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- Plan ahead, make a grocery list, and stick to it. This will keep you from standing in front of the fridge or pantry at 5:30 or 6 pm in a panic about what to serve for dinner.
- Keep a grocery list updated. When you use up an ingredient that you consider a staple, write it on your grocery list right away so you’ll be fully stocked after your next grocery trip, and won’t have to squeeze in any emergency trips to the store.
- Make sure you have good quality knives and keep them sharpened. A good pair of kitchen scissors can also make easier work of cutting herbs, scallions, and other foods.
- Keep a well-stocked freezer. Stock it with some veggies, prepared side dishes, even a healthy frozen meal for those days that don’t go as planned.
- Don’t be afraid to use convenience items or “short cuts” if time is a higher priority for you than money. If buying pre-chopped vegetables or minced garlic helps you to get that pot of soup on the table rather than ordering that less-than-healthy soup from the take out place down the street, then go for it.
- Double your recipes. If you cook twice what you need for one meal, you can freeze half of the meal and warm it up on another night.