I cook a top round steak (thick 3-4 lb cut) london broil style to about medium / medium rare then cut it up into 6-8 oz portions and store them in a large plastic container in my fridge. I also cook about 6 lbs of chicken breast at a time and do the same. I usually wind up cooking another one of those steaks near the end of the week since I go through just over 1 a week.
I hard boil eggs 8-10 at a time and keep them available in the fridge for easy access as a snack between meals or at night. I usually don’t need to boil more than 2 batches a week.
I usually pre-chop broccoli too and put it in a container that holds enough for about 5 or 6 salads. I’ll make two salads a night (one for next days lunch and dinner) that I store in small containers. Makes it easy to just come home after work, dump it in a bowl, dress it then re-heat a steak in the microwave. Salads consist of spinach leaves, broccoli, tomatoes, feta cheese and olives. Dressing is olive oil, vinegar, pepper, garlic powder and oregano.
I keep natural peanut butter (Jif, not the crappy sugarless kind), almonds, walnuts and peanuts around at home and at work. Usually buy fruits like apples, oranges and bananas to eat with one of the meats in the morning and whole wheat bread.
My wife feeds herself and the kids. Although I usually cook a dinner of fish and stir-fried vegetables once a week and sometimes I supplement with pork that we do in a crock pot or turkey, if I feel like cooking one. Again, cooking large amounts and storing in the fridge works well. If I have enough for beyond a week, I’ll ussually ziplock it and throw it in the freezer as “backup” in case something disrupts the schedule.