The frozen food industry is thriving for a reason: People enjoy a good entrée at the end of a long day without having to wait for it to be prepared. If you've got a couple of hours on Sunday, you can make fresh meals, freeze them, then defrost and bake on a busy weeknight. There is certainly no shortage of tasty make-ahead dishes. Casseroles can even be frozen for as long as three months, so extra-ambitious cooks can whip up a double batch and freeze one for a meal down the road. Keep in mind that food should always be cooled off before placed in the freezer to maximize freshness. Also, make sure to label each one with cooking instructions to minimize backtracking when it's time to defrost and dig in. You only need to cook vegetables, meats and grains until they're tender to avoid overcooking them during the reheating process [source: Betty Crocker]. Preserve your meals in airtight containers or freezer bags.