"Let cooked food cool completely before freezing so you don't trap steam and form ice crystals. Freeze flat in zip bags, then "file" them upright so you can actually see dinner options. Label everything with the name, date, and basic reheating notes because future you will forget. Keep sauces on the side and toss at the end so breaded things stay crisp; the air fryer is your best friend for bringing back crunch."
"Give items space on a sheet pan so they brown instead of steam, and portion into family-size or single servings depending on your week. Thaw in the fridge overnight when you can, reheat covered until hot, then uncover for a few minutes to re-crisp. Finish with something fresh: lemon, herbs, or a bagged salad."
Cool cooked food completely before freezing to prevent trapped steam and ice crystal formation. Freeze items flat in zip bags and store upright like files to easily view options. Label each package with name, date, and reheating notes to avoid confusion. Keep sauces separate and add them after reheating so breaded foods stay crisp; use an air fryer to restore crunch. Give items space on a sheet pan to brown rather than steam and portion according to household needs. Thaw overnight in the refrigerator when possible, reheat covered until hot, then uncover briefly to re-crisp. Finish meals with fresh lemon, herbs, or a salad.
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