Do a pantry overhaul. Whether you have a designated pantry, use shelves or your kitchen cabinets, the place where you store your canned and dry goods is probably in need of a clean out. Start by removing everything and cleaning or replacing any liner or shelf paper that is worn. Throw out any outdated items; canned goods should not be consumed past their expiration date. Dry goods, such as bread crumbs and flour, should be checked for bug infestations.
When you start putting items back into the pantry, be sure to group similar items together. If you have a label maker put it to use by placing a label under each food groups' section (i.e., soups, beans, etc.), so you will always remember to put each item in its designated place. You can be as specific or broad as you like. My labels read simply "pasta" or "vegetables" while my uber-organized friend Martha has labels like "tomato-based products" and "whole grains" in her cabinets. If you have little ones, the label system can turn them into excellent kitchen helpers because they will always know where to put items when they help you unload your groceries.
Another simple way to stay organized is to place the items you use most often in the front of the cabinet. Not only will this help you find often-used ingredients easily when you're in the middle of cooking, but you will also notice when you are getting low. (It is so frustrating to have all but one crucial ingredient for a recipe on hand.) A few times a week, take a quick visual survey of your pantry's contents; since you know your often-used items are always at the front, if you don't see it, you need it. Tack up a notepad near your pantry door so you can make a quick note of any staple that is missing.
Appraise your small appliances. I am a kitchen gadget fanatic. If it makes pancakes, smoothies or breakfast sandwiches, chances are I own it. The bad part about racking up too many small appliances is there is never room for all of them to be on the counter at once. (And the one I want to use is always the one farthest back in the most-difficult-to-access cabinet.)
If you are anything like me, this can lead to a lot of frustration. The only real solution is to pare down your small appliance collection. If there is anything in your collection that has not been used at least once over the last three months, chances are you don't use it regularly enough to justify it.
I found that I need a toaster oven, a hand or stand mixer, a regular or hand blender, and a can opener to be on my counter. The rest are stored in a utility closet. But my pasta maker, second wok and special bagel toaster went into my "to be donated" box. I allowed myself a few weeks to see if I really needed any of these items badly enough to retrieve them from the box and put them to use; they're all still in the box. Try a similar tactic and you may find you can live without some of your counter top hogs.
Of those you do decide to keep, take the opportunity to plug them in to ensure they're working properly and clean them thoroughly before storing them in your cabinets.
Create a box-it-and-bag-it station. I am not overstating it when I say creating a streamlined way to handle leftovers changed my life. I designated a huge drawer next to my fridge for nothing but zipper bags, foil and plastic wrap. A cabinet just over the drawer holds all of my plastic containers. I also purchased special freezer-safe labels. I write the item's name and the date that it was prepared on them and attach to everything. (I am notorious for forgetting how long something has been in the fridge.)
Having this system has made dealing with leftovers incredibly easy. I put them away immediately because it takes so little time. Not only am I less likely to nibble away at leftovers, I also am more likely to divvy up the dishes into my individual containers to heat up later -- instant portion control! For instance: If I have an entire casserole hidden away in the fridge, I may find myself sitting down to it with a fork! If I have three smaller containers with a single serving in each, I am less likely to polish off all three at once.
