Best $1 Spent: Managing the Freezer and Pantry

I have noticed a substantial change in my cooking habits over the last couple of years. I used to pick a recipe that I thought sounded interesting, go out and by all of the ingredients, including exotic spices or ingredients that I would only use once, and then spend an intensive amount of time in the kitchen preparing the elaborate recipe.  Then, if there were leftovers, I would dutifully package them up in the refrigerator, prepare something new the next day (or pickup takeout) and find myself throwing out the leftovers when I needed the bowls they were in or the fridge space.

These days, I am learning how to cut down on food waste, making menu plans ahead of time, and taking into account seasonal ingredients.  What’s most dramatic about the shift in my cooking and meal planning habits has been the incorporation of leftovers, remnant ingredients in the fridge, pantry and freezer, and sharp reduction in wasted food.  In this planning, my most useful purchase has been a permanent marker pen.  Now, when I place food in the freezer, I mark the outside of the bag or container with the pen, indicating the contents inside, # of servings, and the date that it should be used by.  With this clear labeling system, the freezer doesn’t accumulate mystery meals that never get touched, and I’m no longer worried that a ziploc bag has been lurking for too long that botulism or other concerns creep in.  I find that by actively managing the freezer, I can take advantage of seasonal produce and bulk purchases when there are sales for meat and other items.

So, pickup a sharpie pen, and label things clearly, because freezer and pantry management does not take a lot of time, but it does take some organization.  Right now, in the freezer I have red beans and rice with greens, and hamburger stew that need to be used up by month end.  Good to know.

posted at Frugal Friday