I'll buy 8 to 10 minute steaks when on sale and flour and season all of them. I'll cook one meal's worth and then lay the rest between layers of wax paper and freeze. I usually store these in freezer zippered bags.
On cooking day, I'll pull out the frozen floured and seasoned steaks and quickly brown them. Then set aside, saute onion and garlic in the same oil. Then replace the steaks, cover with the onion mixture and pour a can or two of diced tomato over top. Simmer for approximately one hour.
When I make the mashed potatoes, the worst part is peeling them, so I'll peel five pounds at once, dice and boil them. Use my mixer and mix them all into mashed potatoes. I do this by taste. Meaning I pour in a little milk, add salt, butter and sometimes sour cream. When it tastes right, it's ready. I'll divide into zippered freezer bags and freeze flat. This usually gives my family 6 to 8 meals of mashed potatoes.
When I'm ready to serve, I thaw the potatoes overnight in the refrigerator and then heat in the microwave. Sometimes they are a little thick and if that happens, I'll add a small amount of milk to thin them out.
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