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Fresh food storage tips with Reynolds Wrap® Heavy Duty Aluminum Foil

Keeping food fresh is tough, and storage containers can take up a lot of refrigerator space, so busy moms have to be creative!

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  • Bob192
    by Bob192
    November 1, 2013 at 9:32 AM

    I love all of these tips!!  They are all helpful!  Keep them coming!!

  • batjmom
    by batjmom
    November 1, 2013 at 9:41 AM
    Such helpful tips
    I don't freeze ahead meals. My freezer is not big enough
  • Mom2jngnc
    November 1, 2013 at 9:43 AM

    I don't freeze. I am never happy with how they reheat. 
     

  • michiganmom116
    November 1, 2013 at 10:01 AM

    This combines the best of both:  freezer AND slow cooker!


    NOTE:  I added 1/4 c. water to the slow cooker after putting in the frozen lasagna


    Bucket Lasagna

    By ziggy on November 04, 1999

    Photo

    Photo by rainbowbrush

    • timer
    • Prep Time: 0 mins
    • Total Time: 45 mins
    • Yield: 6 dinners

    About This Recipe

    "This is a method of preparing Lasagna which makes 6 dinners which can be frozen and re-heated in a crockpot."

    Ingredients

      • 5 lbs hamburger
      • to taste tomato sauce
      • to taste spices ( as you like it)
      • 2 containers large cottage cheese
      • 4 eggs
      • to taste salt
      • to taste pepper
      • to taste mozzarella cheese, shredded ( a large quantity)
      • 2 packages lasagna noodles
      • 6 ice cream buckets, or similar container ( one gallon)

    Directions

    1. I cook a large package of hamburger (apx 5 lbs), drain.
    2. Place it back in the pan I cooked it in, (don't dirty another pan) and add tomato sauce and spices as you like it.
    3. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper.
    4. A third bowl has a large quantity of shredded mozzarella.
    5. Open two packages of lasagna noodles, either no-bake or regular. I prefer the regular, they are thicker--he no bake kinda disappear in my lasagna because they are so thin.
    6. Place all the ingredient bowls and pans in a row on the counter.
    7. Then I take 6 (one gallon) ice cream buckets or similar container.
    8. Layer as follows: noodles, sauce, cheese and repeat til done.
    9. That is it! You end up with six lasagnas, and only 3 dirty pans.
    10. Freeze. Once solid, slip from the ice cream bucket, and place in gallon Ziploc bags., Now they go back in the freezer, taking up much less space. I use the ice cream bucket because it makes it the exact correct size and shape for my 5 quart crockpot. You may find another container that works better for you.
    1. When its lasagna eating day, just pop it in the crockpot on LOW, and let her go all day...come home, dinner is ready!
  • michiganmom116
    November 1, 2013 at 10:03 AM

    I often make soups -- beef & veggies, chicken & veggie, etc. -- and freeze them in meal or individual sized portions

  • michiganmom116
    November 1, 2013 at 10:04 AM

    Seasoned taco meat and sloppy joe meat is soooo easy to make ahead and freeze.

  • Marisol1106
    November 1, 2013 at 10:08 AM
    I don't freeze made ahead meals but rather leftovers and then pull out and reheat.
  • michiganmom116
    November 1, 2013 at 10:08 AM

    This one is very good!


    Beef Mushroom Freezer Mix - OAMC

    By Tish on January 09, 2005

    3 Reviews
    • timer
    • Prep Time: 15 mins
    • Total Time: 35 mins
    • Yield: 4 quarts

    About This Recipe

    "This master mix can be made ahead of time and frozen to be used with several recipes to be posted separately. It's amazing what you can come up with this! If you think of something new please add it."

    Ingredients

      • 4 lbs ground beef
      • 2 1/2 large onions
      • 2 cloves garlic, minced
      • 3 (10 3/4 ounce) cans cream of mushroom soup
      • 3 (4 ounce) cans mushroom stems and pieces
      • 1/2 can water or 1/2 can red wine
      • 1 tablespoon instant beef bouillon
      • 1/2 teaspoon pepper

    Directions

    1. Cook and stir meat until brown.
    2. Drain off fat.
    3. Stir in remaining ingredients; heat to boiling.
    4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
    5. Divide mixture among four 1-quart freezer containers (about 3 cups in each).
    6. Cool quickly.
    7. Cover and label; freeze no more than 3 months.
    8. Use freezer mix in the recipes posted separately.


    note:  If you use one quart of the Beef Mushroom mix, you'll only need the water, sour cream and noodles to finish this out


    Beef Mushroom Stroganoff - OAMC

    By Tish on January 18, 2005

    2 Reviews
    • timer
    • Prep Time: 5 mins
    • Total Time: 30 mins
    • Servings: 4-6

    About This Recipe

    "This recipe uses the beef mushroom master mix posted separately to put together a satisfying meal on the table for your family without a fuss. The first 8 ingredients have been broken down to size in order to get this posted. Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. Not gourmet but great for a hungry family!"

    Ingredients

      Beef-Mushroom Freezer Mix

      • 1/2 lb ground beef
      • 1/3 large onion
      • 1/4 clove garlic, minced
      • 4 1/16 ounces cans cream of mushroom soup
      • 1 1/2 ounces cans mushroom stems and pieces
      • 1 1/3 ounces cans water or 1 1/3 ounces cans red wine
      • 1/8 tablespoon instant beef bouillon
      • 1/8 teaspoon pepper
      • 1/4 cup water
      • 3/4 cup sour cream
      • 2 cups cooked noodles

    Directions

    1. Dip container of frozen mix (3-cups Beef Mushroom Freezer Mix - OAMC) into hot water just to loosen.
    2. In 2-quart saucepan, heat frozen mix and water to boiling.
    3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
    4. Stir in sour cream and heat.
    5. Serve over noodles.


    note:  use 1 quart of Beef Mushroom mix and you only need to add the ingredients listed under "Soup"


    Beef Mushroom Barley Soup - OAMC

    By Tish on January 11, 2005

    0 Reviews
    • timer
    • Prep Time: 10 mins
    • Total Time: 50 mins
    • Servings: 4-6

    About This Recipe

    "This uses the Beef Mushroom Freezer Mix posted separately to put together a satisfying quick meal for your family. The first 8 ingredients have been broken down to size in order to get this posted. Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. Adjust seasoning and vegetables to your taste."

    Ingredients

      Mushroom Freezer Mix

      • 1/2 lb ground beef
      • 1/3 large onion
      • 1/4 clove garlic, minced
      • 4 1/16 ounces cans cream of mushroom soup
      • 1 1/2 ounces cans mushroom stems and pieces
      • 1/8 can water or 1/8 can red wine
      • 1/8 tablespoon instant beef bouillon
      • 1/8 teaspoon pepper

      Soup

      • 3 cups water
      • 1/2 cup barley, uncooked
      • 1 cup celery, sliced
      • 1 cup carrot, sliced
      • 1 parsley sprig
      • 1 bay leaf
      • 3/4 teaspoon salt

    Directions

    1. Dip container of 3 cups frozen mix (see Beef Mushroom Freezer Mix - OAMC) into hot water just to loosen.
    2. In Dutch oven, heat frozen mix and remaining ingredients to boiling.
    3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes.
    4. Remove bay leaf.


    note:  again, just use 1 quart of the Beef Mushroom mix and add the rest of the casserole base ingredients as directed


    Beef Mushroom Chilies Casserole

    By Tish on January 11, 2005

    1 Reviews
    • timer
    • Prep Time: 10 mins
    • Total Time: 1 hrs 10 mins
    • Servings: 4-6

    About This Recipe

    "This recipe uses the Beef Mushroom master mix posted separately. The 1st 8 ingredients for the freezer mix have been broken down to size in order to get this posted. Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. You can make this less spicy by reducing the chilies if desired."

    Ingredients

      Beef-Mushroom Freezer Mix

      • 1/2 lb ground beef
      • 1/3 large onion
      • 1/4 clove garlic, minced
      • 4 1/16 ounces cans cream of mushroom soup
      • 1 1/2 ounces cans mushroom stems and pieces
      • 1/8 can water or 1/8 can red wine
      • 1/8 tablespoon instant beef bouillon
      • 1/8 teaspoon pepper

      Casserole base

      • 1/4 cup water
      • 1 (10 ounce) cans hot enchilada sauce
      • 1 (4 ounce) cans green chilies
      • 1 (4 ounce) cans red chilies
      • 3 cups corn chips
      • 1 1/2 cups shredded cheddar cheese

    Directions

    1. Dip container of 3 cups Beef-Mushroom (Beef Mushroom Freezer Mix - OAMC) frozen mix in hot water just to loosen.
    2. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
    3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
    4. Preheat oven to 350°F Rinse green and red chilies to remove seeds (the seeds are very hot).
    5. Cut chilies into small pieces.

    Directions

    1. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese.
    2. Sprinkle with remaining corn chips.
    3. Bake uncovered until casserole is bubbly, 30 to 35 minutes.



    I've also taken 1 quart of the mix, add beef gravy (made from a mix, usually a couple of packets *blush*), and served over noodles, mashed potatoes, or biscuits

  • lalasmama2007
    November 1, 2013 at 10:21 AM

    I don't, but I should start doing it.

  • goddess99
    November 1, 2013 at 10:30 AM

    Great tips!! I'm going to do the ice cream idea.

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