style="font-size:15px;"> • Thaw food in the refrigerator, NOT at room temperature—this will increase the
likelihood of harmful bacteria.
• When in doubt, BRINNER (aka breakfast
for dinner)! Pancakes, waffles, muffins, and
breads all freeze very well. I slide a piece of
parchment paper between each so they don’t
stick. When I’m in a pinch for dinner, I’ll pull
a few out, scramble some eggs, and voila!
• Peanut or almond butter and jam
sandwiches freeze well . . . seriously.
• Freeze pre-made smoothies in silicone
muffin tins or large ice cube trays. Place
in blender and add splashes of hot water
as you blend to save time in the morning.
Don’t store longer than 1 week.
HOW LONG TO FREEZE FOODS*
Cooked
• Steak: 2 to 3 months
• Pancakes, quick bread, cookies,
granola bars, and muffins: 3 months
• Bread, unfrosted cake or cupcakes,
waffles: 1 month
• Casseroles, pasta-based dishes:
2 months
• Soups, stews, marinara sauce, stock,
and broths: 2 to 3 months
• Chicken breasts, thighs, and wings:
4 months
• Burgers, meat patties, and meatballs:
1 to 2 months
• Taco or Bolognese meat:
1 to 2 months
• Vegetables: 8 to 12 months
• Grains: 3 months
Raw
• Chicken pieces: 9 months
• Shrimp and scallops: 3 to 4 months
• Raw lean fish (such as halibut):
6 months
• Raw fatty fish (such as salmon):
2 to 3 months
• Ground beef, turkey, or chicken:
3 to 4 months
• Steak: 4 to 6 months
• Whole chicken: 1 year
• Citrus fruit: 3 months
• Other fruits and popsicles: 6 months
• Vegetables: 8 to 12 months
• Nuts: 3 months
Don’t freeze
• Water-rich foods: lemon, lime,
tomato, and cucumber
• Dairy products: yogurt, cheese, sour
cream, milk
• Fresh herbs (unless suspended in oil,
such as the Arugula Walnut Pesto
recipe on page 286)
• Onions, peppers, artichokes,
radishes, sprouts, salad greens
• Uncooked rice
• Canned fish
• Hard-boiled eggs
*Assuming they are fresh going into the freezer
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