The secret is to work smarter, not harder. Prepare long-cooking items like soups, stews, slow cooker recipes, doughs and large meats first, then work on things that take less time, such as chopping, grating, mixing and measuring. Don't get discouraged if you don't get as much done as you want to -- just put it in the fridge and do more the next day. Practice makes perfect!
Do these steps however you want, taking a day for each, or combining, but do them in order!
This is the day/time that you "wrap up" your cooking. If you have planned well on prep day, and made progress on cooking day, it should go pretty fast. Assemble your dishes, cook if needed, or freeze. Make sure you label everything that goes into the freezer and put any reheating instructions on the label if you think you may forget. You can also tape items to the main dish that are to be served with it, such as taping a bag of tortillas to a container of taco meat. Check below in the "freezing" section for ideas and tips.
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