When you do your spag bol sauce, mix it in with some pasta for a pasta bake - cause sometimes I found it just too hard to cook pasta.

Stock up on the alfoil contianers to freeze your meals in - one serve per container. I would cook my lasagne etc and then cut into serves & freeze, with shepards' pie I'd cook/freeze individually. A hint is to put a thin layer of butter on the top of any meals like that if you're going to reheat in the oven (not microwave) as it stops them drying out.

With casseroles, I got the sausage casserole recipe from the slow cooker thread here and I would get my snags and all the ingredients (sliced onions, tomato tins, etc) and freeze them all chopped and ready to cook. Then in the slow cooker in the morning and dinner at night. Also get someone to buy you a rice cooker - best thing when you're after stuff to serve casseroles etc with.

Fried rice is a good one.