The type of food being frozen can have a large impact on how long it can safely be frozen. I once froze some cabbage soup, but it only lasted about a week, then it took on a different texture, and did not taste very good after that.
I used to make my own homemade TV dinners, making 3 or 4 varieties a month, so I could just grab a tray and out the door to work but not always get the same meal 2 days in a row. I found that if I was using mashed potatoes, they seemed to become watery when thawed. However, if I mashed the potato without any butter or milk, (I could add that at the time I heated the meal), OR if I left the potato in chunks, they seemed to be fine. I don't make the TV dinners anymore, but I will often make extra entrées and freeze them and all I need to do is add a side or a salad.
Someone mentioned a Food Saver, and I must say I am a huge supporter of that. Foods last much longer when vacuum sealed. Example, it is suggested that you use meat within 3 months, but when I vacuum seal it, it will last easily 6 months or more.
When I freeze berries, I will freeze them separately on a tray, then when frozen I will put them into a food saver bag and suck out the air. The foods do not stick together so I can take out just what I need and reseal the bag.
If I am freezing liquidy things, like spaghetti sauce, casseroles or even lasagna, I will freeze in a regular container and then vacuum seal after it is frozen, this prevents any liquid from coming up into the pump.
If you have a very tiny freezer and cannot store larger quantities, using regular containers is ok, but it is better to use zip lock bags so you can take out as much air as possible.
If you don't have a vacuum sealer but are considering getting one, there are several makes on the market. Some work much better than others and some bags don't hold the seal, so it is a matter of trial and error. Of all the ones I tried, I like my current Food Saver the best.
I hope some of this helps.