Even if you have a small freezer you can do it. When you plan out your weekly meals, plan to make a double batch of one meal to freeze. That way next week instead of eating out because activities run late you can just defrost what you already made for a wholesome homemade dinner. You can plan a freezer cooking day and cook for a whole month at a time but this makes for one very long weekend.
Definitions used below:
Place items on a cookie sheet, without touching each other, and freeze until outside is firm. Pile into Ziploc for freezer storage.
Ziplocs- Reuse Ziplocs by storing dry, clean bags in the freezer to save costs. I keep the gallon and quart bags in separate containers in the freezer door. For messy items, place into snack or sandwich bags then fill a larger bag with the smaller ones. This also makes labeling easier.
Reuse Containers- 32 oz yogurt, butter containers, sour cream containers work well for freezing items. Plus, they don’t cost you anything.
What I Make in Large Quantities and Freeze:
Brown Long Grain Rice- It takes an hour to cook 1 cup or the whole bag so I cook the whole bag and freeze it into family size portions. I put it into the fridge the night before I need it.
Dried Beans- In a large stockpot you can cook 12 cups of dry beans in the same time as 1 cup. (2 cups cooked is about 1 15 oz. can of beans)
Meatballs- Flash freeze already baked meatballs. Great for snacks (warmed up), different recipes or added to pasta sauces.
Chicken- Anytime I bake chicken I bake more than I need so I can chop and freeze the leftovers. Chopped chicken defrosts easily and is great for many dishes, pizza toppings, quesadillas, salads, pasta bakes, etc.
Meats- Pretty much any meat can be cooked in bulk then chopped and frozen for later use.
Breads- Zucchini bread, banana bread, pumpkin bread, sweet bread, it doesn’t matter. When making heavy breads double or quadruple the recipes and freeze the extra loafs. I like to double wrap them in 2 sandwich bread bags instead of wasting Ziplocs.
Pasta Sauce and Salsa- When the tomatoes are ripe in the summer make double batches of sauce and freeze it in 32 oz yogurt containers. Don’t fill to the tip-top as they will pop their tops when they freeze.
Soups and Chili- Make a double batch of your favorite soup and freeze a meals worth in the 32 oz yogurt containers.
Rolls- Most recipes make a dozen or more so freeze the leftovers in a gallon Ziploc.
Pizza Crusts- I make sure they are small enough to fit into a gallon bag (usually a double batch makes 16 crusts). I cook the crusts for 5 minutes at 500 degrees and allow to cool completely before bagging and freezing.
Crackers- handmade freeze well which is nice because they are time consuming to make.
Tortillas- handmade or store bought
Cheese- Chunks or home shredded in the food processor.
Peanut Butter Balls- Flash freeze then place into Ziplocs. Great healthy snacks and easy to eat frozen.
Cookie Dough- If you don’t want to use eggs, mix 1 T flaxseed in 3 T water and let sit for 5 minutes. Add to batter instead of 1 egg. Flash freeze dough balls or baked cookies.
Stir-Fry Veggies- Chop double the amount you need for one meal, flash freeze the rest and store in a Ziploc.
Lasagna, Meatloaf, and Casseroles- Freeze in baking pan or bake first, cool, cut, and store individual pieces for lunches.
Waffles and Pancakes- Cool completely on a wire cooling rack then place in Ziplocs. To warm, place on cookie sheet in 350 oven for 5-10 minutes flipping to make sure both sides warm. If frozen waffles won’t separate easily, use a butter knife to separate or put waxed paper between waffles/pancakes.
Milk and Yogurt- Place the carton into the freezer for up to 3 months. Defrost milk in fridge and shake before using. Yogurt can be eaten frozen or defrosted. Place a frozen yogurt in your lunch box so yogurt will be cool at lunchtime.
Eggs: Scramble eggs then freeze in ice cube trays or Ziplocs. I scramble 2 eggs at a time and freeze them in snack sized Ziplocs as that is the quantity most of my recipes use.
Don’t Freeze:
Potatoes, Mayonnaise, Lettuce, or Veggies you want to eat fresh later, they won‘t stay crisp.
