A lot of it depends on your freezer and how you package things. Individual pieces of chicken, most any preparation that's not in ”stuff” can be frozen on those crinkle foil pans, wrapped in freezer paper, and even defrosted and reheated in the same pan. Casseroles usually freeze well. Egg dishes from quiche ready to eat to soufflé ready to cook, freeze well. Baked dishes ftom lasagna, to mac & cheese, to most pies freeze well. With fruit pies, you have to be aware of how the particular fruit will do. Apples and peaches do fine, and blueberries.

You can also freeze components, like meatballs, chopped onions, minced herbs, etc., to be able to assemble quickly with little prep time. Rady to defrost and bake bread dough and cookie dough, as well as finished of the same. Cakes freeze well, but not batter. Breakfast sweets like pancakes and waffles freeze well.

Stews sort of freeze well, but truly freeze best when it's just the meat and goop and the veg are replaced fresh. Soups mostly freeze well, also excepting the solid veg bits. The cell walls of vegetables, especially cooked ones, tend to break in home freezers making them mushy. Cut up meats freeze really well, like meatloaf and sausages.

I currently have a bbq chicken in parts, portions of two kinds of lasagna and maybe a whole one, breakfast bread pudding casserole, various soups and stocks, meat sauce, cookies, peach tart, just used an apple pie, tamales, flatbreads, sourdough, chicken loaf, beans, sausages. Probably other stuff.

What kinds of things do you want to serve?

Casseroles. Unbaked pastry pie shells. Lasagne. Bread. Uniced and unfilled cakes. Pancakes. Pâtés. Stuffings.

When I want to have different meals quick to prepare, I sous vide chicken thighs, fish portions, different veggies then all I have to do is pull out a selection and throw it in the water..

Also, things like sausage rolls, fruit pies, pasties,

If you have frozen fish portions that's always quick.

We always have tins of pâté and fresh fruit for a quick snack.

I forgot sauces. My inauthentic Matriciana and Bolognese both freeze well, as does gravy. (In the British sense). If you're grilling a chop or sausage it's handy to have some suitable gravy in the freezer.

I would echo all of the above suggestions. Maybe not helpful right now, but your question made me think of Ina G’s ”Make it Ahead.” I found this link, although the recipes look like they come from several of her books.

https://www.sheknows.com/food-and-recipes/slideshow/2134957/ina-garten-make-ahead-freezer-meals/1/

Do not forget about a Crock Pot. They are the best fix and forget meal!

Most things in the freezer aisle one can make a home version of. So kind of depends on what you like. A lot of things can also be frozen in their components and put together at the time of cooking. Like prepped veggies, marinated meats or cooked meats, many sauces can be frozen in ice cube trays or covered serving cups.

If your guests are staying for a short amount of time, what worked for my friend, was a charcuterie board, that became nibbles the next day, or sandwiches the day after that... And I did the same thing. I made a tray of meats and cheeses, and whenever somebody wanted something they grabbed it out of the fridge and made a sandwich. It also gave people the freedom to eat when they wanted, or to make what they want.

Coincidence, that we both did it, but we both said we would do it again.

Ina G added a 'Make it Ahead' cookbook to her lineup about 10 years ago. I think my SIL has my copy right now, I should get it back from her. I have a tattered vintage copy of a grocery store holiday magazine somewhere too that is all make ahead things you might share for a special meal or with guests. Definition of 'ahead' is anywhere from a couple of days to 3 or so months frozen.

I saved a copy cat recipe of the Starbucks gruyere, bacon, egg bites and have been meaning to make those for a quick breakfast or lunch with salad offering but have not tried it yet. We've picked them up at Starbucks (which are sous vide) when on the run but the Once Upon a Chef version are steamed in the oven. Can be frozen, microwaved to heat instantly. I have all the ingredients, maybe later this week....

I use a foodsaver and cook extra of most meals during the winter (soups/stews/casseroles) for others who aren't feeling well, are short on $$ or "I just don't want to cook today!". Just bagged up a couple of pieces of pork tenderloin in mushroom/garlic sauce for later!

I keep crabcakes in the freezer. I can cook them from frozen by starting off in a slow skillet with a lid. When they are thawed through, I turn up the heat and finish cooking.

I have a tip: consider using disposable containers which are very available now that so many people are doing meal prep. They are easy to stack in the freezer and to label. I use foil for things that will go in the oven and plastic for microwaving. I have bought from Walmart and the big A and buy ones with lids. I like ones that are about 6x9 and just divide family size things into two. If you are making something heavy, consider stacking two foil pans as some are not as strong as they could be. I’ve done mashed potatoes, Mac n cheese. Bolognese sauce, etc.