All I do is what some people refer to as 'big batch' cooking -- making 2, 3 or 4 batches of a recipe -- and freezing it in one meal portions. For example, on the weekend I made a big pot of minnestrone. We ate some of it the day I made it. I froze the rest in a couple of containers that hold enough for 4 servings and a few in single portions that I'll take to work with me.
marinated chicken pieces