Tip of the week: portioning meats

When I go shopping I often find "family packs" of chicken breasts and meats that are for sale. And that is perfect for being frugal. You get more for less, and it lasts longer that way.
The problem with big packages of food is that when you only need 2 pieces of chicken and you take the pack out of the freezer, and lo and behold, they are all frozen into a big lump of chicken. It's the same with fish, lamb, pork etc. If you have bought pre-cut meat spend a few minutes when you get the meat home to re-package it into freezer safe packaging. I use Freeze foil and plastic bags, or luch-pack paper and plastic bags.

Always start with wrapping the meat in something that protect it from damage and keeps moist in. Baking paper or lunch-pack paper (it's a norwegian thing) will do nicely, but ideally you want "freezing foil". It's a metallic foil with a plastic layer on one side. Ours is blue on one side.

You wrap the meat with the plastic in against the meat, and then you place it in a plastic bag and  close it properly with either a rubber band, a knot or masking tape. I prefer masking tape, 'cause then I can write the contents of the pack and when it was wrapped on the outside of the bag, easy to read for later.

Just always remember to mark the bags properly so you don't have to rummage through all of them when looking for something specific.'