INGREDIENTS
1 serving
milk
1 serving
this seems like a better idea than rationing off the milk before a trip
1 serving
defrost milk in refrigerator and shake as it defrosts
1 serving
eggs
1 serving
whisk together whites and yolks until just combined
1 cube
measure into an ice tray
1 cubes
freeze until solid
1 serving
cheese
1 can
semi-hard cheeses
1 slice
place on sandwiches
1 serving
wrap cheese tightly in plastic wrap and place in a freezer bag
1 cube
the best way to freeze citrus is to freeze the juice in ice trays until solid
1 Tbsp
freeze it in portions―it should keep indefinitely
1 cubes
in the fridge
1 can sheets
• you can also freeze the zest: zest the fruit onto a sheet of plastic wrap
1 serving
tomato paste
1 serving
it used to drive me crazy when a recipe calls
1 cubes
spoon tomato paste into an ice cube tray
1 serving
i do this same process
1 serving
celery
1 serving
wash and chop to desired size
1 serving
to use: add the celery directly to soups
1 serving
ginger
1 slice
peel and ginger into pieces
1 serving
bananas
1 serving
freeze in peels
1 serving
baked recipes
1 serving
nuts
1 container
wrap them tightly in plastic and place in a freezer bag and freeze
1 serving
herbs
1 serving
freeze
1 serving
chop herbs and place in an ice cube tray
1 tbsp
two of water on top of the herbs and freeze
1 cubes
transfer to freezer bags; freeze
1 cube
to use
1 serving
in the refrigerator
1 serving
two of thawing
1 serving
citrus
1 bag
be sure to measure how much you're putting in each compartment and label it on the freezer
1 bag
another air-tight container
1 serving
another pet peeve i used to have
1 serving
in the fridge or
1 serving
in the refrigerator - or