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Pop in a piece of mint gum (or flavored if you like it but mint is the strongest) to stop all the finger licking and tasting while you're cooking and baking. You won't wanna ruin the taste of the gum by eating the food. My sister and I own a cake business on the side, it helps to avoid eatng all of the sweet stuff.
I use my Dutch oven instead of a slow cooker, the food comes out with a rich flavor (like in a slow cooker) but takes less time. And I can get everything ready and have my husband throw it in the oven if I'm not at home. I prep and pre-cook whatever needs to be done and put the Dutch oven in the fridge. In the end, it saves me time and saves me from having to explain how the slow cooker works.
I have found that pam and those other aerosol cooking sprays has butane in them! So instead I went to my kitchen store and brought a sprayer that you have to pump, put your olive oil or other favorite oils in there, pump then spray... much cleaner for your body and lets get away from those chemicals!
When a recipe requires some tomato paste it's usually the equivalent of two table spoons. What to do with what's left? I freeze it in aluminum foil papillottes containing each two table spoons. When I need some tomato paste I just take one papillotte.
If you come across a handy kitchen aid you want to buy you can add it to the weekly shopping list.
I cook a whole package of pasta and after removing the water, I put individual size servings in a ziplog bag. I add about 1 tablespoon of water each (to prevent dryness) and put them in the refrigerator. It stays fresh for about 3 days, and it freezes perfectly for about 2 weeks.