Make copies and fill in specific items for the week. Stock your freezer with chicken breasts, lean ground meats and poultry. Brown ground meats or poultry ahead of time, drain off the grease, store in zip-lock bags and freeze. This makes last minute tacos or other meals a breeze. Defrost frozen meats or poultry in the fridge overnight.
Bacteria can grow on the outside of meats while defrosting if left out on a counter.
Wash, chop and freeze many of the vegetables used in stews, soups, sauces and casseroles. Try this the next time a recipe calls for onions, celery, or peppers. Make double the recipe for spaghetti sauce, soups and casseroles. Freeze half and have it on hand for an especially tiring day. Buy frozen mixed vegetables for last minute fajitas or stir-fries.