For any wondering what your freezer looks like after cooking for two weeks of meals? This is mine after cooking for two weeks worth of “Frozen Dinners.” This is my “Main” kitchen freezer (One over refrigerator). As I preserve as much food as possible, my second freezer holds containers of fruits, vegetables, freezer jams, bulk meats (to be pulled out later and remade into freezer meals), frozen herb cubes, onions, celery, mushrooms and other odds and ends for stock or soup making, frozen fresh squeeze fruit juices and the likes.
I can not praise these little containers enough. Not only are they sturdy, they can go from freezer, to microwave, to dishwasher, back to freezer to be used over an over many, many times before needing to be replaced. I use them in both freezers. None divider ones are ideal for storing vegetables, fruits and herb cubes. Just lay out the vegetable or fruit on a cookie tray, freeze to firm and pack in containers. Reheat when ready to use. Soups, stocks and fixings can go into larger or smaller square or round containers. Everything can be neatly labeled, stacked and right at finger tips. Definitely a worth while investment and far better then baggies that can bust open or glass jars that break.
A Little Slice.... 