Everyday Cheapskate: Best Foods to Freeze (and Why You Should Try This)

When most of us think of the freezer, we picture two things: ice cream and meat. Maybe there's also a bag of peas in there that looks like it's been through three presidential administrations. But here's the thing: Your freezer is one of the most overlooked money-saving tools in your kitchen.

Used wisely, it stretches your grocery budget, cuts food waste, and gives you readymade shortcuts when life gets too busy for home cooking. Think of it as the pause button for food. Press pause when prices are low, portions are too big, or leftovers are teetering on the edge of "science experiment." Later, you get to press play and enjoy the savings.

Here's what to freeze, what to skip, and the simple hacks that make your freezer work like the frugal champ it is.

EVERYDAY STAPLES

Bread and baked goods. Slice before freezing so you can grab one piece at a time. Works for tortillas, bagels, muffins and croissants too. Wrap loaves in foil before slipping into a bag to keep freezer burn away.

Meat and fish. Family packs are a bargain, but only if you portion before freezing. Wrap two or three pieces together and freeze flat on a baking sheet before bagging. That way you're not prying apart a frozen brick when all you want is chicken for dinner.

Butter and cheese. Butter freezes perfectly -- stock up when it's on sale. Shredded cheese also freezes well in small bags. Cream cheese changes texture but still works in casseroles and baked dishes.

SURPRISING FREEZER STARS

Milk. Yes, milk freezes! Pour off a little to allow for expansion, then thaw in the fridge and shake. Use for baking, cooking or even cereal in a pinch.

Cooked rice and pasta. Spread cooled rice or pasta on a tray, freeze, then bag. Reheat with a sprinkle of water to bring it back to life.

Eggs. Crack and whisk before freezing in ice cube trays. Two cubes equal one egg. You can also freeze yolks and whites separately if baking is your thing.

Fruit. Bananas, berries, pineapple, mango -- they're all freezer-friendly. Slice bananas before freezing to avoid clumps. Frozen bananas also make great "ice cream" when blended.

Vegetables. Spinach, peppers, onions, broccoli -- they'll lose crispness but shine in soups, casseroles and stir-fries. Freeze tomato paste by the tablespoon so you never toss half a can again.

Mashed potatoes. Scoop into muffin tins, freeze, and pop out little "potato pucks." Even baked potatoes freeze well if wrapped tightly.

Herbs. Chop and freeze in ice cube trays with olive oil or butter. Instant flavor for soups and sauces.

Wine. Leftover wine? Freeze in cubes for cooking. Not great for sipping, but your Bolognese won't complain.

Nuts, seeds and flour. Whole-grain flours and nuts go rancid quickly at room temp. Store in the freezer to keep them fresh for months.

Deli meat and bacon. Stack slices with parchment between layers. Bacon strips freeze beautifully -- just peel off what you need.

Cookie dough. Scoop onto a baking sheet, freeze, then bag. Bake straight from frozen for fresh cookies anytime.

FREEZER HACKS

Label everything. Trust me: Future You will not remember what that mystery bag is.

Freeze flat. Soups and sauces stored flat in bags thaw in record time.

Keep a list. Tape an inventory to the freezer door so you don't end up with six bags of peas and no chicken.

Rotate like a grocery store. First in, first out. Use older items first.

Don't overpack. Freezers need air circulation. If yours is jammed tighter than a Thanksgiving fridge, it's working too hard.

WHAT NOT TO FREEZE

Not everything is freezer-friendly. Lettuce wilts into slime. Cucumbers turn mushy. Mayonnaise separates. Fried foods lose their crispness. And carbonated drinks? Let's just say cleaning up a freezer explosion is no one's idea of a good time.

THE TAKEAWAY

Your freezer isn't just a place to forget about mystery leftovers. It's a money-saving, time-saving, stress-busting tool that's already sitting in your kitchen. From butter to bananas, mashed potatoes to milk, there's a long list of foods you can stash away and bring back later.

So the next time you're about to toss something that's "just about to go bad," stop and ask: Can I freeze this? Chances are, you can. And when you do, you'll discover that your freezer is a whole lot more than a home for ice cream and peas.

For more freezer-friendly tips and money-saving tricks, meet me at EverydayCheapskate.com/freezer.

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Mary invites you to visit her at EverydayCheapskate.com, where this column is archived complete with links and resources for all recommended products and services. Mary invites questions and comments at https://www.everydaycheapskate.com/contact/, "Ask Mary." This column will answer questions of general interest, but letters cannot be answered individually. Mary Hunt is the founder of EverydayCheapskate.com, a frugal living blog, and the author of the book "Debt-Proof Living."