#12: Plan accordingly!
There have been many nights where I should have taken the time to prep beforehand. Marinating, simmering, letting my meat thaw. By planning ahead, my evening meals are a lot less stressful and make it to the table at a decent time, not to mention more favorable in the long run.
I try to have an idea for dinner at least by mid-morning, if not the day before. That way, I know what I’ll need to either acquire or pre-prep. More significant cuts of meat can take a day or two to thaw appropriately, but your average chicken breast only needs a few hours. And brining virtually guarantees your chicken or pork will stay juicy during the cooking process.