It’s a real drag when you’re in a frazzled meal-prep rush and midway through the recipe you realize…
…the leftover tomato paste is moldy!
…I don’t have a lemon!
…'”Chop one onion”?! I don’t have TIME to chop an onion!
When frozen and tucked away in the freezer, these six ingredients are like little gifts of time and sanity when you need them them most. Trust me, your frazzled future self will thank you for it.
1. Smoothie Cubes
I learned this trick from Lindsay at The Lean Green Bean. It’s the secret to making smoothies without washing the blender every single time! Get the details.
2. Pureed Spinach & Kale
If you’ve got greens that are on their way out, puree them and freeze them in an ice cube tray, then pop out and keep in a zip-top bag. You can toss them into smoothies and sauces.
3. Broth
Got a half-empty carton or can of broth in the fridge? Pour it into ice cube trays, freeze, then keep in a zip-top bag. When your recipe calls for a little bit of broth, you have some (a standard ice cube holds about 2 tablespoons–that’s 1/8 cup).
4. Chopped Onion
I’ve been doing this trick for years and it has saved me loads of time. I chop several onions at once then portion them into zip-top bags (roughly one chopped onion per bag). When a recipe called for a chopped onion, I just pull it out of the freezer and drop the frozen pieces right into my pan.
5. Tomato Paste
I let way too many cans of tomato paste go bad in the refrigerator before learning this trick from Adina at Healthy Little Eaters:Â Scoop out leftover tomato paste in one-tablespoon blobs on a small plate covered with parchment or wax paper and freeze until firm. Then transfer into a freezer bag. When you need a tablespoon or two of tomato paste for a recipe, throw them in!
6. Lemon Juice
I use a lot of lemon juice in recipes because I love the flavor. You can juice a bunch of lemons, pour into an ice cube tray (I usually get about two cubes per lemon), then transfer frozen cubes into a freezer bag. When you need lemon juice, pull one out to thaw or put it into your hot pan or skillet.
Related: Get recipes for 30 Healthy Freezer MealsÂ
I also freeze leftover tomato paste and broth. Two additional items I freeze are sliced multicolored peppers (I buy a bunch when they are on sale at Aldi) and pesto, which I freeze in an ice cube tray.
Emily–I do the pesto but have never frozen peppers (I buy mine at ALDI too!).
I chop parsley and freeze in a ziplock bag. At the end of the summer growing season, I will harvest and freeze the crop that is left. Also with that lemon juice you froze in cubes, I use a zester with the remaining lemon rind and freeze the zest for upcoming baking projects when I don’t have a fresh one on hand. I freeze 1-2 Tbs. quantities wrapped in wax paper and then sealed with another layer of foil.
Hi Mary Jo! 🙂 That’s a really good idea–every summer I plant herbs and never preserve what I can’t use. Need to commit to do that this summer. I also love your idea of freezing lemon zest. Never thought of that. Thanks!
I freeze various herbs whenever I am not able to use a whole bunch within couple of days. Chopped and frozen parsley, dill or leaves of sage work perfectly in one pot dishes and stews. As they are ready to use they help to save time as well.
Kate–thanks! I have to admit I’ve never frozen herbs but I really should….
Freezing herbs works really well if you chop them up/take them off the stem, lightly pack them into icecube trays (or the old baby food trays!) and just cover them with water – they seem to hold the flavour better this way and there’s much less chance of freezer burn. And just as you recommend for your tomato paste/stock etc – you just whack a cube or two straight into the pan as you need it!
I didn’t know that freezing can damage the herbs – I usually chop them and freeze simply in a bag. I will try doing it with icecubes next time..
Give it a try! I think it is really useful.
I keep a bag of bones and vegetable ends (onion, carrot, celery, etc) in the freezer. When it’s full, I make soup stock. Saves time & money, because I just dump the bag into a pot when I have time to hang around the house while it simmers. I cook dried beans and freeze portions in bags or jars for later. I also freeze unbaked, portioned cookie dough so I can make just a few at a time as I need them. Sometimes I prep and freeze other baking too, like bread, muffins or pizza dough.
We love frozen basil and garlic from Dorot (found at Trader Joes)
I always cook hamburger before freezing and store in two cup portions. 2 cups cooked hamburger equals 1 pound raw hamburger. To save on packaging expense i use inexpensive sandwich bags and place them all into a large freezer bag which can be reused.
I will defo be using that tomato paste trick! I currently have a left over jar in the fridge and there’s no way it is still edible. I just don’t have the heart to throw out food like that (even though I know full well I probably won’t use it in time) so I chuck it in the fridge… and now I don’t have to!!
I also need to get on the frozen pureed spinach/kale train to trick my boys into eating healthy greens.
I freeze leftover buttermilk. I never use a whole carton before it goes bad and I love always some on hand for muffins, pancakes, etc.