Updated: Feb 13, 2021
I have found I'm most successful following my meal plan when I keep things simple. I figure out what foods I like in each category, stock up, and prepare in bulk. Then it's as easy as measure, pack, eat, and repeat!
This means I don't do a whole lot of recipes. But when I cook, I cook extra. For example, instead of boiling and shredding one chicken breast, I will do 4 or 5. It's not really any extra work, and then I have protein servings for several days. Same with browning ground beef or ground turkey, or cooking up quinoa or sweet potatoes. Veggies can be a little trickier since they seem to go bad so quickly. For fresh veggies you will probably need to shop several times per week, although things like baby carrots stay good for longer.
Keeping things simple and cooking extra in advance are a huge help when you're starting out with meal prepping.