Last week we took a peek into Katy’s freezer and learned how she makes day-to-day meals and snacks easier for her family of four using frozen foods. This week I get to share how I use my freezer as a household of one. In some ways cooking for one is simpler because I have only myself to please and I know what I like. However, cooking for one or two requires some careful planning to minimize waste and make the most of your effort.
I love to cook and I am grateful that I enjoy cooking because it makes eating well and sticking to my budget easier than if I were eating out more often. Recipes are generally written for 4-6 servings, so when I cook, I end up with a lot of leftover food. I would rather have leftovers than cut a recipe down and cook more often. I embrace the leftovers to make my life easier. When I make my meal plan for the week, I choose 2 or 3 nights to cook. Generally, I cook on weekends or days when I do not have to commute to work. I prepare a full recipe, and I pack up leftovers into single serve containers that stack neatly in my freezer. At any time there are usually 4 to 6 different types of meals in my freezer.
On the busier nights I know I have a variety of meals that are tasty and healthy in my freezer ready to go. I put them in the fridge the day before I need them, so they have some time to defrost and then dinner is ready just a few minutes after I get home from work. This system works great for me. I have a few tips for using your freezer this way.
- What goes in must come out. When I make my meal plan, I always include meals that are in my freezer to avoid overcrowding. I try to get things eaten within about three months and I usually eat 3 to 4 dinners from my freezer per week.
- Choose the right containers. I like to have a variety of meals in my freezer and that means there are a lot of containers. I choose glass rectangle containers that stack well and hold just one meal worth of food, so space is used well and I can see what I have.
- Cool food before freezing. When I prepare a large dish like a soup, I will end up with up to 8 containers of leftover soup destined for my freezer. I let that soup cool for 30–45 minutes on the counter before moving it to the refrigerator and then the next day I move it to the freezer. If too much hot food goes into the freezer at once it can cause the temperature to rise and tax the freezer.
If you would like to give this a try, Spend Smart. Eat Smart. has a collection of recipes that freeze well to help you get started. Happy cooking!
