plastic lid cutting board

Illustration: Florie Duhau

1 of 4
Prevent Cross-Contamination
We know we're supposed to designate one cutting board for produce and a separate one for raw meat, poultry and seafood. But if you don't want to dirty and clean multiple boards for one meal, Jeni Aron, an organizing expert known as Clutter Cowgirl, has a clever solution.

Try it: Plastic takeout-container lids, either 7-inch circular or rectangular, make great mini, disposable cutting boards for chicken breasts or boneless thighs, says Aron. If you're preparing, say, a stir-fry that requires you to cut the meat into chunks, lay the lid upside down on the counter (you can place a damp paper towel under it to prevent slipping). Place one piece of meat on the lid at a time, cut, then transfer the pieces to the pan or a bowl. When you're finished, rinse the lid and toss it in the recycling, or trash, bin.