Foods Your Freezer Should Never Be Without

• Shredded Proteins
• Cooked Beans
• Ground Meats
• Tomato Sauce
• Pizza Dough
• Fruit Pie Filling
• Herbs in Oil

Vegetables

Frozen vegetables are a no-brainer food item to have in your freezer. Fortunately, most supermarkets sell a variety of them, both individually and in medleys or mixes. Like fruits, they’re typically frozen at peak ripeness so they’ll still be healthy and delicious when you consume them. The only suggestion we have is that if you do buy frozen vegetable mixes, don’t use any seasoning packets that might come with them, as they may be high in sodium. Besides, it’s more fun using your own collection of spices and seasonings when cooking. Most of the time, you can cook these veggies from frozen, as they’ll thaw quickly upon cooking. Toss them into stir-fries, give them a quick boil in leftover hot pasta water or add them to casseroles before baking. Keep track of the “best by” dates for optimal flavor and texture.

Shredded Proteins

Pulled pork, shredded beef, lamb and chicken are all excellent options to have in the freezer to help you throw together last-minute meals. The next time you make some, double the recipe and freeze half for later. This is especially easy if you prepare shredded meats in the slow cooker or Dutch oven. And some recipes yield such big batches, you don’t even need to double them.

When ready to freeze, let cool completely and store in sealed, freezer-safe containers or bags. You might want to leave a little room for the food to expand, which might happen as it freezes. To re-use, simply thaw the meat in the fridge overnight or reheat from frozen if you have time to do so. If it was originally prepared with a sauce, we also recommend freezing that separately and serving it with the meat when you use it again, to keep it moist and flavorful.

Fruit

Frozen fruit is one of the best foods you can have in your freezer and that includes the store-bought kind! Often frozen at peak ripeness, they retain most of their nutrients and can be used in a multitude of recipes or served on their own. They can be thrown into smoothies (frozen is preferable to fresh for this purpose anyway) or cocktails from frozen. You can also thaw and use them in desserts, fruit salads or served on their own with some yogurt and honey.

Another benefit of frozen fruit is that they thaw relatively quickly so there is no need to plan ahead, making them one of the more readily usable frozen foods on this list. If you decide to freeze fresh fruit you’ve grown yourself, avoid the ones with a high-water content like melon, which may become overly soggy when thawed. Generally speaking, frozen fruits can last between eight to 12 months (citrus fruits should be consumed after three).

Butter

The next time butter is on sale at your local grocery store, buy a few extra blocks and then freeze what you don’t need right away. It’s a good way to save money, and fresh butter that goes into the freezer will last for at least one year. You can also freeze butter you’ve opened but won’t be able to use before the “best by” date. Just keep it wrapped tightly in its original packaging, and keep it stored away from any potentially strong-odored foods (butter absorbs odors easily). When you’re ready to use the frozen butter, simply thaw it in the fridge overnight or in the microwave. For the latter method, you’ll want to do it in 10-second intervals to avoid melting it—unless that’s what you need.

Bread

Bread is another staple that can be easily frozen, whether it’s homemade or store-bought. This will save you from throwing out uneaten moldy bread, not to mention having one or two spare loaves in the freezer can be helpful for those days when you can’t make it to the grocery store. Fresh artisanal bread goes bad quicker than store-bought, so it’s best to freeze after a day or two max.

For freshly baked bread, place the loaf or slices in the freezer until it’s completely frozen. Then cover it in plastic wrap and place back in the freezer. It should keep well for about three weeks. Store-bought breads can be frozen in their original packaging so long as there are no holes and they remain well-sealed. These will last for a few weeks as well, before freezer burn becomes a possibility. Defrost either kind in the fridge overnight when ready to use.

Cooked Beans

Cooked beans are an excellent source of protein and can stand in for meats or fish at a moment’s notice in any of your meals. Whether you cook them from their original dried form or get the canned varieties, cooked beans can be stored in the freezer for six to eight months. Always drain the cooking broth and make sure they’re fully cooled before freezing. Then they can be kept in sealed freezer-friendly containers or zip-top freezer bags. When ready to use, they can be cooked directly from frozen or thawed first. Try cooking them on a lower heat, however, to prevent the beans from splitting (this can happen when you cook beans twice).

Shrimp

Whether cooked or raw, frozen shrimp is an excellent healthy and low-calorie protein that can be used in countless recipes. Like frozen fruit, it thaws pretty quickly compared to other foods, making it the perfect no-fuss addition to your meals. Cooked shrimp obviously just needs a quick reheat, but even raw shrimp cooks up in minutes, no matter the cooking method. The only disadvantage with unpeeled raw shrimp is the time it will take you to peel them, but other than that, they’re still a worthy food to keep in the freezer.

If you’re pressed for time, one safe way to thaw frozen shrimp is to dump them in a strainer and run cold water over them for about five minutes until they’re softened. Avoid hot water, which may trigger the cooking process. Use them in stir-fries or pasta dishes, or serve them cold in shrimp cocktail or ceviche. The possibilities are endless!

Nuts

You might not have thought about this one before, but nuts don’t last forever. They can go rancid in as little as two to four weeks, as a result of their high oil content. Given how expensive they are by the pound, you should consider freezing any that you won’t be able to consume before that happens. Not to mention, nuts freeze exceptionally well and will last between six months and two years when properly stored (check this with official food safety recommendations). To freeze, simply place the nuts in a sealed zip-top bag, and always remember to label them. The next time you need to use them, let them thaw at room temperature or cook directly from frozen.

Rice

Frozen cooked rice is a great cooking ally for fast weeknight meals. While some grocery stores are starting to offer industrially produced versions of this, we recommend doing it yourself to save money and avoid any unwanted preservatives. To freeze freshly cooked rice, simply spread it out onto a rimmed baking sheet, let cool completely and place it into resealable freezer-safe bags.

Make sure you label them with the rice variety, date and amount. You can easily freeze multiple portions and stack them in the freezer, storing them for up to two months. For best results when reheating, break up the frozen rice into large chunks and place in a microwave-safe bowl. Cover the bowl tightly with cling wrap and cook on high heat in the microwave for two to three minutes. This may vary depending on the quantity, but start with that and add more time in small increments, if necessary.

Ground Meats

Raw ground meats are a convenient protein to have on hand for all kinds of meals. For burgers, we also prefer raw ground meat to raw meat patties, as working with unshaped ground meat allows us to control the size and any other ingredients we want to add to them. Of course, you can also use raw ground meats for plenty of other recipes, including meat sauces, meatballs, casseroles, nachos, pasta recipes, soups, etc. If you decide to freeze fresh raw meat, remove it from its original packaging, and place it into a freezer-safe zip-top bag without sealing it. Flatten the meat in the bag with a rolling pin to about 1/2-inch thickness, then seal the bag closed, label it and store in your freezer for up to four months.

When ready to use, its flattened shape will ensure quicker thawing, which can be done in the refrigerator overnight, in the microwave using the correct defrost setting and time (will vary according to your microwave’s power wattage), or submerged in cool water for no more than 15 minutes. Still, always keep in mind the signs of raw meat that’s gone bad: off odor, slimy texture or mucky brown color.

Stock

Whether you make your own stock (veggie, chicken or beef) or have a leftover portion from the store-bought kind, you should definitely keep some in the freezer for your future cooking needs. Frozen stock comes in super handy for soups, casseroles, stews, gravies and sauces and eliminates the need to use high-sodium bouillon cubes.

Obviously, making your own stock will ensure the most flavor; plus, it’s cheaper and provides a great way to use leftover meat bones or vegetable scraps. Regardless, we recommend freezing stock in common recipe-size portions: 4/6/8 cups or in ice cube trays for individual servings. Try freezing larger amounts in freezer bags or upright containers (leaving one inch of space from the top to allow the stock to expand as it freezes). Most stock will keep for up to four months before it can start to lose flavor. To use frozen stock, thaw it in the fridge for 24-48 hours, or defrost it in the microwave. Then you can toss it into whatever recipe you’re making!

Tomato Sauce

Freezing tomato sauce is an excellent way to ensure you’ll have this base ingredient at the ready for all your future cooking needs. The next time you prepare some, make a huge batch, and set aside whatever you’re not immediately using to cool. Divide the sauce into one-quart freezer bags, leaving about half the bags empty (as it will expand when freezing). Lay them flat in your freezer, and store for about three to four months.

When ready to use, thaw in the refrigerator for four hours or so, or let the bag defrost in a bowl of ice water for about 1 1/2 hours, until it’s partly thawed. You can then finishing reheating it on the stove. We do recommend making sure the sauce is fully thawed before using it in baked dishes, to avoid creating excess liquid.

Pizza Dough

Ditch the processed frozen pizzas, and keep a few portions of frozen pizza dough in your freezer instead. This helps reduce the prep time for homemade pizza, especially if you’re using ready-made sauce. All you have to do is thaw the dough, roll it out and garnish with the toppings of your choice.

For homemade pizza dough, once it has risen, you can separate it into individual balls (about the size you’d need for one pizza). Lightly brush them with olive oil, and place in individual freezer-safe zip-top bags. Before sealing, make sure you squeeze out all the air. Store in the freezer for up to three months. When you’re ready to cook it, thaw the dough in the fridge for at least 12 hours or up to overnight. Then let it come to room temperature for 30 minutes before rolling out and baking.

Fruit Pie Filling

The next time you need to come up with a dessert stat, make sure you have some frozen pie filling in stock! It’s easy to prepare and best of all, it can bake from frozen, making it a true last-minute dessert saver. All you have to do is combine all the ingredients for the fruit pie filling, then line a pie pan with a layer of foil and plastic wrap. Pour the pie filling onto the plastic wrap, then pull it over tightly, and do the same with the foil. Set in the freezer for eight hours, then remove the pan. Stored this way in the freezer, it will last up to three months.

When ready to use, unwrap the pie filling, and pour the contents into your uncooked pie crust in a pie pan. Add the top crust, slitting the top in several spots to let steam escape. Then bake in the oven at 375°F until the crust is golden brown, and the filling is hot and bubbly. This should take between 75 to 90 minutes.

Herbs in Oil

How many times have you bought a bunch of fresh herbs, only to get through half of ’em before having to throw the wilted leftovers away? Freezing herbs in olive oil is a great way to preserve them, in addition to providing you with readily available aromatics to cook with in stews, soups, roasts and many other dishes. Given that most recipes require a bit of oil to cook with, it’s not an issue that the herbs are frozen with it.

For an easy way to freeze herbs in olive oil, use your ice cube tray! This is the perfect way to store recipe-sized portions, so you can use them at a moment’s notice. They’ll melt directly in your skillet or saucepan, so there’s no need to thaw before using. You also try freezing herbs with stock in the same manner. Keep in mind, however, that it’s more practical to freeze sturdier, harder herbs, like rosemary, thyme, oregano and sage. Softer varieties like mint, basil, cilantro and parsley are better used raw.

Keeping your freezer stocked with these essential foods means you can save money, cut down on time in the kitchen and always have base ingredients for an infinite amount of recipes!

Hungry for more? Here are the do’s and don’ts of frozen foods.