TGIF: Pyrex Giveaway

October 8, 2010 | By | Comments (33)

TGIF…this is a well-known phrase we all use to welcome the weekend. But on MyRecipes, it's taking on a new meaning: Thank Goodness It's FREE! Starting today, we will have giveaways every other Friday. We hope you'll love these products and cookbooks as much as we do!

So, let's get started. This week, we're giving away a PYREX Supper Saver Package which includes: 

  • 4-piece set of Pinch Bowls
  • 3 containers with No-Leak Lids
  • 1 medium grater with 1 cup container
  • 1 flat whisk
  • 1 set of magnetic measuring spoons
  • 1 spatula
  • 1 notepad

Now that we've got your attention, here's what you need to do to enter the giveaway:

  1. “Like” us on Facebook.
  2. Describe for us here in 50 words or less your best time-saving tip for weeknight meals. Entries should be typed into the comments field of this blog post. Entries are due by Monday, October 11 at 11:59 a.m. EST.

Editors will select their favorite tip based on originality, creativity, and how well you address our question. Winner will be notified via email by October 15, 2010. For full contest rules, click here.


  1. Aileen

    The 7 P’s – Proper Prior Planning Prevents Piss Poor performance 😉 I plan out as much as possible then I pre shop and pre chop. This makes for way fewer ‘surprises’ and makes meal prep go much easier.

    October 8, 2010 at 4:17 am
  2. Dennise

    I chop and freeze “seasoning vegetables” like onions, bell peppers and celery in half cup portions. This saves a lot of prep time.

    October 8, 2010 at 5:20 am
  3. Elizabeth

    Creating Menus, Cooking and Freezing. Never start the week without a planned menu and cook on the weekends as part of that plan. Whether it is doubling a recipe or cooking several chickens so I have chicken for casseroles, salads and stir fries, planning, doubling and freezing are key.

    October 8, 2010 at 5:47 am
  4. LuAnn

    The biggest issue with dinner is always the meat. I either have the crockpot going all day so the meat is ready when I walk in the door, or I stop by the grocery store and purchase a pre-cooked rotisserie chicken or entree from the deli.

    October 8, 2010 at 6:54 am
  5. Kerry

    The slow cooker is a cook’s best friend. The possibilities are endless. All I need to do is remember to use it more often!

    October 8, 2010 at 6:57 am
  6. Andrea Dorn

    Preparation. If you have a short amount of time in the evening (like most of us), prep anything and everything you can either in the morning or night before when you have time. If there is a time consuming project, do it on the weekend and freeze (if possible). This will make dinners quicker and easier.

    October 8, 2010 at 7:22 am
  7. Erin Olson

    Always think a day ahead. On Sunday I cook for Monday. On Tuesday I grill enough chicken for casseroles/tacos/etc. for the rest of the week and if required, assemble the next days meal while that night’s dinner is cooking which is super easy since the meat is already cooked.

    October 8, 2010 at 7:25 am
  8. Judi

    Every Sunday we fill out our schedules so we know who will be home for dinner Then in the morning I will pull out all spices and non perishables and cooking utensils pre measure. The meat will be pulled put the nite before. When I get home from work everything is prepped and ready

    October 8, 2010 at 8:11 am
  9. Erin Lazzarini

    Plan and prep!
    If I plan my meals for the week on Sunday I can prep quite a bit ON Sunday and if not, then the night before. Dinner in my house generally takes 15-20 minutes to cook!

    October 8, 2010 at 9:19 am
  10. Cynthia

    I plan out my menu and grocery shop for the week. I write dinners for the week on a dry erase board in my kitchen. It helps me plan what to defrost and prepare ahead of time. It saves us time AND money!

    October 8, 2010 at 9:21 am
  11. Katie

    I go to MyRecipes and select 5 recipes to make then do shopping on the weekends. the other days I just have leftovers.

    October 8, 2010 at 9:31 am
  12. Dawn Breazile

    I too use the “7 p” philosophy. I also fill the sink full of hot soapy water BEFORE I prep. As I eat the dishes soak & cleanup is a BREEZE! I also use colored cutting board protectors so no cross contamination.

    October 8, 2010 at 9:38 am
  13. Deb

    I actually don’t plan all that much ahead, but try to do little things as I go. Like when I make rice I do up a double batch. So we have it fresh one night, and do stir fry with it on another.

    October 8, 2010 at 9:41 am
  14. Sharee

    I try and cook on the weekends for all week. At least the protein, then add veggies and whole grain as the week goes on. Using different spices or sauces.

    October 8, 2010 at 9:47 am
  15. Denise

    I make large batches of soup or casseroles that can be divided into smaller containers. I like containers such as Pyrex that can go straight from the freezer to the microwave or oven. Then I attach cooking directions so my husband can do the rest. 🙂

    October 8, 2010 at 10:03 am
  16. Tonya Rash

    I portion out meats and cut up veggies and freeze them until use that way I have exactly what I need for any of the recipes I use and don’t have to spend time thawing out large amounts of meat or chopping veggies when i need them.

    October 8, 2010 at 10:07 am
  17. Brenda Sinclair

    I like to put my dry ingredients (grated parmesan cheese, flour and seasonings) in a flour sifter, take a chicken breast or pork tenderloin and pound it until it is thin amd tender.
    In a shallow dish, beat a large egg with hot worchestershire sauce.
    Coat both sides of the chicken breast/pork tenderloin in this mixture, then move them to a shallow dish, then sift the dry ingredients over all, flip and repeat.
    Now you can either fry them in 2 TBS of oil or bake @ 350 til nicely browned and the juices run clear.
    If you have any left, keep the lefovers in a pyrex dish for easy reheating.

    October 8, 2010 at 10:44 am
  18. Victoria

    We have a menu planner in an excel spreadsheet. So first of all, I know what I am cooking each night and can gather and prepare beforehand.
    If anything can be prepared and frozen over the weekend and then just heated, those are great time-saving meals!

    October 8, 2010 at 11:11 am
  19. Kathleen Geissler

    I either prep on the weekends, or I purchase pre-sliced veggies. I also have tons of uses for roasted chickens that you can pick up at the grocery store on the way home from work.

    October 8, 2010 at 11:51 am
  20. Amy

    I try to remember to place my meat in the fridge to defrost the night before, and pre-chop any veggies. Also, something as simple as having a full pot of water waiting on the stove helps for pasta!

    October 8, 2010 at 12:53 pm
  21. Angela

    I love to use rollover recipes as much as possible to save time. For example, I buy pork loin on sale and freeze it until I’m ready to use it. I’ll roast it with vegetables, seasoned with sea salt, fresh ground black pepper, and lightly chopped fresh thyme. I love to use the leftover pork in 2 ways: cut into chunks and add to homemade chili, or pulse in a food processor with fresh ginger and a splash of soy sauce & sesame oil until ground, and then fold into wonton wrappers and add to chicken broth with vegetables for an awesome wonton soup. I LOVE wonton soup, and this was an inexpensive way to have in it just the way I want (lots of veggies)!
    Roasting the meat ahead of time really saves time and effort later in the week. This concept can also be used with roast chicken, using the leftovers for other meals, and also the bones of the chicken combined with leftover vegetables & herbs make a great chicken stock. It’s always so great to make something from what would have been thrown away! It’s all about making multiple uses from what you have to save time and money.

    October 8, 2010 at 1:23 pm
  22. Trin

    I try to keep the weekday meals simple. Spaghetti then an easy lasagna the next night with the left over spaghetti sauce. I also like to keep a frozen onion ,celery and carrot mix in a small ziploc on hand for bases.
    Follow at facebook AllTheWiser
    TLR33960 at hotmail dot com

    October 8, 2010 at 2:10 pm
  23. Jeanne

    Leftovers!! When I have time to make a meal, I make sure I make enough to have some left to serve another night. Cook once–eat twice!

    October 8, 2010 at 2:27 pm
  24. Kathleen

    TGIF?? How about JSSF– Just Say Stir Fry!! My favorite weeknight timesaver is always a stir fry. First of all, it’s healthy. Secondly stirfry is fast and easy to prepare, as well as a quick clean up because you only have one pan to clean (which is ALWAYS a plus!) And lastly, stirfry always means variety with infinate possibilities; it can be different every time you prepare it! Stirfry is a convenient, healthy timesaver that never gets boring. 🙂

    October 8, 2010 at 5:41 pm
  25. Candace

    I chop up everything I need at the start of cooking, then grab the quantities I need for each particular dish. This prevents me from having to repeatedly chop onion or garlic throughout the preparation of the entire meal.

    October 8, 2010 at 5:50 pm
  26. Caroline

    A great time-saving tip and one that is super fun is to get the kids involved! The more things get done at once the faster it goes and all my kids love to cook. Makes for a great experience!

    October 8, 2010 at 8:35 pm
  27. raja

    well since my husband works from 8pm-4am dinner is served promptly around 6pm and i sleep on his schedule so i am awake when he gets home, i use this time to prep for the next night’s dinner; making sure meat is thawing, cutting veggies and such. these little steps as well as reviewing my recipe if im using one helps me out a lot in saving time

    October 9, 2010 at 6:26 am
  28. raja

    i line everything up in the order that it’s going to be used, and have my veggies prepped and meat thawed.

    October 9, 2010 at 6:28 am
  29. Kathleen

    TGIF?? How about JSSF- Just Say Stir Fry!! My favorite weeknight timesaver is stir fry. It’s healthy, fast and easy to prepare, and a quick clean up with one pan to clean. There’s always variety with infinite possibilities. Stir fry is a convenient, healthy timesaver that never gets boring.

    October 9, 2010 at 7:28 am
  30. Nancy Stubblefield

    I have developed a dozen menus that can be prepared in 30 minutes or less, and 5 crockpot main dishes that I use on weeknights alternating with the quick meals to make week nights meals a breeze. Taking time to work out menus, recipes, and gather supplies once a week or month really simplifies my dinner preparations.

    October 9, 2010 at 2:47 pm
  31. Nancy Stubblefield

    I get the main dish ready to cook in a pyrex casserole the night before, or on the weekend, so I only have to put it into the oven and bake for 30-45 minutes. I only use recipes that can be completely cooked in that amount of time. I have developed a dozen main dishes that fit this model, and alternate these with crockpot meals to make quick work of this daily task.A great variety of main dishes fit these recipe requirements. including my favorite chicken and rice casserole.

    October 9, 2010 at 2:57 pm
  32. Christine

    Weeknight meals can be quick and simple and there is no need to feel the pressure to create a gourmet meal every night for dinner. Quick pizza, pasta or Panini’s can be made quickly yet taste as if you spent a lot time slaving away in the kitchen.
    Most importantly remember that cooking does not have to be a chore. You can turn cooking into quality time spent with your children if you let them help you. Of course they will need to be supervised, however it can be a time where you can talk and enjoy each other’s company. It will be a time that your children will remember forever, and possibly even pass down to their children.

    October 10, 2010 at 9:48 pm
  33. Nike Air Max Hyperdunk 2010

    I remember,I remember,
    The house where I was born,
    The little window where the sun
    came peeping in at morn;
    He never came a wink too soon,
    Nor brought too long a day,
    But now ,I often wish the night
    had borne my breath away.

    November 16, 2010 at 4:55 pm

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