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7 ingredients you should always have in your freezer for fast healthy meals

By Hilary Meyer, August 22, 2012 - 1:18pm

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Hilary asks: What convenience items are your favorites to keep stocked in your freezer?

COMMENTS POSTEDsort icon

Ginger. Great way to add flavor and much easier to grate when frozen. Also homemade broth.

Anonymous

01/13/2014 - 7:28pm

. Homemade broths, celery tops and backs from chickens for chicken broth.

Anonymous

09/21/2013 - 7:49pm

herbs were already mentioned, but snipped chives in a ziplock bag are great; so much cheaper and better then the dried ones

Anonymous

08/08/2013 - 10:13pm

Oh, wow, Hilary! Thanks for this post. I love, love, love to "shop fast food" from my freezer! A few years back, when I had a massive amount of cherry tomatoes in my garden, I discovered that THEY froze well for winter soups and stews. I did the same with fresh herbs. I just chopped the ones with the most moisture (think BASIL), pressed them into ice cube trays and froze them. Later, I popped them out, placed them in a sturdy freezer bag and (VOILA!) I could pull out a cube or two to flavor soups, stews or casseroles anytime. I try to keep leafy greens in my freezer all the time. When the farmers' market, (or my fabulous gardening sister) has lots, I rinse them and freeze them whole. Later, I can pull them out and break the complete leaf off the fibrous stem...so easy to whip up a quick greens & white bean sauce for whole wheat pasta, soup or casserole. Lately, I've added a resealable container to my freezer for organic fruit and vegetable cores and peelings. When it's full, I pull out the peelings and make a quick vegetable stock for soups and casseroles. Oh, yeah! I recently had some organic lemons, that I'd juiced. I threw the leftover halves in a freezer bag, thinking I'd bring them out later to make a cleaner from the peels. However, a couple of days later, I needed grated lemon rind for a dessert recipe, but I'd already used THOSE lemons! What to do??? Guess what I discovered? The FROZEN lemon rinds grated perfectly and didn't defrost quickly, so I now have more rind for next time! Yeah, I couldn't make it without my freezer and my slow cooker! The two make this working mom's life way, way more convenient!

Anonymous

07/20/2013 - 2:14pm

Butter - I buy extra when it goes On sale and freeze them! I also make my own chicken broth from the giblets or the carcass and then freeze in small containers to use in soups.

Anonymous

08/24/2012 - 7:55am

I always keep Tbsp size portions of tomato paste in the freezer - also small blocks of lemon juice made in an ice cube tray. When basil is available I make pesto sauce (omitting the Parmesan cheese, which I'll add later) and also freeze in an ice cube tray.

Anonymous

08/23/2012 - 3:37pm

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