Thank you! Hey, my weigh-in is Friday morning, so this would be a good weekend meal. 
I try to only cook 2-3 nights a week - everything I make has at least enough for 2 dinners.
One of the commonest things I’ll do is get one of the big packages of boneless chicken breast when it’s on loss-leader sale, dump that into the big Pyrex dish (9x13) with a full bottle of marinade of some sort (teriyaki, barbecue sauce, or whatever), cover with foil, and stick it in the oven for an hour or so. That lasts us 2-3 days minimum.
Also I’ll get a couple of packages of the chicken breasts, make up a triple or quadruple batch of a marinade, and divide the chicken among 3-4 zip-locs with the marinade. Freeze all but one, cook that one on the grill (for meals for 2 evenings), toss the rest in the freezer. The 30 Day Freezer Gourmet site has a number of good ideas for those marinades (the Sesame Chicken is a family fave).
In general, whatever dish I want to make, I simply double or triple it. It helps that the family is relatively tolerant of eating the same thing 3 nights in a row. I avoid things like roasts, as I don’t think those are as nice the second day.
I also keep an eye out for the loss-leader meats (whatever they are), and often will do a blitz cooking session on Sunday afternoon and freeze most of the results. I’ve got 3-4 lasagnas in the freezer right now as a result of the last such.