I use a 'pot roast' recipie for the crockpot to make shredded beef for a variety of purposes in future meal planning. by not pre-seasoning or saucing I have containers of it in the freezer I can pull out to sauce for enchiladas, Italian pot roast, bbq beef sandwiches and the like.
when dh and I were both working/commuting/raising young kids meal planning/prep was a life (and budget) saver. my co-workers could not understand why I would 'waste' my weekend 'killing yourself cooking'. 'killing myself'? pfffffffffft-putting a roast in a crockpot or a turkey in the oven is sooooo easy in my opinion. just let the stuff cook with little intervention and then reap the benefits for weeks to come. I would batch up the meat in containers and ziplock bags (dh would deconstruct the turkey, i would pre-cube some turkey for soups/freeze entire breasts for more traditional eating) and have far less cooking to deal with during the work/school week.
I can respect that. We do it differently. Meal planning and freezer prep meals can absolutely mean different things to account for each household
Batch making isn't our thing (either too many meals or larger quantity of one item).
For us it's best if we just have up to 4 maybe 5 freezer friendly meals (one to two meals made at once, then time goes by make another one to two meals) made in the freezer at any given time and variety of the main part (meat or poultry) is key. Having pork chops, chicken, ground beef, pork shoulder, etc works best for us. Generally most of the recipes we have it's use within 2-3 months. That may sound like a long time but not with just 2 people, needing variety, work travel, and schedule switch ups, etc. Having
too much freezer stuff will go to waste in our household.
We do absolutely best when we don't have too much time, effort or prep involved, it's learned over time of how we do things. We eat primarily at home but we want ease of cooking when doing so. ETA: we also do leftovers a lot.
Here's multiple printed out recipes we have in our binder for freezer friendly, some aren't the best to make out (I would assume a computer is best to see these) but to give an idea of what types of things we make and what recipes are best for us. Key to us is generally low amounts of ingredients (that does not count towards spices or herbs), low prep, raw vs having to prepare
too much in advance, cooking time of frozen sometimes comes into play when deciding if we want to make a certain meal for that exact future meal planning time period. We go for low sodium when we can so canned chicken, chicken broth and beef broth especially.
1) Make the ground beef and assemble it but don't bake meal in the oven yet when it's fresh.
2) One of our go-to's. semi-cooking done for the veggies, chicken is raw but cut into pieces; we usually wait to do this one for when we buy Costco chicken fresh in the pouches since we freeze those.
3)This one is perfect for fall/winter BUT due to our habits we have to know we're going to make it that week for sure because we buy the potatoes in that week's grocery order because we've unfortunately had potatoes go bad..it's part of why we don't do too many meals in advance lol. We've made this fresh too.
4) This is the pesto tortellini recipe I mentioned, we sub the rotisserie chicken for canned chicken
5) One of our easiest recipes, has been made both fresh and frozen but more often than not we do it for a freezer meal. We usually halve this recipe because we use 1 pouch of the Costco chicken but there have been times we've done the full amount and just done two pouches of chicken used.
6) We don't make this too often but have in the past
7) Raw ingredients, but we do cut up the sausage we get (plus the veggies)
8) For summertime this is good, we do this when we purchase ground beef as we normally portion out it in 1/2 lb sizes to freeze so when we get a large package of meat we'll do this recipe in the summer with the fresh meat. All raw ingredients
For us it's common to purchase several onions at a time and dice them up into roughly 1/2 cup or half onion measurements and freeze for usage later on in recipes. We've also been doing celery cut up and flash frozen then put into a baggie for certain recipes, we've done it with carrots but not as often as honestly I think blanching first it best than flash freezing and I'm less inclined to do blanching. For broths we will buy a container and freeze the leftovers normally in 1/2 cup to 1 cup amounts for future meals.
They are currently selling a business property, once that sells they will buy this house from my sister, and then she will buy a house that we will all move to, once again made into 2 units so she has her space and we have ours. Once we get our debt paid off in full we will save up to buy our own house and she will then rent out the 2nd unit to someone else as her extra income, but we anticipate that being 3 years or so away. 
