Help set me up as a batch cooker

[dustyspringfield]

I thought about posting in food, but it isn't so recipes I'm after (although this would be good too) more advice about how to go about batch cooking, equipment etc. I've never really used my freezer in this way before, so don't really know what I'm doing but I work full time, we are eating toomuch crap and really need to get a better system of food going.
It's just me and dd, so I'm thinking lots of smallish plastic boxes for pasta sauce, casserole. I've already got a couple of massive saucepans.
What about straight to oven stuff - do things like fish pie, lasagne, crumble freeze well in mini pyrex / ceramic roasting dishes? If so, where can I get cheapish sets of small ones? It isn't going to be Le Creuset on my budget so recommendations would be very welcome.
Any other tips about what works in terms of freezing / defrosting, and in terms of how you get your batch cooking done - do you set aside a day every month or so?
Many thanks!

If anyone wants to do a guest post giving a new Weekend Cook Fest plan, let me know and we can stick it up there. People are obviously very interested at the moment.

I was going to say the foil dishes bit the idea of freezer bags inside is genius !!

I batch cook little pots of mince and then at the last minute decide what to have - taco shells, chilli (add kidney beans etc)

Also freeze mash

Carrots and parsnips

Curry, stew, goulash

It saves a lot of money and hassle. I try and get the dishes from the pound shop though lately I have been investing in clip lid tubs and they last.

What fruit at you cooks dusty??

I use Pyrex dishes with plastic lids - each lid has a number on it, written with a sharpie. I have a wipeable board next to the freezer and, every time I add a dish to freeze I write what's in it.

Currently no. 1 is chilli, 2 is chicken soup and 3 is a fish pie!
When I defrost one, I wipe the board clean so I know that number had been eaten.