I break my foods into two categories: quick and make-ahead. I keep my pantry stocked with a handful of staples that I can cook up in 15 minutes or less. My make-ahead recipes are oriented around one or two protein sources that I buy in bulk. I scale my recipes for between 14-20 servings, and I always divide up the food into individual portions before storing. I frequently freeze at least half of what I make, so I can increase the variety of foods I have available.