You may have seen my earlier post on the effectiveness of Norwex in speeding up cleanup time... but there are a few additional tricks I've come across recently that I think may be helpful as well... -
1. Have a sharp slicing knife. You've probably heard from multiple tv chefs that the most valuable possession in a kitchen is a sharp knife. They say that because it's TRUE. A good knife will save you enormous amounts of time and effort. You will be able to slice through hard-shelled fruits/veggies easily; thinly slice raw meats evenly; slice up freshly baked anything without mashing, etc.
Don't go too cheap, a good knife will be worth every cent. It is one kitchen utensil that will instantly decrease prep time on any given meal.
2. Start off with a sink full of hot, soapy water. I know, we all hope and pray with every dish we dirty during meal prep that "Kitchen Fairies" really exist and that they'll be popping in right after the meal to start on the cleanup... I'm very sorry to burst any soap bubble of hope that may be floating by, but that's just not going to happen. And lets face it, no one will be volunteering to scrub those pots and pans after dinner either... So, cinch up those apron strings and start making your life easier by filling the kitchen sink up with hot, soapy water right from the start, that way when you've used a dish for mixing or a pot for boiling, you can quickly rinse and throw it in the soapy water to soak. Then when you have a couple extra seconds while you're waiting on a burner to heat up, of the entree to cook on one side, you can grab that dish and give it a quick wash and rinse. You will be that much closer to getting off your feet after dinner.
3. Nonstick pans are invaluable. I've recently purchased a Gotham steel frying pan, and although it doesn't allow me the freedom of not using cooking spray or butter as shown on tv... it does make the clean up of anything fried or sautéed a breeze. And it cuts down on dishes used when whipping ingredients together as I can throw all of the ingredients together in the same pan I'll be cooking them in. In addition to nonstick pans I use aluminum foil and parchment paper (up to 420F, *be careful that it's oven-safe) for almost anything I put in the oven. Rewarming rice, baking fish, pizza, or cookies - put down aluminum foil/parchment paper first and then for cleanup - just throw it away! What could be easier than that? And did you know that they make disposable liners for crockpots? Best. invention. ever. Your melted chocolate almond bark has never been easier to clean up!!
4. Plan meals with similar ingredients that can all be prepped at the same time. For instance, if you plan tacos for one night and omelets for the next, you can slice up (with your newly purchased sharp chef knife I might add...;) green onions, peppers, jalapeños, tomatoes, olives, avocados, etc... enough for both meals at one time. Then have the throw together meal on an evening you're cramped for time.
5. Use baggies or storage containers as serving dishes when possible. I know "classy," right? But in all reality if you don't have time or energy to do the after meal dishes, and you go to a drive-thru instead - guess what your family will be eating out of... That's right. Bags and throwaway containers. So save yourself some money and energy, and meal prep with cleanup in mind. Serve the entree in a pan that has a lid for leftovers, or in an aluminum foil-lined dish for easy cleanup. Put those sliced, raw veggies and toppings in baggies that can be easily zipped-up and thrown into the fridge if there's leftovers. Martha Stewart will not be stopping by, and even if she did, she'd probably say "Easy cleanup - it's a good thing!"
What are some tips and tricks you use to make cooking and cleanup easier? I'd love to hear them and put them to use!!
