Alright, Freeze! Packing up leftovers

So you made a big dinner, spaghetti and meatballs or lasagna. And what started out as enough ingredients for one meal has somehow filled one big pot or two casserole dishes. After two nights of the pasta, you've had enough. But what to do with all that's left over?

You haven't had much luck with freezing leftovers in the past - freezer burn always seems to set in. But you don't want to throw it out. Freezing your leftovers can be easy and can make finding a meal when you don't have the time or inclination to cook a snap. Just follow a few simple suggestions.

According to Clemson University, you should use containers or wrappings of moisture and vapor-resistant material.

Pack food compactly, in order to avoid excess air in the package. But, remember to allow a little room for expansion as food freezes.

Choose a container by the amount of food you need to freeze. For example, a pint holds two to three servings of food, while a quart will hold about four.

Label and date all packages. This makes it easier to remember when you froze the item as well as what you froze.

Never plan to keep foods frozen for extended periods of time. You may want to plan to thaw and eat the leftovers within six months of freezing.

According to About.com, if you plan to move the food from the freezer to the microwave, be sure the container you use for freezing is microwaveable.

Remember that cold glass dishes (like a casserole container) can break in the freezer so be careful.

If you plan to use freezer bags, be sure they are really freezer bags. Storage or sandwiches bags aren't meant for the cold temperature of the freezer!

Successfully freezing your leftovers is easy if you have the right containers and a good marker for labeling. So the next time you end up with more food than you bargain for, freeze it. Believe me, it will come in handy when you least expect it.