Blanch veggies ahead of time. Trim and boil green beans, cauliflower, butternut squash, and broccoli for a few minutes just to get them softened. Drain and shock in ice water; then drain and store for the week. Or chop ahead. In a few minutes of downtime, you can get those onions, carrots, cauliflower, or broccoli prepped and ready to go. Store in zip-top bags in the fridge.