Thank you so much for the ideas and support! It turns out she has two dorm-sized fridge/freezers (one has her TV on top and I didn't notice it, lol) so she has more storage space than I'd thought. She lives nearby so DH sees her often (stops on his way home from work) but is more than willing to stop by on his way to work with food at least once a week. So far I'm using Rubbermaid-type freezer containers, the same I've always sent home leftovers in, as she has her own dishes. DH's car just had some $$$ repairs so there's no money for buying separate dishes right now - DH says the food's more important than the presentation, and his mom is very practical. So far I've got 2 containers of pasta with beefed-up marinara, 2 meals of brisket with homemade baked beans and new potatoes and 2 bowls of from-scratch, from-fresh chicken soup. It's a start. I don't think the budget would allow it (gonna be a tight holiday season) but do you think she could possibly work a bread machine? I've never used one so have no idea how difficult they are to use. If she could operate it, I may suggest it to my SIL. I'm thinking a small electric skillet and/or a small toaster/convection oven might be useful, if she has the space (and if they would be permitted).

I'm reporting back... everything turned out delish! I had to add a bit more broth since the pasta helped make the soup nice and thick. I think if we had waited one more day to eat this soup, the spinach would have suffered. Next time I make this, I'll add the spinach at the last minute, as lindac suggested. Smiles, Sooz

I don't usually buy frozen spinach unless a recipe specifically calls for it. Even though DH won't eat it, I buy the large bags of fresh spinach at Costco. I've just experimented with cooking and freezing it and freezing it uncooked. Both ways worked out well but it takes more space to freeze it while fresh (and of course it's all wilty when it thaws). My method of cooking fresh spinach is to put it in a hot skillet with a tiny bit of water or no water even. It wilts very quickly. Then you can cool it and store it in portions in plastic bags or containers. When thawed it can be put back into a skillet and seasoned any way you want. I like it with variations of butter, butter and cream, garlic, olive oil, or balsamic vinegar. Anyway, from now on I'm not going to be terrorized by a huge bag of spinach that goes bad fairly quickly. I'll use some of it fresh and then cook the rest and have it when I want it.

Creamed Spinach Serves 6 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded 1 3/4 cups heavy cream or whole milk, or a mix thereof 1 small onion, finely chopped 1 small clove garlic, minced (optional) 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Pinch of freshly grated nutmeg Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach. Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth or putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach. Wipe out large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through. Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.