Let's see, what can be made ahead and frozen? Chicken pot pie, or even better since you're at the ocean, Lobster Pot Pie, I saw Ina Garten make one and couldn't figure out why I'd never thought of it. She used puff pastry dough, making it fast, instead of homemade dough. Cabbage rolls do well made ahead and frozen, then baked with the sauce when needed, or just cooked all day in a crockpot. Macaroni and cheese is easy and fast to put together and nearly everyone likes it. A "taco bar" has been discussed here many times, and it's something that people can put together as they like, you can use ground meat, marinated chicken, pulled pork or beef, or all or any combination, and some tortilla chips along with the toppings could yield nachos and taco salad for those who like that. LindaC's idea of meatloaf is a good one, and a couple of roasted chickens can yield hot chicken sandwiches, that above mentioned pot pie, chicken tetrazzini, chicken salad sandwiches, chicken enchiladas. You can't go wrong with a couple of roasted chickens. Your leftover roast can yield a shepherd's pie too, my girls loved it, along with Spanish Rice made with ground beef to make it a full meal. As well as dinners, how about breakfast? Lots of breakfast casseroles are quick and easy, and I make Woodie's Creme Brulee French Toast the night before and just bake it in the morning. The smell alone got my kids out of bed! Biscuits and gravy are pretty fast, if you bake biscuits the night before for supper and then heat them in the morning. BreaKfast burritos are easy to make ahead and freeze, as are "McMuffins", which then only need thawing and heating. Oatmeal cooks overnight with fruit in the crockpot really well too. I'm sure you have cookies, brownies, desserts covered. LOL Cookies and brownies freeze well, but the dough can also be made ahead and refrigerated for a day or two, and baked off as needed. Oh, and I have a cinnamon roll recipe that calls for making the dough the night before, letting it rise in the refrigerator and baking them the next day for hot, fresh cinnamon rolls, if you're interested in that. Annie

Sooz, sounds like you have a new career. Your food looks delicious. I'm with you on not cooking the chicken a day in advance. But I would definitely, bread the chicken a day in advance. I would rub each chicken breast with a little fresh garlic paste (Microplane the garlic).( I like fresh garlic better than garlic powder) Use your processor to make fresh bread crumbs and season the crumbs with fresh grated parmesan cheese. Dip the chicken in flour seasoned with salt and pepper and egg mixed with just a little water and then into the bread crumbs. Chicken can be breaded the day in advance and then quickly fried the next day. I'd pour a little of the sauce in the bottom of the pan, and lay the breaded chicken cutlets over the sauce. Now they are ready to be reheated in the oven. Leaving them in the sauce for an hour or two isn't going to hurt them. Add a little more sauce on top and the cheese just before they go in the oven. Oh and if you have extra chicken, you can breaded it as above and freeze it on cookie sheets and then store in zip lock bags. Don't defrost before frying. Ann

I would not hesitate to do ahead, at least the first 45-50 minutes of the recipes cooking time. Leave off the final layer of goat cheese and the parm for the later re-heating 25 min or so. Keep it covered during that early cooking. Take out of the oven and fold open a corner to let the steam and heat escape and cool down faster. -you could go ahead and add your last cheese layer and herbs so it is all ready to go later for ease. Pop it in the fridge covered to retain moisture and not dry out. Potatoes have an unpredictable cooking time and can be an oven hog, so go ahead and cook them in the morning.

Prepping freezer foods is a GREAT idea before a remodel. I'm sure you're saving dollars and your waistline by not going out frequently. When my children were small, I tried to get into freezer cooking, but I just couldn't get the hang of it. Then I went to a place (I think it's out of business now) called Dream Dinners. It was cool: You'd sign up online for the meals you wanted to prepare -- so you could double up your husband's favorite chicken meal, while avoiding the ethnic recipe no one really likes at your house. Then you'd go in and go from station to station making your meals. It was quick because the foods were laid out in front of you, but you could customize them: Depending upon your taste, you could skip the hot peppers or double the garlic. That place helped me understand what type of foods freeze well, and I realized that you don't have to have EVERYTHING in the package (for example, I now freeze my wonderful spaghetti sauce but don't cook the pasta 'til the last minute). But on my own, what I've done mostly is "batch cooking". That is, I don't make ONE of a certain dish; rather, when I find pork chops on sale, I'll make 3-4 of our favorite pork chop casserole. When I find ground beef, I'll make two BIG pots of spaghetti sauce and freeze it in meal-sized portions. Batch cooking totally works for my family! Christina, I know what you're saying, but in the world of freezer cooking, people tend to say, "a week's worth of meals" when they really mean, "a week's worth of dinners".