Absolutely! Frozen vegetables are picked at peak ripeness and often have more nutrients than “fresh” produce that’s been sitting on shelves. They save you washing and chopping time. Just add them near the end of cooking (they’re already blanched) to avoid mushiness.

Don’t overplan. Pick 3 recipes for the week—not 7. Leave the other nights for leftovers, simple pantry meals (pasta, eggs), or the occasional takeout. Check what’s already in your fridge before shopping, and build at least one meal around what needs to be used up.

Let food cool completely before freezing (warm food creates ice crystals). Use freezer-safe containers or bags with as little air as possible. Label everything with the date and contents—you will forget what it is. Most cooked meals freeze well for 2-3 months. Soups, stews, and casseroles freeze best; anything with raw vegetables or dairy can get texture issues.

Usually, yes! Here are the most common swaps: Greek yogurt for sour cream, any vinegar for another vinegar, chicken broth for vegetable broth, any cheese for a similar cheese, honey for maple syrup. For herbs, dried = ⅓ the amount of fresh. When in doubt, leave it out—most recipes are more forgiving than they seem.

Most cooked proteins (chicken, beef, fish) last 3-4 days refrigerated. Cooked grains and pasta last 4-5 days. Cut vegetables last 4-7 days depending on the vegetable (harder veggies last longer). Dressed salads should be eaten within 1-2 days. When in doubt, smell it—your nose knows.

A sharp knife (seriously, this is #1), a large cutting board, a good non-stick pan, and sheet pans. Beyond basics: an Instant Pot dramatically speeds up meals that usually take hours, and a food processor makes chopping/shredding effortless. Skip the unitaskers—you don’t need a special gadget for everything.