Freezer Friendly Foods


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Freezer Friendly Foods

freezer friendly

 

Do you ever pause before buying something that’s on sale because you know you won’t eat it right away and you’re not sure if it’s freezer friendly foods? In most cases the answer is yes. If you see an item frozen in the store then you can freeze it yourself.

I freeze just about everything, including leftover cooked food to use in other recipes later. I throw nothing away, not even 1/4 cup of left over green beans. I add foods like that to recipes like soups, at the end of the recipe, to warm them up just before serving. If you have a small amount of leftovers in the fridge, add it all to 1 container and freeze it for lunch during the week.

Freezer Friendly Baked goods/Ingredients
  • Bread, yeast breads or sweet breads such as banana or pumpkin
  • Cake, cupcakes, cheesecake, donuts, pastries, freeze pies before baking
  • Chocolate, chocolate chips, baking chocolate, candy
  • Nuts
  • Pancakes, waffles, make a large batch and freeze for later
  • Pizza dough
  • Refrigerated biscuits, dough, including cookie dough, remove from can, lay flat in baggie until frozen
  • Tortillas, wraps
Dairy/Refrigerated
  • Butter, margarine, spreads, solid shortening, lard, bacon fat
  • Cheese, shredded, block or sliced. Grate block cheese before freezing. It will crumble otherwise.
  • Cheese, spreadable such as Rondel, Alouette, Kraft cooking cream
  • Coffee creamer, bottle will not expand
  • Cream cheese, block or tubs
  • Egg Beaters
  • Juice
  • Lunch meat
  • Milk, pour 8 oz out 1st giving room for expansion
  • Pasta, refrigerated or homemade
  • Refrigerated side dishes, store bought or homemade. Reheat mashed potatoes on the stove top to reincorporate water.
  • Stove top jams and jellies, make a small batch and freeze within 1 week.

Real cream, half & half, fat free half & half, sour cream, ricotta cheese & cottage cheese do not freeze well.

Produce
  • Fruit; you can freeze any fruit including bananas, but it will be a little mushy once defrosted. It’s perfect for smoothies, baked goods/deserts like muffins and cobblers as well as ice cream topping. Just clean and freeze. I freeze bananas for baking, they blend better.
  • Vegetables; most can be frozen, however, some require that you blanch them first. I keep minced onion, celery, bell peppers and carrots in the freezer regularly. I buy fresh seasonal produce and freeze for later only if it’s cheaper than already frozen veggies. I do saute mushrooms before freezing. Be sure to freeze all discarded veggie peels and trimmings to make broth later.
  • Herbs; there are different ways to freeze herbs. Click on the link to see the different options on freezing herbs. The Cheap Vegetable Gardener, freezing herbs. I prefer to dehydrate mine and keep in the pantry.
Freezer Friendly Plan Ahead Meals
If you are going to make one batch, why not make 2 or 3 at the same time and freeze it?
  • Beef Stroganoff sauce, add sour cream and noodles before serving.
  • Casseroles
  • Chicken; shred and freeze for another recipe later. Be sure to make broth from the bones and freeze it.
  • Enchiladas, freeze before baking.
  • Meatloaf
  • Pot pies, freeze before baking. Make small ones for lunches.
  • Pot roast, shred and freeze for burritos later. Be sure to freeze left over broth for another recipe.
  • Soups and stews
  • Spaghetti and meatballs, baked ziti etc. Anything with ricotta cheese will get gritty.
Miscellaneous
  • I cook with wine and beer often and freeze the left over in ice cube trays until I need it for the next recipe. Once frozen, pop the cubes out and put in labeled baggies.
  • Freeze any left over sauce or broth from your recipes that do not have cream of any kind in it. You can combine similar sauces later for another recipe. Broth from pot roast, left over enchilada sauce, left over spaghetti sauce etc. freeze great.
  • I also freeze the crumbs left over from ALL cracker packages regardless of type or flavor. Simply put them in a coffee grinder then freeze in a baggie, keep adding to the baggie as you need to. I then add some to my bread crumbs when cooking, it works really well and you didn’t waste anything. You can also do the same with cookie crumbs and add to desert crusts, smoothies or ice cream shakes/malts.
  • Make your own convenience meals. Cook a large batch then put in small containers and freeze for lunches or those nights you just don’t want to cook. This saves you time, money, calories and fat by keeping you out of the fast food lanes and restaurants.

If you aren’t sure about something, freeze a small sample and see how it works. If I left anything out that you’ve had success with please leave a comment below to share with everyone.
~Valerie

 




Comments

  1. I freeze LOTS of things. There’s things on this list I didn’t know I COULD freeze. THANKS FOR SHARING!

  2. I freeze whole tomatoes and then toss them in the crockpot….I don’t buy canned tomatoes anymore.

  3. Shanna Hartwell says

    You can freeze real eggs if you take them out of the shell and scramble them. Pour one or two raw eggs into an ice cube tray and use for baking 🙂

    I have found not to freeze anything with a mayonnaise base, it doesn’t thaw well 🙁

  4. Thanks for the list!!!

  5. jacci leslie says

    Thanks for sharing this list

  6. Kathy Robertson says

    Thanks for this list!!

  7. You can freeze block cheese…you just need to wrap tightly in plastic wrap and then wrap in several layers of newspaper. When you are ready to use it, thaw in the fridge STILL WRAPPED for at least 3 days. You will still be able to cube, slice or shred without it crumbling. (These directions are straight from the Amish cheese makers here in Ohio…and DOES work! Ive used this method for years on swiss, colby and montery jack blocks when I buy in bulk. I freeze in 1# blocks.) Happy freezing everyone!!!

  8. Very helpful. Thanks!

  9. OMG What a great list. Thank You

  10. Fantastic information! Thank you

  11. Thank you so much for the list! Wow…I so love the Wizards!!

  12. I disagree on the cream cheese unless using it for baking! Freezing changes the texture too much to use as a spread.

  13. what about yogurt?

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