When you get into the habit of cooking and freezing you'll be amazed at how much easier dinner time will become. And, how automatically you'll start to think of ways to batch cook and save time. I've always had a second freezer so I can do this well and I highly recommend the purchase if you have a large family. You'll be cooking for quite a few years and you'll definitely get your money's worth from it! I also tend to cook more vegetables than I need and then use them in frittatas or fritters or an au gratin as a side for the next nights meal.
Note: I freeze rice in both large and smaller quantities. I use the large packs for an easy fried rice dinner or to serve up with curries or casseroles or apricot chicken. I measure exact quantities for my rice-base for quiche recipe and this saves me so much time in the preparation. I also freeze batches of uncooked shortcrust pastry to use for quiche bases or apple pies, etc.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.