For longer storage overwrap tightly with freezer wrap or heavy-duty foil. Reheating cooks food further. Always cool food before freezing. Select containers only slightly larger than food to be frozen to discourage large ice crystals from forming. Pack food tightly to eliminate as much air as possible.
Air causes freezer burn, loss of nutrients and shortens storage life.
This way only smaller ice crystals will form and you'll avoid that mushy taste and texture thawed food can get.