To making freezing better, first cool off the food in the refrigerator. Once it's completely cool, then put in the freezer. If you put it in the freezer before it's totally cooled off, it creates steam which will then freeze and crystallize, leaving ice crystals on your food. Another thing to do is once you put the food in the container (I would do glass/plastic containers versus bags for solid foods), put a layer of saran wrap right on the top of the food, then put the lid on. The saran wrap helps "seal" in the food from the air. If you're freezing soups or other liquidy things, put them in a freezer zipper bag, and lay them flat to freeze. They will freeze faster and more evenly, and it makes them easier to store once they're frozen.
For actual foods, soups are easy, as are things like casseroles. To be honest though, I don't do a ton of whole freezer meals, more just freezing individual portions of leftovers. I've frozen some "taco" stuffed shells, manicotti, mini meatloaf, and just last night, a chicken pot pie soup.
Also here's a link to some helpful freezing hints/ideas: www.thekitchn.com/25-freezer-tips-and-do-n