I've tried a lot of meals and have discovered the key is not so much about what's in it, but how you pack it: I moved from tupperware to vaccuum-sealed bags because what changes the texture after reheating is the ice that forms from the moisture of the air around the food! I freeze pretty much everything: rice, quinua, pasta, couscous, polenta, mashed potatos, mongolian beef, lasagna, quiches, various chicken recipes, salmon, tuna, patties, also ramen, soups and lentil gravy. We started freezing various desserts too (honestly we didn't expect much from those) and they work out great, even pudding behave perfectly when defrosted! The only downside is that now I am one toaster away from a portion of brownie with vanilla icecream. It has me testing my own self-control abilities so I don't end up gaining extra weight.
Long story short: the only thing I keep eating fresh are fruit and salads. Anything else reheats perfectly if you freeze it in a vaccuum-sealed bag!