Batch cooking logistics

[BogRollBOGOF]

Any tips on organising batch cooked food to avoid playing frost-burned freezer-surprise a few months on?

We're a family of 2 adults, 2 teenagers so a family-sized portion is quite substantial (and a PITA to defrost giant frozen blocks if I've gone for the shove in a food bag approach)

Lakeland Stack-a-Boxes Plastic Food Containers & Lids (400ml) x 10 https://amzn.eu/d/57XiWCm

I have these in a one portion, 2 portion and 4 portion which stack neatly in freezer.
I make two different pasta sauces, one curry, one chilli and one stew/mince meat mix for a Shepherd's pie etc. I probably make one batch cooked meal a week and that way always have a selection.

Stop freezing it in blocks. I used 1 gallon freezer bags, fill them then lay them down and stack them that way in the freezer, they are thin and defrost quickly. LIke this woman has in her freezer

https://www.youtube.com/shorts/Rv11sfiDqp4

I now use a vacuum sealer machine and vacuum bags. If food is very liquid, freeze it in a container, remove from the container, then vacuum seal that but again, more large rectangle than block depending on the original container. We shop at Costco so my minced steak comes in 2.5kg portions, I buy at least 2 and chicken breasts I think are a pack of 10.

To avoid freezer suprise, if using reusable tupperware, label with masking tape. Stick on at room temp, it survives the freezer but then comes straight off easily when defrosted, without leaving a sticky residue.

Love this idea thank you!

Masking tape's a good idea. I'd mused over sticky labels but thought the chance of peeling off was quite high.