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.
The quicker food freezes, the better its quality once thawed. Do not crowd the freezer—arrange containers in a single layer in the freezer to allow enough room for air to circulate around them so food will freeze rapidly. Slowly frozen food forms large ice crystals that may turn the food mushy. Most cooked dishes will keep for two to three months in the freezer. Use a freezer thermometer to ensure that your unit remains at 0° or below.