Batch cooking/leftovers advice

[Jasmin82]

Apologies if this kind of thing has been asked before.
I'm looking into doing batch cooking with the idea of taking something into work that I can just pop in the microwave during lunch on my longer shifts.
My main question is whether there's anything that, once cooked, shouldn't or can't be frozen?
Also any recipe ideas would be very appreciated.

I batch cook a lot from here

www.dontgobaconmyheart.co.uk

Sausage and mash pie, the chicken pie, lasagne, sausage and bean casserole, all his pasta bakes are fine. Chilli works well too

Cheesey and other creamy sauces can go a bit weird when they're defrosted, normally fine with a good stir but they still don't look quite right. And anything crispy might be less so. Plus vegetables and fruit with a high water content tend to go slightly soggy.

Obviously, everything should be quickly and thoroughly cooled before freezing.

I freeze everything! Sometimes things with milk will separate but will be fine once heated and stirred.

Potatoes usually go mushy if you make a stew with them in.

if you batch cook rice you must cool it quickly, I use ice packs, and re-heat only once, and thoroughly.
I've been batch cooking rice for years and never had a problem if you follow those rules.

Lentil soup is a great batch cook, so easy and simple to scale up.

Thanks everyone.

They key is once its cooked and cooled, to divide the dish into the size pieces you'd take to work and THEN freeze those.

Tomato based dishes freeze and defrost very well. Cream based ones, not so much.
Lasagne, pasta bakes, cottage/shepherds pie are all good.
I also make a large bolognese sauce and freeze batches. It makes a quick meal on weekends or nights when I only want to cook the pasta or use it on baked potatoes.

Thank you.