I do admire your industry ! and so satisfying to see it all I bet !

In the old days pre steps I used to make a weeks sandwiches for DH and freeze them, which sounds a bit odd now really but it was such a time saver then. Kitchen is my domain !

I tend to make double of everything ( or more, to include my planned over lunches as well) and freeze half for another day. Especially if the crockpot is on the go, so my staples for that are
chicken tikka masala
beef stew
chilli
pulled pork

I have a couple of things that freeze unexpectedly well, thai fish curry and delias oven bake risotto. You just need to do longer for the brown rice and add some protein on the side perhaps for the risotto

my favourite thing though is to cook massive batches of three vegetables - either celery, onion, carrot...………. or leek, onion garlic...… plenty of olive oil, nicely browned and freeze them in old takeaway boxes ( they stack so well). So some for 'todays' dish and the rest goes in the freezer This has two advantages, I don't have lurking tired celery and leek in the fridge, and grabbable boxes for any base dish

sunday dinners I tend to do a tray of roasted vegetables and the extra is for the week. makes a great cold salad. Coleslaw keeps really well so I alsays have abox of that made up, and if I chop raw peppers and cucumber ( no seeds too soggy) they keep about 3 days in the fridge for ease. Also your hard boiled egg trick

Im really interested in your turkey burgers. Mine always taste kind of metally. It was improved by some mustard but not quite got it, what is your secret?