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Tips to Get Organized

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#1 tabbs


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Posted 02 February 2009 - 06:11 PM

Get organized from freezer to table


Freeze individual pieces of chicken, steak or pork in plastic bags - they thaw more quickly and you can pull out one or several depending on your needs.

Scissors make short work of chopping green onions, sundried tomatoes or herbs.

When you have a little extra time to cook - consider making twice as much and freeze - to serve when you're too busy to cook for example... Check out our Make Ahead Meals.

Cook extra pasta or rice to freeze for another use - thaw quickly under hot water.

Cook ground beef in quantity & freeze, and use for different meals - spaghetti, tacos, and casseroles.

Set water on the stove as soon as you walk in the door - most meals require boiling water...then it's ready to go once you decide what's on the menu.

Get all of your appliances working for you to cut cooking time - microwave veggies while you're pan-frying the meat.

Playing fast-paced music helps to expedite clean up - and makes it more fun too.

Always buy meat towards the end of a shopping trip. Take it home & refrigerate fast.

Whenever you're cutting up veggies for dinner, cut up extra celery and carrot sticks. Store them in the fridge in a container of water and pop them in lunches at the last minute.

Keep your freezer stocked with fresh meat and poultry by shopping for it once a week and freezing it. Quick freezing and slow thawing in the fridge will give you safe, delicious meals.

One pot meals mean less clean up. If a recipe calls for transferring a skillet to the oven, cover the plastic handle with tin-foil to "oven proof" the pan.
Write out a weekly menu and shop for groceries once.

Set the dinner table after breakfast.

To make cutting strips of beef for stir-frying easier, partially freeze to firm flesh slightly.

Buying meats in large quantity is less expsenive, than in smaller portions. Pre-cut or pre-portion meat into convenient amounts in freezer bags and freeze for quick, perfectly portioned weeknight meals.

Empty the dishwasher before cooking dinner - so the dirty dishes can go right in after the meal.

Clear your kitchen counters of any clutter before you start working so you don't run out of prep space.

Think ahead and transfer your meat from the freezer to the fridge the night before so you're not dealing with a block of frozen meat at the last minute on a rushed weeknight.

Have leftover tomato paste? Spoon 1 or 2 tablespoons into small plastic freeze bags, then freeze. Add frozen portions of tomato paste to stews or sauces to thicken or add flavour.

Freeze meat and marinade in a resealable plastic bag. Then while it thaws in the fridge it can self-marinate.

Remember to label and date all containers of leftovers or meats before freezing or refrigerating. You'll be more likely to use it if you can quickly identify what it is!