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I tend to find the saucier or sloppier a dish is, the better it freezes. I also avoid chicken as I don't think it comes out very nice after cooking, freezing, and reheating.
Minced meats work well. Lasagne, moussaka, bolognese (cook the spaghetti at time of eating, don't freeze it).
Also stews, pulled pork, or other slow cooked food. If you use a slow cooker, most of what you cook in there is probably good for freezing.
In general I prefer to cook vegetables, pasta, rice, etc at the time of eating and then eat with the reheated food, because they don't really taste that nice after being frozen and reheated, but it should be pretty quick to do those and don't really need much work.
I get what you're saying. The entree gets frozen, but grains and veggies should be cooked when preparing it to eat. That sounds easy enough, heavy lifting is done and pasta/rice/veggies are really easy. Thanks for the tip!
No problem!
Personally I don't do a full meal prep day, I just cook 3x more than I need and freeze the extra. By the time you've gone to the effort of cooking what you need, cooking a much bigger batch generally isn't that much extra work. That way I only have to cook a few times a week yet get home cooked meals every day, and also get different things each day (not 7 days of lasagne).