• Remember that food particles can get trapped inside pipes and disposals, and it can cause mold and bacterial growth, so it’s a good idea to flush tem with 1 table spoon of chlorine bleach and 1 gallon of water at least once a week.
• Date leftovers so you can use them within three to five days after being refrigerated.
• Refrigerate hot foods as soon as possible and within two hours after cooking. It’s safe to put hot foods in the fridge, if it’s a large amount of food use smaller containers.
• Do not overload the refrigerator. Food containers need enough space between to ensure that air can circulate freely.
• Maintain the refrigerators temperature at 40ºF or lower

Partially freeze your onion before you start to cook. It will be easier to slice or chop, and you won’t shed a single tear.

When preparing food with onions, be sure to cut up the onions first. To rid yourself of the onion smell on your hands try cuting up celery or cut a celery stalk and rub it on your hands.

To make creamy custards, puddings, and other desserts without the cream, simply replace this high-fat ingredient with an equal amount of evaporated skim milk. Or substitute 1 cup of skim milk plus 1/3-cup of instant nonfat dry milk powder for each cup of cream. Either way, you will save 620 calories and 88 grams of fat for each cup of cream you replace.