whenever I make homemade pizza, my dough recipe always makes enough for like 5 pizzas. Rather than scale down the dough, sometimes I'll just buy more toppings and assemble 4 or five pizzas at once- one to eat for dinner, and the rest to freeze (unbaked) on cardboard. They bake up quickly frozen and taste really fresh. Try portabello mushroom, truffle oil, and fontina!

I second the pasta sauce and pizza suggestions. Homemade pesto also freezes really well. Chili and non-cream based soups are two more that I keep on hand in the freezeer. This one is similar to lasagne, but I like to make a big batch of stuffed shells, freeze them individually on a cookie sheet and then toss them all in a freezer bag or other container. Then you can grab out enough for a serving when you want them. Very thoughtful of you to do this for your boyfriend. Homemade frozen dinners are so great!

Stir fry veggies are a great idea. He can add instant rice or noodles and soy sauce. You could add some little frozen shrimp to the veggies, too.

Sometimes I freeze stuffed peppers, which have a lasagna-like stuffing, but are healthier with the use of peppers instead of noodles.

Soups/pot roasts freeze well---any pasta dish where the vegetables are cooked instead of raw(whether italian or asian), any cooked meat is fine. The majority of rice dishes work well---so Indian, chinese, thai. About the only thing you can't freeze is salad or certain sauces which will break, that and I find mashed potatoes tend to get a little runny. Basically try it and see, and rarely will you have something inedible and it will always be a step above whats available ready made at the store. Why not walk down the freezer isle to see what they have made and make your own healthier version of it.

My favorite healthy pasta sauce to freeze is turkey ragu. I add mushrooms, baby onions, and carrots with ground turkey and maybe some turkey/chicken sausage if I have it on hand. It makes a great pasta dish, and if you (or your man) is sick of pasta, add a can of red beans and some extra spice and it makes a great chili.

Oh yes, I forgot this post:

- Mix and Match Bagged Meals - Basically how to make little baggies of stir-fry veggies and meat to cook up quickly later.

Casseroles generally freeze fine as long as they don't have potatoes in them, and it's the cream sauces that are more likely to break. If the casserole binder is a tomato-based sauce with no milk/cream or a broth, it should be fine.

Many cream-soup-type casseroles are frankly improved by skipping the cream/milk ingredients and going with a plain broth instead -- they're less gloppy as well as less fatty and caloric.

Often when I make quiche, I'll go ahead and make my regular 4 crust recipe, then par-bake 3 extra quiches and refrigerate or freeze them for the coming week(s).

If he's not opposed to popping something in the oven for 30 minutes or so, you can even go so far as to buy aluminum pie plates that can be reused a couple of times before being recycled and he can go straight from freezer to oven.

I agree with everything already said. Casseroles and stews are our favourites (we freeze the leftovers to use as workweek lunches) and soups also do well. You can also search for "once-a-month-cooking recipes" in your search engine of choice. These are generally designed for and by folks with busy lifestyles who don't have time or energy to cook every night. Most of the time, especially with casseroles, these recipes make one large dish that you freeze and reheat as one; if you want to make individual servings, I've found that individual ramekins work best. Heat as directed for half the time given; if it is still cold in the middle, continue cooking 5-10 minutes at a time until it is heated/cooked through.

If you like Indian I would suggest dal dishes. Dal and spinach is my personal favorite and freezes beautifully. It is like a thick soup. If you have time to make some rice and zap a serving of this in the mwave, reach, in the fridge for some store-bought Indian pickle condiments, it makes a satisfying meal.

Curry fed me through college. I made a dutch oven full of curry, put them in portioned ziplock backs and froze them. After that, all that's needed is some cooked rice. Combine, microwave, top with cheese/sriracha and eat. Never got old since there's so many ways to make curry.

I always freeze dahl (Indian spiced lentils) when I make it, and usually I freeze some rice as well. Sometimes I combine them, sometimes I freeze them separately, but both work. And it is super healthy, too - very high in protein and fiber, and quite yummy and filling.

I also make this Red Lentil Soup from the NY Times. http://www.nytimes.com/2008/12/30/health/nutrition/30recipehealth.html?_r=1

Maybe not so good for summer, but my god it is a tasty soup! Freezes like crazy, too. To save room, I freeze it in ziplock bags - fill them up and lay them flat in the freezer. Then I just cut them open when I want to use it (or let them thaw completely if I have the time) and reheat over the stove.

burritos freeze really well and are easy to portion.

I freeze leftover taco meat for future lunches. (It's not that different from a meaty spaghetti sauce)

I should add that couscous has been a lunchtime lifesaver. Bring a little bit in a container, add boiling water (and whatever leftovers from dinner) at work and voila.

I am guilty of trying to freeze anything and everything! I'm single and my momtaught me to cook so all of my meals tend to be humongous.
Some of the things that reheat/freeze best:
-'pizzas' made on store bought pitas (GREAT for lunches)
- burritos (I do bean/cheese) which are a great meal when you add a salad and/or some rice
-minestrone soup, french onion soup
-black bean patties -there are more things to toss them on than you'd think!
-chicken nuggets (back when I ate meat) I did the batter and bake method then just froze in a zip lock
For sides I preferred to buy fresh produce (like now!) and make my own veggie mix and package in baggies.

as part of my madness, i freeze everything and weigh it for portion control (i've also been known to calculate their calories). i freeze rice in 100 gram portions (about 100 calories), meat loaf becomes mini meat cakes via a muffin tin, pasta, meat sauce, parboiled veggies...

Most anything will freeze, but it is usually easier to portion it out before you freeze it. My husband didn't want to listen to me on this one, and ended up throwing out a whole batch of soup because he was too lazy to portion it out after I made it.

My usual stand by for my freezer stock are: grains, beans, instant soup balls, and homemade veggie patties (all in small portions). I usually have the vegetables fresh, since they cook the fastest.

I agree with the other advice--soups, stews, chilis, etc. divide it up into single servings (I like the ziploc screw-top containers) and freeze. you can also freeze portions of baguettes to have with the main course. I have frozen all kinds of soups, the best are pureed ones, but they all taste pretty good defrosted.

I've successfully frozen pulled pork - reheat and throw onto some buns with cheese and mustard and a quick salad.
I also cook a big crockpot of pinto or black beans (dried) in broth or water, then freeze in batches in Ziplock freezer bags. Thaw, throw in some tomatoes, cumin, garlic, onions and bring to a simmer. Serve over rice with some feta cheese!

What I want to know is what containers do you use to freeze all this stuff. A casserole dish is easy, but do you use freezer bags for the rest? Do they hold up well for soup? How do you thaw out the soup that's in a bag?

I do this all the time! Some of my favorites are mini pot pies, calzones, and gnocchi with marinara. I'll also braise chicken with some thinly-sliced onion in red wine and tomato sauce, which freezes well and is great over instant polenta.

Any kind of broth based soup! I like lentil soups, or soups with roasted veggies. Chile, pizza, curries, lots of things freeze well.

I freeze everything. Whatever I make as the main meat for dinner, leftovers go into a small container and then I'll usually add a handful of frozen veg to the container to fill it up, pop a lid on, label it, and then my husband will take it to work a few weeks later when he's on the 2-10 shift and needs a hot meal.

His favourites are pulled pork (sent with fresh buns, frozen buns he has decided get soggy), egg fried rice w/sweet and sour chicken, roast chicken dinners, stews (but I leave the potato out and he makes a baked potato in the microwave), and pasta. Frozen (cooked) pasta topped with sauce makes for a super fast meal to re-heat.

Wontons or dumplings freeze really well uncooked and only require as much boiling as pasta. I make by the hundreds over a long weekend and freeze them individually before stowing them away in bags.