Freezer Tips
If you haven't already read the Plus feature called "Freezer exchange," you'll want to check it out. You'll find great ideas and recipes for cutting time while putting a hearty meal on the table. Below are even more tips for using your freezer.
- I shred carrots and freeze them in plastic bags in 1-cup portions. When a recipe calls for shredded carrots, I just pull a bag out of the freezer. —Candace Z., Eagar, Arizona
- When chicken pieces are on sale, I buy several packages and bake all the chicken, skin side up, on foil-lined pans. When cool, I remove the skin and bones, cube the meat and freeze in measured portions to use in casseroles and other quick suppers. —Marilyn W., Des Moines, Iowa
- I like to make a big batch of soup, then freeze individual servings. I line bowls with plastic wrap, pour in soup and freeze. Once frozen, the soup can be stored in large freezer bags. The frozen soup makes a nice gift for an ill friend or someone living alone. —Shirley P., Redmond, Washington
- On Saturday mornings, I mix up a big batch of pancakes or waffles. What our family doesn't eat, I freeze to use throughout the week. It's a snap to heat up individual servings in the toaster for quick breakfasts. —Jennifer P., Havelock, North Carolina
- I make a big batch of homemade mashed potatoes and freeze individual servings in muffin cups. Once they're frozen, I pop them out and store in resealable plastic freezer bags. During the week, I pull out as many servings as I need and heat them in the microwave. —Gretchen B., Surprise, Arizona
- When I have a little free time, I peel a bag of onions, chop some of them in the food processor and freeze them in freezer bags in the amounts called for in some of my favorite recipes. I also freeze some whole for soups and stews. —Alice K., Warren, Michigan
- Bake your favorite meat loaf in muffin tins rather than in a loaf pan. Freeze them in small quantities so you can reheat one or two servings at a time. They are also great to have on hand when unexpected company comes over—just reheat as many servings as needed to make a meal. —Doreen K., Roslyn, Pennsylvania
- When I need to brown ground beef with celery, onions and peppers for a casserole or sauce, I always make extra. I freeze the leftover mixture in 3/4- to 1-pound packages, so I always have the basic ingredients for spaghetti sauce or another casserole ready to go at a moment's notice. —Lee D., Lansing, Michigan
- I always fry two pounds or more of bacon at a time, drain the slices well, then freeze them in freezer bags. The slices don't stick together, so it's easy to remove a few from the bag for a sandwich or to crumble small amounts for a recipe. —Shirley M., Goldsboro, North Carolina
- When I buy ground beef for burgers, I place the amount I'll need for a meal in heavy-duty resealable bags. Then I flatten the bags and press out the air. The packages stack well in the freezer to conserve space, and they defrost faster, too. This storage method also works with sandwich-style steaks. —Patricia B., Smyrna, Georgia
- It hardly seems worth the time to start the charcoal when barbecuing for just two people. So instead of grilling only a few hamburgers or sausages, I fill the grill with something for another meal. It's easy to refrigerate for the next day or freeze for a later date. That way, we can enjoy great barbecue flavor even in the middle of winter. —Shary G., Clear Lake, Iowa
- Diced green, sweet red and yellow peppers can be frozen without blanching, so there's no need to put them in boiling water for a short time. Simply wash and dry the peppers, remove the stems and seeds and chop as desired. Pack into freezer bags, containers or canning jars. Be sure to label and date each package. The peppers will keep in your freezer for 3 to 6 months. When a cooked dish calls for diced peppers, you can use them directly from the freezer. —Taste of Home Test Kitchen
- When I make chocolate chip cookies, I prepare a double batch of dough. I bake half of the dough for treats for my family and shape the other half into a roll. I double-wrap it in clear plastic wrap and foil, attach baking instructions to the foil for convenience and store in the freezer for up to 6 months. When I have drop-in company, I just slice and bake the frozen dough for warm-from-the-oven cookies. —Ann L., Welland, Ontario
- I freeze uncooked chicken and meats in different marinades. I transfer the meat to the refrigerator a day or two before cooking to let it absorb the marinade as it thaws. So we always have seasoned meats available. —Christi G., Tulsa, Oklahoma
- I stock my freezer with two easy main dishes. I buy two links of kielbasa or smoked sausage, cut them into 1/4-inch slices and fry them in a skillet. I find two large microwave-safe freezer containers and pour a large jar of sauerkraut into one and a large can of baked beans into the other. I divide the sausage slices between the two dishes, put the lids on and place them in the freezer. Each dish can be thawed in the fridge for a day before warming in the microwave. —Katie W., Topeka, Kansas
- When making taco salad, I double the amount of ground beef and use two packages of seasoning mix. I use half of the cooked seasoned meat to make our dinner and freeze the rest so we can enjoy a quick taco salad another night. —Elizabeth S., Chebanse, Illinois
- Anytime we have leftover mashed potatoes, I assemble some of these savory treats to enjoy later. I mix some grated Parmesan cheese and chopped parsley into the mashed potatoes, then form them around a 2-inch-long strip of mozzarella cheese. Then I coat them in dry bread crumbs and freeze. When I have a good supply, I take them out of the freezer and fry them in butter until golden. My whole family looks forward to these cheesy potato treats. —Ginny P., Waretown, New Jersey
- My daughter and I love making individual mini pizzas with English muffins, pasta sauce and shredded mozzarella cheese. When I buy a jar of sauce, I place 1 tablespoon in each compartment of an ice cube tray and freeze. Then I pop them out and put them in heavy-duty resealable plastic bags in the freezer until we make our pizzas again. —June A., Americus, Georgia