I'm not sure if this one counts since it doesn't save time as much as it
moves it to a more convenient place.

When I get home from the supermarket with a week's worth of produce,
even if I haven't planned what I mean to use each carrot or onion for, I
wash and slice everything. I get out the cuisinart, peel and slice all
the onions, put them in a plastic bag, rinse the cuisinart and repeat
for the carrots, broccoli, and the rest of the vegetables. The only
things I don't prep ahead of time are the things that change color or
get seriously grotty.

When it is time to cook, all I have to do is reach into the fridge for
the vegetables. I consider this a nutrition trick as well since I'm
more likely to cook with more vegetables if I don't have to wash a knife
and cutting board each time I use them. Black beans are easy when the
onions, celery, carrots and peppers are ready to throw in. Soups take
almost no time when it is only a matter of defrosting stock and tossing
in the precut vegetables.

Next trick: Use V-8 juice and orange juice for curry tomato soup stock.

--Lia