I do it, too. Some I pressure can--I'm not a fan of previously frozen potatoes, so I pressure can the chicken/turkey soup and beef stew. I do mole, lasagne, and enchilada casserole. I also buy ten-pound bags of chicken leg quarters (sometimes as little as 39¢ a pound), divide back from thigh from leg, boil the backs for stock, and make a couple of different dishes from the legs and thighs (Buffalo chicken legs, Asian spiced chicken, tandoori chicken, oven-fried chicken, ...) which I freeze. We get variety and value that way.
I'll stop now--sorry, I am a big fan of doing this!
