Alright, you said you like my long explanations....get ready:
i love the frozen veggie plan, it makes getting them in so easy. I like to keep frozen stuff on hand for a quick side dish. I just learned that frozen veggies may have MORE nutrients than some fresh varieties, because they are picked and processed at their peak ripeness aka peak nutrition. Fresh veggies are picked early so they can ship without spoilage, and while they show outward signs of ripening, they don't actually increase in nutrients as much as they would on the vine. That said, the freezing process involves a quick blanch to kill bacteria/ripening enzymes, which leaches a bit of the water-soluble vitamins... still though, for how cheap/easy frozen is, keep on buying and eating it. Canned veggies lose a LOT of vitamins (except tomatoes and pumpkin) but they are still a good fiber source (I prefer canned corn to frozen). They also have a ton of salt and preservatives added to them (sad for me, I love canned beans but they have 10x the salt of dry beans).
I suggested adding a complex carb (or a fat, actually. Low-fat yogurt is great but fat has the longest lasting energy of any macro. Look for a brand with low SUGAR, that's where you'll want to cut) because fruit is pretty low in calories and you'll likely burn through them in a flash and be hungry later. Something with a lot of fiber (apples and bananas are high fiber/carb, but still fruit is mostly water) will digest slower, releasing its calories to your body over time instead of all at once. A tablespoon of nut butter would probably do the trick, too. (My favorite pre-workout snack is a T of pb on a pilot bread. it's simple enough to give me fast energy, but the pb lasts me all the way through and I dont' feel like inhaling the kitchen afterwards).
Weekends ARE SO TOUGH to stay on the plan. For me, my "weekend" is whenever Mike is home for a full day, because then I eat out or eat his boy-food with him. Staying busy helps prevent constant snacking for me. Being out and about of course I can't cruise through the cupboards, too. Again, working out sometimes inspires me to have a super healthy day because i want to keep the prideful glow going. It's too common for us to assume we burned WAY more calories than we actually did, and overeat afterwards. Instead, think about "banking" the calories for a deficit day, so can wake up lighter tomorrow.
I have tried writing myself a to-do list when I'm home alone all day to prevent snacking/binging, too. I include my meals on the list/schedule (although I look forward to eating all day) and even write in a snack on the side. This way, when I find myself standing in the kitchen staring into the fridge, I can tell myself "No, you just ate 2 hours ago, and you're going to eat a lovely meal in 2 hours. You're not really hungry, you're bored, so go tackle something on your to-do list and wait for dinner. Better yet, drink a L of water between now and then, so you have something to do with your mouth." Keeping a schedule just like the work week also allows your body to continue its blood sugar cycles as usual.
Why stop prepping for the weekend? That's part of the awesome of my giant-salad, I HAVE to eat a huge bowl of it every day or it will go bad and I'll feel like a jerk. So even on my days off, I'll eat 4-5 cups of roughage just to get through the veggies. It's kind of crazy that $2.50 of veggies (in WA prices) can feed someone for a week of lunches, too. (kale is very hearty and doesn't get slimy, plus you can throw it in hot dishes and it holds up well, especially the stem/rib which I don't eat in a salad because I'm a princess and don't need that kind of chewing in my life.) If you do your food prepping on the weekend, eat some of it right then! Make your weekend food-prep day also your day to try a new recipe or something. While you're waiting for your chicken boobs to bake (ooo maybe marinate/spice each one differently before you even cook them) have something yummy going on the stovetop. I am a big fan of easy stir fry: lots of veggies, garlic, ginger, soy sauce, sriracha, sesame seeds... that's about it. Sometimes with rice or 1/2 a block of ramen noodles, sometimes just a big bowl of hot spicy veg, eaten with chopsticks of course.
The trick to buying fresh produce and eating it is to have a plan. My leafy greens WILL get eaten if I make a salad. My broccoli and carrots will go into side dishes or stir fry. Peppers will be sliced into strips and eaten for snacks. When I buy a bunch of something and think I'll totally eat it, but not sure how/when, that's when I might as well throw my money straight in the garbage. I sometimes write down all the fresh food to be eaten on my whiteboard so I can do dinner inventory without rustling through the fridge, too. Inevitably I'll forget about the green onions in the back, or the 1/2 cabbage stuffed in the crisper drawer if all I look at is the cheese and eggs and bread sitting front and center.