I actually hate having a bunch of mise en place containers spread all around the place and it is one of my biggest pet peeves in culinary classes, controlling mixing bowl proliferation.
https://www.kitchenknifeforums.com/threads/unpopular-opinions.48161/post-1007872
If I picked what we ate in my house then I would make some kind of curry in a big batch once a week and that is what we would eat for breakfast, lunch, and dinner. Preferably cold standing by the fridge straight out of a reused plastic takeout container.
But our division of household labor is slightly more complicated than I initially let on. While technically it is true that, "I cook and she cleans". It is more like she manages the restaurant and I just work there. And the manager thinks I am a much better cooker than cleaner. And she wants to eat healthy stuff with lots of ingredients from trendy recipe websites. And doesn't really care if there is a mess as long as I do what I am trained to do. So she writes the menu and picks the recipes and buys the groceries. I do what I am trained to do. Execute the menu by deadline.