Looks like you're getting into the progressive refinement thing in cooking. If you make large batches, you can do two or three things a week and cover most of your entree needs. We often do 12 chicken breasts at a time, marinating then grilling outside, and use that for half our dinners for a week. When you have a repertoire of 6-8 main courses you can do without thinking, you're suddenly considered a good cook. :-)