In addition to prepping all my vegetables for the week, I also made a batch of roasted salsa and butternut squash soup. The salsa I'll use to cook some beans for rice and beans, and for some beef tacos. The soup I'll have on Monday for lunch, I'll freeze the rest. I prefer prepping the ingredients/components instead of whole meals, so I still have some flexibility. For example, this week I have sausages, pork shoulder chops and salmon for proteins, and spinach, broccoli and cauliflower mash for vegetable sides. Which combination I'll have on what day, I'll just decide on the day.