To make sure your extra turkey, stuffing, mashed potatoes, and cranberry sauce stay fresh and yummy, it’s important to store them properly. The right plastic containers and bags can help you make leftovers last longer and stretch your food dollars.

After a big meal (and perhaps a wee bit of wine), it can be tempting to leave the food out on the table for hours while you linger over coffee and pick at your apple pie. And nap. But many foods can quickly spoil if not refrigerated or frozen promptly. Both hot and cold foods should be packaged and stored within two hours after preparation, according to the U.S. Food and Drug Administration (FDA). But be careful: carelessly storing your leftover holiday meals can result in a cluttered, overfilled refrigerator that doesn’t allow air to circulate at the ideal temperatures.

This is when airtight plastic containers are especially handy. You can keep your fridge organized and save shelf space by storing leftovers in suitable sizes of stackable plastic containers. Divide stuffing, gravy and other side dishes into serving portions and place them in airtight plastic containers.  Make reheating a snap by using plastic containers labeled by the manufacturer for microwave use.  To keep turkey moist and to encourage quick cooling, try this great technique: cut leftover meat off the bone and tightly wrap varying portions with plastic wrap, and then place them in plastic bags with re-sealable zippers. Squeeze the air out of the bags before sealing them to help reduce exposure to air and to save space (a plastic zipper “balloon” full of air will waste space and food).

And you can enjoy your favorite holiday dishes throughout winter by freezing leftovers in plastic bags or containers that are labeled for freezer use. Label and date the containers, and consume the food within a few months, while it’s still fairly fresh. Always remember to defrost frozen food in its plastic container in the refrigerator—never at room temperature—to help retard bacteria growth. Or for fast, convenient thawing and heating, freeze leftovers in plastic containers labeled for both freezer and microwave use, and simply transfer them to the microwave when you’re ready to eat.

If you don’t have space or desire to store your leftovers, send food home with your family and friends after the meal. Keep re-sealable plastic bags on hand, and give your guests “turkey-to-go” bags that they can simply place in the refrigerator or freezer when they get home. Plastic bags and containers are durable and inexpensive—and they can be reused or recycled once the food is gone. (Many grocery and retail chains now offer bins to collect plastic bags and wraps for recycling.)

According to the American Dietetic Association (ADA), 99 percent of holiday meals result in leftovers. With all the hard work that goes into preparing these meals, make sure little goes to waste. Stocking up on plastic bags and containers while you’re out shopping for ingredients is a simple way to make sure you, your family, and your guests get the most out of your delicious holiday meals.

(And now for that nap …)

• To prolong freshness, contain and store foods in a refrigerator or freezer within two hours after cooking.

• Be sure stored foods are tightly wrapped. When using a sealable plastic bag, try to squeeze out as much air as possible. This will conserve space and help to prevent freezer burn.

• Divide different parts of the meal into multiple plastic containers and freeze them separately.

• Store leftovers in shallow plastic containers, less than two inches deep, for rapid, even cooling. Larger or deeper containers take longer to freeze or thaw.

• While it is generally okay to refreeze partially thawed foods, keep in mind that refreezing can cause foods to become watery or soft. Also remember that although freezing does reduce the growth of microbes, it won’t eliminate bacteria that already exist in your food, so it’s important not to let thawed foods sit at room temperature.

• You can slightly undercook plant-based foods (e.g., pasta, rice, and vegetables) that will be frozen, as they can be fully cooked when they are reheated. Always be sure to thoroughly cook meat, fish and poultry before serving.

• If possible, thaw food in the refrigerator so it doesn’t have an opportunity to sit at room temperature. It takes most frozen foods about 24 to 48 hours in the refrigerator to thaw completely. Eat thawed foods as soon as possible, since food spoils more quickly at this point than when it’s fresh.

• Use these containers for freezer packaging: zip-top plastic freezer bag, plastic coated freezer paper, plastic containers with wide mouths and tight-fitting lids, and heavy-duty plastic wrap.

• Add casserole toppings (like cheese or bread crumbs) when the dish is being heated to serve.

• When you have questions about food freshness, remember this: When in doubt, it’s best to throw it out!

Tips from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals and plasticsinfo.org

Try this short-cut version of one of our favorites—pick up rotisserie chicken for time saver. Serve with tortilla strips, chopped avocado, and shredded reduced fat Mexican blend cheese, if desired.

Makes 6 servings

1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch slices

1 onion, chopped

1 teaspoon minced garlic

6 cups canned fat free chicken broth

1 (16-ounce) jar salsa

1 teaspoon chili powder

1 teaspoon ground cumin

1 tablespoon lime juice

1 (16-ounce bag) frozen corn

1. In large non-stick pot coated with nonstick cooking spray, cook chicken over medium heat, stirring constantly, until lightly browned, about 5 minutes.

2. Add onion and garlic; continue sautéing until tender, about 3 minutes.

3. Add chicken broth, salsa, chili powder, cumin, and lime juice, bringing to boil. Reduce heat and cook 10 minutes; add corn, cooking for few more minutes.

To Prepare and Eat Now: Serve

To Freeze: Cool to room temperature, transfer to freezer containers, label, and freeze.

To Prepare After Freezing: Remove from freezer to defrost. Reheat in nonstick pot over low heat. Alternately, you can reheat in microwave.

Nutritional information per serving, Calories 256, Protein (g) 32, Carbohydrate (g) 27, Fat (g) 2, Calories from Fat (%) 8, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 66, Sodium (mg) 760, Diabetic Exchanges: 3.5 very lean meat, 1.5 starch, 1 vegetable

Taco Soup

An all time family favorite–open cans and prepackaged seasoning makes a great simple supper solution. Try using reduced sodium taco seasoning to lower sodium.

Makes 8 cups

1 pound ground sirloin

2 (10-ounce) cans diced tomatoes and green chilies (mild)

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (4-ounce) can chopped green chilies, drained

1 (1 ¼-ounce) package taco seasoning mix

Half (1-ounce) package original ranch salad dressing mix

2 cups water

2 cups frozen corn

1. In large nonstick pot, over medium heat, cook ground sirloin until done, 5 minutes. Drain any excess grease.

2. Add remaining ingredients. Bring to boil, reduce heat, and cook 5 – 10 minutes.

To Prepare and Eat Now: Serve.

To Freeze: Cool to room temperature. Transfer to freezer containers, label, and freeze.

To Serve: Defrost. Reheat in a non-stick pot over a low heat until thoroughly heated. Can reheat in the microwave.

Nutrition information per serving:

Calories 269, Protein (g) 19, Carbohydrate (g) 32, Fat (g) 4, Calories from Fat (%) 14, Saturated Fat (g) 1, Dietary Fiber (g) 8, Cholesterol (mg) 30, Sodium (mg) 1102, Diabetic Exchanges: 2 very lean meat, 2 starch

Recipe from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals

©2006 by Holly Clegg

Plastics Makes it Possible^SM Unveils Surprising Information About

American’s Food Storage Habits

ARLINGTON, VA (November 9, 2009)

Have you ever smelled food in your refrigerator to check if it’s still good before eating? While it’s not very scientific, it’s something that 90 percent of Americans do. And, if you’re a woman, you are more likely to ask someone else to do the dirty work of “sniffing” for you. Those are some of the findings from a recent survey conducted on behalf of Plastics Make it Possible^SM, an initiative sponsored by the plastics industries of the American Chemistry Council.

So, why all of the sniffing? A majority of respondents said they are only somewhat confident that they know how long cooked food will last in the fridge before it goes bad. In fact, two-thirds wish their food could talk and tell them when it was ready to be thrown out!

While we can’t yet purchase plastic wrap that detects food bacteria (although it is in development), nearly 80 percent of Americans put their food in air-tight plastic containers to keep their food fresher longer. Plastic containers and plastic wrap also help save money by extending the life of food as well as offering numerous ways to portion and store food so that leftovers can be enjoyed later, rather than throwing excess food away. For example, new hermetically sealed plastic milk containers and breathable plastic wraps for salad, lettuce and spinach products help to dramatically extend the shelf life of these nutritious foods. And some new reusable plastic storage containers allow for controlled airflow underneath the food to prolong freshness once a package has been opened.

While packaged food products should have expiration dates, one of the most exciting innovations in plastic packaging is the upcoming introduction of labels that will change color to indicate when a food item is no longer fresh or to indicate that it has reached an unsafe temperature.

“Plastic containers and wrap offer so much flexibility in the kitchen,” said Holly Clegg, best-selling trim&TERRIFIC® Freezer Friendly Meals cookbook author and entertainment expert. “In today’s economy, people are doing everything they can to get the most out of every meal. By properly storing food in individual containers, I can cook once and enjoy meals for a week. And I also don’t worry about buying fresh fruit and vegetables because I know that I can make them last as long as possible if they’re stored correctly. This saves a lot of time and money.”

Plastic packaging has become so essential that 93 percent of Americans feel something would be missing from their holidays without plastic food containers and wrap. Here are the top five things they would miss most if they weren’t able to use plastics:

· Air-tight storage

· Being able to see what is in the container

· Easy freezing or re-heating

· Keeping leftovers longer

· Spill-resistant travel with food

For tips on proper food storage and safety as well as more results from the survey, visit www.plasticsmakeitpossible.com.

The survey was conducted by TNS Global in September 2009 to a nationally representative sample of 1,000 American adults aged 18+.

Ever wondered what you’ll do with all that leftover Thanksgiving turkey? With the proper plastic storage, you can keep the turkey fresh and safe to eat for quite a while. Holly Clegg, author of Holly Clegg’s trim&TERRIFIC™ FREEZER FRIENDLY MEALS, offers the recipe below to help you make the most of your holiday cooking.

Quick Lasagna

Take the easy but delicious way out with commercial pasta sauce, leftover turkey and no-boil noodles to create a fantastic and favorite lasagna. Have extra– cut into individual portions, wrap in plastic wrap, and store in zip-top freezer bags for your next meal.

Makes 8 servings

3 cups leftover turkey, skin removed and cut into pieces

2 (26-ounce) jars red pasta sauce

1 (8-ounce) package no-boil lasagna noodles

2 cups shredded part-skim Mozzarella cheese

2 (10-ounce) packages chopped frozen spinach, thawed and drained

1 (4-ounce) package crumbled goat cheese

1. Preheat oven 350˚F.

2. Combine leftover turkey and pasta sauce.

3. In oblong baking dish, spread thin layer of turkey sauce. Top with layer of noodles, one-third turkey sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, turkey sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, turkey sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

To Prepare and Eat Now: Serve when ready.

To Freeze: Cool to room temperature. Wrap, label and freeze. Recommended freezing time: up to 3 months.

To Serve: Remove from freezer to defrost. Preheat oven to 350° F, bake, covered, 25-30 minutes or until bubbly. Uncover, bake 5 minutes longer. Alternately, you can reheat in microwave if cut into pieces.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Recipe from Holly Clegg’s trim&TERRIFIC™ FREEZER FRIENDLY MEALS. Click here to visit her website for more recipes.