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Looking for a way to easily freeze soups, chili, stews and pasta sauces into individual portions? Portion your cooled recipe into a muffin tin or ice cube tray, cover and freeze. Once frozen solid, pop the “muffins” out and place in a heavy-duty BPA-free freezer bag and store in the freezer. Then you can take out as many portions as you need, gently reheat and enjoy. This also works great for baby food using a mini muffin tin, and even broth, pesto, organic buttermilk or wine for recipes where you may only need a tablespoon or two at a time. You can even freeze fresh herbs and/or garlic- just chop them up and cover with extra virgin olive or melted coconut oil, organic ghee or melted organic butter for quick sauteing. Flavor in a flash! What is your favorite smart, time-saving cooking tip? Let us know in the comments below and on Facebook. We love hearing from you! Love what you are reading? Stay in the loop and never miss a recipe; subscribe to our FREE Nutritionista ezine for free expert tips, success strategies and delicious healthy recipes and receive Erin’s exclusive list of the Top Ten Foods to Banish From Your Kitchen ($24.99 value) absolutely free! Get ready to nourish yourself sexy! © 2013 Nutritionista. Erin Luyendyk, RHN. All rights reserved. All material found on www.thenutritionista.ca is intended as general educational material only and should not be considered medical or nutritional advice. It is not intended to diagnose, treat, or cure any medical condition and has not been evaluated by the FDA. Please consult with your personal physician before implementing any health, nutrition, supplement or exercise program to ensure its safety and suitability for your specific individual situation |
Easy Freezing Tip and Flavor in a Flash
