Yeah I think for the most part you have to think of packaging differently. Getting everything to microwave and thaw at one time is very tough.
Soup is great. Lasagne is great although it can take a LONG time to reheat.
Plain pasta freezes well, but it thaws better by pouring boiling water over it in a strainer than it does in the microwave, or let it thaw on its own. Rice freezes "ok" The texture gets a little chewy. I like thawed rice, many people dont.
In general the protein takes longer to thaw and heat than you would want to cook frozen veggies, let alone pre-cooked veggies.
I would do "kits". Instead of freezing the whole meal together freeze the meat, the veggies and the starch separately. Leave the veggies as frozen as possible, but try to take out the meat and starch to thaw the night before. At work heat up the meat and starch until warm and then add the veggies and nuke the rest of the way.
Beans also freeze well. I make fat free "refried" beans in the crock pot and freeze in small servings. toss that in my lunch with some tortillas and cheese.
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