Most of us are on a never-ending quest to save time. We make choices that aren’t good for us out of convenience. It seems so much easier to go through a drive thru than to cook our own meals.

Today I want to share some of my favorite time savers in the kitchen.

1. Crock Pot Baked Potatoes

Did you know you can cook potatoes in the Crock Pot. It’s so easy. You don’t need foil or oil or anything else. Just scrub the potatoes, prick a few holes in them and put them in the Crock Pot. Cook them on low all day and you have hot baked potatoes when you get home. This is the perfect way to cook those HUGE potatoes that take forever to cook in the oven.

You may say, “these cook all day, that doesn’t save time.” It only takes a few minutes to scrub them, boom, you are done until it’s time to eat.

2. Use your Crock Pot

I know I already mentioned Crock Pot Potatoes, maybe it’s because I could eat potatoes everyday. Most of the soup and casseroles I make can easily be made in the Crock Pot. I don’t cook pasta in the Crock Pot but everything else is fair game. I’ll spend 5-10 minutes dumping everything in then forget about it until dinner. You may need to add more water if you are adapting recipes.

3. Buy Frozen Veggies

I love fresh veggies but when time is short I reach for a bag of frozen veggies, especially frozen Stir Fry Veggies. I can have my Veggie Pad Thai on the table in about 15 minutes. (The noodles cook super quick).

4. Use Veggie Broth (or bullion)

Most of the time when I cook and use the “taste and see” method. I taste the food, see what spices I have that could improve it, then taste again. This process goes on until I feel it’s “just right’ or my kids distract me (or sometimes I just give up).

I’ve found using a veggie broth helps give my dishes a richer flavor from the get go. Of course my Dry Veggie Broth Mix is my favorite. If you aren’t a “make it yourself” kind of person Massel makes some great products that I really love. They have bullion cubes, granulated bullion and liquid stock. The are vegan (yes even the beef-style and chicken-style), gluten-free, and all natural.

Veggie Broth can be used to make quick sauces or to add extra flavor to grains, pasta or soups. I spend a lot less time tweaking dinner when I use a broth mix.

5. Cook Once, Eat Twice

I’m not talking about a full on batch cooking session. Make twice as much food as you need and save it for another time. Four cups of rice cooks in the same amount of time as two cups of rice, the same with beans, potatoes, etc. When it’s time to put the leftovers away put them in the freezer if you don’t want to eat it right away.

Now put all these tips to good use by putting leftover Crock Pot Baked Potatoes in the Crock Pot with Frozen Veggies, Veggie Broth and any beans, grains, or other leftovers.

Or, you could take baby steps and just try them one at a time.

On a side not I’ve had LOTS of people tell me I need an Instant Pot. I’ve heard amazing things but I don’t have one so I don’t know much about them but it’s on my future wish list.

How do you save time in the kitchen?