A guide to freezing leftovers & make-ahead meals (2023)

FAQs

How do you freeze leftovers for meal prep? ›

Freeze large batch recipes in smaller, sensibly-portioned containers for easy cooling, freezing and defrosting. Use bags to save space. Freeze soups, sauces and other leftovers in reseable bags, then lay flat until frozen. These flat, frozen sheets can be stacked horizontally or vertically to maximize storage capacity.

After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days.

“Raw meat and poultry maintain their quality longer (when frozen) than their cooked counterparts because moisture is lost during cooking.” “Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.”

Using containers: Divide cooled leftovers among plastic containers, leaving enough room at the top for swelling. Cover with plastic wrap (this helps prevent freezer burner), then the lid. Label and date top and side of container. Using sealable bags: Place sealable place in a bowl to help stabilise.

Any leftover food should be put in the freezer or fridge within two hours of being cooked. This is to prevent the spread of harmful bacteria. In what? All leftovers should be stored in sealable, shallow containers as this will help them to cool quicker.

Hot meals will raise the temperature of your freezer and begin to defrost other things in there, causing the nasty freezer burn icicle build-up. Not good! Instead, leave your freezer meals on the counter until completely cool, or wait until they are lukewarm, transfer them to the fridge and then freeze.

Refrigerate or freeze leftovers within two hours of preparation (or one hour on days over 90º F) to reduce the chance of bacteria growing. Any perishable foods sitting out at room temperature for longer than two hours should be discarded. Leftovers can also be immediately frozen for reheating later.

Zip-top bags are especially good for freezing food because you can more easily get all the air out of them than out of rigid containers. You can use them for everything from blanched spinach to chicken thighs and, after laying them flat to freeze, stack them to economize space.

Do mashed potatoes freeze well? ›

Yes, you can totally freeze mashed potatoes—in fact, it's one of the most freezer-friendly potato preparations out there. The key is to coat your potatoes with plenty of butter and cream. This dairy duo ensures that your potatoes not only freeze well, but also reheat creamy and flavorful.

Not only does it preserve food for the long and short term, it also saves you loads of time in the kitchen when you make and save freezer meals for later. When you ready to eat, you can pull them from the freezer to either finish cooking or simply reheat for busy weeknight meals.

Storing leftovers

Always use a clean container to hold the leftovers, or wrap the leftovers in leak-proof plastic bags to prevent cross-contamination. Keep different types of leftovers separate. Eat refrigerated leftovers within 2 to 3 days, or freeze them for later use.

It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.

Food grade materials, such as aluminum foil, heavy freezer-weight plastic bags, heavy plastic wrap and parchment or freezer paper are excellent choices. It is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is thin and lets air in.

Freezing your food

Leftovers and homemade goods should be frozen as soon as possible. Cool any warm dishes before putting them in your freezer. To stop the cold air in your freezer from drying out your food: place food in an air-tight container.

To keep food safe, cool freshly cooked dishes quickly before freezing. Putting foods that are still warm in the freezer can raise the temperature, causing surrounding frozen items to partially thaw and refreeze, which can alter the taste and texture of some foods.

The 4Cs of food hygiene

Cleaning. Cooking. Chilling. Cross-contamination.

Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

Most commercial freezing is done either in cold air kept in motion by fans (blast freezing) or by placing the foodstuffs in packages or metal trays on refrigerated surfaces (contact freezing).

How do you make frozen meals not soggy? ›

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Refrigerate or freeze perishables right away.

Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out foods.

Information. Yes, it is safe to freeze cooked meat or poultry. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

Mushy casseroles with a grainy texture. Avoid freezing casseroles made with dairy products (especially soft cheeses with a high-water content like ricotta or cottage), eggs, starchy vegetables, and watery vegetables like lettuce and cucumber.

Plastic containers can release chemicals when frozen just as they can when heated. For better food safety, opt for glass. The right glass containers are freezer and refrigerator safe, meaning they won't release any harsh chemicals or break if frozen.

Freezer bags are thicker than regular zip-top bags, which makes them tougher and more durable when it comes to storing food in the freezer. While they often look and feel pretty similar to other plastic storage bags, freezer bags are slightly thicker than regular zip-top bags.

Rubbermaid TakeAlongs Food Storage Containers

Made of BPA-free plastic, this set comes equipped with ridged lids that help you stack and store food without taking up too much space. They're lightweight and safe to use in the freezer, refrigerator, and microwave (without the lids).

Why are my frozen mashed potatoes watery? ›

Quick tip: If your mashed potatoes are too watery after reheating, Atanasova says they probably just need more cooking time for the liquid to evaporate. You can also try adding a small amount of cream cheese thicken them.

But, if you've ever wondered about your favorite rice meals — yes, you can freeze rice too! Freezing is also great to store leftovers or if you realize you've made just a bit too much rice for your recipe and don't want to toss it out.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. For what it's worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it's safe for gluten-free diets.

Information. Yes, it is safe to freeze cooked meat or poultry. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

Store your prepped meals in airtight containers.

The best way to keep meals fresh is to store them in airtight containers. We love the Rubbermaid Brilliance containers because they don't spill, keep our food fresh, and are lightweight.

Briskets, pot roasts, and most other red meat dishes do freeze quite well. Cook the meat till it's just a few minutes away from being done, then freeze.

Rigid containers and flexible bags or wrapping are two general types of packaging materials that are safe for freezing. Rigid containers made of plastic or glass are suitable for all packs and are especially good for liquid packs. Straight sides on rigid containers make the frozen food much easier to remove.

When you're prepping, focus on choosing easy-to-cook, bulk-packaged foods that store well. My recommendation is to mix and match from these categories and go to town: Protein: Chicken breast, lean ground beef, pork tenderloin, flank steak, lean lunch meat (turkey breast, ham, or roast beef) and low-fat beef jerky.

Great news, according to the USDA, frozen meals are safe to eat indefinitely. However, after about three months, the quality (i.e. flavor and texture) of food can degrade. Therefore, we recommend eating foods within three months of stashing them in the freezer.

Should I defrost frozen leftovers? ›

First things first, you need to make sure your leftover food is defrosted completely. The best way to defrost leftovers is by leaving them to thaw in the fridge because bacteria can easily grow at room temperature. This means you have to remember to take the food out of the freezer a good few hours ahead of time.

Some foods contain anaerobic bacteria, which can grow without the presence of air. Within a vacuum sealed pouch, with reduced oxygen, these bacteria will grow and may pose a risk to your health.

Food should not be sealed while it is still hot, as this can harbor bacteria growth. Once the food is cooled to at least room temperature vacuum sealing is the perfect method for safely storing cooked food, and extending its shelf life.