1. I made a weekday spreadsheed on Excel--then I made up pre-planned mini-menus that I can copy and paste to design a new set of menus every two weeks. On the Sunday before I start a new two-week cycle, I try to do as much prep work as possible-- like chopping lettuce, onions, the base for a sauce, etc. That way when I come home from work, I only have to assemble and go... it really reduces any temptations to eat out, because I've already done work on the meal and it makes the week go alot smoother. I also post the menu on the fridge so everyone can help out and know what's coming!

2. I was sick a while back... and I eat most of the veggies in the house... so with me out of commission, some of the veggies were getting a little over ripe-- so I steam or micro waved them-- like summer squash-- then processed them in my mini blender, then poured the mixure into ice cube trays...and froze. I then sealed the different veggies in a freezer bag. Now when I need a little veggie for a soup, a base, or to sneak in a veggie in the kids queso or mashed potatoes-- I can defrost and use. I've done this for squash, cauliflower, spinach (I made into a pesto), carrots, bell peppers, and some fruits.

I have a digital scale which I love love love because I can weigh out a lot of ingredients instead of using measuring cups. It's easier to weigh out a blob of shortening or peanut butter right into my mixing bowl instead of stuffing it into the measuring cup and then having to get it all back out again (not to mention then wash out the measure cup). The first time you do this you should put your ingredient in the measuring cup, but then weigh it when you put it in your mixing bowl and then write the weight right on the container (i.e. 1/2 cup = 110 grams) so next time you know how much you need at a glance. It makes baking so much easier and cleanup a breeze!

I save the plastic liners from the boxed cereals. I use these to shake up my meats or potatoes when I need to season or flour them. They are sturdy and best of all...FREE!

I buy my herbs from the health food store where they are sold in bulk. That way I can buy just a bit for those new recipes I want to try, spending only pennies rather than $2-$3 or more for a whole jar at the grocery store which I may never use up.

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The quickest way to double your money is to fold it in half and put it back in your pocket. ~~ Will Rogers

clever idea using the bags from the cereal. MY tip is from many times cutting onions. I light a candle when chopping onions and this usually eliminates any tears, the candle absorbs the onion fumes. I also cook two or three packages of bacon at a time (I hate the mess) and freeze extra for future use.

These tips are sooooooo helpful.

I really have to try chopping and freezing my onions to save my potatoes and to have them on hand.

My kitchen tip:
Several years ago I had a small scraper with a slit in the end to clean the mixer beaters. Somehow it got lost. I improvise now by using a fork and running the beater through the tines of the fork.

i use brochure holder that i got from office max to hold my sauce mixes like taco seasoning and so forth. i hang them on the inside of one of my cupboard doors. they fit perfect

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But the fruit of the spirit is love,joy,peace,patience,kindness,goodness,faithful ness,gentleness,and self control. Agaisnt such things there is no law. Eph. 5:16

There are many tricks I use in the kitchen! One I learned was useing Pine Sol to clean! You can pretty much clean everything in the kitchen with it! I like to use it in the oven! Yes the oven I don't have to heat it up or even worry about the harmful fumes! and Pine Sol will cut right thru the grease! I was shocked! You can also use it on clothes, floors, cabinets, and walls! It will help you cut your cleaning supplies cost!

I've always used clothespins for all clipping jobs. They do take up room in the drawer but not too much.

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Stay at home mommy to one beautiful girl, Anna Dee, born February 2008

When I need a new SOS brillo pad after I use it I put it in a designated container in my freezer, it won't rust and turn into a puddle of mush and I can use it again instead of wasting money on another one.

I also use the garbage pail next to the sink. I chop up onions and put them in the freezer. I take leftover fresh herbs and chop them up and put them in ice cube trays with a little water and freeze. Next time I need a fresh herb I find the bag labeled with what I need and add it to what I am cooking.

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