Freezing Meal Prep: What Works and What Doesn't

• Soups and stews – Often taste even better after freezing
• Chili con/sin carne – Ideal for portioning
• Curry – The spices intensify
• Bolognese sauce – A classic for the freezer
• Cooked meat – Even better when frozen in sauce
• Rice – In portions, sprinkled with a little water
• Burritos/wraps – Wrap individually
• Muffins and pancakes – For quick breakfasts

• Salad and leafy greens – Turn mushy
• Cucumbers, tomatoes – Lose their texture
• Hard-boiled eggs – Turn rubbery
• Mayo-based dishes – Separate
• Yogurt-based sauces – Become grainy
• Fried foods – Go soft
• Pasta in cream sauce – Sauce becomes grainy

1. Let it cool – Never put hot food in the freezer
2. Portion it out – Individual portions are more practical
3. Remove air – Less air means less freezer burn
4. Freeze flat – Lay soups in bags flat to save space
5. Label everything – Contents and date

Best method: Overnight in the fridge

If you need it fast:

• Microwave with defrost function
• In cold water (watertight packaging)
• Directly into the pot or pan (for soups)

Important: Once thawed, do not refreeze.

• FIFO principle: First in, first out – oldest items in front
• Categories: Sections for proteins, sauces, complete meals
• Inventory list: What is inside? When was it frozen?
• Regular cleanout: After 3 months, quality decreases

Option 1: Cook once, eat twice

• Cook double the amount
• Eat half now, freeze half

Option 2: Dedicated Freezer Day

• One day per month just for freezer prep
• Prepare large quantities
• Fill the freezer for weeks

Option 3: Ingredient Prep

• Freeze chopped vegetables in portions
• Freeze marinated meat
• When cooking, just thaw and use