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If you're making casserole/lasagna/enchilada type dishes, Glad makes some really neat ovenware that comes with lids.  They're perfect because you can take your dish right from the freezer and pop it in the oven.  And even better..they're reusable.

ok, it is now edited. if anyone notices any measurements I missed, let me know and I will go in and correct the amounts.

Do you think you should Pam the plastic wrap first?

Good idea, as well!  Since I haven't tried it yet, I'm sure I would have had a disaster on my hands if you hadn't mentioned that, lol... 

Here is one of my favorite freezer meals. I made it in our freezer cooking group and they said, "make it every month!" Even the kids love it. I get a few tray packs of chicken thighs and drumsticks and make up several bags to freeze. Take time to trim the chicken first.

Title: Teriyaki Chicken

Description:
A great meal to feed company as you can prepare in advance and you aren't running around when your guests arrive. Also an easy freezer meal.

Ingredients:
Chicken drumsticks and thighs
2 cups low sodium soy sauce
2 cups brown sugar
2 cloves minced garlic
1/4 cup lemon juice

Directions:
Mix last 4 ingredients in saucepan and heat until sugar is dissolved. Pour over chicken and bake at 350 for 1.5 - 2 hours. Serve over rice.

This is even better if you cool the sauce, pour all over chicken and marinate in a bag or pan for several hours before baking.

Also can be frozen. Pour cooled sauce over raw chicken in a freezer bag and freeze.

Number Of Servings:Lots 10-12

Preparation Time: 20 minutes

Yes, I would take the bag out of the freezer two days before cooking so it can defrost one day and marinate the next. It is good without marinating too, but gets better and better when it can marinate.

Make sure you pour the sauce over your rice! Yummm.

Hmmmm... some of the measurements didn't go through I'll try it again.

Easy Meat Lasagna with Hearty Tomato-Meat Sauce
If you can't find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casing removed, for the meatloaf mixture.

Planning Ahead:  Assemble the casserole as directed in step 4, but do not bake.  Wrap the dish tightly with plastic wrap and refrigerate for up to 3 days or freeze, tightly wrapped with an additional layer of foil, for up to 2 months.  (If frozen, thaw in the refrigerator for at least 24 hours.)
To Bake:  Allow the lasagna to sit at room temperature for about 1 hour.  Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Remove the plastic wrap and wrap the dish tightly with foil that has been sprayed with nonstick cooking spray.  Bake for 25 minutes, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes longer.  Cool for 10 minutes before serving.

TOMATO-MEAT SAUCE
1 Tbs olive oil
1 med onion, chopped fine
6 med garlic cloves, minced or pressed through garlic press
1 lb. meatloaf mix or 1/3 lb. each ground beef chuck, ground veal, and ground pork
1/2 tsp salt
1/2 tsp ground black pepper
1/4 C. heavy cream
1 (28 oz.) can tomato puree
1 (28 oz.) can diced tomatoes, drained

RICOTTA, MOZARELLA, AND PASTA LAYERS
15 oz. whole-milk or part-skim ricotta cheese (about 2 cups)
2 1/2 oz. Parmesan cheese, grated (about 1 ? C.)
1/2 C. chopped fresh basil leaves
1/2 tsp. salt
1/2 tsp ground black pepper
12 no boil (also called oven ready) lasagna noodles from one 8 or 9 oz. pkg
1 lb. whole-milk mozzarella cheese, shredded (about 5 1/3 C.)

1.   Adjust oven rack to the middle position and heat the oven to 375 degrees.
2.   FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring occasionally, until softened by not browned, about 2 min.  Add the garlic and cook until fragrant, about 30 sec.  Add the ground meats, salt, and pepper; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 min.  Add the cream; bring to a simmer and cook, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 min.  Add the tomato puree and drained tomatoes; bring to a slow simmer and cook until the flavors are blended, about 3 min; set the sauce aside.
3.   FOR THE LAYERS:  Mix the ricotta, 1 C. of the Parmesan, the basil, egg, salt, and pepper together in a med. Bowl until well combined and creamy; set aside.
4.   Smear the entire bottom of a 9x13 in. baking dish (or a shallow casserole dish of similar size) with 1/4 C. of the meat sauce (avoiding large chunks of meat).  Place 3 of the noodles in the baking dish to create the first layer.  Drop 3 Tbs. of the ricotta mixture down the center of each noodle and level the domed mounds by pressing with the back of a measuring spoon.  Sprinkle evenly with 1 1/3 C. of the mozzarella.  Spoon 1 1/2 C. of the meat sauce evenly over the cheese.  Repeat the layering of the noodles, ricotta, mozzarella, and sauce two more times.  Place the 3 remaining noodles on top of the sauce, then spread the remaining sauce over the noodles, sprinkle with the remaining 1 1/3 C mozzarella, and then with the remaining 1/4 C. Parmesan.
5.   Lightly spray a large sheet of foil with nonstick cooking spray and cover the lasagna.  Bake for 15 min, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling about 25 min. longer.  Cool for 10 min. before serving.