@gingerw, if I have the energy and stamina, i do a lot of cutting and slicing prep and can freeze most things, including sliced Roma tomatoes, diced celery, snow peas, cooked & mashed no sodium added, leached red beans for Mexican fillings, even Hy-Vee low-K, low-P baby potatoes, soaked and leached then mashed with water and a spoonful of coconut milk, even vegan gravy and various vegan pasta and veggie dishes. I spend two or three days a month doing this (in stages with rests in between) so at mealtimes I really don't have to cook, just assemble then microwave to heat what needs to be served hot. I've even cut up a frozen Roma slice for a salad and it works fine as long as the tomato pieces don't completely thaw before I eat the salad. I'm all about flavor over volume so most of my recipes make very small portions.

I got all wound up there. I'll hush now.