> If you are time-sensitive, then cook more at a once to amortize your time investment. Your freezer isn't just for holding the crap that comes frozen at the grocery store. You can accumulate weeks worth of high-quality DIY rations with proper discipline. Think about how big a pot you could actually put on your stove. How many cubic feet is your oven? Do you have the ability to run a propane burner outside? You can make a month's worth of lunch in 3 hours. Think about the economics of that at scale. Sure, you would spend a solid week cooking, but then you would have several amazing meal options to choose from for an entire financial quarter.

Do you, or others, have any advice or references for this? I cook at home, and I generally enjoy it, but I'm not very good with the meal planning part and knowing what will save, for how long, and how to store it, so I'm mostly making meals a day or two at a time and at the grocery every week.

I may not be able to get away from that entirely, but I'd love to scale the daily food prep back and limit the weekly shopping to only the stuff I need fresh.