I do a lot of freezer cooking. I don't do OAMC, however. I just make huge batches of stuff when I do cook and freeze the extras. If I'm hanging around the house on a weekend day, I'll usually throw over a vat of something to cook and freeze. So, I'm really a freezer cooking opportunist.
As for favorite recipes, I belong to a yahoo group for freezer cooking and the general consensus seems to be to use the recipes that you already know your family will like.
I don't use recipes for most stuff like pot roasts, stews, chilis, soups, so I don't have too much specific to offer. But here are a few general ideas off the top of my head.
Italian pot roast
Brown roast (chuck or round) all over. Toss in sliced onions and garlic. Add a cup or two of dry red wine and a large can of diced (or pureed or plain old canned plum) tomato, and some oregano, hot pepper flakes, basil, etc. Simmer till tender. Cut into meal sized portions and freeze.
"Dump" chicken or pork
This isn't exactly freezer cooked and is named because you thaw, dump into a pan and stick in the oven. I'll buy lots of chicken pieces, boneless breasts or boneless loin pork chops when on sale. I'll put them in freezer bags in entree portions with a marinade, and freeze. To cook, let thaw overnight in fridge, then dump in baking dish and bake for half hour to an hour, depending on the size of the meat. Great with rice. Freezing them in marinade makes the meat way more flavorful than just putting the marinade on in the normal manner. My kids adore this kind of meal.
My favorite marinade is teriaki. I make my own by buzzing fresh ginger, garlic, soy sauce, white wine, sugar and rice vinegar in a blender. Much cheaper than buying it ready made. I'll also do a citrus marinade with orange juice, lemon juice, lemon zest, vinegar, white wine, thyme and a bit of sugar.
BBQ beef or pork. We like it spicy and tangy. I do this on the stovetop--brown a roast, add about a cup of vinegar, some lemon juice, mustard, cayenne, black pepper and red pepper flakes. Simmer till very tender. Add a bit of sugar and some salt. Shred the meat with two forks. Add catsup till the whole thing has a bbq-like consistancy. Freeze in entree portions. You can do the same thing by cooking the roast in water and commercial BBQ sauce. Serve on crusty rolls.
Quiche in a bag. This is for a crustless quiche and is endlessly variable. http://www.recipelink.com/ch/2000/ma...ngmanual3.html
I got into it out of sheer necessity after the kids arrived. It was fine to not eat until 8 when it was just dh and I, but with kids that's a non-starter. I work out of the home full time, and have other commitments on Sundays. I needed a method for being able to get dinner on the table in half an hour. I like to cook and am a very good cook, and I didn't want to start using lots of prefabricated convenience foods because of the cost and the preservatives. I know I save a ton of money buying stuff on sale and cooking my own meals.