Freezer Meals - A Guide

This time of year, I’m not just getting the store ready for the busy holiday season—I’m getting myself ready, too. That means stocking my freezer with meals and ingredients, so I don’t have to worry about what’s for dinner after a long day. While I’m prepping my freezer to keep me fed, I thought I’d share some of my favorite tips and tools to help you have quick, delicious meals and ingredients on hand, too.

General Tips to Avoid Freezer Burn

• Chill foods in the fridge completely before freezing.

• Limit air exposure and use sturdy containers. Stasher Reusable Silicone Bags have airtight seals and hold up over time.

• Keep your freezer at or below 0ºF - place this CDN Heavy Duty Refrigerator/Freezer Thermometer in your freezer to ensure the correct temp!

• Don't overpack: leave some space between foods to allow air circulation when freezing.

Stocking Your Freezer

• Freeze leftovers: It’s as easy as doubling the recipe you’re already making for dinner and freezing the extra. While some dishes, like pasta, don’t freeze well (the noodles can get mushy), soups, stews, and casseroles are perfect for freezing and enjoying later.
• Pre-portion for grab and go meals: I love using these handy silicone molds, called Souper Cubes, to pre-portion my meals. When hunger strikes, I just grab a block of Jennie's Slow Cooker Creamy White Chicken Chili or Chef Lisa's Old Fashioned Beef Stew to thaw and enjoy. For individual lunch portions of my favorite Shepherd's Pie recipe, I use Lekue's Silicone Muffin Cups, which pop right out of my "Texas Size" muffin pan. After that, I unwrap them and store the portions in a Stasher bag, ready to go when I need them.

• Add Flavor: When you just can't muster the energy to cook something special, these 'flavor bomb' ingredients will save the day:
• Mirepaux: Dice two parts white onion to one part carrot and one part celery, and freeze in 1/2 cup portions with a little bit of olive oil. For a quick spaghetti sauce, sauté from frozen, then add ground beef, dried herbs, and canned tomatoes for a dinner that requires absolutely zero chopping.
• Stir fry cubes: Mince equal parts garlic, ginger and cilantro. Mix with a little bit of neutral oil and freeze in 1-2 tablespoon portions.

• Caramelized onions: Caramelized onions can take a weeknight pasta dish from good to great—but who has time for that on a busy night? Next time you make a batch, freeze some in 1/2 cup portions for an easy flavor boost whenever you need it.
• Tomato paste: Most recipes don’t need a whole can of tomato paste. Freeze the extra in ice cube trays, then pop a cube into any tomato-based dish to add depth and richness.

• Broths and wine: These are two great flavor boosters, but I often find I only need small amounts at a time. Freeze them in 1-2 tablespoon or 1/2 cup portions, so they’re always ready when you need a quick burst of flavor.         

• Rice and grains, mashed potatoes, and bread are great to keep in the freezer to round out a busy weeknight meal. And while some might consider it 'cheating,' I always like to have a bag or two of frozen potatoes on hand—just in case!