20 Time-Saving Cooking Tips for Easy Weeknight Meals
To cook faster, start with ingredients that are already washed, chopped or cooked. Frozen vegetables, microwave rice, fully cooked chicken and canned beans can remove entire steps from dinner. Choose the shortcut that fits the dish, then follow the recipe and package directions.
These 20 time-saving cooking tips cover easy ingredient swaps, faster cooking methods and simple meal prep. They draw on university extension guidance, food-safety agencies, cooking publications and demonstration videos. Start with two or three that make your usual meals easier.
Jump to: Quick swaps · 20 cooking tips · Common questions · Recipes to try
Quick cooking shortcuts at a glance
| Instead of | Easy shortcut |
|---|---|
| Vegetables for cooked dishes | Plain frozen vegetables |
| Fruit for smoothies | Frozen fruit, no added sugar |
| Dried beans | Canned beans |
| Produce to peel or cook | Canned vegetables or fruit |
| Chicken to cook and shred | Fully cooked chicken |
| Rice to cook separately | Microwave rice |
Frozen and canned produce can be softer than fresh. Keep fresh produce when crunch matters, such as cucumber, lettuce or apple in a crisp salad. For canned fruit, look for fruit packed in water or its own juice; for vegetables and beans, compare no-salt-added or lower-sodium options. 21, 22
Ingredient shortcuts that save prep time
1. Use frozen vegetables
Keep plain frozen broccoli, green beans or mixed vegetables on hand for soups, skillet meals and sides. They are already prepped, so you can skip washing and chopping. Take out the amount you need and cook according to the package directions. 1
2. Swap dry rice for ready-cooked rice
Heat a rice pouch or cup as its label directs. Use it for bowls, sides or recipes calling for cooked rice. For dishes that start with dry rice, use a version written for precooked rice so the liquid and cooking time are correct. 2, 20
3. Start with fully cooked chicken
Use rotisserie chicken or packaged chicken labeled fully cooked. Shred or slice it for salads and wraps, or choose soup and casserole recipes written for cooked chicken. Follow package directions; reheat chicken leftovers to 165°F. 3, 17
4. Choose canned beans
Drain and rinse canned black beans, chickpeas or white beans. They are already cooked, so you can add them to salads, bowls and soups without soaking or simmering dried beans. Choose no-salt-added or lower-sodium options when available. 4, 5
5. Keep canned fish in the pantry
Use canned tuna or salmon as the protein in a salad, wrap or rice bowl. Drain if needed and add your usual dressing or seasonings. The fish is already cooked, so there is no raw fish to thaw or cook. 5, 14
6. Buy ready-to-eat greens and slaw
Choose bagged greens or shredded cabbage labeled prewashed or ready-to-eat. These can be used without washing again. Add them to salads, bowls and wraps. Wash other fresh produce before preparing it. 6
7. Keep chopped cooking bases frozen
Look for frozen diced onion or a chopped onion, carrot and celery blend. Add the amount your recipe needs and follow the package cooking directions. This skips the peeling and chopping at the start of soups, sauces and stews. 7
8. Use a prepared sauce
Keep a jar of marinara or another sauce you enjoy for quick pasta, chicken or vegetable meals. It replaces a separate sauce-making step. Compare labels for sodium and added sugar, and check ingredients if you need gluten-free or dairy-free options. 5
Cooking methods that make dinner easier
9. Microwave potatoes instead of baking
Scrub a potato, pierce the skin several times and place it on a microwave-safe plate. Microwave, turning partway through, until tender. Timing depends on size and microwave power. Carefully split it and add cooked chicken or beans for a simple meal. 8
10. Steam vegetables in the microwave
For 2 cups of cut fresh vegetables, add 1-2 tablespoons of water to a microwave-safe dish. Use a vented microwave-safe lid. Broccoli or carrots typically take 3-4 minutes on HIGH; rest 1-2 minutes, then check tenderness. Add time as needed. 9
11. Choose thin chicken cutlets
Buy thin cutlets, or butterfly a chicken breast and gently pound it to an even thickness. Thinner, even pieces cook more quickly than thick breasts. Use a food thermometer: chicken needs to reach 165°F. Keep raw chicken and its utensils separate from ready-to-eat food. 10, 17, 18
Watch Good Housekeeping demonstrate how to butterfly chicken.
12. Cut firm vegetables smaller
Cut carrots, potatoes and other firm vegetables into smaller, similar-sized pieces when you want them to cook faster. Follow a recipe suited to that cut and start checking earlier if you reduce the piece size. 11
13. Cover water while it heats
Put a lid on the pot while bringing water to a boil. The lid holds in heat and helps the water boil sooner. Once you add the food, follow the recipe or package directions for whether to leave the pot covered. 12
14. Choose a one-pan dinner
Use a recipe designed to cook protein and vegetables together on one sheet pan. Follow its cut sizes and timing so the ingredients finish together. This reduces dishes and hands-on work, even when the total oven time is not shorter. 13
15. Snip herbs with kitchen scissors
Use clean kitchen scissors to snip washed herbs directly over a bowl or finished dish. It skips the knife-and-board step for a small garnish. Scissors work especially well when you need only a little herb at the end of cooking. 12
Simple meal prep for another easy dinner
16. Cook one base for different meals
Cook extra plain ground meat or chicken once, then divide it for different meals. Change the sauce or seasoning when you serve it: the same base can go into tacos, bowls or soup. Plan shared ingredients so you have fewer foods to prepare. 13
17. Freeze your own cooked rice portions
When you cook rice, make extra. Divide it into shallow containers, chill promptly, then freeze meal-sized portions in freezer-safe containers. Label them so you can grab one for a future bowl or side. 1, 16, 17
18. Make a second meal while you cook
Double a freezer-friendly soup, chili or stew. Divide the extra into individual containers, chill promptly and freeze for another day. You do the main prep once and have a meal ready to reheat. 13, 16, 19
Watch America’s Test Kitchen’s Make-Ahead Masterclass on PBS.
19. Get ingredients and tools ready first
Read the recipe and gather the pan, tools and ingredients. Measure or prepare anything that must be added quickly. This prevents mid-cook searches and helps you spot missing ingredients before you begin. 15
20. Keep a scrap bowl beside you
Set a bowl next to your cutting board for peels, stems and other food scraps. Empty it when prep is finished. It reduces trips to the bin and keeps your work area clear while you cook. 12
Keep make-ahead meals safe
Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Divide large batches into shallow containers so they cool quickly. Keep the refrigerator at 40°F or below, use refrigerated cooked leftovers within 3–4 days and reheat leftovers to 165°F. Freeze portions you will not use in that time. 16, 17
Common questions about cooking shortcuts
Can I use frozen vegetables instead of fresh?
Often, especially in soups, stews and other cooked dishes. Choose plain vegetables in the cut your recipe needs, and follow the package directions. Frozen vegetables release moisture and have a different texture, so a crunchy salad or a recipe that depends on browning may need a different approach. 1, 22
Can I use microwave rice instead of uncooked rice?
Use ready-cooked rice when the recipe calls for cooked rice, measuring the cooked amount listed. Do not replace a cup of dry rice with a cup of cooked rice. For a casserole or one-pot dish that cooks dry rice in liquid, choose a version written for precooked rice so the liquid, timing and steps are correct. 2, 20
Can I use rotisserie chicken instead of raw chicken?
Yes, in recipes written for cooked shredded or chopped chicken, including many bowls, wraps, soups and casseroles. Use the specified cooked amount. A raw-chicken recipe needs adjusted directions; cooked chicken should not simply follow the raw chicken’s full cooking time. Reheat chicken leftovers to 165°F. 3, 17
Can I use canned beans instead of dried beans?
Yes, when you use the amount of cooked beans the dish requires. Canned beans are already cooked. Drain and rinse them when directed, and use a recipe written for cooked beans rather than keeping the soaking and long simmering steps for dried beans. 4
Can I substitute frozen or canned fruit for fresh fruit?
Frozen fruit is useful for smoothies and recipes designed for frozen fruit. Canned fruit can work where a softer texture is welcome. Choose unsweetened frozen fruit or fruit canned in water or its own juice. Baking recipes may need specific instructions for thawing, draining and liquid, so follow a version that names the fruit form you are using. 21, 22
Can these shortcuts work for gluten-free and dairy-free meals?
Yes, when the ingredients fit your needs. Check labels on seasoned chicken, rice blends, sauces and vegetable mixes. A plain ingredient and a flavored version can have different ingredients; a brand change can also change the recipe’s nutrition estimate.
Easy recipes to try with these shortcuts
- Rotisserie Chicken Avocado Crunch Bowl — starts with cooked chicken; keep the salad vegetables fresh for crunch.
- Rotisserie Chicken White Bean Power Bowl — uses cooked chicken and cooked, drained white beans.
- Berry Spinach Peanut Butter Smoothie — an easy blended breakfast with berries and spinach.
For your next grocery trip, choose one ready-to-use protein, one vegetable shortcut and one simple grain or bean option that fit your planned recipes. You can keep the meals you enjoy while doing less preparation.
Sources and cooking videos
References for the tips above, including the videos linked in tips 11 and 18.
1. Academy of Nutrition and Dietetics — Cooking Tips for One or Two.
2. Carolina Rice — Ready to Heat White Jasmine Rice.
3. American Heart Association — Quick Fixes for Family Meals When Time Is Tight.
4. Iowa State University Extension — Beans: Spend Smart. Eat Smart..
5. American Heart Association — Staple Ingredients for Quick Healthy Meals.
6. U.S. Food and Drug Administration — Selecting and Serving Produce Safely.
7. Good Food — 10 Top Tips to Make Meal Prep Easier.
8. Mississippi State University Extension — How to Make Microwave Baked Potatoes.
9. Oregon State University Extension — Microwave Fresh Vegetables.
10. Good Food — How to Butterfly Chicken Breasts.
11. Jamie Oliver — 14 Tips for Cooking on a Budget.
12. Good Food — 10 Quick Kitchen Hacks Everyone Needs to Know.
13. Mayo Clinic Health System — Timesaving Tips for Cooking Healthy Meals.
14. Maricopa County, Arizona — Seafood.
15. University of Nebraska-Lincoln Extension — Use Mise en Place to Make Meal Preparation Easier.
16. USDA Food Safety and Inspection Service — How Do I Handle Leftovers Safely?.
17. Centers for Disease Control and Prevention — Preventing Food Poisoning.
18. Good Housekeeping | VIDEO — How To Butterfly and Prepare Chicken Breasts.
19. America's Test Kitchen / PBS | VIDEO + TRANSCRIPT — Make-Ahead Masterclass.
20. Carolina Rice — FAQ: How To Cook Carolina Rice Products.
21. Iowa State University Extension — How to Use Your Frozen Fruit.
22. Colorado State University Extension — Using Canned and Frozen Fruits and Vegetables.
Photo credit
Featured image: Served From Scratch, via Pinterest.