A freezer stocked with homemade meals is like a gift to your future self. On days when you are tired, unwell or short on time, a healthy dinner is just a few minutes away. Cooking in batches also saves money, because you can buy ingredients in larger, cheaper amounts and waste less.
Meals that freeze well
- Soups and stews, such as lentil, vegetable, chicken and bean soups. Leave out pasta and add it fresh when reheating, since it gets soft.
- Chili made with beans, vegetables and lean meat or turkey.
- Casseroles such as baked pasta, shepherd's pie and enchiladas.
- Meatballs and meatloaf.
- Cooked grains such as brown rice, barley and quinoa.
- Cooked beans made from dried beans.
- Muffins, pancakes and whole-grain breads.
- Sauces such as tomato sauce.
Foods that do not freeze well
- Raw salad greens, cucumbers and other watery vegetables.
- Cooked potatoes in soups, which can turn grainy.
- Cream sauces and mayonnaise-based dishes, which can separate.
- Hard-boiled egg whites, which become rubbery.
Freezing step by step
- Cool quickly. Divide hot food into shallow containers so it cools fast. Get it into the refrigerator or freezer within 2 hours of cooking, or 1 hour on a day hotter than 90°F.
- Portion it. Use single-serving containers or freezer bags so you can take out only what you need.
- Leave space. Food expands as it freezes, so leave about half an inch at the top of containers.
- Remove air from bags to help prevent freezer burn.
- Label everything with the name of the dish and the date.
- Keep your freezer at 0°F or below. A freezer thermometer is inexpensive and helpful.
How long to keep frozen meals
Food kept constantly at 0°F stays safe indefinitely, but quality declines over time. For best taste and texture, use most soups, stews and casseroles within 2 to 3 months.
Thawing and reheating safely
- Thaw in the refrigerator overnight, or use the defrost setting on your microwave and cook right away.
- Do not thaw food on the counter, where bacteria can grow on the outer layers.
- Reheat leftovers until steaming hot, 165°F on a food thermometer. Stir soups and stews while reheating so they heat evenly.
- Eat thawed leftovers within 3 to 4 days, and do not refreeze food that was thawed in the microwave or in cold water unless you cook it first.
A simple batch-cooking plan
Pick one afternoon every two weeks. Make one large pot of soup or chili and one casserole. Eat one serving fresh, refrigerate two for the next few days and freeze the rest in single portions. After a month, you will have a variety of meals to choose from.
For more on storing leftovers and understanding date labels, read food safety at home.
