Frugal Menu Mamas

Happy Friday!  I hope you enjoyed the TOP 5 yesterday…please go back and leave a comment with your favorite way to use boneless/skinless chicken breasts.

For Freezer Friday, I thought I’d tell you the tips I have learned recently about freezing vegetables.  I know lots of veggies are in season and of course, we want to make the most of those inexpensive in season veggies.  If you can’t use them in time then freezing is the way to go.  Now, lots of veggies need “blanching” before freezing.  Let me tell you….I know nothing about blanching!  So, I found a few links for you if that interests you or you want to know more about it.

Vegetable Freezing Guide

How to Freeze Corn

So, buy lots of veggies at the farmer’s market, on sale, or get them from your garden and freeze them for use later.

Here are the items I have learned to freeze WITHOUT blanching (don’t eat any of them raw, use them in recipes):

-Bell Peppers–cut extra bell peppers into strips and freeze in Ziploc bags for use in a recipe later

-Zucchini–grate zucchini and freeze in 1 cup portions for use in zucchini breads and muffins

-Onions–chop lots of onions and freeze in a Ziploc bag inside a Tupperware type container, just thaw and dump in your recipe!

-Tomatoes–dice and freeze in Ziploc bags for use in soups and stews

-Sweet Potatoes–bake and scrap out of the skins, freeze in Ziploc bags, thaw, warm and serve like you would a fresh baked sweet potato

*Also, lots of veggies can be pureed and frozen, like carrots, yellow squash, sweet potatoes, etc… then hide them in recipes.  Check out Deceptively Delicious for ideas.*

Do you have any other veggies that can be frozen without blanching?