I’m in medical school so I don’t have a lot of free time. I batch cook, freeze, and store things in my chest freezer.

Personally, I like variety, so I freeze components of meals (proteins, veggies, starches) separately so I can mix and match. I portion them in single serving portions in quart size ziplock bags. To freeze I lay the items flat on a sheet pan at the top of the chest, and then one frozen I store them vertically in organized baskets, like files in a file cabinet. I keep everything well labeled with sharpies and masking tapes.

There are tons of recipes out there, so I won’t list a bunch here. But I will say that I find items in sauces reheat really well. So I make a lot of South Asian and East Asian cuisines like curries and rice. I also freeze lots of soups and breads.

Also, in addition to spending dedicated meal prep days cooking to stock up your freezer, I recommend changing how you cook a lot of our meals now to accommodate more servings. So if you normally follow a recipe for dinner that serves 4, choose to double it and make enough for 8. Now you can freeze half a bank it for later. This way, you’re preparing double the meals for less the time and effort.