I love to keep frozen, uncooked, shrimp in the freezer. They defrost quickly, are a good source of lean protein, and it's easy to adjust if you want just a handful for a single meal or more for a family meal. If you want to get even easier, you could get the pre-cooked shrimp, but I don't enjoy the texture after you cook it again.

I also wrap up sausage links (regular, turkey, chorizo, etc.) and bacon slices two at a time after I've opened up a package. I think sausage is very versatile. Sautee them up with peppers and onions and put on a roll or over pasta or with rice. Crumble it up and put in sauce over pasta. Use chorizo and cook it up with potatoes, onions, and paprika and you have something something reminiscent of a spanish dish.

The bacon is also a good add in. Sick of greens or have someone in your family adverse to greens? Sautee up some kale or spinach with a little bacon and it's delicious. Or make bacon fried rice or wrap up some of the aforementioned shrimp in bacon and grill or bake them with some bbq sauce on the side. The best part about bacon is that it defrosts very quickly when you take a little time to divide it up instead of just throwing it as is into the freezer. No one likes trying to separate a giant bacon ice cube.

I like having pizza dough, a big bag of mozzarella cheese, spinach, and a bag of ravioli in the freezer as well. From the list, frozen fruit is nice for making a quick crumble for potlucks or guests, too.

Cooked dry beans are good to freeze, but they're sometimes a bit overcooked and mushy by the time they're defrosted and incorporated into dinner, so it would probably be better to undercook them before freezing.

Frozen spinach and broccoli, which I add to frittata, quiche, omelets, pasta dishes, gratins, soups, and baked stuffed potatoes.

Vegetarian potstickers, ready to steam and serve with vegetables (like that frozen broccoli!) and maybe a sauce of reduced OJ and soy sauce.

I also keep a few home-cooked ingredients in the freezer: caramelized onions, bechamel, duxelles, vegetable broth, pizza sauce, pizza dough.

Frozen uncooked shrimp are a must as are salmon burgers-both of which I get from Costco-in addition to nuts, bagged fruit and veggies.

Frozen fish ( not endangered species! ) chopped onions, multi-vegetable soups.

I always make a big pot of lentils and freeze them in individual portions (though I most often use these for lunches, dinner would be just as good). You can just microwave them on a plate and throw them in a salad or on greens.

I'd add beans--I cook two pounds of dry beans in my large crockpot for about 6 hours (2 quarts of water per pound). When they are tender I drain and freeze them in two cup portions to replace canned beans in recipes.
I also love making large batches of soup, burritos, or enchiladas and freezing them individually for quick lunches.

Trader Joe's has gigantic bags of french green beans for under $4. If I'm out of fresh veggies for a salad, I stick some in the microwave for 30-45 seconds with some water and throw them right in!

Corn tortillas are nice to have since it's easy to throw sauteed veggies together and call it a taco!

Also, if I have leftover canned/jarred sauces, I always freeze them in ziplocks and label. This works really nicely for canned pumpkin to add to oatmeal!

And, it goes without saying that the freezer is an absolute godsend for pre-prepared dishes. I have several individual servings of soups, fritatas, stews, enchiladas, and homemade muffins and cookies.

I'm with Jane Sais Quoi—it's helpful to have a few emergency ingredients in the freezer, but I'd rather have a quart of homemade soup or a healthy casserole that can just be popped into an oven. I just made some red beans for red beans and rice in my freezer, and I have some spicy carrot/lentil soup on deck for tonight!

I have a lots of freezer-friendly recipes on my blog; here at The Kitchn, I'm fond of the vegetarian black bean and sweet potato chili (sans quinoa—if I add grain to it, I do so when serving it up).

I always keep a bag of "Southwest Veggies" in the freezer.
It makes for a super quick 15 min soup.
I usually toss in some chicken chunks - I freeze and keep those on hand.

15 Minute Corn Soup -with or without Chicken
http://www.cookingatcafed.com/2012/03/super-quick-unprocessed-chicken-corn.html

Lots of good ideas here. I like Eating Well's recipes a lot, but I hate the slideshows.

I always have frozen blanched greens and pesto from my garden (unless it gets stolen, which happens surprisingly often), frozen peas and edamame, sausages and fish. With an egg and some salt, I can make a meal out of damn near anything.

Ice is kept foremost. I keep frozen spinach, artichoke hearts, green peas, and pearl onions, also individually frozen strawberries and peaches, plus individually frozen shrimp with no additives, homemade chicken and beef stock, and a few chicken leg quarters and breasts. Then there is usually a few quarts of hearty homemade soups and stews in autumn and winter. I wish there was room for more.

Here's what I try to always have in the freezer - uncooked de-veined (but unpeeled) shrimp, green beans, edamame, spinach, a few veggie blends, chopped green onions, pizza dough, individually wrapped fish and/or chicken fillets and homemade stock.

Frozen fruit for smoothies, coffee beans, roasted home-grown tomatoes, and pesto from my garden. I also freeze 1C aliquots of chicken or vegetable broth.

I keep sandwich bags of frozen white rice (cooked) and sliced veggies (like carrots, bell peppers, snap peas) on hand for a quick stirfry meal since prepping takes up the bulk of the time (at least for me).

Frozen peas, spinich, meat (whatever I have to much of, usually chicken or beef), and blueberries. Frozen blueberries are perfect for just made oatmeal (which is usually way-too-hot to eat immediately, which is always when I want it) and the blueberries cool it down just enough while adding extra tastiness to your oatmeal.

Frozen homemade pizza dough, and homemade pizza sauce. Frozen tortellinis and raviolis. Pasta sauces. Frozen Breads from the bakery.