Posted by: Brooke Hukill | February 12, 2008

Beat the Clock…

We all know how precious time is and we never have enough of it.  I am all about quick and easy ideas no matter what area of my life they effect.  I just received a new recipe book that is definitely full of quick and easy recipes, that are really tasty!  We tried one last night…..Aaaamaaaaazing!  Even better, it took 25 minutes to make and was a minimal cost at the grocery store.  If I take more than 30 minutes in the Kitchen all heck breaks loose in this house.  My husband gets cranky, my one year old comes crawling in the kitchen crying and pulling on my pant legs and the other three older kids start repeating, “When’s dinner gonna be ready???”, in there sweet but oh so whiney voices.

In the back of this cook book there are some great tips I wanted to share with you about saving time in your kitchen.  By stocking and organizing your pantry, refrigerator and freezer, you will find yourself in control of the clock.

In the pantry:  A well stocked pantry contains the building blocks for all your recipes.

  • Stock up on pantry items that you can keep on hand.

In the refrigerator:  Some up-front work with groceries will save you crucial time when ready to cook.

  • Wash and cut veggies when you get home from the store.  They can be added to recipes throughout the week and also make for a healthy quick snack.
  • Double your recipe.  You can either double the entire meal and freeze.  Or you can double a certain part (i.e. – meat, cut veggies, shredded cheeses, etc.) for another meal later in the week or also to freeze.

In the freezer:  The freezer is a great place to start when you want to get ahead.

  • Have some meal-starters on hand.  Such as cooked ground beef, diced chicken and cooked rice.  These are easily thawed and can be ready in minutes.

Food Safety and Storage:  When stored properly, foods stay fresher for longer periods of time, and they are ready when you are.

  • Refrigerate or freeze prepared foods within 2 hours.
  • Refrigerate uncooked ground meat and poultry for only 1 or 2 days, or freeze for 3 to 4 months.
  • Refrigerate cooked ground meat and poultry for 3 to 4 days, or freeze for 2 to 3 months.

Check out more on this great cookbook, 29 Minutes to Dinner.  And look for some great recipes to come…

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Responses

  1. Just wanted to say Kuddos to you for blogging! I will try to visit often, thanks for sharing you “kitchen” with us!


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