Hasta La Ideas

This is the second in a two-part series on how you can use a deep freezer to help with meal planning.

As I mentioned yesterday, we see meal planning as the best process for planning healthy meals, creating a simple shopping list, and avoiding the stressful “what’s for dinner” moment in front of the open refrigerator. A meal plan helps to keep clutter out of your body, and streamlines your at-home eating.

One of the ways you can use a freezer to help with meal planning is by vacuum sealing foods you buy in bulk. If you don’t own a product like a FoodSaver Vacuum Sealer, using freezer-safe zip-top bags and squeezing out as much air as possible can work as well. To get the air out of a zip-top bag, close the bag except for an inch at one of the corners. Submerge the exterior of the bag in water almost to the top of the bag. Let the pressure of the water release air from around your food, and then quickly close the last inch at the top of the bag. Be careful not to let any of the water into the bag and onto your food.

The way we use our FoodSaver is pretty straightforward. We start by buying fish filets, beef filets, chicken breasts, roasts, ground turkey, some pork cuts, and usually one or two other meat items based on what is freshest at our butcher’s shop. (If you buy half a cow from a CSA or another animal in larger portion, ask to have the meat butchered for you. My butcher does the vacuum sealing for his customers for a small fee.) Then, we head to our farmer’s market or grocery store and pick up some lettuces and other vegetables that are in season. We buy what we know we like and will use in the next three months.

After shopping, we go home and divide everything up into meal-size portions (we’ll put two fish filets in one vacuum bag, for example). We seal up the storage bags, adhere a piece of masking tape with the date written on it, and throw them all in the freezer. Well, except for the vegetables we want to eat fresh and the lettuces. Lettuces should never be frozen — you don’t want to freeze vegetables with high water content. When you put meat into their bags, you also can add marinades in with the food and they can absorb flavors during the time in the freezer.

When I create my meal plan, I “go shopping” in my freezer and see what I have and what meals I can create from the food in the freezer. I write down what meat I need to pull out of the freezer and transfer it into the refrigerator to thaw two days in advance. (Never thaw meat or fish on the counter.) Vegetables I usually don’t thaw ahead of time.

How do you use your freezer to keep meal planning simple? I’m looking forward to getting our deep freezer and having the convenience of being able to buy more in bulk than we already do.

This post has been updated since its original publication in 2008.

Post written by Erin Doland