I still don’t understand why you didn’t tack this onto the thread Hunter already created for the topic:
(maybe if @HunterC sees this, she could move this thread to be part of that? - hopefully the board software allows that) 
To do a batch cook and minimize your cooking times for the rest of the week, if you’re going to cook items of different temperatures and times, then you’re going to need to plan out how you’re going to do it. Certainly not as simple as dropping everything in the pot at the same time. You would cook the higher temp foods first, then reduce the temperature and add the next highest foods to be cooked - but you could leave the first group in the bath to keep them warm for awhile. Leaving items in the bath (for proteins) won’t increase there level of doneness, but should make them more tender.
Good guide on temps and cooking times here: Sous Vide Cooking Times & Temperatures: SousVide Supreme Official Site – SousVide Supreme | Official Site
Edit: (in case it wasn’t entirely clear) - you’ll still be taking the cooked foods and putting them in the fridge or freezer after the bath…you certainly aren’t going to leave things in the bath all week.