Eating healthy meals made from scratch is not always practical on busy weeknights. Instead of resorting to fast food or a last minute trip to the grocery store, rely on the freezer to make mealtimes less stressful. By basing most meals on specials at the grocery store and value packaging at warehouse stores, it is possible to save money and stretch the food budget. Use proper freezing and thawing techniques to ensure food quality and safety.
Organizing Meals is Key to Success
Write down favorite family meals and use books such as Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving by Kati Neville and Lindsay Tkacsik [Storey Publishing, 2007] to find similar recipes that freeze well. Also, check grocery store circulars to find specials on meat and become familiar with the value packages at the warehouse stores. Websites such as OAMC (Once a Month Cooking) also provide recipes and tips for freezing meals.
Before shopping, write down all the ingredients needed for a recipe and all required supplies such as freezer bags. Also, be sure to label freezer bags before filling them because a flat bag is much easier to label than one filled with food. Newcomers to freezing homemade meals should start out with just one or two recipes. Set aside a block of time large enough to allow the food to cool before it is packaged for freezing. Also, make sure there is enough room in the freezer for the new packages.
It is helpful to make a list of all meals stored in the freezer. This list should indicate the location of the meal, the date frozen, and a column to check when the meal is removed from the freezer. Any special cooking instructions should also be included on the food label.
Proper Freezing Techniques
When properly done, freezing can retain most of the quality of a homemade meal. The following tips can prevent food-borne illness and help retain flavor and texture:
- Cool all foods before packaging to speed up the rate of freezing
- Make sure packaging materials are moisture-vapor resistant
- Use containers made of plastic, glass, or bags especially made for freezing food
- When using rigid containers, allow enough headspace so food can expand
- Remove as much air as possible from freezer bags before sealing to prevent ice crystals
- Freeze foods as soon as they are packed and sealed
- Freeze and store food at 0 degrees Fahrenheit or lower
Safe Thawing of Frozen Foods
Food must be kept at a safe temperature when defrosting. As soon as food reaches a temperature of 40 degrees Fahrenheit, any bacteria originally present in the food will begin to multiply. Do not thaw food at room temperature or in warm water. The National Center for Home Food Preservation recommends the following three ways to safely thaw food:
Thawing in the Refrigerator
This method takes the longest time and requires advanced planning. A large turkey can take at least 24 hours for each 5 pounds of meat. Even smaller portions of meat such as ground beef and chicken breasts can take a full day to thaw.
Thawing in Cold Water
This method requires less time but more attention than refrigerator thawing. Only use this method if the water can be kept cold (less than 70 degrees Fahrenheit). The food must be in a leak proof package to prevent introduction of bacteria and water that may absorb into meat tissue.
Thawing in the Microwave Oven
A microwave may cause uneven heating patterns and some parts of the food will cook while other parts are not yet thawed. This method should only be used if the food will be cooked immediately.
Make the Most of Frozen Meals
Through organization and knowledge of safe freezing and thawing techniques, frozen homemade meals can stretch any food budget. Shopping in bulk, making lists, and planning ahead for refrigerator thawing may seem arduous, but when dinner has already been planned and prepared, weeknight mealtimes can be much less stressful.
Sources:
Neville, K., and Tkacsik, L. (2007). Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving. North Adams, MA: Storey Publishing.
National Center for Home Food Preservation
