When you have the time, cook several meals, and freeze the results for the hurried pace of the rest of the week. Or when certain seasonal items are available, stock up, and store in the freezer so you'll have them when you need them.

Freezer Storage
Here are some guidelines for the length of time you can keep foods in the freezer without a compromise in quality.

Eggs and Cheeses

cheese | 4 months
egg whites or egg substitute | 6 months
egg yolks | 8 months

Fruits and Vegetables

commercial frozen fruits | 1 year
commercial frozen veggies | 8 months

Meats and Poultry

ground meat | 3 to 4 months
beef | 6 months to 1 year
veal, lamb | 6 to 9 months
pork | 3 to 6 months
cooked meats | 3 months
turkey | 6 months
chicken pieces | 3 months
whole chicken | 3 to 6 months
cooked chicken | 1 month

Breads and Desserts

muffins, baked | 1 month
quick breads, baked | 1 month
yeast bread, baked | 1 month
layer cakes, baked | 1 month
pound cakes, baked | 1 month
cookies, baked | 1 month

Nuts | 6 to 12 months

Soups and Stews (without potatoes) | 1 month

Freezer Tips
Don't overcook food items that are intended for the freezer, and be particularly careful to slightly undercook pasta, rice, and vegetables.

Cool foods completely by setting meals in the refrigerator for at least an hour before freezing.

Allow time for your frozen foods to thaw before reheating. About 24 to 48 hours in the refrigerator will completely thaw most freezer items.

Label (we use a permanent ink marker) with reheating instructions before freezing. This will streamline your preparation. Include the name of the meal, date frozen, number of servings, temperature and length of time it bakes, and any other necessary information.

Thaw casseroles (unless directed otherwise in the recipe) before baking. We find that in most cases, going straight from freezer to oven with frozen unbaked dishes causes uneven baking. The outer edges tend to overcook, while the middle is uncooked.

Freezer No-No's
The two biggest enemies of frozen food are air and moisture because they can cause freezer burn. That's why moistureproof, airtight containers and packaging are a must. Just say no to the temptation to use any of the following items for freezer storage--you'll be glad you did.

• Milk or juice cartons, or plastic jugs

• Ricotta, cottage cheese, or yogurt containers

• Butter/margarine tubs

• Glass jars that don't have "Ball" or "Kerr" on them

• Glass jars with narrow mouths (even if they're Ball or Kerr jars)

• Plastic zip-top storage bags (as opposed to plastic zip-top freezer bags)

• Plastic sandwich bags

• Plastic produce or bread bags