Time Saving Kitchen Tips

We all know that week night dinners need to be fast and easy. After a hectic day, I just want to relax and watch The Biggest Loser. (Yes, that's my guilty pleasure.) The last thing I want to do is spend 2 hours in the kitchen making dinner. My office doesn't close until 6:00pm so by the time I get home at 6:30, I don't always have dinner ready until 7:30 or 8:00, which is entirely too late for my belly.

The tips below really helped me to cut down on afternoon prep time and get dinner on the table as fast as
possible... and me on the couch in front of Bob Harper as fast as possible ;)

1. Use your crock pot. I mean really put it to use. It's so nice to toss some ingredients in a pot in the morning, then coming home to a hot meal. I use the slow cooker for dinner at least 3 times a week, but when I'm making a meal that doesn't solely rely on the crock pot, I try to employ it somehow to cut down on prep work later. I like to toss a couple chicken breasts in there, season them and top with a cup of broth. And there you have it, I have chicken ready to shred for a casserole, burrito, salad or whatever. You can also cook large batches at once and freeze the shredded chicken in plastic bags.

2. Plan ahead! I can't stress this enough. I plan my meals 2-3 weeks in advance, to minimize grocery expenses and to save time. Before I started planning meals, there were so many days that I didn't pre-thaw the meat and ended up defrosting it in the microwave. This extra step can add 10-20 minutes to your dinner prep time! Taking an hour on a weekend to plan your meals will give you a guide to know what you need that week and what needs to be thawed out.

3. Prepare ahead. This is along the same lines as planning, but if you already know what you're cooking this week, you can prepare ahead. If Monday's dinner and Thursday's dinner require a chopped onion, then chop 2 on Monday and save the second onion for later in the week. Also, employ your weekend. I like to make a big batch of marinara sauce on a Saturday and freeze it in quart sized plastic bags for use during the rest of the month.

4. Use your microwave. Baked potato? Microwaves in about 15 minutes. That sucker would take a whole hour to cook in the oven. The microwave is a great way to steam vegetables as well. Just place them in a bowl with a couple tablespoons of water and microwave in 2 minute increments until ready.

5. Buy frozen veggies. Frozen vegetables are a God send. First, they're pre-cut saving you the hassle of chopping up vegetables. Second, you can buy specific mixes that fit your meal perfectly. I love the stir-fry vegetable mix from Kroger. It's great to toss the veggies in a skillet, and heat them up super quickly, toss with my crock pot shredded chicken and teriyaki sauce and serve over a bed of brown rice. 15 minute meal right there. Third, they have the same nutrients as fresh produce, and because they're harvested in season, they can be of better quality than what's in the produce section. So definitely do not turn up your nose at the frozen vegetables.

What are your favorite time-saving tips and tricks? Leave a comment and share!