Thanks Ed. Right now I cook Tuesday, Thursday, Saturday and Sunday making enough for leftovers the following day. The days in between I make staples for the freezer (bread, tortillas, breakfast items for freezer, breadcrumbs, chicken broth, beans, etc.). I also occasionally prep for the following day.
I have only dared prep vegetables -1-2 days in advance (except for carrots I'll do a weeks worth). How far in advance have you been able to prep vegetables and have it not affect the flavor and texture? I would love to prep some of my vegetables farther in advance- that would really help with time.
I have also never prepped potatoes in advance because of the discoloring. Would you mind sharing the best way to store prepped potatoes?