we were already in the habit of cooking to freeze before DD was due - we'd cook up meals and freeze for DH to take with him to work in the truck, so i guess it's just something we'd done for ages and just kept adding to it. we froze everything in meals for one person, and if he was at home and we were eating from the freezer, we'd grab two lots out. it meant if he wanted something that i didn't feel like, we could eat different meals without waste. there were things like beef and red wine casserole that i couldn't stomach, so i'd have something else. it was really convenient to do it that way! once DD started eating solids, she'd have a little from each meal so she got to try everything.

as to what freezes well - i found anything with a saucy based seemed to heat up best. DH would freeze left over roast meals for himself to take in the truck, but i wasn't keen. i'd rather turn the leftovers into shepherds pie (still do)

our usual rotation in the freezer included:
spag bol
tomato pasta bake (with mince - just top with cheese when heating in the oven)
tomato pasta bake (with mince and a creamy cheese sauce on top)
tomato pasta bake (with chicken and veg)
creamy chicken bake (with LOTS of veg - with or without pasta)
slow cooked lamb in a gravy (either curry or tomato undertones)
beef and redwine casserole
sweet and sour chicken (with rice mixed through for convenience - but you can freeze as is and then just cook rice at the time)
curried chicken (same deal with the rice)
cottage/shepherds pie (for single serve, we'd put these in the disposable metal trays you can get in the shops)
meat loaf (mixed up, ready to defrost and pop in the oven)
meatballs cooked in tomato soup (sounds odd but it's yum lol) - we'd either freeze leftovers (for DH to take) or we'd make the meatballs up and put them in a freezer bag for me to defrost and cook at home
soup - there was never a shortage of soup!
chow mein



we would buy meat in bulk and have a weekend of cooking up a storm with mum. between us, we could put our hands on five slow cookers and two awesome electric frying pans, so we'd buy it all at once and cook up heaps

meat wise - we'd buy in bulk at Tasman down in Melbourne when DH was knocking off work, and then we'd stop at the vegie market on the way home. we always put veg in that you probably wouldn't put on your plate for a normal meal - turnip, parsnip, swede - as well as spud, sweet spud, onion, carrot, celery etc. the two biggest slow cookers were used to make a pumpkin based vegie soup - all the offcuts of veg were thrown in, top up with pumpkin, stock, a touch of curry if that's to your taste - put it all on to cook and leave it go. it cost a bit to bulk cook like that, but it was awesome. we had a "three house" cook up with mum, her sister, and us - for $180 we got 48 meals - so it's worth it if you can do it.

our freezer now doesn't seem to have that rotation any more because DH is home all the time - but a lot of stuff we still make in bulk so we can freeze at least one meal, usually a couple. maybe we should get back to the bulk cooking habit - all i have to do is cure DH of his seeming need for meat and three veg every night lol - there is a lot more than three veg the way we cook in bulk, but to him, it's not the same as meat and three veg on the plate the way his mum used to do! lol