Veggies: peas, broccoli, edamame, corn, spinach and whatever else sounds good.
Fruit: raspberries or strawberries
Shredded cheese: Cheddar, Sharp Cheddar and Colby-Jack
Left-overs: slices from home-made roast beef or roasted chicken. Just thaw in the microwave to add to a salad, soup or sandwich.
Soups, Rice & Re-fried beans: home-made and stored in 3-cup/24 oz. containers.
Chopped onions: Recipes often call for chopped onion, but may not always require an entire onion. I chop the entire onion, and place the extra in a Ziploc bag. It freezes beautifully and then when I want just a handful for an omelet, it’s ready to go. When cooking frozen onions, omit the oil at the beginning or you’ll have a splatter. Once the onions have thawed in the pan and appear to be sauteing nicely, you can add a teaspoon or so of oil as needed for your recipe.