Do you want your meat to stay delicious and juicy, even after being frozen?
Here's a handy tip: cut your meat into 4-8 oz portions and wrap them individually before placing them in the freezer. By allowing space for quick freezing, water molecules won't expand as much, and the texture and moisture will be better when defrosted.

This trick doesn't just apply to steaks and chops but even to roasts, stews, and casseroles. Freezing individual portions in easy-to-defrost shapes like takeout containers or zip-lock bags will make meal prep a breeze.

The best part? You can reduce your plastic waste by washing and reusing containers several times. Let's make sure future generations will thank us for our responsible habits. So, let's make the most out of our meat and freezer!

Want to keep your veggies fresh and flavorful even after they're frozen? Here's a simple hack: blanch or quickly roast them before freezing. Asparagus, broccoli, beets, green beans, and carrots are perfect for this, and they are easy to batch cook.

After blanching or roasting, spread them out on a tray to freeze quickly. Even whole peppers, particularly the red and yellow ones, can be fire-roasted or blistered under the broiler before freezing.

As for celery, it can be tricky to use up. I like to cut off the leaves and use them for soups or chop them like parsley or cilantro. For the greener outer stalks, I cut them into three sections and freeze them for later use in soups, stews, or smoothies. The more tender, lighter stalks are best used fresh and perfect for salads or dipping sticks.

With these simple tips, you can keep your veggies delicious and ready to use at a moment's notice. So let's get prepping and make the most out of our freezer!

Want to waste less and create delicious stock in the process? Don't throw away onion and garlic skins – they're packed with antioxidants and nutrients that can turn into a rich, flavorful veggie stock. I like to keep a ziplock bag for them handy.

Plus, every time I roast meat, I deglaze the pan to make delicious beef, chicken, or pork base. I freeze these in pints or ice cube trays for easy access later on.

In the weekly veggies specials, there are always one or two items  at a low price that can be purchased to be used for a few weeks saving money and prep works  a little extra  that can be diced and quickly skillet-roasted,
It takes a little extra prep time, but it's worth it when you're in a rush and need something delicious and easy to make. With this method, you can whip up soups or sides in just 5-10 minutes. It's a win-win for both your taste buds and your wallet!

So, let's start saving those onion and garlic skins, and get creative with our homemade stocks and bases. It's time to make the most out of our pantry and freezer!