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As far as I know, there isn't a one size fits all solution for frozen food. I also prepare large amounts and freeze for later, here are some of the tricks I use for specific items:


 * **Roasted potatoes** - short microwave (30 seconds - 1 minute) followed by oven or toaster oven until warmed through. 
 * **Roasted meat** - same as potatoes. This is especially important for fish from the trout family.
 * **Sauces, etc.** (butter chicken is a good example) - warm up slowly on the stove, stirring often. I found this often fixes the separation problems with sauces, versus microwaving them.