Slow cooker chilli? You can make a big batch, just throw it all into the slow cooker (mince, pre-diced frozen onion, chopped tomatos, chilli puree, garlic puree, kidney beans, pinch of boullion) and turn the slow cooker on to low, for about 6-10 hours (usually depends on how long I'm out for!) Freezes really well, just cook rice, nuke chilli and eat.
I've just started making stir fry marinades/sauces ahead of time. Garlic puree, sweet chilli sauce, soy sauce, oil etc Or garlic, ginger, lime, oil and touch of syrup. I then chop the meat, chuck it in a tub with the sauce, seal it and leave it over night. Means I get to do the dinner prep for 2 nights at the same time. The next day I just fry stir fry veg, add the meat and sauce, and add cooked noodles. Next step will be to try doing a batch, adding the chopped fresh meat, then freezing it in tubs. Will let you know how it goes. 
Pie fillings to use with ready rolled pastry are also good, can be done as a batch, frozen and defrosted in advance. Put in a pie dish, pasty on top, trim and cook. Be warned though, if you cook the meat, then freeze it, defost and bake into a pie, you cannot re-heat it again. Well, you shouldn't.