Refrigerated Staples: Ketchup, Mustard, Mayonnaise, Milk, Eggs, Cottage Cheese (if desired), Sour Cream, Cream Cheese, Plain Yogurt, Greek Yogurt, butter. Shredded or whole cheddar cheese, shredded or whole mozzarella cheese, Monterey jack pepper cheese, Swiss cheese, American cheese slices. Luncheon Deli Meats. Lettuce, tomatoes, carrots, cucumber, onion, potatoes. Applesauce. Any homemade dressings or butters.
FREEZER ITEMS: Meats, poultry, fish, Frozen Yogurt, Ice Cream. Ice Cubes. Frozen leftovers. You can freeze Milk if you pour out 1 cup first (place cup covered in refrigerator) to allow for expansion once frozen. You can freeze butter. You can also freeze 1/2 gallon, or quart of Orange Juice but again remove 1/2-1 cup first to allow for expansion once frozen. You can freeze tortillas (flour/corn) in freezer safe zip-lock bags. Frozen vegetables, broccoli, cauliflower, Lima beans, Corn, Peas, sugar snap peas. I have even frozen whole carrots to use in pot roasts in the slow cooker/crock pot.
Spices and Can goods: Store in cabinets or a pantry shelf in a dry cool location (not over stove top or vent fan!). Many people forget and store spices over the stove/oven/vent.
Until the next post, if you have any questions just leave a comment! In closing, I wish you “Good Health” cheffie cooks easy 1-2-3.