5 Foods that Freeze Well

One of the most frustrating things is buying groceries and then not using them in time. You have the best of intentions when you purchase that on-sale 3 pound pack of chicken breasts, but you feel an unwavering sense of shame and regret when you toss it in the garbage after it's gone bad; it's like you're tossing money in the trash. The freezer can be a major cost saver in terms of preserving food for a later date, but many people just don't have a good idea of what's freezable and how long it'll keep in frigid temperatures. Allow us to enlighten you as we share five foods that freeze really well.

Bacon

Who doesn't love bacon? The problem is that it only lasts about a week (tops) in your refrigerator, so you're required to eat a pound in a week or eat a healthier amount and then toss the rest. You'll be thrilled to learn that bacon freezes really well – it'll last up to three months in there. You won't be able to fry it up in slices unless you thaw it all at one time, but cooking with it has never been easier: simply break off little pieces of the frozen meat and toss into soups, salads, and casseroles for that brilliant bacon flavor that you're looking for.

Fish

We all know that fresh fish won't last long in the refrigerator, so many don't even consider putting it in the freezer. They assume there's no point – that even if it lasts, it won't maintain it's fresh factor. That's a myth, actually; fish does, in fact, freeze well. The key is keeping it in an air tight container; freezer zip lock vacuum suction bags work great, as does a good, old fashioned block of ice. Fish will last anywhere from 3-6 months, depending on the type.

5 Foods that Freeze Well

Avocados

Never toss an over-ripened avocado again. Simply puree it up in a food processor, store it in a freezer bag, and put it in the freezer until you need some avocado topping for your next taco night. Take the bag out of the freezer, thaw it (either in the microwave or for several hours in the refrigerator), and then cut a corner of the bag. Squeeze out the avocado puree (like guacamole) to top any dish requiring the beloved veggie.

Beans

We all know you can save a fortune on beans when you buy the dried beans in a bag (as opposed to canned beans that are already cooked). Not many of us actually do that, though, because it's such a hassle to deal with cooking beans every single time you want them. However, when you consider that you can cook a huge batch at one time, freezing what you don't use and preserving them for next time, things change a little. Make it a 2-3 times a year thing: cook dried beans in bulk and store them in cup sized quantities in the freezer.

Baked Goods

No, you don't have to eat that whole batch of cookies before they become stale. In fact, you may want to save yourself some time and money and go ahead and double the recipe, preparing to save the majority of it for your freezer and another day. Whether it's cookies, muffins, pancakes, cupcakes or any other type of baked goods, they're all easy to pop in the microwave to thaw for a quick little dessert or snack.

Letting food go to waste simply isn't necessary when you consider just how useful that freezer is – so double your recipe and use it for good!

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Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette

Salmon & Vegetables

Salmon, asparagus and orzo salad with lemon-dill vinaigrette is an easy to make, hearty and filling dish that highlights the best of fresh and healthy food. To learn how to make it, these are the requirements:

Ingredients:

When preparing a meal for six, you'll need:

  1.  Six cups of water
  2.  One and quarter pounds of fresh, omega-rich and skinless salmon fillet
  3.  One pound of trimmed and well cut spring asparagus
  4.  A cup of uncooked orzo/rice-shaped pasta
  5.  A quarter teaspoon of salt
  6.  A quarter teaspoon of freshly grounded black pepper
  7.  A quarter cup of red onion (thinly sliced)
  8.  Lemon-dill vinaigrette
  9.  Cooking spray

Directions:

Preheat the broiler.

Use a large enough saucepan to boil six cups of water. Once the water is boiled, add in asparagus and let them cook till crisp-tender or for about three minutes. Use a slotted spoon or a pair of tongs to remove them from the water and plunge them into ice cold water before draining and setting them aside.

Once again, bring the water (reserved water) to boil and add in orzo. Cook them in accordance to their package instructions. However, don't add fat or salt. While your orzo continues to cook, have the salmon fillet seasoned with ground pepper and salt. Then, place it on a boiler (foil lined boiler) and cooking spray coated pan. Broil till the fish starts to flake easily (when you test it using a fork), till it attains your desired doneness expectations or, for five minutes.

Making Lemon-Dill Vinaigrette:

To make this, you'll need:

  1.  Three tablespoons of fresh lemon juice
  2.  Two tablespoons of extra-virgin olive oil
  3.  One tablespoon of chopped fresh dill
  4.  A third cup of crumbled feta cheese
  5.  A quarter teaspoon of freshly ground pepper
  6.  A quarter teaspoon of salt

Once you have all the ingredients, use a whisk to combine them in a small bowl.

(If you choose to use bottled dressing instead, it's highly recommended that you add a little of dill as it helps in enhancing the salmon's flavor).

Serving:

When everything is ready, use two forks to break the salmon into mid-sized chunks and then, proceed to combine it with asparagus, orzo and lemon-dill vinaigrette. You should use a large enough bowl to combine them so that you have enough space to toss the pieces gently and have them coated with these three other ingredients.

You can then proceed to serve it as a snack, a side dish or even an entrée.

- It's worth noting that this amazing dish contains high amounts of nutrients such as proteins, carbohydrates, fiber, fat, iron, calcium and sodium.

Summary:

What makes this dish salmon dish exceptional is the fact that it's made using ingredients that are high in flavor such as the refreshing lemon juice and dill and crisp tender asparagus and raw onion. Most importantly though is that it's so easy to make (can be made in less than 10 minutes).

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