We've been given an upright freezer from my folks' house, and I'm gradually filling it with portioned meats. My favorite foods tend to be veggies though, and I've been craving winter squash. I buy various kinds (hubbard, carnival, acorn, butternut...), chop into large pieces and de-seed them, pile them in my largest lasagna pan smeared with olive oil. Into the oven, roasting 'till done. Meanwhile I can go about my business making a meal or cleaning or visiting on Mudcat. The cooked and cooled squash is scooped from the skins and tossed in a large bowl, seasoned, mashed briefly to blend, and bagged in portions. I'll often throw washed, foil-wrapped sweet or regular potatoes into the oven alongside, and freeze them as well.
Spinach, kale, collards, and other greens can freeze well, too. Like Susan, I like to have frozen portions of cornbread, biscuits, etc. on hand.