1. Make ahead some mealtime basics. Cook items like chicken in quantity. Once cooked and cooled wrap individually and tightly in plastic wrap and put in freezer bags and store frozen until needed.

2. Organize your kitchen tools and equipment keeping frequently used items easily accessible.

3. Buy in bulk whenever possible. I am a big Costco shopper. Things like spices, salt and pepper, flour and nuts can be purchased in quantity at lower prices and I don't run out as quickly.

4. Organize your recipes. Keep them sorted and stored to eliminate frustrating loose clippings. Keep in a handy spot in your kitchen.

5. Practice, practice, practice. The more confident you are in the kitchen the easier cooking will be.

6. Make dishes that can double during another time of the day. Like a Frittata for breakfast with toast makes an excellent lunch or brunch served with a salad or roasted potatoes.

7. Designate certain days of the week to certain foods to eliminate the guesswork out of what to cook. Like Tuesday could be chicken day or Wednesday, pasta day.

8. Use the night before to prepare some of the next days meal items to save time. A vegetable dish or baked dessert made the night before is one less thing to make the next day.

9. While cutting and peeling, keep a bowl or plastic container nearby to catch the garbage to keep cleanups simple and make fewer trips to the garbage can.

10. Keep your pantry stocked. Always have your staples on hand. This list is available FREE for download from my website. My readers love this list and refer to it as 'genius!'

Gourmet in a Practical Way™!

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