14 Favorite Kitchen Timesaver Tips!

Make the most of your time in the kitchen with these favorite kitchen timesaver tips!

Would you like some easy ways to make meal prep easier this week?  Then you’ll love these brilliant Kitchen Time-Saver Tips!

Use these Favorite Kitchen Timesavers Tips shared by your fellow frugal friends to make the most of your time in the kitchen…

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Favorite Kitchen Timesaver Tips

Laurie said: “I grab up Butterball turkey deals during the holidays and put them in our extra freezer for later.  Yesterday I made a 24.5 lb turkey, had some for dinner, then made up several freezer Ziplocs for quick meals at a later date.  We now have 6 dinner/lunch meals for like $2.50 each.”

Victoria said: “A small food processor… makes chopping stuff get done in a jiffy!  LOVE it. My Mom bought it for me. Woulda never bought it for myself.  Didn’t realize how helpful it would be! Thanks Mom!”

Kitchen Timesaver Tip: Pre-Marinating Meat

Casey said: “Buy a bag of onions, and spend a half hour or so chopping/dicing them in the food processor.  Go ahead and put them in 1/4 Cup portions into Ziplocs and stick them in the freezer! Then you have the dirty work done one time, instead of shedding tears multiple times.

Also pre-cooking and portioning chicken into bags is a huge time saver.  Anytime you can make extra meals, stick them in the freezer!  Make double portions and then you’ve cooked once to eat twice.” =)

Gay said: “To add to what Casey posted… you can do the same with bell peppers, leeks, celery and even carrots.  I use quart size bags and just measure out what I need.  And all the bags go into a shoebox-sized plastic box.

Not only is this a gigantic timesaver, it keeps me from wasting veggies, because they sat in the crisper too long not being used. So it also saves money!”

Crockpot Browning Meat Trick

Jill said: “I just made blueberry waffles for the week ~ placing each one in a freezer sandwich bag.  I also use my food processor to chop celery, onions, peppers, carrots & potatoes ~ each item in multiple freezer bags ready for the weeks meals.”

Rachel said: “I make chicken tacos from frozen chicken breasts cooked in the crock pot. Comes out soooo saucy and yummy!  I’ll never make skillet tacos again LOL”

Crockpot Green Chile Chicken Recipe

Erin said: “I love cooking chicken breasts in the slow cooker and shredding – I typically freeze some plain, some with buffalo sauce (yummy buffalo pizzas), and some with salsa (enchiladas or mexican casserole)… such a time saver.  With 3 boys, 3 and under, I need all of the timesavers I can get!”

Lisa said: “The easiest crock pot chicken breast recipe: 1 packet of dry Italian or Ranch dressing, 4 frozen chicken breasts, and 1 cup chicken broth or water.  Then crock pot on high for 3-4 hours or low all day… super moist and delicious.”

Tracey said: “Extra mashed taters = Potato pancakes!  Yum.  Any veggie leftovers, rice, noodles, chicken or beef usually ends up as a soup.  Throw it in a pot with chicken or beef broth and spices.

Add a packet of gravy mix to thicken if you want.   It is easy and you avoid wasting food.  The only trouble you’ll have is when you are asked what you put in that delicious soup.” 😀

Strawberry Stem Gem

Jane said: “I’m always making broth with my chicken or turkey bones.  I then freeze it in 2 Cup bags.  I use it in potatoes, fast soup, or when I need extra water – like for grits – just to add some flavor.

When available, I get oranges that I squeeze and freeze in cubes.  I then put the cubes all in a big freezer bag to use later.  I also save all extra fruit juice as frozen cubes to add to cake recipes, smoothies or even with meat.”

Carole said: “When I make a rotisserie chicken for dinner I pit the leftover meat and bones in the crockpot with onions, celery, a bay leaf…and whatever else I might have.  I fill it up with water and cook overnight. Next morning I have a delicious pot of chicken stock to use or freeze.”

Pineapple Decorer

Valerie said: “My favorite tip is to buy boneless skinless chicken breasts and freeze them in either meal size portions or individually with marinade . . . (homemade or store bought marinade).

Let them marinade in the freezer bags for at least four hours and then freeze.  They get flavor when they are freezing and again when they are thawing . . . oh, so good!”

Light and Fluffy Mashed Potatoes Recipe

Tracey said: “When I make potatoes, rice, or am using up something that is going bad, I make enough for at least one more meal.  Last night I made fried taters.

After I let them cool, we had fried taters for dinner.  I took the extra and made soup with some and used the rest to make a couple of servings of tater salad.  Now I have a meal for tonight, and some leftovers for later.”

Pam said: “If we have mashed potatoes for supper, I make extra to use for potato fritters for breakfast the next morning.”

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