I cooked up a batch of brown and forbidden rice and combined the chili and rice into bowls to freeze for later. I also wanted to try it with polenta. So I cooked up some polenta (corn grits): 1/4 cup dry + about 2/3 cups water. I heated that in the microwave for 2 minutes then let it sit for about 10 minutes. it got nice and thick. I divided it into 2 servings with the chili.
I harvested a bunch of collards and kale from the garden. Here are four large bags ready to freeze.
I cooked up some greens, onion and tomato for a daily serving in my breakfast (or elsewhere) next week. and froze those in individual servings.