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Your health says avoid pre-made mixes as much as possible. I'm no salt-phobe (insufficient salt is a greater concern for 99% of people than too much), but even I shy away from the insane amounts of salt/sodium in anything packaged. Some stuff has more sodium in it than anyone should have in a day.
Plus, pre-made mixes often aren't anywhere near as good as making something yourself, and usually more expensive, even allowing for your own time.
There are exceptions of course, but I have spreadsheets to calculate costs of mixes, meals, you name it, and it's rare when something is cheaper to buy pre-made.
Dishwasher detergent powder is the same cost as making myself. As is onion soup mix, gravy mix powder, etc. Most other mixes I make as I go along - making chili uses a mix of different spices which I keep on hand. And I have 3 different chili recipes that use different spice mixes, and the end result is very different. I have a few recipes like this (creole/Cajun for example), that technically use the same spices, but not the same mix, and are very different for it.
I don't understand people like your wife (or one of my siblings) that seem to view eating as just something necessary, (bless their hearts ๐, as my southern family would say)...good food is crucial to me, it's not just something I do to get by. I mean it's something we have to do a few times every day of our lives. I want that experience to be as good as I can as often as I can.
Speaking of creole, I started making a roux for gumbo yesterday and burned it after prepping the veggies and meat. We are pizza last night. But today I'm doing the slow 4 hours in the oven roux so I don't mess it up again.
Roux is definitely a tough one. At least the ingredients are fairly cheap if you do mess it up, but damn you better be prepared to put in the work, endure the heat, and watch closely if you want to get it right. Damn tasty though.