The real thing would be to have a freezer. Cook enough for now and freeze a cache for later. Do this quick enough and you’ll be able to stock up multiple recipes in the freezer with omit needing to cook once a week (for me, preferably). My trouble is my apartment won’t allow a freezer.
Not everything is freezer friendly though. Many seafood tastes pretty bad after being frozen and reheated. Ditto for anything that is supposed to be crispy / crunchy etc or any texture that’s not soft.
