I should probably add a bit more information with respect to the thinks I "expect" to be sealing up. Now that we have two in college, it is no longer making much sense to cook up 3 slabs of ribs in one sitting. Oh wait, let me rephrase. It does make sense...to my neighbors :-)
1. Individual Beef Tenderloin steaks - I purchase the whole tenderloin and portion out steaks at home. I would freeze the filets in individual packages
2. Pork Ribs - Same as #1, purchase 3 slabs per pack, portion into 1/2 slabs for easy grab, thaw, cook.
3. Prepared foods, such as BBQ beef and pork
4. Lasagna - my dear lovely wife makes the best, but as stated above, 1/2 would be portioned and frozen for later.
5. Chicken parts; thighs, legs, breasts
6. Fresh caught fish; Northern Pike, perch, pan fish
Also, I can only assume you can "Poach" food sealed in bags; right? Something like a filet of fish, lemon slices, fresh thyme...
Agan, thank you for all the responses; I'm also searching the forum as not to be labeled "lazy" :-)