what do you prepare in bulk?

I do poached pears or apples. Especially delightful in cold weather and are delicious warmed or cold. Take V8 light pomegranate blueberry juice add cinnamon and nutmeg to taste, warm up on low heat, add peeled/ cored/ sliced fruit,cook on simmer to reduce juice and til fruit is tender.
I also make a Spanish rice with brown rice, low sodium V8,cut up romas, chopped: onion/garlic/button mushrooms,minced celery and whatever else I feel like that week, then add to either pre- roasted cut up chicken or 93% hamburg cooked with worcestershire sauce and cumin . ....

One of our regular dishes is what we call turkey rice. Cook up 2lbs of ground turkey, 2 cups of mixed vegetables (peas, carrots, celery, corn, green beans, lima beans - whatever, just make sure they are cut up small), 2 cups of brown rice, 4 ounces of almond slivers. Season it however you like and you end up with 8 to 10 servings of something tasty and easy to grab and go.

I also prepackage my oatmeal in 1/2 cup servings. I buy the big cannister of Quaker Oats. I make it at work in a coffee mug with hot water from the coffee machine. Another grab and go favorite for breakfast. Also for breakfast, we hard-boil a dozen eggs so we have them on hand through out the week.

I cook a huge batch of plum tomatoes, onion, mushroom and red peppers - I can then:

Add Italian herbs and roast chicken (pre-cooked and frozen in 2-3 oz portions) to use it as a pasta sauce.
Add spicy harissa and cumin seeds and poach an egg in it Tunisian style.
Add paprika and roast chicken (pre-cooked and frozen in 2-3 oz portions) to make Hungarian chicken
Add Indian spices and roast chicken (pre-cooked and frozen in 2-3 oz portions) to make an Indian Jalfrezi curry!

EDITED TO ADD: If I cook pasta, or fresh veg (NOT rice) I cook enough for three days. It keeps fine in the fridge. The trick is to drain it then put the pan under cold running water just before it's finished cooking, so it doesn't overcook when you reheat it.

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