I don't really use a cookbook, but I double meals that we normally eat frequently. I did that when I was about 35-36 weeks pregnant, doubling almost all of our meals for a few weeks. It worked great--it's stuff we already like, and there was no unknown factor.
As for what freezes--I stick with mostly soupy, stewy things. We have a sausage/black eyed pea cornbread that I thought would freeze well, but it turned out crumbly. Next time, I might freeze just the wet ingredients, then make the cornbread fresh (it has peas, sausage, cheese, onions, jalapenos, corn, milk, and eggs in it), thawing, then adding the cornmeal. I think that would work better.
But, great success with spaghetti sauce, chili, soups, pot roast, Italian beef for french dips, casseroles (chicken tettrazini is our favorite), brunswick stew, meatloaf (raw), and I also did some parts of meals. The "parts" that have been the most successful--mashed potatoes (frozen in ice cream scoop size), hamburger patties, fresh mushrooms, cooked (way better than canned), slow cooked onions, smoked pork and chicken, beans, and taco meat.