Most people who try batch cooking give it up for the same reason: by Wednesday they are sick of the thing they made on Sunday. The mistake is not the batching. It is batching a finished meal instead of a component that can go three directions.
Cook the base, not the dinner
A pot of plain lentils, a tray of roasted vegetables, a pan of shredded chicken, a pot of rice or grains — none of these is a meal yet, and that is exactly the point. They are ready, but not committed. Season the base lightly. Salt it properly, but leave the spices, herbs and acid for the night you eat it. That is where the variety comes from and it costs two minutes.
The three directions
Bowl. The base, something raw and crunchy, a sauce, something rich — yoghurt, cheese, an egg, avocado. Ready in the time it takes to warm the base. Wrapped or on bread. The same base in a flatbread, a sandwich or a toasted roll changes texture completely, and a different sauce makes it taste like another dish. Soup or stew. Add stock, a tin of tomatoes or coconut milk, simmer ten minutes. What was dry and firm on Monday is comforting and loose on Wednesday.
Keep the components apart
Store the base in one container and anything wet in another. Mixed food goes soggy, and soggy food is what actually gets thrown away — not old food, tired food. Cool it quickly, get it in the fridge within an hour or two, and eat it within three or four days. Anything you will not reach by then goes in the freezer on day one, not on day four when you have decided you do not want it.
Change one loud thing each night
The difference between repetition and variety is usually one ingredient. Lemon and yoghurt on Monday, chilli and soy on Tuesday, cumin and tomato on Wednesday — same lentils, three meals. A fresh herb, a pickle or raw onion does the same job. It is the part that tastes new, so it should be the part you add last.
Batch a component, season it late, keep it dry and change one loud thing each night. That is the whole method, and it survives past Wednesday.