When I cook, it's in a large batch of whatever. I measure into meal sized portions in sandwich baggies and freeze.

Example of a days' food in my lunch bag - breakfast to late afternoon snack:
*Sausage/egg/cheese casserole [12 eggs, 1lb sausage, 3 cups cheese, tad of cream, sometimes mushrooms = 8 servings]*Baggie of some kind of roasted meat - about 3 - 4 oz.
*1 oz cream cheese
*egg salad - 1 egg w/mayo, tuna salad, or chicken salad made fresh
*a diet rite soda

If everything is prepped, I just lop baggies into my lunch bag. Everything thaws by lunch time. We have a microwave and fridge, so that helps. I don't like to transport lettuce salad - it's too big to lug on the bus and dressing is a hassle, so I save it for my dinner.

I also just discovered pork rind french toast - more like pancakes really. They freeze and reheat really well, so make a large batch. Freeze about 4 palm sized pancakes in each baggie. Use maple extract instead of vanilla - I swear to you it's just like real pancakes. Whoever thought of this recipe deseves some kind of medal.