Organizing your refrigerator is easy, as long as you develop a plan and stick to it. The top shelf is the coldest area, so that's where dairy products, meats, and dressings should be kept. Did you know you shouldn't store eggs in the door? The door is always a few degrees warmer than the rest of the compartment, and the eggs will spoil sooner if kept there.
I use a magnetic dry erase board on the refrigerator door. This way, I can write down food products as I use them up, so they are added to my next shopping list. Keeping the refrigerator clean is an important part of organization. At least once a week, empty it, wipe down shelves and doors, check expiration dates on products, and write down anything you need to buy.
Refrigerator Products
- Dairy Products
Milk, yogurt, sour cream, butter, and eggs are staples in my refrigerator. Make sure to check the dates on these products so you use them at peak freshness. - Meats
Beef, chicken, pork, fish, and other meats should ALWAYS be well wrapped, used within a few days, and kept away from other foods that won't be cooked before eating. Never place raw meats where they could drip on other foods. Sliced cooked meats from the deli and grocery have to be kept tightly wrapped as well, especially after opening. Follow use-by dates carefully. - Vegetables
Vegetables like baby carrots, green beans, cauliflower, broccoli, snap peas, cucumbers, cabbage, celery, summer squash, zucchini, and bell peppers should be stored in the crisper, or well wrapped in the main part of the refrigerator. Don't put potatoes or tomatoes in the fridge. Potatoes will become sweet tasting, and tomatoes will become pulpy. - Fruits
Fresh fruits wilt so quickly, I usually buy only what I'm going to use that day or the next. Apples and bananas are the exception, and a bowl of different varieties, washed and ready to eat, will help feed hungry kids. Melons also keep for a longer period. - Refrigerated Doughs
These products add immeasurably to meals and meal planning. I keep refrigerated pizza dough, crescent dough, and cookie dough on hand. Make sure to check the "use-by" dates regularly. - Salad Mixe
The prewashed, torn salad mixes are a real boon to the busy cook. Combine several different varieties, throw in some cheese and chopped vegetables or cooked meat, and you have an instant lunch. - Salad Dressings
There are so many types and varieties of salad dressings available. After opening, they must be stored in the refrigerator. Keep a varied selection on hand, because they are also good for brushing on meats and veggies while grilling. You can also find bottled salad dressings that have to be refrigerated even before opening; these are usually higher quality. I love the Honey Mustard salad dressing that fits into this category. - Cheese
Cheeses are such an important part of my cooking repertoire, I keep a lot of variety. Muenster, cheddar, cojack, Havarti, Swiss, mozzarella, Parmesan (both triangles and pregrated), cream cheeses, and American cheese are basics. You can buy the rectangles, or preshredded varieties to cut preparation time. - Condiments
After opening, condiments like mustards, ketchup, chutneys, mayonnaise, and jams and jellies usually should be stored in the fridge. Keep them tightly covered, and store in the refrigerator door so you can see what you have at a glance. - Pasta
Refrigerated pastas are some of my absolute favorite foods. They cook so much more quickly than dried, and the flavor and texture can be really special. Tortellini, tortelloni, and ravioli in all types of flavors, as well as linguine and fettuccine, are always in my fridge. - Pasta Sauces
Sauces like basil pesto, refrigerated alfredo and four cheese sauces, sun dried tomato pesto and others belong in the refrigerator, and make meals a snap.
Now go to the next page to put it all together!
