I already do this with baked goods. It started with making four half-pound loaves out of a batch of challah dough and freezing them until needed. It has gotten to the point that up to half of the chest freezer at any given time is bread, cookies, or another baked product.
It doesn't take much time or money to make your own freezer meals. Whatever you're making, double it and freeze the rest. This works great for lasagna, casseroles, and stews. Buy the larger piece of meat if there's a sale, cook all of it, and slice the leftovers for another use. Make that double batch of cookies or brownies and freeze what you don't need yet. Cook up a whole pound of dry beans and freeze the result in 2-cup (one can) baggies. If you keep an inventory taped to the freezer, items won't languish. Just remember to update it whenever you add or remove items, or you could end up short one meal.
Yes, I know many people don't have a chest freezer. The trick is to make the space you do have work for you. Turn the little half-bags falling out every time you open it into something. Rotate so nothing is freezer-burned. If something is in there longer than six months, ask yourself why. (For me, that's nuts and a bag of cranberries. Nuts are a given since that's the best place to store them, but I really do need to use the cranberries.)
I haven't yet dedicated a day to intentionally making freezer meals. Haven't had time for it. When I do, that will be shared. It's also a way to get ahead of holiday cooking. Six weeks until Rosh Hashanah.
