Tips From the Rivers Kitchen

OK, so I'm feeling a little Martha today. I was talking to Maddi's mom yesterday about saving time at dinner and I realized I have quite a few handy-dandy tricks and tips in my arsenal that might be worth sharing.

Make a giant batch of homemade meatballs and freeze then in gallon-size freezer bags. Pop open a jar of sauce, throw the meatballs in and they're defrosted by the time the pasta is done.

Speaking of meatballs... instead of trying to eyeball the amount to use when forming the balls, lay the meat mixture out on a cutting board or clean counter. Shape into a rectangle that's about an inch and a half thick. With a knife, cut the slab like you would brownies that are also an inch and a half square. Shape the little squares into balls and viola, you've got 900 meatball that are exactly the same size. Oh, and bake them instead of pan-frying, it's easier and less messy!

I throw leftover sandwich bread, hot dog buns, etc. into the freezer and toss in my food processor anytime I need breadcrumbs. Toss in some Italian seasoning and Parmesan cheese if you like using the Italian variety.

Keep rice wine vinegar in the house. It is a perfect replacement for lemon juice in savory recipes. You can also add it to milk to create a buttermilk substitute. It's also wonderful on fresh cucumbers and tomatoes as it's very mild.

Toss leftover grapes in the freezer. They are a perfect way to keep a glass of white wine cool in the summer heat.

Fill freezer bags with the amount of chicken or pork chops your family will eat at one meal. Add marinade to each bag. The night before you're planning to cook them, toss in the refrigerator and they will marinate while they defrost.

Cook giant batches of spaghetti sauce and freeze in individual meal-size containers.

Make meatloaves, salmon patties (great!), lasagnas, etc. as you have time and keep them in the freezer to save time in the evening.

Cube leftover cake and layer with pudding or cherry pie filling and cool whip in a trifle bowl for a new dessert.

Don't bother peeling potatoes for potato salad - just cube and boil. The peel adds great texture, flavor and vitamins!

Speaking of potato salad - gently add whole eggs to the boiling water the last 5 minutes. No need to wash two pots!

Make a dozen peanut butter and jelly sandwiches and freeze in individual bags for bag lunches.

Always salt water for cooking pasta, potatoes and rice.

When you drain your pasta, don't rinse. Add back to the cooking pot and ladle some sauce in and toss. The sauce keeps the pasta from gumming up and sticking and really adds to the flavor.

Freeze OJ in ice cube trays and use in kool-aid (sugar-free of course!), fruity drinks, etc. so your kids get the healthy benefit and their drinks don't get watered down. I do the same with milk to use when packing the diaper bag for a day trip.

Make "soda" for your kids using cranberry juice and tonic.

Please add comments with your tips and tricks! I'd love to know what you have up your sleeves!