I second that on the eggs. I just tried them once, but they weren't that good when reheated. This was the fried eggs. But, I did have great success with baking meatballs on a rack and flash freezing them. We just finished them today. I added some Italian seasoning to them, yummy. I'll never fry meatballs again. I also had good luck baking those small chicken leg thingys and adding honey barbeque sauce.

Oh wow, just noticed you are making all of these yourself? They all would benefit from a few things waiting until the heat and serve time...a half hour before party time. (keeps cooking during the party even on a simmer) Cheese, cream/milk, coconut milk, herbs, etc. Basically anything that is added last in the recipe that says "add last and bring to temp and serve". Canned corn is kinda dead tasting and usually full of sugar. Frozen, added morning-of, would be better. Puree half of it for creamed corn. Side bowls of fresh herbs, limes, cilantro, grated cheese, croutons, toasted slices of baguettes, tortilla chips...even if it is already in the soup, folks like to customize their bowl, :) (tortilla added to the soup gives a nice flavor and breaks down in the broth and really good, but adding half later is nice for the texture) Almost all soups freeze just fine as leftovers cooked all the way as a recipe even with a pasta or rice...but do taste like a leftover. Holding off an ingredient or two will give it some freshness, like the chopped kale or fresh chopped tomatoes. When i thaw leftover soups, i always dig in the fridge and look for something fresh to add, like a fresh frozen salsa, pesto, shelled edamame... You are on the right tract by holding off what makes sense. Keeping the list and menu planned and organized for what goes into where and when can be tricky. (imagine what a restaurant chef goes through all day, every day! yikes) -don't mean to be anti-canned goods, but most of those recipes passed around are coming from the big manufacturers of processed foods, so the same flavors can be made with much fresher ingredients without the chemicals and fake flavors.

Twice baked potatoes freeze well: ~ bake several baking potatoes, cool slightly, scoop out the potato flesh with a spoon into a bowl ~ mash potatoes well and mix in some butter, sour cream, cream cheese or all three with salt and pepper - you can also add in some finely chopped chives or green onion tops ~ fill the potato shells with the potato mixture and top with some grated Cheddar cheese ~ freeze individually on a baking sheet until frozen solid, then wrap in plastic wrap and put them all in a heavy freezer zip bag to store in the freezer. Cook in the microwave on high for about 10 minutes, rotating the potato during cooking. Or bake in oven or toaster oven at 350 degrees for about 30-45 minutes.

I think the spinach dish will be fine if frozen - the potato dish not so much. If it were pureed potatoes, it would be a different story, but potato gratin is not quite the same after having been frozen. If you make a broccoli dish, freeze it before you cook it or only partially cook it. Lars