I can't encourage you to make a freeze-ahead meal every week without sharing some of the tried and true recipes that I've been collecting and using over the past couple of years. Let's face it, you can only have so many chicken casseroles and pasta dishes before it's time for a change. Here is one of my favorites and it is SO easy!
6 boneless skinless chicken thighs (you can use breasts, but they tend to dry out when cooked in the crockpot)
2 Tbl olive oil
1 large onion, quartered
4 cups fat free chicken broth
8 oz sliced mushrooms
2 carrots, peeled & sliced
1 cup frozen peas
Salt and pepper thighs to taste; brown in oil over medium heat, about 5 minutes. Transfer to slow cooker. Add onions to pan; saute until soft. Stir in broth and simmer, scraping any browned bits from pan. Add mixture to slow cooker. Add mushrooms and carrots. Cook on low 8 hours. Stir in peas last 15 mins of cooking.
There you go! Ten minutes of prep. Double the recipe and you've got an easy weeknight meal too that's not only simple, but much lower in fat than a creamy, cheesy, casserole. Enjoy!