Can you all help me strategize a "cook and freeze before baby" plan? (specific questions)

[DeChRi]

I am having baby #3 in May. My biggest challenge after will be having food set up in a manner that my family doesn't starve, or live on take-out.

Here is what I have going for me:
1) I have a great stock pile of healthy recipes my family loves
2) I have a rock start vacuum packer to keep things fresh
3) I have the time to do it

So now my questions:
1) How far ahead of time is too early to start freezing? How long will things stay good? How long if I vacuum pack vs just freeze in other containers?
2) What things do not freeze well?
3) What is the best strategy to go about getting this done? Do I make double of everything for a few weeks and freeze the extra? Do I take a couple days and just cook like mad?

Any other thoughts would be great!

[MoonStarFalling]

I was able to freeze quite a lot by making double batches and freezing half. I did mostly soups, chili, casserole, stews. I started a few months before my due date.

[BetsyS]

I did this with #2. I started 6-8 weeks before the baby was born. I doubled lots of recipes, and at one point, I found a great sale on chicken, so I bought an enormous amount, cooked it all in one marathon session, then made some chicken stuff from there.

It was a huge help, and I plan on doing it again with #3.