Comments

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  Amanda (Food on the Table)

  Great point. Right now the functionality isn't there. Several people have asked for it, so it's something you'll see in the future.

  over 2 years ago
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  Abbie

  GREAT question. I am always trying to shop smart and plan my meals so that I can use what I bought and not waste.

  over 2 years ago
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  Leslie

  It doesn't seem to be able to do it with small ingredients, but here's how I do it with main ingredients...when I return to make a new meal plan, it asks me to pick meats I want. I do this and I ALSO pick meats that I have frozen (I have a lot of frozen chicken from Costco).

  So I use those recipes, but don't buy the stuff I already have. It's still in my nice digital grocery list.

  over 2 years ago
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  Anonymous

  I want to know this also!

  over 2 years ago
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  Sandy (Community Guide)

  Easy! Things like celery usually can be included in other main entree dishes for example. Also stick with recipes that allow for play room so you can sneak in an extra ingredient or 2. Just feel free to ask. I can answer better if I know more details. Oh and also for extra celery you can make the snack Ants On A Log with it! Just celery with peanut butter spread over it. Then add either chocolate chips to the top or raisins.

  over 2 years ago
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  Vicki

  What I've been tending to do is only make 4 dinners from this site a week. The other nights are free to cook what I have on hand. Or, if we decide to eat a meal out, that fits also.

  about 1 year ago
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  Elizabeth (Community Guide)

  any recipe that has onions and garlic you can add diced celery too, I do the same with extra tomatoes...

  about 1 year ago
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  Veronica

  Yes, this would be very helpful to have. Some recipes leave me with extra ingredients left over.

  about 1 year ago
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  Donna (Food on the Table)

  I do keep small ziploc baggies of certain things in my freezer as a matter of course. From working in a commercial kitchen, I got used to portioning and weighing out all of my leftovers (sides, veggies, breads and proteins) before sealing, labeling and freezing them. But I also have a bag of onion skins, one of potato scraps, one of carrot scraps, and other odd ones of bones (that just doesn't sound quite right, but you know what I mean...). So if you keep an inventory of your freezer contents and check it frequently, you really find that you can use most of your ingredients pretty effectively. There are some things that I'll seal and freeze in individual portions, too, like leftover roast beef or meat loaf, because I know there will come a day when my husband will be sick of salads and cold sandwiches and is happy to take something heartier to work for lunch.

  about 1 year ago
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  Bridget

  Donna=can you tell me what vegetables/fruit freezes well? And what is the best way to freeze them? Like do I blanche them,lay out in single layer to freeze then package? Or just package and freeze? I really want to take advantage of the fresh seasonal vegetables and use them off season.

  about 1 year ago
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  Sandy (Community Guide)

  Sorry im beating Donna to this one lol. Most stuff you dont have to blanch but some peeps like to. Just make sure its clean and freeze. Things like celery, green beans, corn on or off the cob, basil pesto, ect. Some stuff you have to blanch or steam before freezing like squash, spinach, ect. Berries are great to freeze individual if you want so you can take out what you want for smoothies or ice cubes or just a bunch. If you have anything specific in mind just let us know. =)

  about 1 year ago
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  Chef Heather (Food on the Table)

  @Bridget- Hi this is Chef Heather from Food on the Table. This is a great question that you will probably get several different answers to! Like Sandy said berries are great for freezing. I would highly recommend placing them on a cookie sheet and freezing them individually. After frozen you can then transfer them to a large freezer storage bag. Fresh cut pineapple can be frozen the same way. I find things like peaches and mangoes are best if frozen with the skins off. Bananas are anther freezer friendly fruit. Whether fresh (perfect for smoothies or dairy free ice cream) or bananas that are turning dark (great for breads and cookies) I recommend freezing them with the peels removed. Fruit can be stored in the freezer for 8-12 months.

  about 1 year ago
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  Chef Heather (Food on the Table)

  Regarding most vegetables, I would say that blanching the vegetables before freezing is recommended. Blanching is a cooking technique where food is cooked for 2-3 minutes in boiling hot water and then quickly placed in ice cold water to stop the cooking process. The blanching slows/stops enzymes which result in the loss of nutrients, flavor, color and texture. The blanching process helps the vegetables to stay as ‘fresh’ as possible in the freezer. Most vegetables will keep for 8-10 months in the freezer, if frozen properly and stored in freezer safe packaging. I hope this helps and if you have any other questions feel free to ask.

  about 1 year ago
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  Bridget

  WOW! Thank you for responding. I was skeptical that I would get one. These help very much. I am one day new to this site and very impressed. I am looking forward to using/participating. Thanks again.

  about 1 year ago
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  Donna (Food on the Table)

  I'm glad Sandy and Chef Heather jumped in so quickly! :-) This is a be going into now, especially as the weather will be changing and we'll all be looking for help from frozen fruits and the last of the fresh veggies of the season...

  about 1 year ago