I do this in spurts. If I have a bunch of eggs and bread I need to use up, I'll make up a bunch of French toast, cool it completely, then bag it and freeze (reheat by popping the frozen toast in the toaster). I also do this whenever I make waffles, since it's easy just to make a bunch at once.
I love making a big pot of chili and then separating into smaller containers to freeze. I'll do the same with meatloaf (cook in muffin tins for individual serving sizes), "lazy enchiladas" (all the ingredients for enchiladas, but layered like lasagna, cook, cut, and freeze in individual servings).
Another thing I do to save some time is to cook up a bunch of ground beef and then freeze it. I can pull it out of the freezer and use for chili, tacos, shepherd's pie, etc, and cook something up quick when I'm tired.
Kind of goes with the batch cooking, but whenever I make pie crust or cornbread, I make up a bunch of "mixes" from the dry ingredients. That way I can just dump a bag of the measured flour/sugar/salt/etc, add the wet ingredients, and have stuff all ready to go without having to pull out all the dry stuff and measuring it each time.