Freeze it by the block, and then let it thaw completely so it won’t crumble. If you prefer shredded cheese, put it in a Ziploc bag and add a little cornstarch (to prevent clumping).
2. Pancakes, Waffles, and French Toast
Make a large batch and freeze it for a quick breakfast anytime. Remember to put a cooking sheet between each piece to make it easier for you to separate them.
Freeze them first on a cookie sheet so they won’t clump, and then move them into Ziploc bags. If you want to freeze bananas, but don’t want them to turn mushy when you defrost them, freeze them with the skin on.
4. Cooked Rice
Cook a large batch and spread it into small bags. It’s a great solution for when you don’t have time to make rice, or for brown rice that requires a lot of time to cook.
Make your favorite pie, and then freeze it before baking. Once you feel like eating some pie, or you have guests over, take it out of the freezer and throw it in the oven for 2 hours at 200°F (95°C) and enjoy.
Don’t remove the husk, just put it in a Ziploc bag and freeze it. When you’re ready to eat it, take it out and put the frozen cob in the microwave for 4 minutes on high (5 if you want 2 ears).
7. Cooked Pasta
Next time you’re making pasta, cook the whole bag, then just freeze any leftovers you have in individually-portioned bags.
This is a great way to kill any “stowaways” (flour mites) – just freeze the flour for 3-4 days, or store it in the freezer indefinitely. Be sure to double-wrap the flour to prevent the forming of condensation.
Store-bought or home-made, pesto is a great addition to pasta, and best of all – leaving it in the freezer means it won’t spoil for ages.
10. Mashed Potatoes
Freeze individual portions on a cookie sheet, and then transfer to Ziploc bags. The mash will stay fresh for at least 2 months.
11. Cookie Dough
If you’re making cookies, make a large batch of dough, and freeze individual cookie-sized bits on a cookie sheet. Once frozen, transfer them to a bag and then you can always prepare fresh cookies whenever you want.
12. Chili and Soup
Leftover soup or chili can often taste even better after being frozen. Remember to leave space in the container for expansion.
13. Broth and Stock
If you have any leftover broth or stock, freeze it and use next time you’re cooking – no need to make it again from scratch.
Make a week’s worth of sandwiches and freeze them, and then take one out every morning and leave it in your lunchbox. By break time it’ll thaw out and be ready to eat. Just remember that mayonnaise, lettuce, and tomatoes don’t freeze well.
15. Potato Chips
Got a party next month, but there’s a sale of potato chips now? Buy them and store them in the freezer. Another bonus for doing this is that frozen chips usually taste even better.
If your favorite bread is on sale, stock up and freeze it all. Individual slices will take between 30 seconds to 1 minute to defrost in the microwave, or toss them in a toaster. You can do the same for most types of baked goods.
17. Diced Veggies
To freeze diced veggies, spread them flat out on a baking sheet and put in the freezer overnight, then transfer into Ziploc bags.
Whether it’s homemade or store-bought, you can freeze dough (covered in saran wrap) and use it whenever you need it.
19. Marinated Meat
One of the best ways to marinate meat is to put it in a Ziploc bag with the marinade sauce and freeze it. During the freezing and thawing process, the marinade soaks into the meat.