Really watery fruits and veggies, like melons and lettuce, just can't tolerate the freezing process. Most other fruits and veggies, including berries and legumes, freeze quite well, especially when incorporated into a recipe.
Eggs don't do that well in the freezer, unless used as a binder (like in meatloaf). Egg-based sauces and mayonnaise can separate and curdle. Dairy-based soups and sauces also tend to separate and get watery if frozen.
While whole loaves of bread freeze well, bread crumbs and other crumbly toppings will get soggy. You can always add those toppings just before baking, though, to get great results.
If your slow cooker has a timer, you can set it and wake up to a hot bowl of oatmeal. Otherwise, make this in advance, refrigerate and reheat. For an extra special touch, top each bowl of oatmeal with Greek yogurt and crumbled blueberry, vanilla and cashew Kind Bars.
The base for this soup is made with vegetable stock and beans (instead of milk or cream). The substitution gives it a great velvety texture and makes it perfect for the freezer. Next summer, when you're swimming in fresh veggies, double the recipe and freeze a batch.
We made this tangy, make-ahead meatloaf in a muffin pan so you could refrigerate or freeze your extra "muffins" for later. Be sure to individually wrap each "muffin" before freezing and label the package with the contents. Thaw the muffins for about 24 hours in the fridge before baking.
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