Food prep and storage

I usually use tupperware, about the size needed and no bigger. But ziploc bags can make a lot of foods fit into spaces they otherwise wouldn't!

If you make a lot, freeze whatever you won't eat in the next few days. Or, don't make more than you can store. (So if you can't store a huge pot of pasta sauce, make a smaller pot of pasta sauce.)

You may also want to clean out the fridge (and freezer). I find a lot of times when we say there's not much room in it, it's not because we literally eat a fridge's worth of food every week, it's because there's a lot of stuff in there we're not eating, probably won't eat, and should either make an effort to eat ASAP or just toss. In future, buy smaller sizes (small mustard, smaller jars of pickles, etc) of things that tend to sit around taking up space and not getting eaten up fairly quickly. Even if the bigger size is a better deal -- if small mustard takes 1 year to use up instead of 3, but takes 1/2 or 1/3 the fridge space, that might be worth it. (Exception being if you really do get decent turnaround -- then yeah, save the money by buying bigger size.) Maybe set a goal -- dedicate a % of your fridge space to food that is supposed to live there more than 2 weeks (such as condiments), and that's it. The rest (and likely the bulk) goes to short-term food storage.

As for *what* meals, it depends on what you like. I tend to cut up and roast as many veggies as I can fit in my roasting pan, then keep in the fridge. That way, I'm not cutting and cooking veggies daily, and I'm more likely to eat them, because they're tasty and ready to grab. I buy whole chickens and roast those, that's easy, but you can also do like a baking sheet of chicken breast if you're trying to reduce fat/avoid skin. You can do up something like pork tenderloin, and have pork ready for a few days. Something like a steak or pork chop takes so little cooking time that I rarely do it ahead per se, but I might do extra (or extra big and cut up) to have leftovers. Any foods you like should be able to be prepped ahead of time, really, unless you're particularly picky about temperature/reheating (so if, say, you would not eat a cold steak, or a reheated steak, then you likely wouldn't pre-cook a bunch of steak).

I freeze casseroles for a few hours so I can cut them into portions and then lay them side by side in a freezer bag. If you're freezing meals for two, pour stew, soup, chili in quart freezer bags to lay flat and freeze. They don't take up much room. I freezer cooked for 6 years without a large freezer, then got a stand up freezer as a gift and I've been in love ever since lol.

I take it out the night before to thaw. That's the trick--remembering to take it out ahead of time If you forget, you can run the ziplock under warm water so that it melts a bit and you can ease it out and then put it in a baking dish.

Whenever I freeze casserole type dishes, I line my Pyrex dish with foil, then put the food, then cover with foil, then freeze. Once frozen I take it out of the dish and put it in a ziploc bag and keep it in the freezer. When its time to cook, I just put it back in the container it was molded in and cook in the oven.
It helps not have to use up all your dishes, and it's easier to store.

If it's just you and your husband, you could make a huge batch of say shepherd's pie, but freeze it in smaller pans like loaf pans. Then just plop it back in the oven when you want that for dinner.
I like doing it like this better than reheating individual portions in the microwave. In my opinion, it tastes better and makes me feel more like I'm eating home cooking than freezer food.