How to freeze meals for later in the week

Freezing meals is a smart habit that gives you a hot, home-cooked dinner on the nights when you do not feel like cooking. With a little planning, your freezer can hold a week or more of ready-to-go meals. This guide walks you through the basics of freezing food safely so it tastes great when you are ready to eat it.

The first thing to know is which foods freeze well. Soups, stews, chili, casseroles, cooked rice, meatballs, and most cooked meats freeze beautifully. Foods with a lot of water, like lettuce, cucumbers, or fresh tomatoes, do not freeze well because they turn mushy when thawed. Cream sauces and dishes with potatoes can also change texture, though many recipes still work fine.

Before you put anything in the freezer, let it cool. Hot food in the freezer raises the temperature inside and can cause other items to partly thaw. Set the pot on a cooling rack for about an hour, or place it in the fridge for two hours, then move it to the freezer.

Use the right containers. Freezer-safe plastic containers, glass containers labeled freezer-safe, or heavy-duty freezer bags all work well. Press out as much air as possible from bags before sealing. Air is what causes freezer burn, those gray patches that dry out food.

Label every container with the name of the dish and the date. A simple piece of masking tape and a permanent marker works fine. Most cooked meals stay tasty for two to three months in the freezer.

When you are ready to eat, move the container to the fridge the night before to thaw slowly. Reheat soups and stews on the stove over medium heat. Casseroles can go in the oven at 350 degrees, covered with foil, until heated through. A meal thermometer should read 165 degrees in the center for safety.