Adapted from Meals on the Move by Holly Clegg

1. Freeze prepared dishes in zip-top bags to store easily in freezer.

2. If using salt in cooking, don't salt water until after it comes to a boil. Salted water has a higher boiling point, therefore salted water takes longer to boil.

3. To quickly boost the flavor of pasta or rice, add a bouillon cube or cook it in broth.

4. For speedy cut-up veggies, raid the supermarket salad bar.

5. To quickly de-seed cucumbers, cut in half and run the pointed end of a teaspoon down the center, scooping the seeds out.

6. Use a microwave for thawing foods quickly or for melting or softening margarine.

7. When broiling, line bottom of pan with foil to make clean up easier.

8. To keep fruit rinds from getting stuck in the grater, cover grater with plastic wrap. No time for grating? Buy the dried version in the spice section.

9. To get the most juice out of fresh lemons, bring them to room temperature. No time for that? Roll the lemon under your palm against the kitchen counter -- the heat from your palm will warm it slightly and the pressure will bring the juice out.