• To prolong freshness, contain and store foods in a refrigerator or freezer within two hours after cooking.

• Be sure stored foods are tightly wrapped. When using a sealable plastic bag, try to squeeze out as much air as possible. This will conserve space and help to prevent freezer burn.

• Divide different parts of the meal into multiple plastic containers and freeze them separately.

• Store leftovers in shallow plastic containers, less than two inches deep, for rapid, even cooling. Larger or deeper containers take longer to freeze or thaw.

• While it is generally okay to refreeze partially thawed foods, keep in mind that refreezing can cause foods to become watery or soft. Also remember that although freezing does reduce the growth of microbes, it won’t eliminate bacteria that already exist in your food, so it’s important not to let thawed foods sit at room temperature.

• You can slightly undercook plant-based foods (e.g., pasta, rice, and vegetables) that will be frozen, as they can be fully cooked when they are reheated. Always be sure to thoroughly cook meat, fish and poultry before serving.

• If possible, thaw food in the refrigerator so it doesn’t have an opportunity to sit at room temperature. It takes most frozen foods about 24 to 48 hours in the refrigerator to thaw completely. Eat thawed foods as soon as possible, since food spoils more quickly at this point than when it’s fresh.

• Use these containers for freezer packaging: zip-top plastic freezer bag, plastic coated freezer paper, plastic containers with wide mouths and tight-fitting lids, and heavy-duty plastic wrap.

• Add casserole toppings (like cheese or bread crumbs) when the dish is being heated to serve.

• When you have questions about food freshness, remember this: When in doubt, it’s best to throw it out!

Tips from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals and plasticsinfo.org

Try this short-cut version of one of our favorites—pick up rotisserie chicken for time saver. Serve with tortilla strips, chopped avocado, and shredded reduced fat Mexican blend cheese, if desired.

Makes 6 servings

1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch slices

1 onion, chopped

1 teaspoon minced garlic

6 cups canned fat free chicken broth

1 (16-ounce) jar salsa

1 teaspoon chili powder

1 teaspoon ground cumin

1 tablespoon lime juice

1 (16-ounce bag) frozen corn

1. In large non-stick pot coated with nonstick cooking spray, cook chicken over medium heat, stirring constantly, until lightly browned, about 5 minutes.

2. Add onion and garlic; continue sautéing until tender, about 3 minutes.

3. Add chicken broth, salsa, chili powder, cumin, and lime juice, bringing to boil. Reduce heat and cook 10 minutes; add corn, cooking for few more minutes.

To Prepare and Eat Now: Serve

To Freeze: Cool to room temperature, transfer to freezer containers, label, and freeze.

To Prepare After Freezing: Remove from freezer to defrost. Reheat in nonstick pot over low heat. Alternately, you can reheat in microwave.

Nutritional information per serving, Calories 256, Protein (g) 32, Carbohydrate (g) 27, Fat (g) 2, Calories from Fat (%) 8, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 66, Sodium (mg) 760, Diabetic Exchanges: 3.5 very lean meat, 1.5 starch, 1 vegetable

Taco Soup

An all time family favorite–open cans and prepackaged seasoning makes a great simple supper solution. Try using reduced sodium taco seasoning to lower sodium.

Makes 8 cups

1 pound ground sirloin

2 (10-ounce) cans diced tomatoes and green chilies (mild)

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (4-ounce) can chopped green chilies, drained

1 (1 ¼-ounce) package taco seasoning mix

Half (1-ounce) package original ranch salad dressing mix

2 cups water

2 cups frozen corn

1. In large nonstick pot, over medium heat, cook ground sirloin until done, 5 minutes. Drain any excess grease.

2. Add remaining ingredients. Bring to boil, reduce heat, and cook 5 – 10 minutes.

To Prepare and Eat Now: Serve.

To Freeze: Cool to room temperature. Transfer to freezer containers, label, and freeze.

To Serve: Defrost. Reheat in a non-stick pot over a low heat until thoroughly heated. Can reheat in the microwave.

Nutrition information per serving:

Calories 269, Protein (g) 19, Carbohydrate (g) 32, Fat (g) 4, Calories from Fat (%) 14, Saturated Fat (g) 1, Dietary Fiber (g) 8, Cholesterol (mg) 30, Sodium (mg) 1102, Diabetic Exchanges: 2 very lean meat, 2 starch

Recipe from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals

©2006 by Holly Clegg

Ever wondered what you’ll do with all that leftover Thanksgiving turkey? With the proper plastic storage, you can keep the turkey fresh and safe to eat for quite a while. Holly Clegg, author of Holly Clegg’s trim&TERRIFIC™ FREEZER FRIENDLY MEALS, offers the recipe below to help you make the most of your holiday cooking.

Quick Lasagna

Take the easy but delicious way out with commercial pasta sauce, leftover turkey and no-boil noodles to create a fantastic and favorite lasagna. Have extra– cut into individual portions, wrap in plastic wrap, and store in zip-top freezer bags for your next meal.

Makes 8 servings

3 cups leftover turkey, skin removed and cut into pieces

2 (26-ounce) jars red pasta sauce

1 (8-ounce) package no-boil lasagna noodles

2 cups shredded part-skim Mozzarella cheese

2 (10-ounce) packages chopped frozen spinach, thawed and drained

1 (4-ounce) package crumbled goat cheese

1. Preheat oven 350˚F.

2. Combine leftover turkey and pasta sauce.

3. In oblong baking dish, spread thin layer of turkey sauce. Top with layer of noodles, one-third turkey sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, turkey sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, turkey sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

To Prepare and Eat Now: Serve when ready.

To Freeze: Cool to room temperature. Wrap, label and freeze. Recommended freezing time: up to 3 months.

To Serve: Remove from freezer to defrost. Preheat oven to 350° F, bake, covered, 25-30 minutes or until bubbly. Uncover, bake 5 minutes longer. Alternately, you can reheat in microwave if cut into pieces.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Recipe from Holly Clegg’s trim&TERRIFIC™ FREEZER FRIENDLY MEALS. Click here to visit her website for more recipes.