Here's our guide to how long you can store a variety of foods in the freezer and maintain quality.
Meats
Bacon, raw = 1 month
Sausage, raw = 1-2 months
Ham, fully cooked = 1-2 months
Luncheon meats, unopened = 1-2 months
Cooked meats, casseroles = 2-3 months
Cooked soups/stews = 2-3 months
Ground beef, veal, lamb, pork = 3-4 months
Chops = 4- 6 months
Roasts = 4-12 months
Steaks = 6-12 months
Poultry
Ground chicken, turkey = 3-4 months
Cooked, plain = 4 months
Cooked poultry, casseroles = 4-6 months
Cooked, covered with broth, gravy = 6 months
Chicken or turkey, pieces = 9 months
Chicken or turkey, whole = 12 months
Fish and Shellfish
Fish, fatty = 2-3 months
Live clams, crab, lobster, mussels, oysters = 2-3 months
Shellfish, cooked = 3 months
Shrimp, scallops, shucked clams, mussels, oysters = 3-6 months
Fish, cooked = 4-6 months
Fish, lean = 6 months
Dairy
Yogurt = 1-2 months
Ice Cream = 2 months
Buttermilk = 3 months
Milk = 3 months
Cream, half-and-half = 4 months
Cheese, hard, unopened = 6 months
Cheese, soft, unopened = 6 months
Butter = 6-9 months
Fruit and Vegetables
Vegetables, purchased frozen = 8 months
Juices, unopened = 8-12 months
Fruit juice concentrates = 12 months
Vegetables, home-frozen = 10 months
Breads and Desserts
Pie, baked =1-2 months
Cake, angel food, chiffon, sponge = 2 months
Cheesecake = 2-3 months
Quick bread, baked = 2-3 months
Yeast bread and rolls = 3-6 months
Cake, yellow or pound = 6 months
Cookies, baked = 8-12 months
Source:
http://www.myrecipes.com/how-to/freezer-storage-guide-10000001826327/
Freezer Meals
Southwestern Spice Blend
Ingredients
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons pepper
1/2 teaspoon unsweetened cocoa
Preparation
-Combine all ingredients. Store in airtight container. Use as a meat or poultry rub or to flavor chili and soups.
-Rub Southwestern Spice Blend over 6 skinned and boned chicken breast halves. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until done.
Zesty Chicken Marinade
Ingredients
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper
Mediterranean Rub
Ingredients
2 teaspoons ground sage
2 teaspoons dry thyme
2 teaspoons pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
Preparation
-Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.
-Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
Italian Marinade
Ingredients
1 cup olive oil
1/4 cup red wine vinegar
3 shallots, peeled and chopped
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon soy sauce
2 teaspoons pepper
Preparation
Combine all ingredients. Use to marinate poultry, beef, or lamb.
-Place 1 (2-pound) flank steak and Italian Marinade in a large freezer bag. Seal; chill 2 hours. (Or freeze up to 6 months; thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness. Cut into thin slices, and serve immediately.
Note: Other steak cuts may be used; grilling times will vary.
Classic Steakhouse Blend
Ingredients
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon coarsely ground pepper
Preparation
-Combine all ingredients. Store in an airtight container. Use to coat flank, sirloin, or rib-eye steak.
-Rub Classic Steakhouse Blend over 1 (2 to 2 1/2-pound) flank steak. (For investment cooking, freeze in a freezer bag for up to 6 months. Thaw before cooking.) Grill, covered with grill lid, over meduim high heat (350º to 400º) 8 minutes on each side or to desired degree of doneness.
Classic Lasagna
Ingredients
1 pound ground beef
1 medium onion, finely chopped
4 garlic cloves, minced
1 (16-ounce) can stewed tomatoes
2 (6-ounce) cans tomato paste
1 (10 3/4-ounce) can tomato puree
1 tablespoon dried basil
1 teaspoon salt
1 (10-ounce) package dry lasagna noodles
3 cups cottage cheese
2 tablespoons chopped fresh parsley
1 1/2 cups shredded Parmesan cheese
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese slices
Preparation
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion and garlic; cook 3 minutes or until tender; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes, stirring occasionally. (For investment cooking, cool sauce, then freeze in an airtight container.)
Cook noodles according to package directions; drain, and set aside.
Combine cottage cheese and next 5 ingredients in a large bowl.
Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices. Spoon meat sauce over cheese. Top with remaining noodles cottage cheese mixture, and cheese slices.
Bake at 375º for 40 minutes. Let stand 10 minutes before serving.
Beefy Lasagna
Ingredients
12 uncooked lasagna noodles
1 (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese
1 (16-oz.) container ricotta cheese
2 large eggs, lightly beaten $
1/2 cup refrigerated pesto
1 teaspoon salt
2 1/2 cups (10 oz.) shredded mozzarella cheese, divided
1 pound lean ground beef $
1/2 cup finely chopped onion $
2 (24-oz.) jars tomato-and-basil pasta sauce
Preparation
1. Preheat oven to 375°. Prepare noodles according to package directions.
2. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
3. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
4. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
5. Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.
Note: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed. We tested with Classico Di Napoli Tomato & Basil Pasta Sauce and both LeGrand Garden Pesto and Buitoni Reduced Fat Pesto with Basil.
Moroccan Hamburgers
Ingredients
2 pounds ground beef
1 medium onion, finely chopped
1/3 cup finely chopped fresh parsley
1/4 cup fine dry breadcrumbs
1/4 cup finely chopped fresh cilantro
1 large egg
3 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Preparation
Combine all ingredients throughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. (For investment cooking, freeze 5 to 6 months. Thaw before grilling.)
Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.
Source:
http://www.myrecipes.com/quick-and-easy/easy-freezer-meals-10000001602670/
Other Freezable Meals
VEGAN
Slow-Cooker Veggie Chili
Ingredients
2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced $
Vegetable cooking spray
2 (8-oz.) packages sliced fresh mushrooms
1 large zucchini, chopped (1 1/2 cups) $
1 yellow squash, chopped (1 cup)
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8-oz.) can tomato sauce
3 cups tomato juice
2 (14 1/2-oz.) cans diced tomatoes, undrained $
4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained $
1 cup frozen whole kernel corn
Preparation
1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
MEATS
Bolognese
Ingredients
1 3/4 cups chopped onion
2/3 cup chopped celery
1/2 cup finely chopped carrot
6 garlic cloves, minced
1/2 pound ground beef, extra lean
1/2 pound lean ground pork
1/2 pound ground veal
1 1/2 cups canned crushed tomatoes
1 cup dry red wine
1 cup lower-sodium beef broth
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 bay leaf
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, pork, and veal to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard bay leaf.
Freezer Tip: The beauty of bolognese? It freezes well. Make it ahead to have on hand for busy weeknights.
Source:
http://www.myrecipes.com/healthy-diet/calorie-counts/low-calorie-slow-cooker-recipes-00420000001431/
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