I make a big old batch of meatballs, cook them, freeze them, and vacuum seal 'em. I usually make them in 2 sizes - regular, for pasta, and mini, for soup.
Chicken stew (based off a recipe in my Colonial Williamsburg cookbook) - start with 3-4 cups diced cooked chicken by whatever means necessary. Dice 2 onion, 2 carrot, 2 celery stalk, sautee until soft and a little brown in 4 TBSP butter. Add flour and stir until it forms a paste (~5 TBSP). Add 4 cups of chicken broth 2 cups at a time, whisk until smooth, simmer until it begins to thicken. Fresh pepper and salt to taste. Some thyme if you like it. Add chicken and 1/4 cup half & half, simmer again for 10 minutes to mix the flavors.
When defrosted, serve with egg noodles, or, my favorite, farina dumplings. You make 2 cups farina according to the package directions (I add black pepper and dill), then remove from heat and quickly beat an egg in. Then drop by heaping tablespoon into soup or stew, and simmer covered for 10 minutes.