I make a tomato pasta sauce ( fry one onion, one stick celery, one grated carrot, with Italian herbs and garlic. Add tin of tomatoes and squeeze of Tom purée. Add half tin water and boil gently for 45 mins. Purée. ) Obviously i batch make this ( about half a dozen tins Toms) and then freeze it in portions. This goes brilliantly with meatloaf, it’s a base for a really fast Bolognaise, use it on its own with pasta, pasta bake etc. DD loves it with rice too. It’s a great staple to have in.
Also, I freeze pie filling mixes.
So minced beef and onion with chopped carrot.
Chicken in white sauce.
Chicken and a thick gravy.
Braised steak ( you can do steak and ale, steak and mushroom)
If you either buy frozen pastry or make pastry and freeze it (a 250/300g portion will make a great pie lid. 500g for base and lid. Pastry is easy to make 300g plain flour, 75g butter, 75g lard, salt, cold water to bind. This will be anough for a base and lid)
Buy onion in bulk, spend half an hour chopping it all up and then freeze in single onion sized portions.
Sausages in a casserole also freeze well.
I do two lasagne at once and freeze the second one in portions.
Pork shoulder cooked in chicken stock, a tin of tomatoes, onion, celery, mushrooms, olives, bit of chorizo if you have any, spoonful of paprika - serve with new pots, little roast pots, rice ....lovely Spanish pork. Buy a big piece of pork shoulder and cube it. 500g will feed four adults.
Home made chicken nuggets. Use your stale bread to make breadcrumbs, mix with some sesame seeds, dried garlic, any herbs/spices you fancy, coat chunks of chicken breast in seasoned flour, egg and then the breadcrumb, (kids love doing this !) and then open freeze on trays and then transfer to bags of one or two portions.
Hope this helps.