Right this is quite long, but some people expressed an interest in it, and this is easier than emailing it out.
This is just an example of how I do it. You don't have to cook these exact things, just meals or parts of meals that can be frozen.
Week 1:
Sunday: fry huge amounts onions and mushrooms, divide into 3
add tomatoes and kidney beans to 1/3 and cook pizza sauce (4 days' worth)
add brown lentils and tomatoes and stock to1/3 and make shepherds pie filling (4 days)
add carrots and beans and leeks and tomatoes and stock and make stew with 1/3 (4 days)
make pizza bases and roll up and freeze, if you don't want to make them on the day
If you have a decent cooker and enough pans you can get these going at the same time, so you aren't cooking literally all day. It's crucial you don't wander off and go on MN (I speak from bitter experience) and let stuff burn. If you do, it can be very expensive and you have wasted a BIG amount of food.
Then you have your other quick meals which you just prepare on the day, like pasta and pesto, salads, pittas and hummus, omelette, etc. So the week's meals could look like this:
Sunday dinner: pizza
Monday: cook mashed potato and have shepherd's pie (make enough mash for 2 days)
Tuesday: Stew
Wednesday: Leftover shepherds pie
Thursday: one of your quick meals
Friday: pizza again
Saturday: quick meal
You can see at this point you have had 5 different meals and only had to cook properly on 1 day. You have left in your freezer: pizza x 2, shepherd's pie x 2, stew x 3
Week 2:
Sunday: fry huge lots of onions and mushrooms again (these are just examples, we seem to eat a lot of mushroomy meals)
add barley to 1/3 and make barley risotto with stock, peas and corn, and sun dried tomatoes (4 days)
add to 1/3 and fry peppers, bulgar wheat and kidney beans, corn, tomatoes, stock and make a kind of bulgar risotto which you then bake in the oven (4 days)
add red lentils, squash and carrots to 1/3 and make a kind of vegetable dhal sauce (4 days)
Sunday: barley risotto
Monday: bulgar wheat
Tuesday: veg dhal - cook rice or quinoa or naan to go with it
Wednesday: quick meal
Thursday: stew from week 1
Friday: barley again
Saturday: quick meal
This week you have had 6 different meals. You now have in the freezer barley x 2, bulgar x 3, veg dhal x 3, pizza x 2, shepherd's pie x 2, stew x 2.
Week 3:
make butter bean and vegetable soup (x 4)
vegetable crumble (root veg and kidney beans with white sauce and nutty crumble topping) (x 4)
vegetable korma with coconut and chickpeas (x 4)
Sunday: bean soup
Monday: veg crumble
Tuesday: quick meal
Wednesday: veg korma (cook rice or quinoa to go with it)
Thursday: bulgar wheat
Friday: veg dhal
Saturday: quick meal
You have had 7 different meals and you have barley x 2, bulgar x 2, dhal x 2, pizza x 2, shepherd's pie x 2, stew x 2, bean soup x 3, crumble x 3, korma x 3 = 21 meals in the freezer, plus 2 quick meals per week = a month's worth of food all sorted with only minimal amounts of cooking left to come, so you could have 4 weeks off now if you wanted to. If however you bulk cook again on the 3rd week, you can cook about 12 (I try for 15) days food every 3 weeks, and add in a couple of quick meals each week, and just keep a 3 week cycle going.
On the day, you may need to cook quinoa, rice, and sometimes extra veg to go with a meal, but not stand over the cooker stirring stuff. I know it is easier for me as there are only 3 of us, so to make 4 days worth is not so hard. However even for larger families, it still works - you just need to either cook more frequently than every 3 weeks, or make larger quantities each time.
I have got recipes for any of the above if it would help. They all freeze reasonably well. If you cook mostly vegan stuff it helps, as beans / veg / lentils all freeze well. Nut roasts also freeze well (I have 2 recipes), as does virtually any kind of veg soup or stew or curry or sauce. Sorry but I don't know anything about freezing meat or fish.