Timesaving Tricks: Cut Down on Preparation Time

  • Chop vegetables early in the week; store in the refrigerator in covered containers and use in various meals throughout the week.
  • For easy after-work salads, keep washed lettuce in the fridge in an airtight bag or container with some paper towels, and make big batches of dressing in advance.
  • Buying bagged salad and pre-cut vegetables cuts down on cooking prep time.
  • Start making batches of pesto sauce without the cheese and freeze for fall and winter use.
  • Pre-slice watermelon and store in the fridge in a sealed container or plastic bag for easy access all day long.
  • Frozen foods are timesavers: consider frozen chopped spinach or vegetables for stews and stir-fries, and frozen berries for morning shakes, quick sauces, sorbets, toppings and additions to nonfat yogurt.
  • Alphabetize your spice cabinet. If that is too much organization for you, store your spices in groups that are commonly used together -- such as garlic, basil, and oregano.
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