Even by conservative estimates, I figure in some 38 years of cooking for my family, I have prepared over 30,000 meals. So I hopefully have garnered a few shortcuts along the way that would be worthy of sharing. My first tip should be a cook's first step when preparing a meal... fill your kitchen sink with hot soapy water! I have found that cleaning as you go - and having the soapy water ready - is a great time saver.
Here are a few other tips that should save the cook time and result in great, quick meals.
* Keep your kitchen well-organized. Keep coffee, coffee filters and mugs/cups near the coffee maker. Organize your dishes so that mixing bowls are near the counter where you will prepare meals and pots and pans are handy to the stove. The old adage... "a place for everything and everything in its place" is good advice - and a great time saver.
* Spend time each week preparing the food you have purchased at the store. If you bought fresh fruit and veggies, take an hour and clean everything, peel and chop as needed for your meals and snacks. If you bought meat in bulk, take time to divide it into individual meal portions and wrap it for storage in the refrigerator or freezer.
* Save plastic containers from the store and restaurant for handy food storage. A plastic bacon container with reclosable lid is great for that extra pair of chicken breasts you plan to use in a couple of days. The waxed paper bags that contain cereal can be rinsed and saved for this purpose, also. Wash the salad container from your favorite fast-food restaurant and reuse it for chopped or sliced fruit or vegetables, or to house a salad you make at home.
* Stock your pantry with some staples that could result in a quick, easy meal. Pasta, canned meats like tuna or chicken, and canned condensed soups and vegetables are all great for throwing together a tasty casserole. Keep a few canned fruits (I prefer those in their own juices) on the shelf for a fast, easy side dish or salad.
* Keep rolled, ready-to-bake pie crusts in your refrigerator. Add your favorite filling, and you can have a freshly baked pie in a little over an hour!
* Think ahead and cook extra. Cook enough chicken tonight to have extra for chopping and creating a stew or casserole tomorrow. Make a meatloaf and cube leftovers as meatballs to toss in a sauce and serve over pasta. Saturday's pot of chili can become Sunday's baked potatoes with chili and cheese and Monday's Chili Mac! That Dutch oven of spaghetti sauce can be frozen in individual plastic tubs for meals to serve later in the month. Tonight's leftover mashed potatoes can be tomorrow's potato pancakes or the start to a creamy soup.
* Be creative. A bag of chopped cabbage and vegetables can be used for more than cole slaw. Add a handful to a tossed green salad for some crunch. Stir-fry half a bag in some olive oil with onions, peppers, soy sauce, lemon juice or broth and a small amount of leftover meat. Serve over cooked rice or noodles.
* Keep frozen vegetables in your freezer for quick side dishes. I buy a frozen "seasoning blend" of chopped onions, celery, red and green bell pepper. I use this in everything from soups and stews to chili and spaghetti. I toss it directly from the freezer bag into a skillet coated with a cooking oil spray and saute lightly. This enhances the flavors while tenderizing the vegetables, and it saves me loads of time spent chopping and crying! Toast the heels from your loaf of bread and freeze. When you need bread crumbs, remove a few pieces and chop in a small mini-food chopper or food processor.
* I buy block hard cheese (like cheddar) and grate it, then store in an airtight plastic container or bag. When I need grated cheese, I have a handy supply. Note: This won't last forever, so don't grate TOO much at once - and watch for mold.
* If your grocery store has a deli with a salad bar, buy veggies there for a quick tossed salad. Sometimes our grocery store has plastic containers of "salad confetti" - chopped up broccoli, radishes, peppers, cauliflower, etc. This is a handy way to make a colorful and healthy tossed salad.
Spending an hour or two each week doing food prep may not sound like your idea of fun, but it can save you a lot of time later in the week as your schedule gets hectic. And it can be a lot cheaper - and healthier - than a shopping cart full of frozen dinners and pizzas, or take-out for several dinners each week. The biggest key is to think ahead, keep things simple (3 to 4 ingredients or fewer) and fresh. Your family, your waistline AND your wallet will thank you!