It’s 5 p.m. and dinner time is staring you down. Your children are hangry, the dog is barking and your brain is already exhausted from the day. Figuring out what to make can feel like a tipping point
That’s where freezing food comes in. Having meals ready to heat and serve can save time and money, reduce stress and even help families eat healthier.
With a little planning, your freezer can become a tool that keeps meals ready, stress low and your family fed.
Yaffi Lvova, a registered dietitian nutritionist with Banner Health, shares helpful freezing (and defrosting) tips to save you time, money and ensure your food still tastes delicious, even months later.
Why freezing food is a family game-changer
Freezing meals allows families to:
- Save time: Cooking in batches and freezing portions means fewer, last-minute meal scrambles.
- Save money: Buy ingredients in bulk or take advantage of sales, then freeze for later.
- Reduce food waste: Most foods maintain flavor and nutrition for up to six months in the freezer.
- Support healthier eating: Having ready-to-eat, nutritious meals on hand prevents the temptation of fast food or processed snacks.
Freeze these, not those
“Not all foods freeze and thaw safely or tastily,” Lvova said. “Some foods may still work for cooked dishes or stews but many will lose their fresh appeal altogether.”
Foods that freeze well
- Meats and poultry: Raw or cooked, properly wrapped
- Soups and stews: Broth-based soups maintain texture and flavor
- Cooked grains and beans: Freeze in small portions
- Fruits: Berries, mangoes and peaches freeze well individually
- Vegetables for cooking: Carrots, peppers and onions maintain flavor when cooked later
- Dairy for cooking: Hard cheese and butter freeze well; soft cheeses may separate
Foods that don’t hold up
- High water content vegetables: Cucumbers, lettuce and celery become soggy
- Fresh herbs: Wilt unless frozen in oil
- Mayonnaise and cream-based sauces or soups: May separate and curdle
- Fried foods: Lose crunch (though reheating in an air fryer may help)
- Cooked pasta and rice: Can become a mushy mess
- Eggs: Raw eggs still in the shell can expand and crack, while hard-boiled eggs can get rubbery and tough
“And here’s a big one: Don’t ever freeze canned foods or bottled drinks,” Lvova said. “They can explode in the freezer, something my kids have already tested. Take my word for it and avoid the messy cleanup.”
Don’t get burned: Tips for freezing food safely
1. Use freezer-friendly containers
Food-grade airtight containers or heavy-duty freezer bags are clutch. Ice cube trays are a handy way to portion small items, such as herbs or liquids, before transferring them to freezer bags or containers.
But Lvova points out that one of the most common mistakes people make is inadequate wrapping.
“Freezer burn doesn’t make food unsafe but it does change the taste and texture, leaving food far less enjoyable,” Lvova said. “The best way to prevent it is simple: Always double wrap.”
The thin plastic trays that grocery store meat comes in doesn’t provide enough protection against freezer burn. Double wrap with freezer-weight bags, freezer paper or sturdy aluminum foil. Be sure to remove as much air as possible. Flatten bags with liquids, such as soups or sauces, before freezing to help them freeze evenly and save space.
2. Label and date
Label containers with the contents and date to avoid mystery meals later. “Knowing how long items can stay frozen prevents wasted food and helps plan meals effectively,” Lvova said.
She recommends following the USDA’s Freezing and Food Safety Chart for detailed timelines. But some general guidelines include:
- Raw poultry: 9 to 12 months
- Raw beef, pork, lamb: 4 to 12 months
- Cooked meat or poultry: 2 to 6 months
- Soups and stews: 2 to 3 months
- Fruits and vegetables: 8 to 12 months
3. Portion food ahead of time
Divide large portions into smaller containers to make mealtime easier and reduce waste, so you only thaw what you need.
“Keep three or four ready-to-heat meals in the freezer, so you’re prepared for busy days or unexpected changes in plans,” Lvova said.
4. Mind the freezer’s temperature
Keep your freezer at 0°F (-18°C) or lower. While food remains safe indefinitely at this temperature, Lvova notes that flavor and nutritional quality are best preserved for most foods if eaten within about six months.
5. Freeze food quickly
The faster food freezes, the better the texture when defrosted. Spread food in shallow layers or use smaller containers and avoid stacking large containers until fully frozen. Quick freezing helps prevent ice crystals that can alter texture and flavor.
Safe thawing practices
Thawing food properly is just as important as freezing it safely. Never thaw food on your counter! This is a breeding ground for bacterial growth and is not worth the risk of food poisoning.
Here are three safe options:
- Put in the refrigerator overnight: This is the safest method for meats and other perishable items. Chicken, ground meat, and seafood are safe to prepare and cook after one to two days of thawing. Red meats can last up to five days refrigerated. You can refreeze once thawed but you may sacrifice quality.
- Under cold running water: For faster thawing, place food in a sealed bag and submerge in cold water. Change the water every 30 minutes. Food thawed with this method should be cooked immediately and not refrozen.
- Microwave thawing: Cook food immediately after being thawed in the microwave. Do not refreeze.
Takeaway
Freezing and defrosting food safely doesn’t have to be complicated. With a little planning, your freezer can become a stress-reducing, time-saving tool that supports healthier eating for the whole family.
