Freezer Stocking Reference Guide 📓

Today’s lesson is 393 words, a 1 min 34 sec reading time. It is the fourth lesson of How to Hack Your Freezer. 👆Printable Reference Guide for Freezer Stocking 📍 Introduction Sometimes all you need is a little inspiration on how to stock your freezer. We hope this printable reference guide helps make your meal prep a bit faster & easier. 📝 Notes, Tips & Tricks Bread/Baked/Grains: * Bread: for faster toast, slice, freeze, & use the defrost setting on your toaster; if going stale, pre-cube it for future use as croutons or breadcrumbs * Dough: freeze in smaller portions for faster defrosting or multiple uses * Bagels: store pre-sliced Protein: * Meat/chicken: can freeze with marinade to stride ahead * Rotisserie chicken: remove from the bone; portion into individual servings Cheese/Creamy: * Ice cream: cover with plastic under the lid to reduce freezer burn (alternatively, eat it faster 😜) * Parmesan rinds: save for soups (adds rich umami flavor) * Cheese: possible to freeze if wrapped tightly; see article here Fruit & Vegetables: * Bananas: peel & break into smaller, blender-friendly chunks * Fruit: save extra-ripe fruit for smoothies or baking Leftovers: * General: move items from the refrigerator to the freezer to extend shelf life (e.g., before trips) * Soups: freeze grains separately (e.g., pasta, rice) to avoid mushy reheating * Casseroles/Stews: break down into individual servings for faster reheating & multiple occasions * Sauces: many freeze well, even creamy ones; consider adding extra to a takeout order (e.g., tikka masala, marinara) * Odds & ends: examples include bacon fat, pan juices, leftover wine/sauce, pesto, veggie scraps & bones for broth Make-Ahead/Meal Prep: * Onions: can be sautéed & stored in individual servings for faster use later * Leafy veggies: can be blanched & squeezed into balls; economical way to use up almost-wilted greens (e.g., spinach, kale) * Marinara/bolognese: individual servings make for easy weeknight meals * Soups/broth: freeze noodles/rice separately; a mix of container sizes adds future flexibility * Creamy sides: examples include potato gratin, creamed spinach, mashed potatoes * Quinoa & grains: make sure to cool before freezing; guide here Flavor Cubes (aka Flavor Bombs): * Lemon/lime juice: useful for cocktails, sparkling flavored soda * Herbs: chop hearty herbs (e.g., rosemary, thyme) & preserve in olive oil * Ginger: peel and freeze or grate into cubes * Garlic: minced/paste saves well in ice cube trays * Tomato paste: can save leftovers by wrapping up the can or squeezing extra into ice cube trays. What NOT to stock: * Eggs: can become rubbery, gummy * Fried foods: becomes soggy * Gravy: separates * Lettuce, green onions, tomatoes: watery * Mayonnaise, milk, sour cream, yogurt, cottage cheese: separation * Potatoes (raw): odd texture 🗣 Did we miss something? Please tell us in the comments below! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com