Monday, June 20, 2011

Kitchen Organization

Plan and shop for several meals at once, then sort the non-perishable ingredients for each, including side dishes, into bins or baskets. Attach a label and the recipe. Now that meal preparation time is cut in half!

Organize Grocery list by type of food, so that there's less doubling back to get something you overlooked.

Clear sink space with over the door wire storage for the daily used items.

Shift dry goods into airtight, stackable containers. Packaged food products can be stored more compactly when transferred from their packaging into stacking containers. Cut out the necessary information from the package (instructions, nutritional information, etc.) and tape to the outside of the container.

Rethink how you use tension curtain rods. Place rows of the affordable window treatment hardware inside a cabinet to keep baking sheets and serving trays upright and well-organized.

Stock your freezer with storage-smart ideas to make use of every inch of shelf space. Use plastic baskets (an affordable organization tool) to store foods by type and put a labeled tag on each. (We used scrapbook paper and luggage tags.) Keep small adhesive labels and a permanent marker on hand to label individual containers.

Give order to a collection of small appliances with a system of cubbies. Tuck in the necessary attachments and manuals that accompany each appliance so everything is on hand.

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