Actually, I usually only cook once or twice a week. I cook a meal for 6-8 & make my own individual sized dinners of enchiladas, spaghetti, tortellini, beef stroganof & soups. I'm sure there are others I make that I can't remember right now.

I cover the top of the bowl or plate with plastic wrap & alum. foil. Then freeze the leftovers & reheat them as needed. After a while I have built up a nice selection. You just have to label the containers & date them. Then rotate out the older stuff first.

I have great containers for freezing & zapping. They are from Stouffers, Lean Cuisin & elsewhere in the frozen food aisle.

For consumption in a day or two, there is nothing better than leftover homemade stir fry with fried rice. I never freeze that.