1) Bake chicken, shred and freeze it for quick use in a zillion different dinners/soups. We do the same with ground turkey (so much easier than frying/browning) and leftover roasted turkey (diced for use in a pot-pie, etc.)
2) Freeze homemade turkey sausage (just turkey in patties seasoned with a few seasonings and fried.)
3) Freeze pre-made turkey burgers and turkey meatloaf raw.
4) Bake diced sweet potatos, butternut squash and pears then freeze in small 1 cup containers for quick lunches.
5) Homemade muffins and breads freeze wonderfully for us (no texture issues.)
6) Bake and freeze apple turkey fingers and breaded chicken nuggets.
7) Chop bell peppers and freeze for quick use in recipes.
8) Slice carrots and celery then steam or water blanch and freeze for quick use later.
9) I have a good allergen free white sauce that I improvised for a 'cream of something soup' replacement. It uses onion, garlic, chicken broth, rice milk and flour. I've frozen it in casseroles and by itself for use in recipes.
10) Bake meatballs and freeze.
11) Chicken enchiladas w/rice freeze well.
12) I generally don't like soup frozen but I have a yummy and simple veggie soup that does. It is basically chicken broth, diced tomatoes, alphabet pasta (no texture issues), carrots, onion and celery. I love this stuff and could eat it every day.
Prior to cutting out tomatoes, we often froze sloppy joes, chili and numerous tomato casserole dishes. Oh how I long for the day we can hopefully eat tomatoes often again.