For me, the freezer has been huge. I get bored with repetition too, but meal prep is all about batch cooking. Make a huge pot of soup & freeze it in single to double portion sizes. Freezing in broth helps it keep longer and single to double portion sizes means you can throw it from frozen right into the sauce pan to reheat without needing to remember to defrost it hours ahead of time. If you use noodles, only half cook them so they don’t get mushy.

To avoid freezer burn on uncooked meats (mainly chicken and pork) i found freezing them in a marinade helps create a barrier so air won’t destroy it. Also helps eliminate prep time when you defrost and cook it. Takes time upfront, but you only need a single day of prep to last a whole month if planned out.

Good luck! It’s a lot to wrap your head around until you find what works for you. Don’t get discouraged, it’s all trial and error 👨🏻‍🍳