I batch cook.
We have a Tescos delivery around every 9 days (we tried every 7 but I always over bought, and we reduced it to 9 for the same amount of food).
In each of our deliveries there are probably 3 or 4 main proteins (for example a big chunk of salmon, beef mince and a big pack of chicken). Day 1 I cook the protein with the shortest date - which gives us hot portions for that day, then the rest gets portioned out into dishes for freezing or reheating. Day 2 I cook the second protein, which gives us hot portions for that day and then the rest... you get the picture. We end up rotating main meals out of the fridge and the freezer so we don't get bored, and there is plenty of variety.
You said that your husband eats differently, but could he eat the same as you, plus carbs? My husband eats more veg than I, and then has carbs too, but almost all the food I do can simply have carbs added as a side. Meanwhile, I eat keto, so usually serve the protein + some extra fat in the form of sauce or topper, so I can get my fat macros when eating something lower fat like chicken.
I usually only cook 3 times for each delivery, and believe me when I say that I don't spend much time in the kitchen.
Last delivery I cooked about 8 diced chicken breasts all at once and mixed some coronation mayo up. 25mins. When we ran out of coronation mayo, I mixed up some piri mayo. Other alternatives are wasabi mayo, blue cheese or thousand island mayo, herb mayo... all home made in about 2 mins. Those chicken breasts give around 6 meals, with any accompanying veg or salad that my husband wants prepped in 2 mins before serving. 2 portions are still in freezer.
The beef mince was stir fried in a big pan and mexican spices added (10 mins plus half an hour of gentle simmer). That yielded 8 portions. We still have 3 of those in the freezer alongside spag bog mince, and balsamic mince from a couple of deliveries ago. When needed, they defrost in a few hours, so we have constant variety available.
The salmon was (this time) a whole side on special offer, I had to cook it in two batches in order to fit it into the oven. (20 mins per half side) The first portions we had hot with horseradish in sour cream and basil (2 mins). I intended to freeze the rest to use in Mr B's packed lunch, but he fell so in love with it that most of it got eaten (with the horseradish cream) before it reached the freezer. He even had it for breakfast, which kind of surprised me.
He has already asked for bassa fillets in cheese sauce with our next shop, so that will be another one session cook, yielding multiple portions too. And I fancy making a curry. Probably lamb, and that will give 8-10 portions.
The freezer has a drawer filled with steaks (can cook them from frozen in 20 mins in the airfryer), home made pate (chicken liver and, at the moment, smoked mackerel), and a few other meals from previous batch cooking.
I think the trick to successful fridge/freezer management is the storage containers.
My freezer used to be chaos. Nothing labelled, and no organisation at all.
Then someone on this forum suggested these
https://www.ebay.co.uk/itm/Meal-Pre...947143?hash=item2cbb6b8647:g:-IkAAOSwCVtcLJB8
and I have never looked back...
Sorry for the length of the post, but I have been doing this for a long time now, and we've ended up streamlining quite a few things. Hope you can find some of them useful.