I'm not that organized on a daily basis. .... although I do have home canned tomatoes, hot peppers, and frozen summer squash from my garden on hand all winter. (I like to make ratatouille). I also have frozen portions of endive. Do you do a lot of stir fries?

I've found that if I have semi ready to make stuff, I'll eat more heathfully. Although I love pizza, commercially made pizza twice a week is pricy and not that healthy for me. (sniff).

but I do like to freeze leftover scraps of most vegetables for a vegetable broth to build a soup around. Doesn't matter if I do forget now and then and so easily rewarding--just empty them into a pot of water with some salt and pepper (and?) now and then.

Maybe someday I'll duplicate what I remember as "wow, this is good!" Didn't expect it to be, and I've never had any idea what special things made their way into the container over those weeks.

I could throw the recipe away, if it isn't good. 3 by 5 cards are still available right?

I use onions(various types), peppers and fresh garlic often enough that I prep them ahead of time too. Once a month I'll dice up a couple of freezer bags full of them sliced, minced and stripped. The garlic gets minced and placed in a jar with olive oil and placed in the fridge. It takes 30 or so heads to fill the jar - so that's the better part of an afternoon right there. The jar lasts for 2 months or so and I only have to deal with the "garlic stink hands" for a full week I do some other stuff like make meatballs ahead of time and freeze them as well.

I prepped green beans and Brussel sprouts this afternoon. Bought the fresh produce a few days ago, looked really good and fresh and was cheap, so I bought quite a bit of each. I blanch the vegetables, then plunge in cold water to chill, drain and put in freezer bags. Note - I always write what it is and the date it goes in the freezer. I buy good quality ground chuck, pork chops, etc., when it is on sale and divide into smaller portions. The large packages of meat at the supermarket are usually have a cheaper price per pound.

When I make soups, meatballs, spaghetti sauce, etc., always make extra and put in meal size containers, label and date and put in freezer. Been doing this for years, need a big freezer to do this type of prepping and food saving, but it pays-off.

When I make pizza and have extra dough left over. will roll out onto pizza pan in the usual way, then cover it with clear wrap and put in freezer. To use I set it out to thaw, then bake it on the bottom shelf of oven for about 5 minutes or so, then take it out and put the toppings on and bake as usual. The short prebake in the over keeps the crust crispy on bottom and so don't have a slime layer between crust and sauce (common at pizza places that use prepared frozen crust).