Cook once, portion out, and freeze for later

One thing I like to do to avoid wasting food is make extra portions when I’m already cooking. Shepherd’s pie is a good example because if I’m going to the trouble of making one, I might as well make enough for a few meals. Once it’s ready, I divide the extra portions into containers and freeze them for another day instead of letting them sit in the fridge and risk going to waste. I do the same with other meals, like soups, stews and pasta sauces. I put everything in freezer-safe containers, label them with the date, and save them for days when I don’t feel like cooking or just need something quick. It’s nice knowing there’s already a homemade meal waiting in the freezer. For me, it’s a simple habit that saves time and money. Cooking a little extra doesn’t mean more food has to go to waste. Sometimes it just means having a good meal ready for another day!