I don't generally freeze the whole meal, only the most laborious steps that still freeze well. Such as:

• milanesa/schnitzel - you can bulk prepare them, deep-fry them, and freeze after they cooled down. Then when you want to use them just reheat on a pan.
• Bolognese sauce - scales well, freezes well, and damn versatile to use.
• cooked beans or chickpeas - bonus points if you mix random pork in either, and freeze it in individual portions.
• kibbeh - ideally frozen raw, to bake or deep-fry as needed, but you can do it with them already cooked too.

I don't usually recommend to prep and freeze the staple carbohydrate. Two reasons: 1) it's easy and fast to prepare it in situ, and 2) it gives you a bit more room for variation. For example you can serve the same Bolognese sauce over pasta, or polenta, or even in bread, for three different meals using the same ingredient.