Kitchen Timesavers: Simple Tips for busy Cooks

With the busy lives and schedules of families today, more and more people are having trouble finding the time to be able to cook a decent meal. Here are some time-saving tips I've put together, that I guarantee will make time spent in the kitchen much more worthwhile and convenient.

Things To Keep In Stock

It's probably obvious that it's much easier to keep the fridge and cupboards filled than it is to run to the grocery store several times a week. But shopping too far ahead can also be a waste of time, space and money if you don't know what it is you're actually going to use, and for what. To save time for the future, you should take some time now to go through your kitchen and make a list of what it is you use quite a bit. That's the easy part - knowing what you use and to keep it in stock as much as you can, which will mean less trips to the grocery store. You should also make note of the things that have been sitting in your pantry for quite some time without having been used much, if at all. When you have the chance, gather these items up and donate them or throw them away.

Other than what you already use on a regular basis, below are some other very basic ideas of what you might want to keep in stock.

Pantry

- Canned diced tomatoes
- Canned tomato sauce
- Canned black beans
- Canned garbanzo beans (otherwise known as chickpeas)
- Canned kidney beans
- Canned carrots, peas, corn
- Canned mushrooms
- Rice (both white and brown)
- Pasta of choice
- Bread - keep an extra loaf in the freezer
- Staple boxed meals (Hamburger Helper, mac and cheese, etc.)
- Onions (yellow, white, red)
- White russet potatoes
- Bananas

Refrigerator

- Pasta sauce of choice
- Pizza sauce (though pasta sauce can work just as well, in my opinion)
- Salsa
- Jar of chopped garlic
- BBQ sauce
- Salad dressings of choice
- Variety of shredded cheeses
- Parmesan cheese

Freezer

- Bread items (extra loaf, pita shells, tortillas) until ready to be used
- Frozen fruits and vegetables (chopped broccoli, peas and carrots, peaches)
- Meats (hamburger, chicken breasts, ground turkey, pork chops, etc.)

Preparing Your Own Stock

Aside from going out and buying everything to fill up your refrigerator with, why not take a day to make a bunch of your own condiments and additives to put into your meals later on? This might take some time and effort in the meantime, but is well worth it in the long run when you want to throw together a quick meal.

Chicken Pieces

Just heat a large chicken breast in a pan on the stove until it's fully cooked, then slice it into several small pieces. Add a little salt and pepper and store in a resealable plastic bag in the fridge until you're ready to use. These are great to have on hand so, when you want to, you can just throw them over a salad or into a tortilla

If you want extra delicious flavor, then slice the chicken breast before cooking, put pieces in a plastic bag, and pour some Italian dressing over the chicken. Let marinade for at least a few hours, then cook.

Boiled Eggs

Boiled eggs can be kept in the refrigerator for up to a week (as long as they stay in their shell), and can be used for a few different things. In salads, egg salad sandwiches, and deviled eggs - just to name a few.

Frozen Fruits and Vegetables

- Onions: Instead of chopping or slicing them every time you want to add it to a meal, it's much easier to chop/slice a few of them all at once and keep in a freezer bag in the freezer. They should be okay for at least three months. Or you can just put them in the refrigerator to use within 7 days. This also works with other foods, such as sweet peppers, bell peppers, and jalapenos.

- Celery: You probably know that celery doesn't last very long when refrigerated. That's why I stopped buying it, at least until I realized I could freeze it. In fact, I found it a real time-saver to just make celery sticks (for peanut butter, ranch dressing, whatever) ahead of time and then freeze. To freeze the sticks, let sit in boiling water for 2 minutes, let sit in ice cold water for 2 minutes, then drain and place in a single layer in the freezer. After 30 minutes, transfer to a freezer bag. These will last for up to six months.

- Potatoes: For sliced potatoes, let cook in oil for a few minutes, until tender. Drain them and let cool on paper towels, then place in a single layer in the freezer for 30 minutes. Then transfer to a freezer bag - will keep at least 3 months. You can also freeze prepared mashed potatoes for the same length of time.

- Bananas: If your family doesn't eat too many bananas, then you should definitely think about it. They're so nutritious and can make great desserts! To freeze them, just peel and put in a freezer bag. When you want, you can add them to milkshakes, banana bread, ice cream, etc.

Frozen Meats

If you have plenty of freezer room, buying meats in bulk is the way to go. For ground beef and turkey, divide it into one-pound portions and store in freezer bags. If you have time, you can even take a couple pounds of ground meat, brown it over the stove, and then store in one-cup portions. You can also make hamburger/turkey burger patties ahead of time, wrap individually, and freeze until you're ready to cook them.

Wrap other meats individually, such as pork chops and steaks. They won't take as long to thaw that way.

Prepared Casseroles

Take some time to make several one-dish meals at once. Then freeze and pull out to thaw, heat and serve when ready.

All of the above that I have mentioned might take some time to put together and prepare, but it's in the long run that it becomes well worth the effort.