As a commenter already said, pretty much anything can be frozen and will last. The real question is one of resemblance to the original pre-freeze food. Uncooked meats, butter and liquids (bone broth and such) suffer the least from freezing, while foods like raw fruit and vegetables, unprepared herbs, and oils can change drastically. The main reason is ice crystals and thermal separation.
Thermal separation first. All oils (or at least paleo oils like olive and some nut oils) have a water content. Water freezes at a lower temperature than fat, so the oils tend to separate and make thermal strata in the vessels they're frozen in. This is less a problem with butter, as the water is generally more "worked into" the fat matrix than traditional oily fats. I avoid freezing all oils, but will freeze butter after a 24-hour stint in the farthest back (i.e. coldest) part of the fridge.
Fruits, vegetables and undried herbs tend to have a very high water content, while Protiens have a proportionally lower water content. As ice forms, it creates jagged crystals thst perforate cell walls. This is particularly problematic for items with high water concentrations like berries, apples, and the like. To further complicate matters, the longer a food takes to freeze, the larger the ice crystals, and the bigger the lacerations into the (water-retaining) cell walls of the target food; and that's why berries and bananas are really mushy when thawed after home freezing. Meats suffer the same fate, though less dramatically. I always chill my meats for 24 hours in the coldest part of the fridge before moving to the freezer to reduce ice crystal formation; I also use a vacuum sealer to remove excess air to prevent freezer burn.
Based on your question, I'm unsure if you want to run a "freeze all the leftovers" or "partially prepare easy to cook meals" route. If it's the former, be aware that all of the components of a meal (think meat, vegetable and sauce) are going to freeze quite differently, and will probably give you less than desirable results. However, if you want the Paleo TV dinner, you're in luck! Many main-course recipes can be easily adapted to be partially cooked, then chilled and frozen. I'm of the opinion that vegetables should be frozen by professionals, or skilled amateurs who are comfortable playing with liquid nitrogen, so those are cooked as needed. The protiens, however, can be partially cooked and frozen a majority of the time.