Ninety minutes on Sunday

Ninety minutes is enough if you start the longest item first and you are not inventing the menu at the cutting board.

Minute 0: oven on, rice or quinoa in the pot, sheet pan out. Minute 10: chicken or turkey seasoned and in the heat. Minute 25: a second pan for a stew or a skillet that can simmer while the tray finishes. Minute 50: breakfast jars or egg muffins assembled. Minute 70: food out, shallow pans for cooling, labels written. Minute 90: fridge or freezer, lunch for Monday packed, sink not a crime scene.

The prep checklist puts cooling on the list because that is the step that slips. Cooked food should be chilling within two hours.

If 90 minutes becomes three hours, you chose too many recipes. A simple high-protein week is the edit.