What I normally do is, on a Saturday or Sunday, determine approximately how many meals my main dinner, be it spaghetti with meatballs and sausage, blacken red fish with red beans and rice, roast beef or pork with mashed potatoes and gravy, or whatever, will make. Then I make sure to cook enough rice or potoatoes, and enough green or yellow vegetables, for that many meals.
I then load up these containers I have with three course meals. Rubbermaid
sells them, but I have the generic version that I bought from the 99¢ Only store, that look like this --->
Once I fill all the containers, or use up all the food, which ever comes first, I stack them in the freezer. Come Monday morning, I toss one into my briefcase and head off to work. By lunch time it's pretty well thawed and I can nuke it in the microwave to eating temperature. In fact, I just happen to have one in my desk drawer thawing out right now. It's Conchigilie
with tomato sauce in the main compartment with one Italian sausage link one of the smaller compartments and a meat ball in the other.