Black eyed pea cakes sound fascinating. Will definitely hold onto that.
In prepping, I froze a whole bunch of ham steaks that take up little room in the freezer, and maybe 3 lbs of hamburger cooked into half pound packages. Then defrost the hambugers for low meat dishes like lasagna, as long as I still have the dairy ingredients and use the ham for bean and lentil soups.
Thinking in advance, I looked up how to freeze eggs and bananas. I’d already read that freezing milk was a bad idea. So now I’ve been defrosting them. DO NOT FREEZE BANANAS. Major yuck. As for the eggs, I followed directions, pricked the yolks and added a pinch of salt. Result when defrosted is that the yolks are almost hard and impossible to mix into dishes like corn bread mix or over easy eggs or matzo balls. White was fine. So my plan for the next batch of fresh eggs is separate the eggs, cook up something with the yolks that can be frozen, and freeze the whites.
I freeze bananas all the time - but I peel them first, and put them in baggies.
My favorite ‘smoothie’ is a frozen banana, chopped into inches, a couple cups of apple juice, and a handful of frozen strawberries. Whizz it around in the blender, and you’ll have two big glasses of great fruity breakfast.
Husband freezes bananas for Banana Bread, too. Gets them to the right texture for the recipe.
We keep powdered milk all the time - it’s good for baking. But you can freeze whole milk, too, for baking. I’ve never had a problem with it.
I’ve got milk in the freezer now. Not a problem.
My problem is I have a bunch of premade meals in the freezer but I still want to cook!