A question we hear often at Cooking Light is, "Can I freeze it?"—and for good reason. Preparing double or triple recipes and freezing portions for later means you don't have to cook every night, and you stretch the benefits of nutritious recipes. Follow these freezing tips to keep your food safe and tasting great.

Divide food into individual servings so it freezes and thaws quickly and evenly. Allow freshly cooked foods to cool to room temperature before placing them in the freezer. Putting still-hot food in the freezer can raise the temperature, causing frozen items to partially thaw and refreeze, which alters some foods' texture and taste.

Wrap food in heavy-duty plastic wrap or aluminum foil prior to putting it in plastic containers (with tight-fitting lids) or zip-top plastic freezer bags.

To minimize bacteria, thaw food in the refrigerator, then eat it as soon as possible; once thawed, food spoils more quickly than when fresh. Never refreeze thawed items.

Freezer-friendly foods include cooked poultry in casseroles; most vegetables in recipes containing a sauce; baked meat loaf; cooked dried beans; and cooked rice or pasta. Vegetables freeze better than meat, seafood, or fruit. But some, such as peas and spinach, hold up better than broccoli or cauliflower. (The latter becomes watery.)

Avoid freezing high-sodium foods. Salt lowers the freezing point of water, so heavily salted foods don't freeze as well, nor do they have as long a shelf life as unsalted foods.

Fruits and vegetables with a high water content and delicate cell structure, such as lettuce, tomatoes, and watermelon, also don't fare well in the freezer. Fat doesn’t freeze well either, so if you're going to freeze steaks, for example, trim most of the excess fat before freezing.

More Freezing Tips:
Freezer Guide
Freezer Pleasers
Tips for a Cold World
Checklist for Quality Frozen Foods