Two things I swear by for no-waste freezing.
Open freezing. Freeze things individually on a tray first. I always keep a shelf free for this. Once they’re solid, bag them up and you can take out just one at a time.
A vacuum sealer. Not a fancy sous vide one, just a basic model. They aren’t expensive and I can’t manage without mine. I wash, dry and reuse the bags. The secret is to take food out of the bag before defrosting, so the bag stays clean and can be used again.