I buy in quantities when a local grocery store has a good sale, then use the scale and the seal-a-meal to measure and package the sizes correct for dishes I cook. Not always single portions, but single-dish portions. I cut chuck roasts into 1# chunks, seal and label them, and when I want to make a batch of the taco/burrito/nacho mix it thaws just long enough to cut into easy semi-frozen cubes to go through the grinder attachment on my Kitchenaid stand mixer. I've ground my own meat for the last five years or more after all of the stories about E. coli in meats assembled from many places being ground together and sold to unsuspecting consumers.

The freezer should be filling with garden produce right now, but this year's garden took an excessive rainfall hit in the spring and has been restarted in hopes of getting a fall crop.