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 

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