Okay, so here's what I've been up to. I have been forcing myself to make double batches of different types of foods and them freeze them and use them later. For instance I have done this with chuck roast, ground beef, rice, pasta, meatballs, twice baked potatoes, muffins and waffles. Then of course there is the cheese.
So far, everything I have made, frozen, thawed and used has been just fine. Even the twice baked potatoes, and I wasn't too sure about how that one was going to turn out, but it was fine. I just made them up, then instead of going into the oven for the second baking, I wrapped them individually nice and tightly and popped them into the freezer. When I wanted them, I took them out, let them thaw for maybe 30 minutes, then put them in the oven with whatever else I was cooking (last time was the toaster oven). I have also done the second baking of these on the grill too, and they were still fabulous.
The cheese has also done well. The only difference I can tell is that pre-frozen cheese crumbles a little easier (it doesn't fall apart in your hands, but when you're shredding it, it crumbles a little, but not in a bothersome way, I just happened to notice it). The preshred I put in the freezer is great too, no complaints there. It all melts just fine.
So there, cook once, eat 2,3,4 times because the extra is frozen and ready when you are. Dinner in a snap. This also helps ward off last minute take out because of planning issues.
Pasta and rice look a little strange frozen, but when they thaw, they look normal again, I dont' really understand why, but I'm also not going to waste brain cells on it, I need all I got!