Daniele, easy, it starts with planning.
Most families live on about a dozen favourite main course items.
What are yours? Make your list and recall how often you serve them in a reasonable period of time and rank them according to frequency.
You probably don't want to know what to call your list, but i'm going to tell you anyway so you can find the folder on your computer.
Call it Acceptability Factors, because that's what it is.
Most people serve the most popular menu items most frequently. Those are the items you want to prepare in advance.
How does a 4 week menu cycle sound? I live alone so it suits me. If you have a large family to cook for it might not be suitable.
Too much? It's your list, you decide.
Starting with your favourites on the list pick those that are most suitable for SV cooking. Consider the number of portions you require for a meal and vacuum packaging, with the respective Acceptability Factor for each item staying aware of your storage capacity of course. You will need to batch cook those meal-sized SV packages according to your water vessel's capacity. Don't overload it, water circulation is essential.
You can also batch cook products that require approximately the same temperature, like pork chops and chicken breasts at 145F. Separately packaged carrots and potatoes can also be batch cooked at 190F.
There's ample Community detail for you here on heating SV cooked food.