My favorite things to freeze for quick meals are sauces—not quite as fast/no fuss as a fully cooked-in-advance meal, but more versatile and less taxing on freezer space. Some favorites: shakshuka sauce (you just need to thaw and cook the eggs in it, plus some bread and a salad are nice), various sorts of pesto (you can blanch some vegetables in with the pasta for the last few minutes of cooking, then stir the pesto into the drained vegetable/pasta mix), and various Mexican sauces like pipian verde for basic enchiladas (corn tortillas dipped and folded around some sauce, good topped with avocado, cilantro, minced onion, a fried egg, etc).
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