Batch cooking is the simplest cooking efficiency upgrade. Cook one large portion of a meal; eat once tonight, eat again tomorrow or freeze for later. Doubles your kitchen output for the same kitchen time.
What batches particularly well
Soups and stews (often better day 2). Pasta sauces (frozen in portions). Roasted vegetables (form basis for next-day grain bowls). Cooked grains (rice, quinoa, couscous — store in fridge 3-4 days). Roast chicken (multiple meals from one bird).
What doesn't batch well
Fried foods (lose texture). Salads with dressing on. Anything with avocado mixed in. Most fish dishes (unless cured or smoked).
Pick one batch-cooking day weekly (Sunday for most). Cook 2-3 main dishes that yield 4-6 portions each. Provides 6-12 meals through the week with single kitchen session. Significant time saving over cooking nightly.