Can you help me with big batch meal planning ideas?

Hi Diana! This weekend I made a big batch of Instant Pot carne asada with veggies like bell peppers, red onion, and mushrooms. I plan to eat it throughout the week over steamed quinoa with shredded cheese and sliced avocado. Oh, and lots of hot sauce!

I love roast chicken also. We find pork tenderloin very versatile as well.

There are so many recipes online especially here that serve 4 and could be repurposed for a single office meal, either hot or cold. When I was still single, I could make that roast chicken you mentioned stretch out most of the week: Hot roast chicken, cold chicken, stir fry, chicken salad (both standard with mayo and green salad with sliced chicken) and finally chicken soup from the bones, skin and a bit of saved meat. Same for turkey, try roasting a couple of turkey thighs. Make up some stuffing and gravy at the same time so you can use as a bed for the poultry when reheating and an automatic side dish. Are you not fond of straight leftovers? I find that some leftovers are better the second time around as the flavors have nicely melded. What about making a small meatloaf? Or meatballs, cooked and individually frozen. Cook up a package of bacon and freeze the cooked strips and you have toppings for a variety of dishes. What about pasta dishes that can be divided up and quickly reheated? Lasagna, baked ziti, etc. Finally, how about mixing up a variety of greens and drier raw veges (carrots, celery, jicama, etc.) and have a couple days worth of salads... you choose what to add in as you make up your meal earlier in the day and bag separately: meat, tomatoes, cheese, nuts, seeds, croutons. Don't forget to add in a small container of salad dressing. Or layer the ingredients, starting with the salad dressing, then tomatoes, veges and finally the greens. Gently shake to mix when ready to eat. For an office meal, I would definitely stay away from reheating most seafood and fragrant veges such as cabbage and broccoli.

Hi Diana! Fun question. I always have a big pot of brown rice in my fridge, which I turn into lots of meals: egg-and-greens fried rice; rice bowl with tempeh, vegetables, and spicy mayo; soup with rice stirred in or alongside. I prefer boiled vegetables to roasted for meal prep because they don't lose their crispiness or get soggy as they hang out in the fridge. Also very useful to have around: these soy sauce eggs (https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs).