I saw some new freezer bags advertised that are a double layer. They sound like they would be quite useful. I think I may get some to try. I usually bring the meat home and divide it in to meal sized portions. Then put it in zip bags and it doesn't take long to thaw.
Clorox wipes are good to keep in the kitchen to wipe up as you cook. Just don't use the same one over and over.
Here's a tip that I got from my daughter. When you plan to freeze ground meat, put it in a zip bag and roll it flat with a rolling pin or heavy glass. You can store many packages if you need to and it thaws quickly. Remember to leave a small area of the "zipper" open to release the air from the bag while you're rolling it. Then close completely.