Where my meal preppers at?

I cook for one and I don't love cooking, so meal prep is the only way for me. I do it like the OP says; I prepare a meal that has a defined number of servings and portion it out into containers so it can be my meals for the week. Usually I make two things and I alternate them, one for lunch and one for dinner. I try to be constantly trying new things so I don't get bored. For me it's important to have things portioned out into containers even if I'm eating at home because otherwise it's just leftovers and it's more complicated to figure out how much to eat and it's a different head space to eat leftovers than to eat "the meal I prepared in advance".

This week, I'm doing a pot roast in the crock pot with carrots, little heirloom potatoes, and onions as one meal. I may end up freezing half of it because it was a big roast, idk, it's not done yet. The second meal is "Skillet Gnocchi with White Beans and Chard", which is an eating well recipe. I follow the recipe pretty exactly: to make it meal prep, I separate the gnocchi out into 4 small containers, prepare the sauce part which is onions, garlic, a can of diced tomatoes, a can of white beans and a diced bunch of red or rainbow chard (put in last and wilted) and separate that into 4 medium sized containers. When I'm ready to serve it, I put the sauce and gnocchi together with shredded mozzarella and parmesan and warm it up.

Other favorites include:
Beef and bean chili (kidney beans, mushrooms, barley, calls for beer but I usually use red wine, makes 6 servings)
Mashed potatoes (3 lb bag of russet potatoes with 1/2 cup of milk and 2 T butter makes 6 servings) - if you have the calories you can add some melted cheese on top
Kale, sausage and lentils - not a soup as the liquid reduces down
Lentils, carrots, diced tomatoes as a soup with spinach added at the end (for meal prep, you keep the spinach in separate containers)
Quinoa and garbanzo beans as the base for a cold salad or whatever vegetables you love: I like bell peppers, tomatoes, red onions, cucumbers (I don't like salad dressing but YMMV)

I do a lot of partial meal prepping. I make shellfish bisque on the weekends when I have a large bag of prawn shells saved up in the freezer and freeze in small portions. I make herb oils to rescue soft herbs like coriander, parsley, basil or mint when they are starting to look sad and wilted. The herb oils keep in the fridge for a few weeks. Makes a dinner like this very quick to pull together on a weeknight. Pan fried fish (cod tonight) served on a bed of tinned beans warmed up in bisque with any chopped leftover veg thrown in. Garnish of gremolata (best made fresh) and coriander oil.

Hello Meal Preppers! I am very new to meal prepping. I am trying to meal prep for both my husband and myself and so I need things where I can easily make different size portions. Also I am finding that when I Google search for meal prepping ideas, it is a lot of what my husband would call "fancy" food. hahaha! Could anyone recommend some blogs or YouTube channels that include recipes and/or meal prepping that would work for couples that are not super outside my husband's comfort zone? Or what key words should I be using when searching?

I just made pho broth from 1.5 kg beef soup bones ordered from the butcher. Too much work for the amount of stock I got. Next time will triple the order from the butcher.

The Dutch hubby is making traditional split pea soup. We will have some for dinner tomorrow with toast and will put a couple of portions in the freezer.
https://www.thespruceeats.com/traditional-dutch-split-pea-soup-1129011