Santa never wrapped presents in our house, they were just left in or beside your stocking. And all presents wrapped under the tree came from the various relatives - DH had the same except that we also had something small from "Mum and Dad" for the DCs under the tree. We did the same in our house with DD.
When I think about freezer meals, I've learned a couple of things over the years.
Mash potato freezes ok but can get wet and soggy when defrosting so leave it quite dry initially, and if you have powdered milk, use that instead of fresh milk when mashing (for freezer). Comes out lovely and creamy but not slushy when defrosted - but even just reduce liquid milk by half, it even a (small) dollop of cream instead is good.
If you are doing "bake in the oven" dishes - sheep pie, lasagna, etc), and don't have loads of freezer to oven dishes, start by lining dish with tin foil (with a lot around the outside edges, including a long "handle" each side to lift later), then a couple of layers of cling film, before you start building the pie. Freeze, then you can pull it out of the dish, wrap nice and air tight, and store frozen. When defrosting, pull off the wrappings and place into the ovenproof dish while still solid and reheat when fully defrosted.
And if freezer space is an issue, think about making the sauce part of a shep pie/chicken and mushroom/ smoked fish and broccoli/steak and kidney etc. Freeze that. When using, either plan a dinner with mashed potatoes the day before and do extra (yes small bit of assembly but the bulk of work is done) or buy ready made and rolled pastry to put on top.
If you like curries, it can be useful o do a large batch of the onion/garlic/ginger that is the start of almost all curries - and takes a long time to cook down well. Freeze in small batches that are the right amount for your normal family curries as it saves a lot of time when you are short of it. I tend to freeze is in 1 cup portions, flattened in ziplocs, and they take up hardly any room stacked up. Or you could leave out the ginger as onion and garlic is a base for so many things.
But if loads of freezer space, a few pastry tart shells for fruit pies, chocolate tarts, quiches, savoury pies etc are great to have frozen. And I like a bag of crumble mix in freezer to put on top of any mix of fruit I have from the freezer or found on special in supermarket for a fast dessert.
And don't underestimate the power of excess veg from summer gardens blanched off or bags of supermarket veg to speed up dinners in December or other busy times and still get the goodness into the family.