Handy Kitchen Tip: Freeze Individual Portions Of Spaghetti Sauce Using A Cupcake Pan

As I searched around my kitchen last night wondering how I was going to store the gallon or so of spaghetti sauce I cooked up, I pulled out the drawer under my stove and had one of those “Ah-hah!” moments when I laid eyes on my cupcake pan.  I quickly sprayed it down with cooking oil, used a 1/3-cup measuring cup {that ended up being the perfect amount} to fill each cup with a scoop of the spaghetti sauce, and stuck the pan in the freezer.

While I’m sure the spaghetti sauce was frozen after an hour or two, I left the pan in the freezer overnight since it was so late.  When I woke up this morning, I popped the frozen spaghetti sauce out of each cup and dropped it right in a freezer-quality, gallon-sized bag that I labeled with the contents and date it was prepared.

When I prepared Little Man’s lunch today, it was so nice being able to just grab a frozen spaghetti sauce cube from the freezer, pop it on the stove over low-medium heat, and then stir in some noodles.

What’s your favorite kitchen trick or tip?  PLEASE SHARE! :)

Gabrielle

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