One thing I have done to cut down my prep. time (although a very small thing, it makes a big difference) is to take one day out of the week (usually Sunday) and cut up several different types of vegetables that I might use for the week (standards include, celery, onions, mushrooms. tomatoes, peppers, etc.) and put them into containers and keep them in the fridge for when I need them. Whether it be a salad, a pasta dish, pizza toppings, sandwich fixings, etc. this little time saver helps cut the time I spend in the kitchen.