If you are going to freeze vegies, you are better off just buying frozen veg to begin with - they are usually cheaper and they certainly are better for you - the vitamin ad mineral content is usually a lot higher than fresh veg these days.
i'd be really reluctant to agree with that statement! certainly food that has been stored for a while may not cook up as well, but how can frozen vegies be more nutritious than fresh?? especially market fresh?? i'll be first to admit that the convenience of frozen vegies means they are usually in our freezer - but if we have the par boiled veg we've grown and frozen, or fresh from the market and frozen food - well, i'll put my hand on that any day - it just tastes better! we also use the "stock" from the par boiled vegies for soup or casserole cooking (as my nan used) - either fresh. or freeze and reuse later...

lulu - i haven't done a month worth of cooking in a day. i think i'd struggle with knowing what DH would want to eat! but, we DO cook a lot of freezable meals - all stuff that can be heated in a single pot or in the microwave. DH takes frozen food away with him for work, and always gets lots of home cooked meals instead of take away crap! works a treat for us... we make up spag bol in bulk, and freeze meals for four or five nights, any casseroles are made in bulk (i'm loving the SC!) and frozen - even things like the meat for burritos, chow mein - we cook in bulk, and freeze in portion sized serves. we have a heap of reusable plastic containers that stack together, are dishwasher and micro safe - and ideal size for a decent meal. with DH away, he's able to stop, set up his portable cooker, and drop everything in a saucepan to heat up gently while he organises everything else for dinner. all of our containers are, if need be, disposable - not that i want to spend extra money (99%of the time they're recycled) - but with DH being in the truck, i'd rather lose a cheapy container than a good Tupperware one!

pasta and spud cooked into something - freeze beautifully - especially if they're "just" cooked - if they're a bit softer to start, when they're reheated they break down a bit - i don't have an issue with that personally though! mashed spud i'd do on the day - though we don't have it often so it's not a drama.

i spent last night making soup - heaps of fresh veg and homemade chicken and vegie stocks - chucked in the slow cooker for a few hours. when it cooled, i chucked it in the blender and made it into a beautiful blended soup - am thinking i need to go and divide it up for freezing about now...

one thing - IF you're going to do something like you're suggesting - plan it out - have as much as possible exactly worked out - what to cook when etc. start one thing cooking, then move on to prep with the next - make use of the excess space for things like SC or electric fry pan so you can have a few things on the go at once - and don't try to do the whole undertaking yourself - yeah, having the kids out of your hair is important - but remember that vegie preparation can take a lot of time - so make sure you've got some one there to help peel etc - and borrow whatever extra equipment you need! be creative - bolognaise doesn't have to be be minced meat - we made the simplest bolognaise in the SC with diced chicken and spag bol sauce from the jar - when it was almost time to turn it off to eat, we put almost cooked spag in, mixed it through the sauce and let it sit there to finish cooking - the kids that were here LOVED it!

good luck with whatever you decide to do