Though it might only be once a week (for me it's usually Sundays!) If you have a bigger pocket of time, you can set your week up well.
As usual, my advice is to start with the veggies. ; ) So many clients and friends have told me that when they are busy, it's usually the veggies that are the first thing out the window. So, let's begin there-- plants should be half of your plate!
Peeling and chopping your fruits and veggies when they go IN to the fridge is so so helpful. You can google lots of "best way to store..." for each individual item, because they are all a little different, but washing that head of lettuce and storing it dry makes it SO MUCH FASTER to make a quick salad. Peeling and cutting your carrots into sticks makes them way easier to grab for snacks or lunches, and makes your job of dicing them go much faster when you want to add them into a dish. Wash and dry those cherry tomatoes, wash and chop the celery, wash the apples, wash the grapes and blueberries. Store these in a container that is easy to open (if you have kids) and can be set out on the counter for after school snacks or "can't wait for dinner" appetizers. If you like dressing on your salads, or as dips, prepare those and have them ready. You are more likely to make a salad when you know you have your favorite toppings ready.
It sounds simple, but this pre-prep will take you so far!
Pro tip: Roast a few (yes, a FEW) trays of vegetables. Cut carrots, potatoes, sweet potatoes, zucchini, cauliflower, broccoli, beets, radishes, onions, peppers, tomatoes, mushrooms, WHATEVER into sizes that will all cook in a similar time. For example, zucchini pieces will be bigger than carrots, so they will cook at closer to the same time. Toss them on a parchment covered cookie sheet, drizzle them with avocado oil, a little salt and pepper and toss them in a 400 degree oven. After 20 minutes, check them, and stir them around a little, and put them in for about 15-20 more. You want to see some crispy edges, and all the veggies to have some give to them. Once these are ready, let the ones you aren't eating right away cool completely, then store in the fridge. Use these throughout the week for sides, mains, or fillings. I will usually use them in quesadillas, enchiladas, or on pizzas. Or in chili. Or lasagna. The options are unlimited, really.
Next, think ahead and double cook. Can you make a batch of muffins or some granola while you wait for your soup to simmer? If your oven is already hot, think about two meals at the same time. Breakfast is the meal that is always an afterthought around here, so I love when I can get ahead of the game. Energy bites or granola can be made in large batches and stored for a long time, so those are a great option when you've got extra time. But also think about lunches. If you, your spouse, or your kids pack a lunch, pre-package items you can grab and toss in the bag. Mini salads, fruits and dips with nuts, etc., these things take time, but will pay off later in the week, when you just have to add one or two items. Wraps are better than sandwiches, in my opinion, because they don't tend to get as soggy. But if you have very soggy-sensitives in your crew, you can package the filling separate from the wrappers and they can build their own at lunch time.
Here are some other recipes that are awesome for make-aheads: Breakfast cookies and Cranberry Sweet Potatoes
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