Zip-Lock, and the George Foreman Grill are your friends.

I make pasta sauce and freeze it into one or two serving portions (doubled zip lock bags or containers). Serve over pasta, potatos, squash, or my personal favorite ... polenta.

packages of individually frozen pieces of meat/fish are great.

I'll cook 2 or 3 different cuts of meat on a Sunday, then just reheat through the week.

One of my friends is actually paying me to make him a batch of homemade pasta sauce and a big layered enchilada to freeze in individual servings.