You might not like that it’s freezing outside, but one good thing about freezing, at least when it comes to food, is that it can help you save time and money. Did you know fresh foods like bread, milk, nuts, meat, seafood, vegetables, and fruit can all be frozen? Maybe you’re not able to eat everything you bought before it goes bad. Or perhaps you cooked some extra soup or casserole over the weekend. You can freeze it and eat it later!

Time and Money Saving Tips:

• Make a double (or triple) batch of soup or casserole. Freeze it in single- or family-size containers to heat up for dinner on a busy night or an easy lunch for later in the week.
• The unit price of foods is often lower when you buy in bulk. If it is a better deal, you can buy larger packages of foods like chicken breast, ground beef, deli meats, or even some fresh fruits and vegetables. Then you can divide and freeze them in smaller packages when you get home.
• To get fresh fruits and vegetables ready for freezing, wash them and cut them up (diced or sliced usually works best). Put the pieces on a sheet pan in a single layer and pop it in the freezer. Once they are frozen, put them into a zip-top freezer bag or food storage container, leaving as little air in the container as possible. Note: vegetables like lettuce, cucumbers, cabbage, radishes, potatoes, and celery do not freeze well. 
• You can freeze liquids like milk, sauce, or soup. Just be sure to leave some empty space at the top of the container because liquids expand when they freeze. 
• Don’t toss your ripe bananas, freeze them! Peel them before you put them in the freezer. Use them to make banana bread or smoothies.
• Buy frozen foods such as vegetables, fruits, and whole grain products from the frozen foods department. These are easy and fast options to meet your MyPlate goals.

Storage and Food Safety Tips:

• Foods can be kept frozen for a long time. Use this chart from FoodSafety.gov to know how long to store certain foods in the freezer. 
• To prevent freezer burn, remove as much air from the container as possible. (Freezer burn might affect the taste and texture of food, but it does not make it unsafe to eat.)
• Label the package with the name of the food and the date you put it in the freezer. Use the F.I.F.O. method – First In, First Out. When restocking your freezer, put newer items behind the older items so you use the older ones first.
• It’s safest to use plastic food storage containers or bags that are meant for freezer use. Glass is not the best because it can break easily when it freezes.
• Do not thaw foods at room temperature. Thaw with food safety in mind using one of these methods: 

1. Refrigerator Method: Put frozen items in the fridge 24 hours before you need them. If it's something that could drip liquid as it thaws, like meat, put the frozen food in a bowl before you put it in the fridge to catch any drips.
2. Cold Water Method: Cover the frozen food with cold water in the sink or a large bowl and change the water every 30 minutes.
3. Microwave Method: You can use your microwave’s defrost setting, but with this method you will need to cook the food right away.
4. Cook from frozen: Things like vegetables, meat, soups, and casserole can usually be cooked from frozen without taking an extra step to thaw it first.

With a little planning, you can take advantage of sales and bulk buying deals, save leftovers, and stretch your grocery budget. So next time you're at the grocery store or cooking in the kitchen, think about buying or making a little extra and freezing it for later. Your wallet (and your busy schedule) will thank you!

Check out these Eat. Move. Save. recipes featuring frozen foods: