Feed your Freezer, or: How I froze my assets

Sometimes I go through dry spells in my cooking.  Or I'm working that night, and need to make dinner for my starving family.  Or, Im just plain dont want to cook.  Its times like that I'm glad I go on cooking overload on and stock my freezer with yummy goodness.  February is dedicated to the wonderful revolution called Once a Month Cooking.  Now, I dont do this in the conventional sense.  Meaning there are NOT 30 days worth of food in my freezer.  Maybe 7.  And lots and lots of snacks and sweets and goodies for when my husband goes on an eating frenzy at 2 am while Im at work!  I have learned some tricks of the trade before we get started. 
When Im in one of my 'cooking moods' I have, at any given time, my stove top cooking something savory, my oven cooking something sweet, my mixer mixing something yummy, and  my bread maker running some dough.  You have to be very organized, time consciencious, aware of your surroundings, and ORGANIZED!

Tips:

• Sams Club and sales are your friend
• Label EVERYTHING.  Trust me, you wont remember if thats spaghetti sauce or chili in 6 months, so spare yourself from pizza dogs or chili pizza and just label the dang thing!
• If you want to freeze a noodle dish such as macaroni and cheese, I have found it best if I cook the noodles ONLY HALF.  Then my dish wont be so soggy and texturally....off.
• Freeze your meatloaf after it has been formed in your loaf shape.  If you try "making your meatloaf"  and freeze it in a baggie like you would your ground beef, the defrosted meatloaf will not form properly.  Form into your loaf, wrap in plastic wrap then aluminum foil
• Disposable aluminum pans are a wonderful thing.

Preventing freezer burn:

• Freezer burn looks like your food has dried out, with ice crystals all over it.  It doesnt look appetising, and has lost most, if not all flavor.  It occurs because your food was improperly wrapped and air was trapped with the food.  The trapped air has been circulating over your food, making the water molecules on the surface migrate to the coldest part of the food, deydrating the rest of the dish. dehydrated.
• Package food tightly. When the surface of food is exposed to air, the water molecules on the food's surface have a chance to move. Make sure as little of the surface is exposed as possible.
• For casseroles such as Lasagna:  use the double wrap technique. Cool slightly, place a section of plastic wrap DIRECTLY on the casserole's surface.  Wrap fully in plastic wrap.  Cover in aluminum foil. 
• For liquids such as Broth:  use the bag technique. Place in freezer bags and remove about 95% of the air, leaving room for expansion during the freezing process.  Liquids are easiest to store in the freezer if frozen flat.  Freeze in 3 bags deep on a cookie sheet.
• For snacks that you want to take out one at a time such as Biscuits: use the flash freezing technique.  Freeze in a SINGLE layer on your cookie sheet, leaving enough room for air to circulate around the food as its freezing.  Freeze overnight, place frozen treats in a gallon freezer bag.

What CAN be frozen:

• Mashed potatoes. These are great thickeners for soups.  OR if you want to have mashed potato leftovers, add 1 egg to every 3 c mashed potatoes.  This tends to keep the mashed potatoes from getting runny

What SHOULDNT be frozen:

• Mayonaise and mayonaise based