When you open your freezer, are you met with an ice-covered abyss of unidentified objects? 
Does the thought of “stocking up” on anything scare you because you’ll have to make more space? 
Not sure what you should meal plan because you don’t know what’s left in there? 
Whether your freezer is just ½ of a typical fridge, or you have the largest chest you could find, keeping it under control will make your life better! 

This hit home last time we returned from the butcher with two truckloads of meat!  Our fleet is seven chest and upright freezers, plus the freezers of two extra refrigerators, and keeping track of what’s where, how much inventory we have left, and GETTING IT ALL IN is no easy feat! No lies, I consider myself something of a pro at freezer jenga. 

Here are 5 tips to make life with a freezer more enjoyable:

1. Find containers that fit efficiently.  We use the heavy duty cardboard boxes from our butcher because they fit in the freezer perfectly. (We always have tons of these boxes so let us know if you’d like some!) Heavy duty plastic bins are another option we like.  You lose a small amount of capacity by using boxes & bins, but the trade off in being able to pull them out to access what’s underneath or behind is worth it! 
2. Choose a strategy to organize: group all like items together, like all beef in a bin, all pork, all veggies.  Depending on space & volume, you might sort even further – all steaks together, all sausage, all roasts, each type of veggie.  This method makes it easy to see how much you have left of each item.
   OR    Mix items proportionately to the rate you’ll use them.  For instance, put a week’s worth of items in one container – maybe that’s 3 meats, 5 veggies and 2 fruits. Pack variety in each container, then each week, use the items in that box to meal plan.This method forces you to use everything up and makes weekly choices less overwhelming!
3. Label!  Label at least every box/bin, preferably every item with the date it went into your freezer, so you can use the oldest first!  Use magnetic clips or a dry erase board on the freezer to draw a chart of what’s where.  Sometimes we also write a note on the top box of what’s underneath it.  Do not assume that you’ll be able to tell the difference between frozen green beans & rhubarb a year from now!
4. Check your freezer!  Open it every 3 days to make sure it’s functioning!  If it’s not, items should still be cool with this time interval and safe to refreeze.   If you can’t check often, install a temp monitor with an alarm to protect your investment! You don’t want to find out your freezer failed when you smell it!
5. Defrost if & when you get more than ½” of ice buildup.  Easiest to do in cold weather – remove everything and set it outside (protected from animals!).  Turn the freezer off & block the lid/door open.  Within a few hours, you should be able to pull chunks of ice out of the freezer, which is faster & easier than waiting for it to melt completely.  Either open the drain and place a container under it, or use old towels to sop up any water in the bottom.  Now is a good time to give the freezer a thorough scrubbing!  Dry, remember to TURN BACK ON, and replace your neatly organized inventory! 

 
Hopefully these tips will help you keep the Abominable Freezer Monster under control – and make stocking up an easier option! 

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SWEDISH MEATBALLS     Servings: 4-6
3 lb ground beef
1 onion, diced
2 eggs, lightly beaten
1 C seasoned dry bread crumbs
½ c fresh chopped flat-leaf parsley (or 1 Tbsp dried parsley)
2 tsp salt
1 tsp black pepper
GRAVY: 4 Tbsp flour
2  ½ C beef consommé or broth
1 Tbsp Worcestershire sauce
2 C milk
1 tsp salt
1 tsp black pepper
12 oz medium egg noodles, cooked
¼ C butter
3Tbsp fresh chopped flat-leaf parsley (or1/2 Tbsp dried parsley)

1. Thoroughly mix together ground beef, onion, eggs, breadcrumbs, parsley, salt & pepper. Form into ¾ -1” meatballs.
2. Heat large non-stick frying pan over med-high heat (a Dutch oven or electric frying pan can also work well). Brown meatballs on all sides, in batches if needed.  Use slotted spoon to remove meatballs to plate, leaving drippings in pan.
3. Sprinkle flour over drippings and whisk until combined.   Cook for 3-4 minutes or just until flour turns light golden brown.
4. Slowly whisk in consommé/broth and Worcestershire.  Add milk, salt and pepper while whisking constantly to prevent lumps.  Cook for 5- 6 minutes, stirring occasionally, or just until gravy starts to thicken.  Add meatballs & juices back to pan; gently toss to coat meatballs.  Lower heat to medium and simmer uncovered  for 10-15 minutes or just until meatballs are cooked through.
5. Toss hot cooked egg noodles with butter to coat.  Divide noodles among plates and top with meatballs & gravy.  Sprinkle with parsley.

 
BEEF & POTATO MOUSSAKA    Servings: 6-8
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
¾ C water
1 can (6oz) tomato paste
1 tsp salt
½ tsp dried mint (optional)
¼ tsp cinnamon
¼ tsp pepper
Parmesan sauce:
¼ C butter
¼ C flour
2 C milk
4 eggs, beaten
½ C Parmesan cheese, grated
½ tsp salt
5 medium potatoes, peeled & sliced

1. Cook beef, onion, and garlic until the beef is no longer pink; drain.  Stir in water, tomato paste, parsley, salt, mint, cinnamon, pepper.  Set aside.
2. For sauce, melt butter in saucepan over medium heat .  Stir in flour til smooth, gradually add milk.  Bring to boil; cook & stir 2 minutes or until thickened.  Remove from heat.
3. Stir small amount of hot mixture into eggs.  Return all to saucepan, stirring constantly.  Stir in Parmesan & salt. 
4. Place ½ of potato slices in a greased, shallow 3-   qt baking dish.  Top with ½ of the Parmesan sauce & all of the meat mixture.  Arrange rest of potatoes over meat, top with rest of sauce.
5. Bake uncovered at 350 degrees for 1 hour or until potatoes are tender.  Let stand 10 minutes.

 
 
GROUND BEEF & CAULIFLOWER HASH      Servings: 4
2 ½ + C frozen cauliflower (defrosted & drained) OR fresh cauliflower OR summer squash, chopped
½ C bell pepper, chopped
¼ C onion, chopped
1 lb ground beef or sausage
2 C shredded cheese (Goblin, sharp cheddar, mozzarella – or a mixture)
¾ tsp garlic powder
¾ tsp salt
¼ tsp pepper

1. In a large skillet, cook pepper & onion in oil or butter over medium-high heat. Cook until onions are translucent and peppers are tender, 3-4 minutes. 
2. Add ground beef or sausage; cook until no longer pink. 
3. Add cauliflower, garlic, salt, pepper; cook until tender.  (If using fresh vegetables, add ¼ C water and cover pan to steam).
4. Top with cheese; turn heat to low, cover pan and allow cheese to melt.