I am so busy right now, it's disgusting. Blech. But I'll follow along and chime in now and then
We lived on a farm (and also in college when I was Very broke roomie and I lost our entire kitchen food stores to grain moths) so I keep everything in mason jars, NO plastic at all 'cause they get in there, the mice and the moths. It's easy to see what and how much you've got at a glance and it keeps things fresh.
For bulk cooking I will buy organic celery when it's on sale and saute it with some onion and garlic then flat pack into ziplocks and freeze it. I do this also with onions, many pounds at a time run through the food processor then carmelized. This is Hours of work but only once instead of many times. Then I just break a piece off whenever I want to add some deliciousness to a quick meal. I will do this with raw liver too, puree in a food processor and flat pack to freeze then break off a piece to add to whatever I'm cooking. We need iron and this is the best way to get it, never taste the liver at all either. I add that to soups, stews, sauces, roasts, casseroles, etc.
I also cook large batches of oatmeal then chill it in the fridge in a large covered glass dish. I slice off pieces and fry in butter or coconut oil for quick delicious breakfast, the kids love that.
I make a LOT of potato leek soup and freeze that too, if I've made a soup the kids don't like I can cut it with this and they magically think it's ever so tasty
I make giant batches of hummus and freeze serving size containers of it, other bean dips too. That's great as a veg dip or spread for wraps or added in a spoonful to salads or thinned for dressing or used as the base for a bean soup or a layer in a casserole.
I cook beans from scratch but rather than one serving at a time I'll cook a whole pot full and then freeze it in portions to add to whatever, saves overnight soaking and 4 hours of boiling every time!
Sometimes I roast all the veg and things that are going to go off in the fridge then freeze in ziplocks. Reduces waste.
Zucchini is prolific, if you grow it in summer you'll have Way more than you can ever use. I grate it fresh then freeze flat packed for zucchini bread and to use as an addition to oatmeal, soups, etc. Peeled if you don't want kids to know it's there!
I freeze all the fruit that starts to get to ripe and let the kids make soft serve ice cream whenever they want with a thing we got called a Yonana. They can put it together, use it, and clean it themselves easily. AWESOME fun breakfast.
If we're doing a lot of smoothies I'll make up portions of everything (fruit, nuts, seeds, dried fruit, bee pollen, green powder, whatever) and freeze them (in small mason jars). I put one into the fridge at night and it's ready to dump into the blender with some juice in the AM for a quick smoothie breakfast.
That's a lot of info, whew! Not all I'd like to do though. I'd really love some more bulk cooking when I find a chest freezer for a good price, more dehydrating, and meal planning which I am just not great at.