Prevent Food Waste By Making These Vegetable Pucks

If you’re looking for a way to prevent food waste, read on. 

Sometimes I think I’m the last person on earth to buy a particular product. 

Take for instance these silicone freezer trays I bought at Costco last week. OHAM reader Mel {Hi Mel!} has been using trays for her freezer meal batch cooking for years.

I’ve seen them advertised on Amazon and Williams-Sonoma multiple times over the years and have never felt the urge to buy them. 

Probably because they were super expensive a few years ago when I first saw them. 

But a 5 pack of silicone freezer trays in various sizes for $24.99 seemed like a reasonable deal to me.

Especially because I knew if I didn’t like the product, I’d be able to return it to Costco.

No questions asked!

I may not do much in the way of freezer meals or big batch cooking these days, but we do seem to have leftovers most of the time. 

When we’re not having salad that is. 😉

Yada Yada Yada

I was organizing the refrigerator yesterday when I found 2 onion halves that I had tucked away to “use later”. 

There were also some carrots and celery that needed to be used up as well. 

And well, I’m not a fan of food waste {ie: throwing money in the trash} so I sautéed the vegetables and some spinach and loaded them into the silicone trays.

This is something I’ve done a million times before {freezing vegetables to use later} but I’m not sure I’ve ever told you about it.

So I’m doing it now!

Not only does this prevent food waste, but these little vegetable pucks as I like to call them are so stinking handy!!

Especially when you want to jazz up some leftovers or make a quick pot of soup.

In years past I’ve used muffin tins to freeze extra {sautéd} vegetables. 

But I’m glad I picked these up because now I can use them for leftover soups, casseroles and other dishes this winter.

Have you used any of these types of food trays before? If so, do you think they are helping you prevent food waste in your kitchen? 

Or is it just another thing in the cupboard you don’t use?

Curious minds want to know. 

~Mavis

Vegetable Pucks

In a separate pan over medium heat, sauté onions, carrots, & celery in 1 tablespoon olive oil until desired softness is reached.

I like to cook mine about 80% of the way, figuring they’ll finish cooking in a pot of soup or beans, so about 5-10 minutes.

Let vegetables cool. Add to containers and freeze.

Once frozen, pop them into a large freezer zip baggie and toss them in the freezer until you need them.

Make a pot of beans. Toss in a vegetable puck or two and you have dinner. It’s like magic on the table! 🙂