Yogurt Containers Saved Me

This past week had me extremely busy with work.  So busy in fact when I went to cook tonight I almost forgot where the knives where!  No, not that bad, but sure felt like it.    However, about 2 weeks ago I had made a huge batch of cannellini bean soup (which I’ll be putting online soon), as well as pasta sauce and I froze nearly all of it in old yogurt containers.   Yogurt containers are awesome for freezing sauces and soups and provides a perfect serving size for a 2 person meal.   Because I had all this frozen soup and sauce (and some chili thanks to Frank my husband), preparing dinner was a breeze all week.   Fantastic actually!   20 minutes in the kitchen to thaw and we were ready to eat each and every time.

Here are some tips for freezing sauces and soups or chili:

1. You can use any container such as ricotta cheese or grated cheese containers.   32 oz. size provides the best for a 2 person meal.   For smaller appetites stretch it to 3.   I used to use carry out containers, but realized they typically have a hole in the lid for releasing steam, so that didn’t fair too well in the freezer.
2. Always label the containers even if they are clear.  You will forget what is in them.  I use tiny return mailing labels  (Avery 5267) and write the contents and the date.  I toss after 6 months.
3. I always put the label on top of the lid, not on the side where it is harder to see.
4. Do not write on containers with markers because the containers can be reused for other things.
5. Fill the containers within 1 inch from the top.   As liquid freezes it expands, it needs this space.  If the container is filled too high, the lid will begin to pop off in the freezer.   It’s happened to me enough times to know!

There you have it.  Yogurt containers saved me this week by allowing me to have an excellent dinner every night without any of the work!  Start saving your yogurt containers today!

If you have any tips, let me know!

Liz

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