A significant amount of our time-shifted cooking is done using a mincer to batch-mince chicken and turn it into either taco or pasta sauce, this gives about 5 days fresh for 2 people, and also gives a few hundred grams for freezing.
I usually fillet and mince 2 whole chickens, and cook off the bones and skin to extract the stock/oils and glaze the pan.
Deglaze with wine / mirin, add the mince and fry til colour changes.
Season, then add Fresh chilli (to taste), Powedered paprika and powdered cayenne pepper.
[If making taco add a heaped tablespoon of ground cumin at this point too]
Add a good fistful of spring onion greens (better if you want this as a low GI impact dish), or a chopped whole white onion.
Mix in 2 cans of chopped tomato, and leave to cook off for 20mins on a medium-low heat.
[Finish with coriander for taco, or fresh parsley/basil for pasta]
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