I generally end up just making one or two simple dishes a week with lots of leftovers.

Old standbys: One jar tomato sauce, one pound ground turkey, some peas, cook it all together and pour over pasta. One large yellow onion, bit more than a pound of chicken, three or four bell peppers, stir-fry and serve on rice.

Each of those makes about half a week of meals (not counting breakfast) using exact multiples of the unit size of the ingredients in the grocery store, so nothing gets a chance to go bad.

I too would be quite interested in how to design a recipe structure for less waste without that sort of restriction, though.