I work at home now, but when I was a working full-time (as in 80+ hours/week) outside the home mom, I made my own "Super Suppers" and froze them in the deep freezer. Pretty much any casserole can be frozen for later use. Stews, chili, cooked and shredded chicken, etc. I would buy the throw away foil pans (like they have at S.S.) or the crock pot bags and devote my son's nap time on Sat or Sun to assembly. Of course, a deep freezer is a big help! I also did this when I was about 1 week away from my due date with my daughter and we had food for MONTHS - without ever having to cook!
Go through your cookbooks and follow steps right up until you put it in the oven (some things may require sauteing, prepping of sauces, etc.), then voila! WRITE ON IT THE FOLLOWING WITH A SHARPEE: What it is, and how long to cook it (remember that because it's frozen it will take longer to cook). Then - Freeze it!
Also, another easy way to do this is when you're making a lasagna or casserole, double the recipie and make 1 to eat that night and 1 to freeze. I still do that on most dishes I knew everyone will eat because I know we'll always have it again and it saves time when someone has a late gynmastics class or soccer practice.
Another idea: Google "homemade gourmet". I had a friend who ran her own business (like Mary Kay, etc.) and we did the same principle at her house.
Good luck!
C.