Feel this sense of satisfaction by having a little batch cook. In my eyes this doesn’t mean a whole day dedicated to cooking and syphoning meals away, although if that’s your jam then you do you. Instead, I often cook the recipe for four even when I am serving two because I know that means two future meals in the freezer.
Key here is a bit of organisation or you’ll end up playing freezer roulette, reheating an unlabelled lamb curry having mistaken it for the pasta ragu you wanted. Not the end of the world; easily avoided by a quick sharpie. A little label and date helps you know what you’ve got in and what to use up first. Ideally you want to eat things within 6 months.
Next buy some reusable freezer bags. Silicone, whilst more expensive, are the most durable and long-lasting. Bags are ideal because they lay flat and you can pile more things on top of each other. Depending on how much space you’ve got you can also use tupperware. I always save takeaway containers for this purpose.
Whatever you use you want to make sure your food is properly covered to avoid freezer burn (thin white covering of ice on the food itself). Food with freezer burn is safe to eat it just dries out making it not as tasty.
In terms of defrosting a few hours at room temp will do the trick or use a microwave on defrost.