freeze leftover herbs in olive oil so they don't go to waste. Pull off the leaves and place in an ice cube tray, then fill each slot with 1 Tbsp. oil. Stick in freezer overnight, then transfer cubes to a resealable freezer bag. When ready to use, toss a few cubes into a pan!
make smoothie packs for quick breakfasts: Split two 1-lb. bags of frozen fruit among six quart-size resealable plastic bags. Add half a peeled banana to each, seal, date, and freeze. On a busy morning you can just dump one into a blender with milk or juice!
Grill your fish on a bed of lemon to keep it in the right shape and avoid sticking.
Make large ice cubes by using the cupe cake pan and use lemon slices as well.
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