White Chili
2 onions, saute w/garlic in olive oil
1lb ground turkey
4 c. chicken broth (made w/bouillon)
1 can-4oz-chopped green chilies
4 cans white beans
1 can white hominy
2 t. cumin
2 t. oregano

Simmer in a big pot. Cool and freeze. Then thaw and simmer in big pot. Serve with bread.

Also make enchiladas. I make green chili, but my husband has gotten creative and made duck enchiladas. I was not a big fan, but all my kids loved it.

I like to make a big batch of spaghetti sauce with meatballs, allowing me to freeze meal-size portions for about 10 family dinners at a time.

Another easy-to-freeze meal is tacos.  I make the taco meat mixture and freeze it.  When reheating, I add 1/2 cup of salsa to the mixture, as sometimes it seems dry.  The salsa adds flavor and moisture.

I make a batch of burritos and freeze it.  I fill 8 burrito shells with a mixture of 1 pound browned ground beef, 8 ounces of shredded cheese, 1 can of refried beans and some salsa.  They re-heat really well.

Since my 3rd child, I have aspired to be the mom who can figure out the whole freezer meal thing, but I’ve come to accept it’s not me. But I do have a few shortcuts that help when thinks are busy. When I find hamburger meat on sale I buy 10+ lbs. And brown it all, some plain and some seasoned with onion, garlic and Italian seasoning. Then I freeze it in half pound and pound packages for spaghetti, pizza, Stromboli, tacos and casseroles. We also like roasting pork butts and shredding it and freezing it the same way. I also freeze beef and chicken in marinades so all I have to do is pull it out of the freezer and thaw.

Funny that this is the topic today! I am getting ready to be gone for about 10 days and I am working on making sure there are stuff my husband and kids. Here is what is on the freezer list. Some of it is precooked and just needs to be reheated. Some of it is crock pot meals already assembled and just waiting to be put in the crock pot.

Pre-cooked Taco meat
Pot Roast w/ all the fixing in a freezer bag to be thrown in the crock pot.
Pre-made home-made pizzas
Pizza Chili
Beef-tips w/ gravy
Peppered Steak
Lemon Chicken

Here’s one my kids love.  It’s called “Topping Chicken.”

1 chicken breast per family member, more if you want leftovers
2 cans cream of chicken soup
2 cups of shredded cheddar or monterey jack cheese
Enough peperridge farms herb stuffing to cover the top. 

You can freeze this ahead and you can even add a layer of veggies if you want (I use broccoli a lot of the time).  Then bake in a 350 degree oven for 45 minutes once its been thawed from the freezer. 

Serve it over cooked brown or white rice (you can use the boil-in-bag to make it super fast).

Our 3 yr. old unplugged our chest freezer a few weeks ago. So, I was forced to cook up all the meat over a 2 day period. It was time- consuming, but having packages of cooked meat ( 1/2 to 1 lb. of ground sausage/beef, pulled pork,etc…) was sooo handy when it was supper time.
Of subject, but I’ve noticed with baking, if I plan what to bake and premix my dry ingreds. the night before, I can pull off baking the next day so much easier.

I do some of the same things as Rebecca.  I love to freeze meat in the marinade.  I, too, buy 10 pound bags of ground beef.  My favorite things to do: 
1.  Use 5 lbs to make meatballs.  I flash freeze the meatballs on wax paper lined cookie sheets before moving them to freezer bags.  That way I can pull out only the number of meatballs I might need - making it super flexible.
2.  Use the remaining 5 lbs to make meatloaves and freeze them after baking.  When reheating, I reheat slowly and add broth to the pan to make sure they don’t dry out.
3.  At this time of year, I will get cabbage at the farmer’s market and make an enormous roasting pan of cabbage rolls. I freeze them in meal-size packages.
4.  I will prepare my chili mac recipe sans macaroni and freeze it.  I cook elbow mac and then add it at the end when I am reheating. 
5.  I also take short-cuts.  When I find a great deal on onions or green peppers I chop and freeze in 1/2 c portions so that I can have these ingredients handy when preparing meals on busy days. 
6.  When we roast a chicken - I make stock (surprisingly simple) with the bones.  I freeze the stock in 1/4 cup “cubes” and have it to add flavor to rice and other recipes with ease.

I love having my freezer stocked.

I’m big on creating leftovers to be frozen with a purpose.  I roast/bake/grill extra chicken, dice the meat, and freeze to use in quesadillas or creamed chicken or a casserole.  I make WAY too much taco meat, and freeze the leftovers for “enchilada casserole”—corn tortillas layered in a deep casserole with the meat (I add leftover beans if I have any) mixed with some shredded cheese, and half a can of enchilada sauce.  Dump the rest of the sauce over the stack, sprinkle on more shredded cheese, cover and bake at 350 for about an hour, or until everything is bubbling.  You can garnish with lettuce, tomato, sour cream, salsa, and so on, but mostly we don’t bother.