There are some time saving ideas that will help you get meals on the table in no time. Cooking for the freezer is a big time saving technique. Once a week, make a double or triple amount of a recipe. Serve one for dinner and freeze the rest for a quick meal at a later date. Choose foods that freeze well, avoid recipes with hard cooked eggs or mayonnaise-type salad dressings.
Meats freeze more successfully in casseroles than in separate slices.
Freeze your entrees right away, the same day you cook them. Use containers that are designed for freezing. Homemade frozen entrees should be used within three months for best quality. If you don't have a lot of freezer space, just prepare a larger amount of your main dish, and use it in a different recipe another night that same week. Ham on Sunday and ham casserole on Tuesday.