Same thing I always cook. I just bake green beans, broccoli, cauliflower, and corn. I cook enough for 2 weeks and reheat it daily. The trick is to not completely cook them beyond still slightly crispy. They won't start to ferment in that span. The broccoli and cauliflower need the stalks cut cleanly in as small of a cross section too. Cutting along the length in any way will cause them to go bad much faster. Still edible but unpleasant and who knows what is growing when they go sour in an oxygenated container. I usually make my homemade fried rice in a way that also lasts two weeks by using the minced center stalks of the broccoli and cauliflower along with the leaves. I cook these with the whole mix. My fried rice ends up being 1/3-1/2 plant material due to these and an onion, carrot, ~10 garlic and equivalent ginger, along with a bag of frozen peas. The veggies keep the actual rice from drying out. I use 2 dry cups of white rice cooked with the baked veggies using a glass rice bowl in the oven. Then I add 2 frozen packs of brown instant rice. The brown rice mix prevents the white from sticking or going clumpy unpleasant after a week or so. Still I thoroughly wash the white rice to reduce the stickiness. Since I'm this far, the only remaining ingredients are 3 eggs cooked in the pan after sautéing the fresh veggies before adding the rice. Then a handful of brown sugar, and a dash of fermented Chinese fish sauce followed by a dash of oyster sauce, then soy sauce until the rice is covered. Finally I mix the veggies back in. The real secret is a Japanese style stir fry sautéing pan and not a wok. That one has vertical sides that enable mixing and making a ton of rice like this.

Lately, I have been adding raw snap peas to the plate first and putting rice on top of them. In the microwave, the sugar snap peas will be wonderfully crispy fresh cooked under everything and really brighten up the overall freshness of the dish. On top of the fried rice I use everything-but-the-bagel spice blend. I can make something better but this is close enough. Then I split my veggies by hand into smaller than bite size bits. I then add a handful of meat. Yesterday I smoked a shoulder roast for 13 hours. Today I will cut that in small cubes. After a handful of this, I reheat the dish. Finally I add the secret sauce. It is 50% mayo, 40% good teriyaki, 8% soy, 2% sriracha. That sauce is better than anything bought and makes the thing wonderful to eat every day. Also I discovered with experimenting that mayo will form a barrier in any sauce used with smoking meat. I learned the hard way when I tried it once at the beginning and there was no smoked flavor at all. However the meat was the juiciest nonsense I had ever seen. That prompted me to try smoking until the meat is dry looking after many hours. This is when most people wrap the thing in butcher's paper. Basting the whole thing with my secret 50% mayo sauce will seal in both the flavor and all remaining moisture. It makes ridiculously good smoked meat that is fantastic even cold, but is particularly good for reheating without becoming dry or tough while also cooked to just shy of 180F so it will last for over 2 weeks without going bad despite the high moisture content.

It may seem super involved and complex, but I am physical disabled. This is all low effort overall and mostly unattended cooking. Reheating my main daily meal takes all of 5 minutes. In total I spend a little more than an hour actively cooking in total every two weeks and even this is split across 3 days. The meal works with chicken, beef, or pork to create some variety and I play with spices some too. The way I make it is about on par with a course in a 5 star restaurant. Like even the way I do the white rice is timed and portioned to lightly brown the outer edge closest to the glass in a Millard reaction. I also substitute soy for whatever I have fermented or have juices left over from. Pickled green olives juice is a favorite, a little bit of sesame seed oil is also good.