Freeze It, Don't Waste It
The kitchen freezer is the savvy home cook's secret weapon in the battle to get dinner on the table fast. For the most part, if you can eat it, it can be frozen and reheated later for consumption. Be smart with leftovers to put an end to frozen TV dinners and unhealthy takeout.
Photo By: Saddako
Photo By: Toa55
Use Common Sense When Deciding What to Freeze
No, sushi shouldn't be frozen, but if you have some extra chopped onion or leftover steak, toss it into a baggie and freeze it, and add it straight to the pan from the freezer, as it will just take a minute or so longer to cook. Snack-size baggies or, better yet, reusable 3- to 6-ounce storage containers with lids are great for freezing small items for later. Other good candidates for small-batch freezing are leftover sauces — oily or acidic ones, like tomato sauce or pesto, are especially good for freezing. If you have enough sauce to fill an ice cube tray, it's worth saving — even a few tablespoons can be stretched with some broth to make a flavorful soup base or a light sauce.
By Teri Tsang Barrett
Seal Food Properly
Aim to Use Frozen Goods Within a Month or So
Stovetop Friendly Foods
Get the Recipe: Easy Beefy Cheesy Enchilada Casserole