Even when the label says organic, your ready-to-eat, frozen dinner is still packed with ingredients that are hard to pronounce, and it comes in a fair amount of packaging. By making and freezing your own meals you’ll know exactly what your family is eating without the excess waste.

Make more. Set aside one day a week and cook up one big dish (my favorites are chili and lasagna). Or instead of cooking for four, cook for eight and freeze the rest. Baked goods also do well frozen, such as breads, cookies, muffins and
pies. Next time you bake make a double batch and freeze the rest. Pancakes and waffles make for a quick breakfast snack when pulled from
the freezer and popped in the toaster.

Portion out the left overs in individual sized containers. This way you can easily pull out just what you need for reheating. It’s always a good idea to label and put food in (reusable) containers designed for the freezer to avoid the icky taste of freezer burn.

Stock up on local produce when it is abundant in the summer and make jams or sauces, such as tomato sauce or applesauce, to enjoy throughout the winter months. (Care2 Greenliving has some tips on how to freeze fruits and veggies.)

Of course the big challenge with this tip is time. When you barely have
enough time to set the table for nightly meals, finding time to make
and freeze food can be tough. However, with a little planning you’ll
actually wind up saving yourself some time by having healthy meals
on hand ready for reheating.

Amy says: I prefer to make the easy stuff in big batches, such as lentil soup or a lasagna, and store portions in freezer bags (that I wash and reuse.) On days I don’t have time to cook I take a bag out of the freezer, dump it on a plate, and while it’s reheating I’ll whip up a quick salad to round out the meal.

Be sure to check out GO’s weekly Weekend Grub feature for recipes and tips for green cooking.

More related articles from GO:

Weekly DIY: Make Your Own Southwestern Condiments

Kicking the Habit: Dehydrating Produce

Healthy & Green Lunches For Back-To-School

Reduce, Reuse, Respect the Brew: Beer-Making for Environmentalists

Kicking the Habit: Buying Food in Bulk