What Foods You Can Freeze You can freeze a lot more than most people realize. I keep bread, butter, and even milk stashed in the freezer (milk’s texture changes but it works fine for baking or cooking). Meat and seafood, as long as they’re wrapped well, keep their quality for months. Fruits like berries, mango, or even grapes go straight into the freezer after washing or light blanching. Shredded cheese, cooked pasta, rice, and soup can all withstand freezing—just portion them out before chilling. Fresh herbs don’t have to wilt away; I freeze them with olive oil in an ice tray and pop out a cube as needed. Dr. Lisa Young, a dietitian, says, “Freezing helps cut back on food waste and gives you more flexibility.” Cheese slices hold up, though hard cheeses last better than soft ones. If you’re unsure about a food’s freezer life, check the label or give it a quick search. I was surprised by how much less we threw away once leftovers had a spot in the freezer.
Category: Foods you Can Freeze
The Frugal Ones blog on Foods You Can Freeze packs useful advice into simple, honest posts. I appreciate how the writers blend their home kitchen wins (and fails) with advice from dietitians who know their stuff. They walk you through the basics, like which fruits and veggies freeze well, and toss in tips on storage—yes, freezer burn is real and it’s gross. I followed their guide for freezing fresh herbs—chopped, tossed in olive oil, then packed into ice cube trays. It worked better than I expected, so I use those cubes in soups and pasta sauces now (the taste holds up). The blog also links to helpful lists and short how-to videos, which made the whole process way less overwhelming. If you want to spend less on groceries and waste less food, their freeze lists and honest reviews make it easy to start.
Foods you can Freeze to Save Time and Money
Ever stood in front of your freezer, staring at a pack of wilting spinach or the last two bagels on the counter and thought, “Can I actually freeze this stuff?” Turns out, most people don’t realize just how many foods can go right in the freezer and still taste great later. From shredded cheese to ripe avocados (yes, really), freezing opens up all kinds of possibilities for leftovers and bulk buys. After testing my way through more than a few mystery containers, I found that freezing isn’t just for budget meals or boring old casseroles. Foods like cooked grains, butter, even baked muffins keep their taste and texture with a few smart tricks. According to registered dietitian Rachel Paul, PhD, “freezing locks in nutrients and flavor, as long as you store foods properly.” Try freezing these foods and see how much easier meal prep gets—your grocery budget, and probably your sanity, will thank you for it.