Tips for Freezing Food and Preparing Quick Soups.

• Buy meat in large quantities while on sale and freeze for later use.
  

• Cut chicken (into chunks, strips, etc.) while half thawed for easier cutting.

• Brown ground beef and freeze in Ziplocks (You can also divide it up once it’s cooked and add different seasonings before bagging. i.e. taco, stroganoff, etc.).

• Make extra quantities of soups, rice, pasta, meat and freeze the leftovers in Ziplocks for quick meals down the road. (Only fill the Ziplock to the point that you can flatten it out, lay it flat and stack them in freezer. This also makes it easy to break off portions of the food to thaw instead of having to thaw a whole mass of food.)
  

• If planning on freezing a soup that contains potatoes or pasta, only cook the potatoes/pasta half way so they’re not mushy when you thaw and reheat the soup.

• Use vegetable blends for easy soup preparation.

• Pour frozen veggies into a colander and rinse with hot water to minimize the “freezer” taste.

If you have any other tips or suggestions,
feel free to add them in the comments section. Thanks!