What do you make for weekly food planning?

I wanted to start doing this too and found that starting with breakfast was a good way to get into it. I buy steel-cut oats in bulk and measure out individual servings with a few dried cranberries, chia, flax, etc. for each day of the week. I put it In a ziplock bag and the night before, I add the packet and a cup of boiling water or milk and let it sit overnight in the fridge. The next morning it is a great grab and go breakfast. I get bored easily so I also do this with frozen fruit. I make my own individual servings of mixed frozen fruit and veggies so that I can just toss the pre-made serving in a blender with some almond milk and have a quick smoothie. I've pre-made breakfast burritos with egg whites, spinach, and feta and freeze them so they just need to be reheated.
For dinner, I'll try to use ingredients that can be made into a few recipes. For instance, I might grill or bake a three or four chicken breasts at a time and toss them in a salad one day, put it in a wrap the next day or toss it with some veggies to make a stir-fry. I'll pre-chop and assemble the stir-fry veggies so they're ready toss in a pan with the chicken (or whatever meat you prefer). To go with the stir fry, I make a large portion of rice and keep the cooked rice in a ziplock bag, only pulling out what I need through out the week.
I hope this helps or at least gives you some inspiration so you can cater it to you and your family's needs. I have also found some great ideas for meal prep on other websites like pinterest. It can be overwhelming at first, but once I got into the habit of it, I start to look forward to it.

I make quiche in muffin pans and then freeze them and take out 2 for each morning. I cook a meal on Saturday nights and freeze 3 portions for lunches throughout the week. The rest of my lunches throughout the week are sandwiches or tv dinners. Dinners are made by the hubby when I'm working typically or something small like oatmeal.

I season a bunch of chicken thighs with basic seasonings (salt, pepper,garlic, homemade hot sauce), cook half with whatever sauce I feel like and freeze half for later in the week. At which time I can cook it however I like. Having a few really simple go-to recipes that are easy to modify is key (marinade is just mustard, worcestershire, a vinegar, a natural sweetener, soy sauce and a fat. Easy to scrounge up and always interesting). A big pot of rice in the rice cooker. Frozen organic veggies OR I chop up a big bunch of broccoli/carrots/cauliflower to roast as needed. Half in the fridge, half in the freezer.