Anyone do advance kitchen prep?

I prep as much as I can for the week on Sundays during the school year. Otherwise I tend not to cook as much and we also end up eating Lean Cuisines for lunch every day. We bought a cheap fridge for the garage to store what doesn't fit in the kitchen fridge.

My goal each week is to plan two meals, usually Sunday and Wednesday, that will make leftovers for lunches, and I package individual portions right after the meal and put them in the fridge. I also usually grill some chicken and make four to six salads, packed and ready to go. Additionally, I cut any vegetables and fruit that will keep, and make any sauces or marinades I'm planning to use later in the week. I usually either hard boil a dozen eggs or make a crustless quiche. Sometimes DH makes bread or granola.

Lostinspace, thank you! I didn't know mushrooms could be frozen! I prep the usual suspects: bel pepper, celery, onions but it's always the mushrooms I'm missing for my favorites.

ETA
Sharla, reheating takes less prep and mess for me. I like to pop in pan with whatever seasoning and not have to deal with as many splatters, etc. I sometimes thin slice and freeze cooked chicken breast meat to add to pasta sauces, tacos, sandwiches.

I have cooked a weeks worth of food in advance. I would have the room and have always felt prepping would be a great idea.

I try to prep as much as I can to have for a quick snack or when packing lunches. I hardboil a dozen eggs & cut up raw veggies (celery, cucumber, peppers). I roast some onions and peppers with olive oil. They only fruit I really prep ahead of time or cut is cantalope, watermelon or pineapple.
I try to have a plan as to what is for dinner so if I know I am serving a roasted cauliflower or broccoli, I always try to chop that on the weekend because I hate coming home at 6pm and trying to spend extra time chopping stuff.

For actual meals, I do the same as others. I make like 3-5lbs of meatballs at a time,bake, cool and freeze. Very handy for a pasta dish, meatball subs or I can heat up 1 or 2 for my toddler for a quick lunch/dinner.
I make a couple pounds of taco meat - seperate and freeze for a ton of last minute meals.
I also make black beans and refried beans in the crockpot overnight. In the morning, I let them cool and seperate for the freezer.

LostinSpace...you are my culinary hero!

Thanks for your list, lostinspace!  I have been wondering if I can freeze celery.  I don't care for it much but it goes into some recipes.  I would love to know if green onions & cilantro will freeze well....seems like I toss that often.  And carrots, do they freeze well?

I am going to buy a bag of onions next time I see a good price and chop and freeze...I really like that idea.