Moussaka is a nice alternative (with lamb mince) to all the beef mince freezer meals (chilli, bolognaise, lasagne). Especially quick and easy if you don't do aubergine layers, but instead roast whole aubergines until soft and add the soft flesh to the lamb mince. Same flavour, less finicky.
At the end of my first pregnancy I used the first week of mat leave to make chilli (gordon ramsay recipe), moussaka, lasagne, pizzas, tomato sauce for pasta, tomato soup, mashed sweet potato, butternut squash pasta sauce (the annabel karmel one -i have a toddler), home made macaroni cheese with ham and tomatoes, and chicken pie filling ready in dishes to have a piece of puff pastry added to the top, and feta and spinach pies.
The feta and spinach pies are really useful as a light non meat snack and when frozen in slices, can be taken out only and hour or so before you want to eat them. Make a mix of 2 beaten eggs, chopped block of feta, chopped steamed spinach (standard bag) and half a jar of chopped sundried tomatoes. Put in the middle of 3 sheets of filo, spread out at angles to each other and wrap around to enclose, making a circular pie. Use the oil the tomatoes come in to stick the filo together and coat the top. Bake at high temp for 5 mins to set the egg, then down to 180 for about 30 mins. Allow to cool then cut into slices and freeze. I usually make about 4 of these in a go, since you get 12 sheets of filo per packet. Get 6-8 slices per pie.
Second pregnancy had no time as I unexpectedly delivered my son in about 90 minutes at 38 weeks. Really miss all the home cooked meals. When we first reliably got him down for the evening at 8, we make about 6kg of chilli!