Freezing anything well/without freezer burn means you get as much air out of the packaging as possible. So if you're freezing something for lunch (to be eaten relatively soon-like within a couple weeks), you're ok putting in a small, sealable plastic container (like a tupperware sandwich box)- fill it and freeze it. I freeze larger pieces of chicken separately (like in a ziploc) because it takes longer to thaw/warm and the pasta can get rubbery. If it's chopped chicken in pasta though, I mix it all together with the sauce & don't worry about it. Make sure you have extra sauce since the pasta absorbs it.

With the taco filling, thaw it first and then put it in a tortilla for the taco- again, by the time the filling is hot enough, the tortilla will be nasty.

Be prepared for some trial and error.

I have no idea how to freeze leftovers. Never done it. Very leery of freezerburned food or leftovers that are seriously untasty. Tonight I am going to make a double batch of vegetarian chicken parmesan (http://www.gardein.com/recipe_detail.php?r=79) which I love. Any tips on how to freeze this for lunches for me and my husband to take to work? Do I freeze the pasta with the chicken? Sauce?

Also, I am planning on doing this with vegetarian beef crumbles made up like taco filling. I am assuming I can just freeze the filling and then put it in cold tortillas and microwave for a quick taco?

Any tips would be much appreciated.