Let's face it, chopping vegetables takes a little time. One way to deal to get around the issue is to be more efficient. Two suggestions:

1. Chop and cook more vegetables than you need for one dish for your family.
   • Store the extra cooked vegetables in the refrigerator for a couple of days; then make another dish.
   • Store the extra cooked vegetables in the freezer; then use in a couple of weeks.

   It’s so much easier when the veggies are all ready.

2. Chop double the vegetables and store the raw vegetables in the refrigerator or freezer. If you cook the veggies first, you will find that some veggies get mushy – the texture is not nearly as nice, if you don’t cook before freezing.

When you do double the vegetables, you discover that the extra work to make a dish is not too much – a two-meal yield. In addition, you’ll notice that getting the ingredients and equipment out once cuts some time off the process.