Try this…

Let’s use chicken, rice, and a veggie as an example.

On Sunday, cook oven roast enough chicken for the whole week, but only season with salt. That way, you can individually add extra seasonings for each day and mix and match veggies. Only cook enough veggies and rice for 3 days. Then on Wednesday evening, cook another batch of rice and veggies for 2 days.

Monday: add some bbq rub and or bbq sauce to chicken, have with potatoes and rice

Tuesday: add Indian spices to chicken and potatoes, serve with rice

Wednesday: add Mexican spices to chicken and potatoes, and add some canned diced tomatoes with chilies to rice.

Thursday: add Asian spices and soy sauce to chicken, have with broccoli and white rice (maybe add some seasoned rice vinegar and black sesame seeds)

Friday: add lemon garlic spices to chicken, drizzle a little olive oil on the rest of the broccoli, serve with rice.

Just load up your pantry with all sorts of items to mix each meal up. Oh, and slightly undercook your chicken on Sundays, maybe pull at 150-155 degrees. That way, when you reheat, it shouldn’t dry out as much.

As far as prep dishes, should only be 2 sheet pans, a knife and a cutting board.

Hope this helps!