Anything vegetarian can be stored in the fridge for a week without any problems. Soup, curry, stir fry, fried rice. Thy way you don't have to worry about defrosting. You could even 'meat-ify' a vegetarian base easily - e.g. Make a fried rice with rice and veggies and then when you want to eat it, stir fry your meat, dump the cold fried rice into the same wok and mix it all up. Same with curry - make the base and then add meat on the night.
I freeze alot of soup and curries in the slowcooker and double or triple the recipe to freeze. Not a meal as such but I will make bulk schnitzels, rissoles, marinated meats and kebabs and freeze them so all I have to do is steam some vegies when witching hour hits.
There are a few different recipes to prepare in advance, then throw into the slow cooker on the day you want to eat it. I can't say the recipe I tried was the best thing I'd ever eaten, but it was so easy to have everything ready to just chuck in the slow cooker. I'm going to try a few more recipes.
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