July 17, 2018
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Meal plan then designate a day of the week, like a Sunday
afternoon (or even better, a weekday night to skip the
grocery store crowds), to do a bunch of bulk cooking. Put
a few dishes in the refrigerator to easily reheat for dinner
and freeze a few other dishes for later in the week.
Casseroles and other simple recipes freeze well and reheat
in no time so you can skip the expense of fast-food.
Additional meal freezing tips below...
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In general, frozen foods keep for about 1 to 3 months in the
freezer. Before you start adding more food to your freezer,
you should take a look at what is already in there. Clean
it, organize it, throw out old foods, etc.
Rotate older meals to the front of your freezer so you will
use them first.
Use the right containers. To help prevent freezer burn and
oxidation, use packaging that is durable, water-proof, leak-
proof, and resistant to low temperatures. I use disposable
foil pans, covering the food with a layer of plastic wrap
and then foil, and quality “freezer” resealable bags the
most often. (I sometimes double up on the bags to help
Remove as much air as possible from the packaging before
freezing the meal. You can use a straw to suck the air out
of bags, when raw meat is not inside. When covering a meal
with plastic wrap, try not leave space for any air as well.
You can also use a foodsaver to get all the air out and seal.