I live on my own so always batch cook on a smallish scale so I have lots on freezer and I then don’t have to cook every day
yesterday I made 3 portions of a very garlicky (6 cloves 🤣🤣) mushroom and bacon pasta sauce. Ate one, 2 in freezer .
Later this week I’m doing a chicken curry and a saag aloo (would have been aloo gobi but cauliflowers are still disgusting in shops ) . I’ll make about 5 portions for each curry, plan to have 2 portions this week and next and will put 3 portions of both curry’s in freezer
I take the view of what CANT go in the freezer. Rice never, fish dishes avoided unless lots of sauce , as makes it fibrous if not instantaneously frozen as they do on ships.
right now I have portions of a game stew, sausage stew, chicken and leak stew, main meal soup, lasagnes, chili, various pasta sauces form plain tomato to turkey and carrot, a nice bit of ham I cooked with the stock to do a risotto later.
I always plan my meals for the week before shopping, and aim to freeze at least 2 portions each week and I tend to have 2 meals from the freezer - so a constant turnover.
I also, though, plan to do 2 very simple meals each week that require little to no prep. Often it’s fresh fish, boiled new or baked potato (no pealing) and tender stem or broccoli - literally no real prep and takes as long as a baked potato does in microwave then a quick 10 mins in oven . I’m also a big fan of tray baking - roasted veg on own with pasta, or various combos with meat /fish and veg. I choose veg that needs little prep like courgette, aubergine, fennel, mushrooms, peppers, skin on potatoes, etc etc. lm not going to faff around with lots of peeling . Often I’ll bulk up the veg and have a meal with the roasted veg and protein one day, then the left over veg with pasta the next.