread, freezing the excess for whenever.

Friday & Saturday we do whichever, we might use a frozen meal, or with it being weekend we might make something from scratch. You have more time so it's nicer to cook those days.

You can cook quite normally on a Sunday if you wish, save some time, and still eat fresh and varied food without having to stress too much about which dishes will freeze well.

Never quite seen the appeal of the same meal x30, portioned into plastic trays. It seems dystopian.