Baked Ziti with Mini Meatballs and added it to my freezer stash. Now all I have to do is boil the pasta and combine with the sauce and cheeses! These meatballs are extra-special because I added cooked, finely chopped, unpeeled eggplant to the ground beef mixture. The meatballs aren't as sturdy as usually (some of them dissolved into the sauce) but my kids liked them just the same so I was pleased.
Freezing just the sauce saves space in the freezer. I have also frozen my lasagna sauce in the past successfully. Something to consider if your freezer space is limited.
We won't eat them for dinner, but I did manage to freeze 16 balls of cookie dough for The Best Chocolate Chip Cookies Ever.
I also started experimenting with freezing sandwiches for school lunches; I was inspired by this post on bulk lunch prep from Sara's Deals. I had some leftover whole wheat potato rolls that I combined with ham slices (no condiments) to make 7 little sandwiches for the week. Now we can pull them out as needed to expedite the lunch process a bit. I'll also be loading up little containers with cottage cheese, peas and corn, and cantalope chunks this week.
In addition I hope to get the Molasses Glazed Chicken Thighs marinating finally this week, as well as preparing Bean and Cheese Quesadillas for a potluck dinner, and make up Whole Wheat Banana Bread into mini muffins to send to school for kindergarten snack.