Recipe(tried): Frezer Food

Jen,
My parents owned an in-house catering business then a restaurant. Several menu items were made in quantity, frozen and then used as needed. Instructions were placed right on the pkg so anybody removing the item from the freezer could follow them.
Try some of these:
Quiche - any type, if its just a single client try cutting into 1/4 to 1/3 servings and individually wrapping.

Crepes - You can make these with meat, chicken, veggie filling; rich, low fat, spicey. Put 2 or 3 in a serving container/reheat container. They nuke well and can be finished off in the oven. The sauce can go right on the food item at this time for a browned look. Or all done in the microwave.

I make a Chicken Kiev that is lite- freeze the raw chicken all dressed or baked and just put in the oven when I need to bake it(SEE BELOW). I also use Progresso Italian bread crumbs and "Double Dip" chicken breasts, put on an olive oil sprayed pan and bake for 35 - 45 min at 350 depending on size and how crammed the togther they are. These freeze well and can be dressed up with pasta sauce and a slice of cheese when reheated.

Lite Chicken Kiev
4 boneless chicken breast halves, pounded thin and even
1 T real butter
4 -6 cloves garlic, minced
4 slices Provolone cheese
2 -4 T Parmesian cheese, grated
4 fresh Basil leaves, more if small
2 T olive oil
Progersso Italian bread crumbs
egg/milk dip
tooth picks or kitchen string
Melt the butter until very soft but not liquid in microwave. Add minced garlic and enough grated Parma cheese to "tighten" it up to a firm spreading consistancy. Lay the flattened chicken breasts on a clean surface; top with basil leaf(leaves) to adequately cover chicken. Spread butter mixture on each slice of Provolone cheese and place buttered side down on basil. Roll up chicken, secure with toothpicks or string. Chill or freeze until butter is firm and chicken bundles hold their shape. Using egg/milk as a dip to hold the bread crumbs; coat chicken twice with the bread crumbs. Place 1T olive oil in bottom of baking pan, spread around, top with chicken bundles, and spray/drizzle with remaining oil. Bake 350 for 35 to 45 min. or until filling just starts to ooze out. Under bake for 15 min. if freezing and reheating later. Use a 375 oven and a foil covered pan, remove fol last 10 min to get coating crispy. This is one that I altered from a cookbook so you may need to adjust cooking times.

I adore my boyfriend's fish cakes. I beg for extras for the freezer. These are made with a cheap/onsale fish -sole or salmon, day old mashed potatoes/carrots that were boile tog. and onions, some flour and salt and pepper and enough egg to hold it together but still be firm enough to hold its shape. Coat in coarse cracker crumbs, corn meal or Matza Meal. These are baked or fried in a little oil. Served with Angle hair pasta-cooks in 2 min. I wrap them up on a length of waxed paper accordian style.

I hope that you are still awake!! Sorry it got sooooo long.

Enjoy, Julie