Prep today, freeze, then have ingredients ready for cooking!

I hate seeing good food go to waste, so I try to get the most out of the fruits and vegetables I bring home. If I notice I have more than I’ll use before it goes bad, I wash, peel or chop what needs preparing and put it into freezer bags. I separate everything into portions so I can grab just what I need when I’m cooking.

This works really well with vegetables like peppers, carrots, celery and onions, which I can use later in soups, stews, sauces and all kinds of homemade dishes. I also freeze fruit for smoothies, baking or a quick addition to breakfast. It saves me from having to run to the store for one or two ingredients when I already have what I need at home. I label the bags with the contents and date, squeeze out the extra air, and keep them organized in the freezer. It’s such a simple habit, but it makes cooking easier and helps me stretch my grocery budget. Instead of throwing away produce that might otherwise spoil, I turn it into ingredients for future meals!