Look at the week you actually have.
List the meal occasions that are hardest to cover: a workday lunch, an evening with little cooking time, or a day you will be away from home. Count those occasions before deciding how much food to order. You do not need every day to follow the same pattern.
Keep a flexible mix.
MyPlate’s planning guidance includes checking food you already have, making a grocery list and planning a mix of fresh, frozen and shelf-stable foods. A prepared meal can be one part of that mix. Leave room for leftovers, cooking and changes to your schedule.
Review current choices at the source.
Meal Prep Kingz is the current ordering destination. Review its menu, ingredients, nutrition, delivery eligibility and ordering terms there. This article does not repeat prices, cutoffs or plan rules that can change.
Turn the idea into a count.
In Tools, choose how many days and meals each day you want to plan. The result is a count, not an order or a nutrition prescription. Use it as a starting point and adjust it to your household and current ordering requirements.