In addition to the usual suspects already mentioned (e.g. pesto, tomato sauce, curry pastes, chili (beef & chicken versions)and thick vege soups like squash and tomato), I've successfully frozen pureed mushroom soup (without the cream finish - add that when reheating), Chinese chicken & corn soup (shred the chicken and leave out the beaten egg to be added when reheating), homemade hamburger patties (separated by wax paper), meat-based potsticker/dumpling stuffing, cookie batter and egg whites; all mostly in freezer bags. In the "not home-made" department, I like to have on hand frozen baguettes and puff pastry, edamame (shelled - for salads, and unshelled - for snacking), frozen raspberries and mangoes (for almost-instant desserts), shrimp and mussels, a packet or two of frozen chopped spinach and mixed vege, and several frozen standbys from Trader Joe's: fish fillets (e.g. cod and sole), a tarte d'alsace and chocolate croissants BTW, I freeze my home-made stock in ice-cube trays (I use the ones that have a sliding cover - I think they're made by Oxo). I'm also not a big fan of the microwave, so I tend to reheat on the stovetop or in the oven. P.S. Love the idea of prepping and freezing little packets of mirepoix!