I'd suggest that you make a trip to Dream Dinners (or a similar meal preparation spot). They make it very easy: they do the planning, the shopping, and the cleaning up. You just go from station to station, assembling meals just as you like (omit the onions from this sauce, add extra cheese to that casserole). In about two hours you come away with a freezer full of meals, and you'll have a good variety of quick-to-fix, labeled meals. It's not as cheap as making things at home and freezing them, but it is not outrageously priced -- it's less expensive than eating out. Also, it's a savings in that you don't end up with 1/2 a bottle of this-or-that ingredient that you rarely use.
Here's why I suggest this: I frequented these places for about a year -- and I still go occasionally -- and I learned a great deal about what freezes well and how to assemble /package frozen meals to best advantage. When I'd frozen things on my own earlier, I had the mistaken idea that everything should go into the freezer completely ready to eat. Now I have a good handle on the idea of putting together sauces . . . then later cooking the meat and adding the sauce.
What I mostly do now is "batch cooking". That means I see a certain item on sale, and I buy a bunch of it and make up a bunch of that recipe all at once. For example, today I intend to put together 5-6 recipes of chicken pot pie. It doesn't take much more effort to make a whole bunch than it does to make one recipe, and I'll freeze the extra 4-5. For chicken pot pie, I store the chicken/vegetables/sauce in a quart-sized ziplock, and when I'm ready to make it I thaw the mixture, pour it into a pie pan, and cover it with a pre-made Pilsbury crust.
If you're doing it on your own, chicken enchilladas are a good fool-proof first recipe; put them into throw-away foil trays -- I buy them from ebay. Breakfast burritos are good too (wrap individually in wax paper ready to be microwaved, store together in a big ziplock).
Another good one is chicken dumplings /soup: I cook up the chicken, tear it into little pieces, and store it in ziplock bags in its own stock. Into each bag I place a spoonful of chicken boullion, thyme and poultry seasoning, and UNCOOKED cut-up veggies. My family likes onions and diced carrots, but you might choose peas or celery -- it does't matter what vegetables. When you're ready to use this, you pop it into the pot, add water and bring it to a boil. If you want it to be chicken-dumplings, add a can of cream of chicken soup, then take FLAKY biscuits from a can and tear them apart horizontally into thin, thin biscuits -- they'll boil up into wonderful dumplings in no time. If you want chicken noodle soup, add water and then whatever noodles you have on hand.
