Freezer Cooking Dos and Don'ts

• DO use quality freezer bags or freezer containers. Containers such as whipped topping tubs aren't made for long-term storage.
• DO lay freezer bags flat after filling them. Food will freeze and thaw faster when spread in a thin layer. The bags save lots of freezer space when stacked neatly so you can get started with freezer cooking even if you don’t have a big freezer.
• DON'T overfill freezer bags or containers. They might pop open, risking freezer burn.
• DO blanch all fresh vegetables before freezing them.
• DO cook rice and pasta only half the recommended time when stirring into sauces and casseroles to freeze. Starches won't become mushy this way.
• DON'T thaw frozen meats. Make something out of them, and then put them back into the freezer without thoroughly cooking the meat first.
• DON'T freeze cooked eggs (they become rubbery) or fried foods (they will never crisp up again).
• DO label your entrees and include cooking instructions. Then you're not the only one who is able to start dinner.

Source: www.30DayGourmet.com