And I thought I was being clever because they were so much cheaper than the ones I found in my local stores. What I soon discovered was, not only were they an unnecessary expense, but they also took up entirely too much space in my freezer (which was already stocked full with bags of breastmilk).
I soon discovered that it was much easier (and MUCH cheaper) to freeze the food in covered ice cube trays overnight, then pop them out and store them in labeled Ziploc freezer bags. Or, for larger sized portions, I use silicone muffin trays wrapped in aluminum foil to freeze them before storing the food in freezer bags. Ice cube trays make about 1 ounce portions and muffin trays make approximately 3.5 ounce portions.
Now that J is older and able to manage solid foods rather than purees, I make a lot of one-pot meals (complete with proteins, grains and vegetables) which are frozen in the muffin tray portions. I also spend some time once every other month chopping or slicing a variety of fruits (grapes, melons, mangos, berries, peaches, pineapples, etc.–I try to stick with what’s in season). I divide them into portions using snack-sized Ziploc bags, then stack those bags into gallon-sized freezer bags. You can do the same thing with vegetables (for instance, I cube carrots and sweet potatoes and freeze them together so that I can grab a handful out to roast for him as a quick snack). This allows me to easily pull out a snack or side dish for a meal.
It’s that easy–no reason to complicate it!
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