>>535264993
I don't know. I will however share that I keep a bag of pepperoni in the freezer that I use to overload my frozen pizzas with extra pepperoni.
Also, if you have the kitchen space and budget for kitchen gadgets, I recommend getting your hands on a sous vide cooker and a vacuum sealer. Specifically the more expensive "chamber" style vacuum sealers. The chamber ones can seal using cheaper bags since they don't need the special air channels, and are capable of vacuum sealing liquids. On the weekend when I feel like cooking, I'll make a big pot of soup or chili. Then I'll portion out individual servings into the bags and vacuum seal them. Then I chill the bags in an ice water bath before drying them off and transferring them into my freezer. Then I'll have a bunch of servings of frozen soup/chili for days that I'm feeling lazy.
When it comes time to re-heat the chili, I just use the sous vide cooker to fire up the hot water bath and toss the bag of frozen chili into the water. Come back ~30 minutes later or so and you'll have a hot bowl of chili/soup ready to eat. It's a bit on the slow side, but it's zero fucking effort come meal day and there's no rush. Just spend the time shitposting and playing vidya. Or exercising/doing errands if you feel like being productive. If you get caught up in a mission, the soup stays fine even if you're an hour "late" or more. It's not going to boil over. It's not going to burn.
I also vacuum seal and freeze diced up steak, chicken, and peppers/onions. Make a batch of pico-de-galo and freeze servings of that too. Some nights I'll cook up a bowl of rice and then dump the reheated steak and veggies in too.