The veggie portion of the freezer was a hot or should I say, cold mess, before storing them in flat Ziploc bags. The top half is meat and sauces already frozen and flattened. The problem with just keeping veggies in the original bag is that it isn't a secure close, hard to take inventory on what I have, and which is the oldest veggie I should use up first.
Now, I can tell from top to bottom which is the veggie that is the oldest, what the contents are, and how much of one thing I posses. Also, when you are done with the freezer bag it is easy to rewash and use again. I would do this only with the ones that held vegetables as it is hard to get a truly deep clean with raw meats. Tips have been to purchase cheap plastic bags, fill them with the meat and then in a nicer freezer bag like Ziploc or Glad to protect them from frost.
I also put onions and red/green peppers in the freezer. Chopping them up and then flash freezing them. Flash freezing just means to put them individually on a flat surface, place them in the freezer let them harden, and THEN place them in a Ziploc bag. This way it is easier to take a few out at a time rather than a clump. They are mostly convenient for throwing in meats and sauces as flavoring.
The flash freezing process is also good for homemade chicken nuggets, pancakes, berries, and casseroles. To properly freeze a casserole and be able to keep reusing the dish, line it with foil, spray with cooking spray, and then flash freeze it. When completely frozen take out the meal in the foil, transferring it to a plastic freezer bag.
One tip for getting your meats to lay flat is to place them on a small cutting board in the freezer and let them take a flat shape before moving them. This way you gain more space and could even stand your foods sideways if you have the room and organizational talent!