Weekly Prep Time in the Kitchen

People love going out to eat.

Aaaaaaannnnndddd...

Why not?

We sit down at a nice restaurant
or fast food place,

get served,
eat in peace,
pay
and leave.

Simple....

Well, maybe not...

The time it takes
to get in the car,
drive in traffic,
wait in line
or wait to be seated,
get served,
pay a small fortune,
tip the server,
and drive home...

that just seems like a whole 'lotta' work...

How about some really simple solutions to

ALWAYS

have delicious food at home that only takes minutes to prepare and clean up?

Restaurants open way early in the morning to prepare all the food ahead of time so by the time you and your family walk in their front door, it only takes them a few minutes to put the food in front of you...hot and ready to enjoy...

Here is a gentleman
cutting up peppers

at a local
Mexican restaurant...

Also, large
walk in refrigerators
are stocked full

of fresh food organized
so that 'prep time' is easy.

The solution is to set up your kitchen

to function like one in a restaurant.

Here is a video on how to set up your kitchen to run like a well oiled machine:

Set aside time during the week
and on the weekends for
getting food prepared ahead of time
in order to make cooking meals faster...


Prep time includes:

Boiling pasta and rice.

Making salad dressings.

Defrosting and marinating

chicken, pork and steak,

but do not cook it

until the night you eat it.

Store it marinating in the fridge

in a plastic bag.

Making soups all at the same time.  

Cutting up vegetables for salads.

and making a dessert of the week...

These easy steps help to cut cooking time so that we can all make meals from scratch in 30 minutes or less instead of opting for meals out. The baked chicken

 can be used for dinner on Monday with mashed potatoes     

and green beans,    in pasta on Wednesday with a creamy Alfredo sauce ,

and the leftovers get made into chicken salad for lunch on Friday.

The steak can be made into Beef Broccoli on Tuesday

   with Fried Rice       

and steak and potato soup on Thursday. The pork roast can be served with gravy on Friday

and made into a wonderful bean soup from the stock and leftover meat on Saturday.

  Learning the art of 'prep time' saves a ton of time money and effort in the kitchen the whole week... Check out all the recipes on Facebook! Here is the link: http://www.facebook.com/pages/Makeoverslife/175447350176?ref=ts#!/media/albums/?id=175447350176