Valia. I have been really into soups and muffins lately and find that soups are especially good for making, freezing, then using as needed. A fresh roll or slice of crusty French bread to accompany a bowl of steaming soup is scrumptious. Or a muffin.
Chili is also great to have on hand, as is a thick stew. Both are filling and so yummy. Chili freezes really well, but I find the stew becomes a bit too liquidy after it's been frozen.
Here is one I'm trying for the first time. I got it from a friend when we had it at her house for a Christmas baking day awhile back. There is a lot of protein and fibre in here and not much fat. I will probably leave out the salt as the ham is salty enough.
Split pea and ham soup
Ingredients:2 - 16 oz bags split peas
2 or 3 medium carrots, diced
1 large onion, diced
1 teaspoon minced garlic (I'd probably put in more, because we adore garlic

)
2 or 3 medium potatoes, diced
some ham, diced
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
pepper (and salt, if preferred)
Directions:Place all ingredients into a large stew pot
Cover with water about 2 inches above the top of the ingredients
Bring to a boil
Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
I made a favourite Beef-veggie soup yesterday. It's wonderfully tasty and so hearty. I adore lots of cabbage in soup, so ...
Ingredients:1 lb ground beef, extra-lean
1 medium onion, diced
1 cup celery, diced
1/2 green pepper, diced
2 Tblsp white sugar
1/4 tsp black pepper
1/2 tsp paprika
3 Tblsp parsley flakes
2 cups raw potatoes, diced
2 cups raw carrots, diced
5 cups chopped cabbage
1 5 & 1/2 oz can tomato paste
2 - 900 ml cartons beef broth
4 cups water
Directions:In a large frying pan, saute beef, onions, celery, and green pepper in a bit of oil. Break meat up and put in a large pot. Add remaining ingredients. Cook on stove, simmering, for 2-3 hours. Sometimes I add a few drops of Tabasco sauce, which adds a snappy touch.