+1 for the slow cooker. I cook 25% of the time with a slow cooker. There is magic to it and it's fast for prep. Recommendations: - Buy a decent pair of kitche

+1 for the slow cooker. I cook 25% of the time with a slow cooker. There is magic to it and it's fast for prep. Recommendations: - Buy a decent pair of kitchen scissors. I cut up almost everything directly into the slow cooker with a pair. It's very fast. - Load up on fresh veggies (a local farmer's market would be ideal). If you make something like chili, cut in 2 - 3 extra bunches of greens like parsley, coriander, young celery, etc. - Buy an extra large cooker and always make enough to have leftovers. I usually plan on getting a solid lunch out of it the next day. - You can make noodle dishes right in the pot if you have access to fresh (refrigerated) noodles. Fresh spaghetti or udon work well. Just rinse and throw them in the pot 5 - 10 minutes before you eat. They soak up sauce and are great.