Things that freeze well.....and things that don't!

I have said that you can freeze almost anything, and you really almost can, but you need to be aware of a few things.

Pasta and rice can be frozen, even though some people will say otherwise. The trick is undercooking them before you freeze them. They will finish cooking when you get them out of the freezer and reheat or cook them. Overcooking will turn them to mush, which has happened to me before. If you shorten the initial cooking time by 2-3 minutes, they should turn out fine.
Veggies and fruits- veggies are great to have in the freezer. Some veggies need to be blanched before you freeze them. A quick soak in boiling water then a dunk in ice cold water and they are ready to freeze. You might also want to try sealing them in vacuum bags, since I've notice that veggies tend to fall victim to ice crystals more than other things. Fruits also freeze well. Most fruit freezes great if you flash freeze fruit pieces first. Cut them up, place them on a cookie sheet, pop in your freezer to freeze for an hour or two. After that, put frozen pieces in a freezer bag. Flash freezing prevents pieces freezing together in one big chunk. I make smoothie packs, and freeze berries and more.
Baked good are easy to freeze. Just wrap in plastic wrap, then put in a freezer bag. Simply take out and thaw on the counter. They thaw beautifully. I am not a bread maker, so we make a trip to the bread store(Sara lee's) about every two months and load up on sandwich bread, Texas toast for French toast, buns, English muffins, and sometimes bagels, then freeze them all! Our deep freeze is reserved for our bread items. It is rare if I have a loaf that thaws and turns hard, although it has happened before.

A tip for things NOT to freeze. Do not freeze recipes that have been prepared with bread crumbs or fried onions, or any toppings (except for cheese); they will get soggy as they thaw and it is not appetizing.