Get Cooking!

The third Healthy Habits challenge is to cook at least 3 meals more per week than you are now, even if that means cooking breakfast or lunch (for freezing, maybe).

How to Properly Freeze Foods

Preparing double or even triple recipes and freezing portions for later means you don’t have to cook every night to have a delicious and nutritious meal on the table.

Freezer-Unfriendly Foods

Freezer-Unfriendly Foods

Freezing is a great make-ahead strategy, but it doesn’t work for all foods. Some things simply don’t freeze well.

  • Gravies and sauces thickened with cornstarch or flour will separate during the freezing process. You can freeze an unthickened sauce, and then add thickeners after thawing.
  • Fruits and vegetables with a high water content, such as lettuce and watermelon, will become limp and soggy when thawed.
  • Cooked potatoes develop a gritty texture when frozen.
  • Fully cooked pasta may become mushy once reheated. Slightly undercook pasta before freezing it.
  • Some dairy products, such as yogurt, sour cream, milk, and light cream, will separate when frozen.

More Ways To Get Cooking Light

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