* When I have to zest and orange or lemon for a recipe I zest the whole thing and then juice it. I put spread the zest into equal squares of the tray and then pour the juice over. Freeze it, put it in a ziplock bag with a label for up to five months.
* When I cook with mushrooms, onions, shallots or garlic I take what is left over after cooking them down and just press it into the squares. You freeze it, ziplock it and label it. there are good for about two months I find.
* Yeast dough for dinner rolls. Make a big batch of dough and let it rise once. Instead of letting it rise again, punch down the dough and press a ball in each square of the tray. Freeze it, ziplock it and label it. These are good for about four months. Simply take them out about noon the day you want to use them, place them in whatever pan you would normally let them do a final rise in and let them rise. Bake as usual. This works great and your family will be so happy that you took the time to make them homemade dinner rolls.
* Leftover simmering sauces? Same thing for them. Cool, tray it, freeze, ziplock and label. These only last about two months but are great for those days when you just need a quick meal.
* Ever have too many eggs? Crack them all into a big measuring cup, scramble them up for every two cups of eggs put in a 1/2 teaspoon of stabilize the yolk. You can then pour into each section of the tray or freeze them in large batches in a plastic bowl. Same as before, freeze, ziplock, label and enjoy for up to six months.
These are just a few ideas to get you started. Start adding up what you aren't throwing out and enjoy the money you save as well as the time you will get back by having something to just grab out of the freezer.