Make triple batches of any recipe that freezes well – soups, stews, sauces, rice and other grains, beans, pizza dough, muffins, cookies, banana bread. Freeze meal-size quantities in glass containers or freezer-safe plastic. Leave a little space at the top for expansion. Be sure to label each container with contents, quantity, and date. (Trust me, that soup will NOT look the same when it is frozen – “Is this the refried beans?”) It is also good idea to keep your freezer as organized as possible, so you can find things quickly and easily.
This technique allows you to save time in the kitchen, and avoid getting bored with trying to use up a big batch of something in the fridge. After doing this for a while, on a day when you don’t want to cook, you can just open your freezer and choose from a wide variety of homemade foods that were frozen at the peak of freshness.