I'm a big fan of cooking a big batch of stuff and then taking a break every other night for a week or two. We usually alternate frozen meal, fresh meal, and that suits us well.

I do two types of meals.

First batch - microwave meals

Examples - rice and mince

- spag bol

- rice, chicken, sauce and veggies

- soups (all kinds)  I just freeze in Tupperware and nuke it in the microwave. I also take some of these to work for lunches (not that I can remember the last time I sat down to eat at work!)

The other sort is things like pasta bakes, shephards pie (my man's favourite!), lasagnes etc. The type of dish which you want to heat up in the oven, not the microwave. I freeze these either in Pyrex dishes or disposable foil pie dishes.

Pyrex dishes are a bit pricey, so I'm always on the look out at sales and op shops. The new ones with the plastic seals are great for freezing. The foil pie tins are also good if I'm giving a frozen meal to someone. If you're bereaved or jsut had a new baby, you don't want to be worrying about returning casserole dishes!

I freeze almost anything that is left over - pretty much along the lines of everyone elses comments above.  I even cook extra vegies and freeze them for quick and easy vegie sides to meals I may cook through the month.  Particularly good if you get hold of bulk vegies at cheaper prices.  If I have left-over chinese, I portion these out among take-away containers on top of either leftover fried rice, or will make some more boiled rice for this purpose.  If you are into reusing and recycling, just wash, keep and use containers from meals you have bought.  They will last a few times before they start to wear.  I have found that reheating works best if you pop it into the fridge to start to defrost the night before, then reheat in the microwave the next day (best if you use part power for a little longer, instead of 100% as this tends to nuke it on the outside and leave it a little cold in the centre).  Good luck with it - hope it saves you some time.

* Spaghetti bolognese sauce freezes well - the pasta doesn't though!Best to cook the pasta just prior to use! Storage- You can cool and freeze in serving sizes in freezer bags. Put into a large plastic stoarage container labelled Spag. bol and just remove bags to defrost as needed. Otherwise get a stack of those disposable (will last through a few re-uses!) take away style plastic containers.

* Casserole always freezes well - beef, chicken or lamb with vegetables

* Curry sauce - beef, lamb,chicken and vegetables. Again, the rice does not freeze well, but it only takes 10 minutes to cook some rice.

* When I do a large roast  beef or lamb- I slice off enough for a few serves - and freeze slices in bags in individual serves. All I have to do then is steam some vegies for another meal and defrost and reheat meat in the microwave.

THe key is to LABEL EVERYTHING!!!!

Hope this helps!