I use my stock pot to make huge pots of soup, or chili, or spaghetti sauce to use for one dinner and freeze the rest in meal-size portions and use one a night when there is not time to cook and you still need a hearty meal.
I also make several meals worth of meatballs, either for spaghetti, swedish meatballs or mealball subs. Freeze in meal-size portions and then pull out a quick pack before going to work. By the time you get home, they will be thawed and ready to go.
Meatloaf is also a favorite. I make several at one time and again, freeze them. Sometimes, I will slice it and put lunch-size portions into the freezer. A real quick lunch, You can make your sandwich, complete with your condiment (mayo, mustard, bbq sauce) and by lunch time, the slice will have thawed.
And I figured out if one of the major frozen food companies can freeze mac and cheese, so can I. I just double wrap in foil, and then in a plastic freezer bag (which is reusable). I also freeze lazagna, stuffed shells and the recipe for the meat that I use for stuffed peppers. On a night that I have left-over rice, I pull out a portion of the meat that I froze. I try not to freeze rice, it's a texture thing for me. The next night, I only have to blanch the peppers, mix the meat and rice, stuff and put into the oven for a half hour or so.
Whatever I cook, whether a roast of beef or a whole chicken, some of it usually ends up ground up and in the freezer for either hash or sandwich filling. For hash, a quick recipe is to use frozen hash brown potatoes mixed with the ground meat and whatever spices you like (I like to add a touch of cumin with my pepper and a touch of salt).
Just a touch of oil in a skillet, add those ingredients and whatever else might be in your fridge (peppers, onions, peas, left over veggies, whatever)
For sandwich filling, a little mayo, a little mustard, some pepper, maybe a little pickle relish, and viola, a great filling for even a simple hotdog roll.
That's enough for me. Take care all!