[McLynnan]

Thanks for all your responses. I keep romaine and spinach on hand ALL the time and usually end up throwing some of it out by the end of the week because I can't eat it all. And the same for pre-packaged deli sandwich meat, i.e., turkey breast. I even add the turkey breast to my salads. Let's not even get into bread. I'd like a variety but can't finish any of it before it gets freezer burn. It's easy for things to get monotonous.

What I have found that works is to keep the small size premade pizza crusts on hand and make a veggie pizza with aging tomatoes, mushrooms, onions, etc. Omelets work too. I usually keep a bag of cooked frozen shrimp in the freezer. It goes great with pasta and seasoned rice, or in salads. Soup is good too. I've conquered breakfast by baking whole wheat, walnut and oat type muffins and keeping them in the freezer.

[My hearts in London - Everett]

Bread with freezer burn? Save a couple bags from previous loaves and double bag the new purchase. Works for me! :~)

[Grams A]

My favorite kitchen plaque: “I have a kitchen only because it came with the house”!