The advantages of planning meals in advance are a) have enough food for everyone while minimizing our grocery shopping and b) reduce cognitive load ("What should I eat?") during the week. Ideally we bulk-cook on the weekends when we have time and then everything during the week is reheated or otherwise takes minimal effort. After a nine-hour work day, no one has time to cook anything that takes a long time or wants to wrangle a hungry five-year-old with one hand while stirring the pan with the other. We used to have adult dinner after Kit went to bed, but cooking noises could wake them, and at this point we've all shifted to wanting dinner at 6 p.m. when they want it. So it has to be something that can be made in five minutes, and that takes planning and prep.

What's a fridge organizer? I have labels on the shelves but no one pays much attention to them...