I had it all together

Why it matters

2011-05-07T20:41:00.000-07:00

Why does cleaning or organizing your home matter?
Here is a long quote by Sandra Felton ("Organizing by the Book") that has been very inspirational to me.

"What's the Big Deal About Getting Organized?

Here's the big deal. We Christians can't afford to fumble on living the life God has designed for us to live just because we can't get our organizational act together. For us organizing foes beyond cleaning, tidying and being on time.

We've got several strong reasons to put organizaing right at the top of our priority list.

We want to do our best for our families, helping our older members where necessary, making our spouses happy, and raising our children in the nurture of the Lord. We want and need order and beauty in our homes.

We want to work for the Lord in spreading the gospel in whatever way our talent takes us...

Finally we want to obey's God command to show hospitality to meet the needs of others...

Being disorganized can seriously hinder your living the abundant and productive life God has for you in all three of these areas -- and others.

... Only by having our minds enlightened and renewed by God's word will vibrant and enduring change come. (pages 3-4 "Organizing by The Book", Sandra Felton)

Online Resources from WOTTs mom's day

2011-05-05T19:35:00.001-07:00

I had the amazing privilege to sit before some really amazing moms and talk about being a better mom. Here is the list of online resources we provided with the hand-outs. I will try to add more from that "workshop" here.
MOM

http://www.focusonthefamily.com/parenting/parenting_roles/stay-at-home-moms-taking-care-of-yourself.aspx

http://csahm.com/blogs-by-moms-2/

http://www.lisawhelchel.com/parents.htm

HOME

http://organizedhome.com/ (don’t create more paper clutter unless you’ll use it)

http://www.flylady.com// (beware of the unnecessary stuff)

http://www.thehousethatcleansitself.com/ (just a companion to the book)

http://www.flylady.com/pages/cozi.asp (phone app - have NOT tried it but want to)

http://organizedhome.com/shes-organized/print-SHE-planning-worksheets (this is one I researched and never tried (seemed to kill too many trees) but I know people who like it – have seen it work well for someone with pretty severe ADHD)

http://31daystoclean.com/ (brand new ebook/kindle – Christian author – “house and heart cleaning”)

KIDS (teaching preschoolers at home)

http://www.1plus1plus1equals1.com/TotBooksTotPacksALL.html (cool printable books, activities and “lap books”)

http://countingcoconuts.blogspot.com/2010/04/about-me-my-blog.html (just a mom, educating her child at home – great ideas! Very Montessori)

http://makinglearningfun.com/
(great ideas for things to print out and make at home, especially to go with really good books)

jeremyandmaile.blogspot.com (Maile’s – she posts great ideas about teaching at home and also has a wonderful list of other similar blogs

(nurturing - “connecting” and sensory issues)
http://adoptiveot.blogspot.com/(mine –working on it - not much there yet)

New menu

2011-04-12T14:57:00.000-07:00

Based on what's on sale TOMORROW at Sprouts.

Also needed is
a bag of pasta, potato toppings (cheese, sour cream, precooked bacon), a few mushrooms, some italian dressing, some whipped cream, some BBQ sauce, some peanut butter, butter, lemon juice, stevia or brown sugar, some ketchup, soy sauce, garlic and oil (for pork steak marinade). You could use the veggie eggs at Sprouts or pick up some at another store (Aldi - when I grab milk, bread and lunchbox fixins).

Wed - Loaded Potatoes (bake white and Sweet Potatoes - provide cheese, precooked bacon, etc.)
Steamed Asparagus
Watermelon

Thurs - Baby Back Ribs (with BBQ sauce in the crockpot)
Pasta Salad (cook 1 bag tri-color pasta - add one chopped yellow squash and 1/3 -1/2 pound chopped asparagus in the last 2 minutes - drain, add italian dressing)
Steamed Green Beans
Steamed Yellow Squash
Strawberries with whipped cream

Fri - Marinated Chicken Kabobs (3.99/lb. prepared) - grilled
Sweet Potatoes on the Grill (in the grill basket - microwave for a minute to soften, cut like fries, toss with olive oil and sea salt)
Corn on the Cob - grilled wrapped in tin foil
relish tray - sliced cucumbers, sliced tomatoes and
celery with peanut butter

Sat - Fake Quiche (saute some chopped asparagus and mushrooms in olive oil, in another skillet scramble eggs. Scoop eggs onto plate - fold veggies in - top with cheese (shredded cheddar and feta) while hot
Grapefruit halves
Sourdough Toast (organic loaves on sale)
Greek Yogurt and Coconut Almond Granola and dried cranberries for dessert

Mon - Pork Steaks (grilled)
Veggie Packets (zucchini, yellow squash, red onion, green pepper - add a little butter and season salt - wrap in foil envelopes)
Baked Apples (half and core, drizzle with butter, lemon juice and a little brown sugar an/or Stevia)

Tues - Experiment with steamed cabbage and the chicken apple sausage (use recipe below after boiling the sausage to cook first).
fruit salad
clean out the crisper salad
Snacks -
Apples, Watermelon, Strawberries, Craisins, Granola, Almonds, and Dark Choc. Covered Almonds! (3.99/lb.)

Pork "Steaks"
1 pork tenderloin
1 tablespoon oil
1/2 cup ketchup
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1/2 teaspoon pepper
Mix all ingredients together. Slice against grain into "steaks"/chops and put meat into ziploc bag and pour marinade over. Seal well and double bag for freezing and thawing purposes.

Sausage Cabbage Skillet (allrecipes.com)

1 pound smoked kielbasa sausage, cut into 1/4 inch slices
1 small head cabbage, chopped
1 medium green pepper, chopped
1 medium sweet onion, chopped
2 medium potatoes, thinly sliced
2 teaspoons Worcestershire sauce
1 garlic clove, minced
salt and pepper to taste
Directions
1.In a large skillet, brown the sausage; drain. Stir in the remaining ingredients. Cover and cook for 15 minutes or until the vegetables are tender.

march 2nd sprouts/albertsons menu

2011-03-01T19:00:00.000-08:00

We've slippped a little around here with the fresh fruit and veggies and are hoping to get back into it. I usually just do sprouts or sprouts/aldi but this week I will be shopping albertsons and sprouts and stocking the freezer. S = sprouts A = Albertsons C= coupon (sale flyer)

Day 1 -
Baby Back Ribs (crock pot)S
Boiled Potato Chunks (sprinkled with a little bit of sea salt and Parmesan cheese)
Steamed Asparagus (A - C)
Baked Pears (cut in half with a dab of real butter, and sprinkle of cinnamon and Truvia)

Day 2 -
No Peek Beef Tips (cut up steak - A) - crock pot
Egg Noodles
Steamed Brocolli
Sliced tomato and red/yellow pepper tray (with plain non-fat yogurt and a little hiddlen valley seasoning for dipping)
Blueberries and Cream (spray whipped cream)

Day 3 -
Bacon (A) Wrapped Chicken Tenders (marinate trimmed chicken tenders in italian dressing overnight, drain, wrap in bacon, fabulous grilled, wonderful broiled)
Oven Fried Sweet Potatoes (cut and tossed with olive oil and a dash of sea salt)
Roasted Asparagus
Cantaloupe

Day 4 -
Chicken Sausage Spaghetti S (remove from casing and brown 2 sausage links combine with Marinara Sauce, serve over whole wheat pasta
Bread (A)
Green Salad
Fruit Tray(cantaloupe, apple, tangerine)

Day 5 -
Chicken Soft Tacos
Homemade Refried beans
Chips
Strawberries and Cream

Day 6 -
Steak Strips in Wine Sauce (crock pot)
Brown Rice
Steamed Green Beans
Baked Apples

For the Freezer -

meatballs (with ground beef and owens sausage A - 2/1 ratio)
cooked chicken from bone-in breasts with Rotel (for Sopa De Maiz, Chicken Enchiladas, Chicken Taco/Nachos) and without for one pot Chicken Tetrazinni

snacks - sprouts cheese curls, apples, grapefruits, tangeloes, nachos (chips and cheese - A)

Ribs (we prefer with baby back)
8 country style pork ribs
2 cans tomato soup
1/4 cup vinager
salt & pepper, to taste
1/2 teaspoon celery seed
1/4 cup brown sugar

Mix all ingredients except ribs in crockpot. Add ribs and cover with sauce. Cook on low 5 to 6 hours, until meat is tender.

No Peek Beef Tips (Kimberly's recipe)

2 pounds steak, cut up (I use 1 1/2 lbs. max)
1 can goldern mushroom soup
1 can mushroom pieces (4 oz.)
1/2 package onion soup mix
1 cup ginger ale

Mix and cook on low in crock pot 6 to 8 hours or until done. Serve over rice or noodles.

steak strips in wine sauce (adapted for CP)

1 small onion, chopped
1 clove garlic
1 1/2 Tablespoons butter
salt and pepper to taste
2 pounds sirloin steak, cut into strips (again 1 1/2 lbs. max)
15 mushrooms
1/2 teaspoon basil
1/2 teaspoon marjoram
10 1/2 ounces beef broth
1/4 cup cooking sherry
cashews, optional

to serve:
Rice
Brown onion and garlic in buttter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Put all in crock pot. Add mushrooms, basil, marjoram and beef broth and sherry . Cook on low. Serve over rice with cashews on top, if desired. (I freeze the steak strips - cut thin against the grain in a quart freezer bag when steak is on sale.

Sopa De Maiz (mexican "corn soup")

2 cups chicken broth , bouillon cubes
2 chicken breasts, cooked and chopped
1/2 package frozen corn (16 oz.bag), about 8 oz.)
1/2 teaspoon cumin
1/2 teaspoon garlic, crushed
2 chicken bouillon cubes
4 ounces diced green chiles
for serving:

1 cup milk
salt and pepper to taste
Fritos
tomato, chopped
avocado, chopped
salsa and sour cream (opt.)

Combine first 7 ingredients in a container (gallon zip loc or 6 cup container), label and freeze.
To serve, Thaw (in a container - bag will likely leak) and bring just to boiling. Add milk and simmer until soup is heated through. Season with salt and pepper.
In individual bowls, layer a small handful of crushed fritos and then chopped tomato and avocado. Then pour soup over all. Opt. - add a dollop of salsa and sour cream.

Mix and cook on low in crock pot 6 to 8 hours or until done. Serve over rice or noodles.

meatballs

2 pounds lean ground beef
1 pound pork sausage
2 eggs, beaten
1 onion, chopped fine
3 cloves garlic
1/4 cup grated fresh Parmesan cheese, or from a can
1 cup Italian bread crumbs
1 teaspoon salt
1/2 teaspoon pepper

1. Mix all ingredients until completely mixed. Shape into meatballs (use a little cookie scoop). Then bake (or the recipe says you can fry in a pan on stove) on broiler pan at 400 degrees until done (20 minutes or more)- turning once. These also freeze well for me (flash freeze first on cookie sheet then put in bags). Makes enough for 2-3 family sized servings.

2. Sauces: heat with 1. spaghetti sauce over spaghetti noodles 2. cream of mushroom soup and milk (swedish meatballs) over wide egg noodles 3. catalina dressing over rice 4. grape jelly, ketchup, and pineapple (Californian) or 5. grape jelly and medium chili sauce (sweet and spicy)

One-Pot Chicken Tetrazinni

3 tablespoons margarine, melted
1/4 teaspoon onion powder, chopped
2 cups cooked chicken (chopped or shredded)
6 ounces spaghetti, broken
2 1/2 cups chicken broth
1 can cream of chicken soup
1 teaspoon lemon juice
1/4 teaspoon pepper
1 can mushroom (4 oz.) drained

Blend margarine and onion powder in saucepan. Stir in chicken and uncooked spaghetti. Add mixture of broth, soup, lemon juice and pepper; mix well. sprinkle with mushrooms on top. Cover. Bring to boil; reduce heat. Simmer for 15 minutes or until spaghetti is tender, stirring occasionally.

new menu

2011-01-05T17:35:00.000-08:00

I was going to take a break from posting menus but the Sprouts meat sale was too good not to share a menu plan this week. The meat is all from this week's sale circular - good through next Wed.

W - Pork Tenderloin
Brown Rice (make a ton - reserve 3 c. for tomorrow)
Yellow Squash (steamed)
Sliced tomatoes and Cucumbers (peeled) - drizzled with olive oil and sprinkled with ground herb mix (Aldi)
Blackberries/Blueberries with whipped cream

Th- Teriyaki Chicken Chunks
Healthier Fried Rice
Steamed Broccoli
Apple slices with caramel dip

F - Green Chili Enchiladas with the ground chicken
Homemade Guacomole with Tortillas
Pineapple (Aldi last week)

Sa - Tortellini Soup
Bread
Caesar salad
Sprouts Vanilla wafers (add a little bit of leftover frosting - yum!)

Su-Roast
Carrots (baby carrots - stocked up last week - aldi)
Potatoes
"Berries and Cream"

M- Bacon Wrapped Chicken Tenders
Baked Sweet Potatoes with butter and cinnamon
Cauliflower (steamed)
Clean out the Crisper Salad
Fruit

T- Buffet night (clean out the fridge special)
or Stew (if enough roast is left from Sun)
Fruit Salad
Veggies with dip (love Hidden Valley Ranch mixed in plain yogurt)
Brownies (only if you eat well - leftovers go better around here with a "new dessert")

snacks - Grapefruit
plain cheerios mixed with craisins and/or almonds (yum!)
lots of good apples and oranges/tangerines

also stocked the freezer - got 2 lbs of sausage (more soup and/or our favorite pasta sauce)
2 lbs of chicken tenders (prep ahead as parmesan chicken strips and more bacon wrapped chicken tenders)
2 lbs of chicken thighs (last week's sale) for Brown Sugar chicken
(6 other entrees)

Pork Tenderloin
Ingredients
1/4 cup olive oil
1/4 cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and pepper to taste
1 (2 pound) boneless pork loin roast
Directions
1.Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large sealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
2.Preheat an oven to 350 degrees F (175 degrees C).
3.Transfer the pork loin to a baking dish; pour marinade over the pork.
4.Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). (from allrecipes - I THINK this is the one I've done before and loved - seems hard to mess up)

Teriyaki Chicken Chunks - chop chicken and marinate overnight in bottled marinade (I used Aldis) - Then can boil, broil, or grill (out or Foreman grill).
Healthier Fried Rice - In lg. skillet, heat 1-2 T. olive oil. Add 3 c. brown rice, handful of green peas, and handful of baby carrots, steamed then chopped. Cook on med-hi/hi about 5 minutes (stirring to keep from sticking - the "brown bits are great in the rice", then scoot over to the other side of skillet and scramble two eggs. When scrambled, mix into rice and add about 2 T. low sodium soy sauce.

Green Chili Enchiladas
1 1/2 pounds ground beef (I'm trying with ground chicken)
1 1/4 cups chopped onion
1 tablespoon chili powder
salt and pepper, to taste
white corn tortillas (original recipe calls for flour ones), 8-12
3 cups Monterey jack cheese, grated
1 can cream of chicken soup, 10 3/4 oz.
4 ounces green chilies

Brown ground beef and saute onions. Combine with chili powder, salt and pepper. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13 x 9 x 2 inch baking dish treated with nonstick spray. When tortilas are completed, combine soup, sour cream and green chilies to make a sauce; pour over tortillas. Bake uncoverec in a preheated 375 oven for 20-25 minutes. The last 10 minutes sprinkle cheese on top.

Tortellini Soup
1 lb. Italian sausage (I'm trying the chicken italian sausage this time)
1 small chopped onion
3 c. water
½ tsp. dried basil leaves
½ tsp. dried oregano
2 carrots, sliced
1 medium zucchini, sliced
2 cans tomato soup
8 oz. uncooked, filled tortellini (I usually get the three cheese)

Cook and stir sausage and onion until sausage is light brown. Drain. Stir in remaining ingredients. Heat to boiling and reduce heat. Cover and simmer until vegetables and tortellini are tender (about 20 minutes). Serve with Parmesan cheese if desired.

Roast - place roast in Crock Pot. Add potatoes, peeled and chopped around side and baby carrots on top, then sprinkle onion soup mix on top, then cover potatoes with water. Cook on low all day.

For "leftover stew" - cool the crockpot and refrigerate. Skim the fat off the top (and big chunks you can get) and cut meat up with a pair of kitchen scissors. Add a can of green beans, corn, and tomatoes. I usually just don't drain the cans unless it looks like it will have too much liquid - then I drain one. Crock pot all day on low.

Bacon Wrapped Chicken Tenders - marinate chicken overnight in italian dressing. Drain and Wrap with bacon (you can use turkey bacon - just have to secure with a toothpick the reg bacon "secures itself"). Best grilled or broiled.

2010-11-16T14:25:00.000-08:00

Menu

Fajita flavored Chicken Breasts
with roasted red peppers, avocado, tomato and feta (Feta from Aldi)
Spanish Rice
Refried Black Beans (vegetarian from a can)
Frozen Grapes

Megan's Roasted Turkey Breast with
Roasted Sweet Potato Chunks and Parsnips
Steamed Green Beans
Steamed Carrots
Baked Apples and Pears (cored with honey and butter drizzled over top with a sprinkle of cinnamon)

Leftover Fajita chicken (with veggies and beans) Tostadas
Homemade Guacomole and tortillas
Sliced Pineapple
Megan's Balsamic Pork Chops
Sauteed Squash Medley (yellow and Zucchini with olive oil and fresh grated parmesan)
Baked Sweet Potatoes

Chicken Cordon Bleu
Brown Rice
Veggie Medley (leftovers - roasted together)

For Freezer:
Chicken Fajita (2)
Chinese Chicken Morsels
Bacon-Wrapped Chicken Tenders
Hawaiian Chicken
Herbed Chicken
Chicken Cacciatore
Turkey Breast
Pork Steaks
Hoisin Marinated Pork Chops
Cranberry Pork Roast
Pork Loin for BBQ Pulled Pork
Pork Loin for Pork Tacos
Browned Chicken Parmesan Sausage for Pasta sauce (4 links divided in 2 packages)

list of fab sale items:
Yellow Onions, Russet or Sweet Potatoes $0.49/lb.
Bartlett Pears, Gala or Braeburn Apples $0.99/lb.
Boneless Skinless Chicken Breasts $1.67/lb.
Boneless SkinlessChicken Thighs $1.99/lb.
Fresh Chicken Parmesan Sausage $2.99/lb.
Golden, Ripe Pineapple 2/$3.00
Gourmet Chicken Cordon Bleu $3.99/lb.Green Beans or Baby Carrots $0.99
BonelessPork Loin Chops or Roasts $1.99/lb.
Red Seedless Grapes $0.69/lb.
Fresh Free RangeTurkey Breast $2.77/lb.
Zucchini or Yellow Squash $0.77/lb.

Chicken Fajita Marinade

7 chicken breasts

2 teaspoons salt

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 cup oil (any kind)

1/2 cup red wine vinegar

3/4 cup soy sauce

1 teaspoon pepper

1 teaspoon garlic

1 1/2 teaspoons parsley

green pepper

onion

Combine all marinade ingredients. Cut chicken breasts into strips. Place chicken pieces in 1 gallon freezer bag or rigid container. Pour marinade over meat.

Chicken Cacciatore (SL)

1 onion -- chopped

1 1/2 pounds skinless boneless chicken breast

2 cans tomato paste -- *(6 oz.)

8 ounces mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic -- minced

1 teaspoon oregano1/2 teaspoon basil1 bay leaf

1/2 cup water

Put sliced onion in bottom of Crock-Pot. Add chicken pieces. Stir together other ingred. Spread over chicken. Cover and cook on Low 7 to 9 hours (high 3 to 4 hours. Serve over spaghetti or vermicelli.

Chicken Chili Verde

8 ounces dry pinto beans (about 1-1/4 cups)

2 cups chicken, cooked and chopped -- boneless, skinless (about 1 pound)

1 can chopped green chilies -- (4 ounce)

1 teaspoon ground cumin

3/4 teaspoon dried oregano leaves

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper

3 cups water

3 chicken bouillon cubes

1 teaspoon garlic powder -- (1 clove)

1 teaspoon salt

2/3 cup finely chopped onion1 cup Monterey Jack cheese

1 dozen corn tortillas

1 jar salsa -- (11 1/2 ounce)

Rinse pinto beans, soak them in cold water overnight, then drain them. Combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.Cut chicken into 1 inch cubes. Combine chicken with chilies and seasonings; refrigerate until needed. Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put in a 1 quart bag, and attach it to the freezer container with the chili.To serve: Thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

Crockpot Chipotle Pork Loin (for Pork Tacos)

1 pork loin -- 1.5 to 2 pounds

1 can diced tomatoes with green chilies -- (14 oz.)

2 cups Chipotle salsa

1/2 cup chopped onion

Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours.

Cranberry Pork Roast

3 pounds lean boneless pork loin roast

16 ounces cranberry sauce, whole berry

1 tablespoon brown sugar

1 teaspoon yellow mustard

2 tablespoons cornstarch

2 tablespoons water

1. Trim fat from roast; cut roast in half crosswisw/ Coat foast halves with cooking spray. Place a large nonstick skillet over med-hi heat and brown roast halves on all sides. Place in crock pot coated with cooking spray.2. Combine cranberry sauce, brown sugar, and mustard, pour over roast. Cover, cook n hi heat 1 hour. Reduce heat to low and continue cooking 6 hours. Remove roast from crock potm reserve cranberry mixture. Set roast aside, keep warm.3. Combine cornstarch and water in a 1 quart glass measure or bowl; stir with whisk until well blended. Gradually stir reserved cranberry mixture into cornstarch mixture. Microwave at High 2 minutes or until thick; stirring after 1 minute. Serve sauce with roast.
(freezer cooking plan still in progress)

my faves - brunch recipes

2010-09-17T06:40:00.000-07:00

Overnight French Toast Casserole

1 loaf french bread (I buy the pre-sliced plain kind at Wal-Mart and use a little over half the loaf - squishing as much in the pan as I can)
1/2 c. butter
1 c. brown sugar
3 T Karo Syrup
6 eggs
1 1/2 c. milk
1 T vanilla

Melt butter and brown sugar and Karo over med heat. Bring to a boil and then pour evenly into 9 x 13 casserole pan. Lay bread on top. Mix eggs, milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.

Next morning, uncover and bake at 350 for 45 minutes.

Sausage-Chile-Egg Casserole

1 lb pork sausage
8 oz green chiles
8 oz cheese (I like Co-Jack blend)
8 eggs, beaten
5 oz evaporated milk (can use reg milk just not quite as good)
2 1/2 T flour

Preheat oven to 325. Cook sausage over med heat until browned. Crumble and drain. Layer 1/2 of the sausage, then 1/2 the cheese. Repeat. Combine eggs, milk and flour. Pour over top. Bake uncovered at 325 degrees for 45 minutes.

note - I don't layer - just sausage spread evenly, dotted evenly with chiles and covered with cheese. I use my Kitchen aid to get the egg/milk/flour mixture well blended (looks gross when they're separated on top of the casserole) I make this the night before and then uncover in the a.m. and bake at 350 for 45 minutes (with the french toast)

9-7-10 - This week's menu (Sprouts and Market Street)

2010-09-07T15:14:00.000-07:00

This week's menu. (part Sprouts, part Market Street - chicken B1G1, pork loin - 1.59/lb. fajita deal, cantaloupes, pomegranates). It's heavy on the Asian flavor and pasta but that's what I've been craving.

Chinese Chicken Kabobs
Chinese Salad (greens, mandarins, purple onions, crunchy chow mein noodles and Asian dressing)
Edamame (frozen on sale - just steamed in microwave)
Lentils (from the bulk bins - sale)
Cantaloupe

Shrimp Scampi (shrimp cooked in a little olive oil butter and garlic)
Whole Wheat linguine
Skinny Breadsticks
Steamed Broccoli
Loaded Green Salad (mixed greens, tomatoes, chopped Zucchini, sliced grapes, celery, and red bell pepper)

Pork Steaks (sliced from pork loin - MS)
Grilled Asparagus (with a little olive oil and soy salt)
Brown Rice (bulk on sale)
sliced tomatoes (with olive oil and herb seasoning grinder)
Frozen Grapes

Chicken Fajitas (on sale Market Street - preseasoned meat and tortillas)
Spanish Rice Mix (sale - Market Street)
Refried Black Beans (homemade from bulk beans on sale)
Homemade Guacamole with extra tortillas and red pepper for dipping
Sliced Peaches with a little whipped cream or Blue Bell

Hoisin Marinated Pork Chops (sliced from pork loin -sale at MS)
Brown Rice
Edamame
Cabbage Slaw
Fortune Cookies

Chicken Parmesan Sausage (removed from casings, crumbled and browned)
served in heated canned Spaghetti Sauce
Whole Wheat Rotini
Steamed Green Beans
Wheat Bread (on sale at Sprouts)
Cantaloupe

Lettuce Wraps
with crunchy chow mein noodles
Raw veggie plate (leftovers)
Fruit tray (leftovers)

snacks - peaches, plums, nectarines, pomegranates (Andrew's fave) and cantaloupe

Chinese Chicken Morsels

1 pound boneless skinless chicken breast
marinade:
1/2 cup lemon juice
1/4 cup soy sauce
2 teaspoons vegetable oil
14 teaspoons cayenne pepper
Cut chicken breasts (kitchen scissors) into 1 inch cubes. Mix all other ingredients and pour over chubes in a quart or gallon freezer bag. Freeze up to 3 months. To serve, thaw and broil 4 to 5 inches from the heat for 7 minutes. Turn and broil another 4 minutes.

Pork "Steaks"
1 pork tenderloin
1 tablespoon oil
1/2 cup ketchup
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1/2 teaspoon pepper
Mix all ingredients together. Slice against grain into "steaks"/chops and put meat into ziploc bag and pour marinade over. Seal well and double bag for freezing and thawing purposes.

Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops

Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.

Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)

2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)

Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.

Newest Sprouts Menu Plan

2010-08-24T16:07:00.000-07:00

Here's my next installment of the "Sprouts Meal Plan"
I love the way shopping their sales on Wednesdays (this is all on sale tomorrow) gives us the best blend of money-saving, health-conscious, quick and yummy.

stuffed red bell peppers
steamed baby carrots (last time they were delicious with nothing at all on them)
steamed broccoli (little bit of the butter with olive oil)
cracked wheat bread (2/$5)
watermelon

beef fajitas (carne asada) with green and red peppers
homemade guacamole
refried beans (vegetarian, just heated)
fresh raspberries with whipped cream

baked Whole Chicken (roast sticky chicky)
steamed green beans
zucchini (boiled then drained with some olive oil butter and fresh grated parmesan cheese)
focaccia bread (with spinach and feta) 2/$5
sliced peaches (cut ahead of time with a little sugar on them to make a juice) with a little vanilla blue bell

hamburgers on the grill (trying their "gourmet burgers" and a homemade bun recipe)
grilled corn (in husk, soaked in water with a little bit of sugar for 20 minutes first)
Grilled Potato Wedges (regular or sweet - med. potatoes cut into half and then thirds, toss with olive oil and sea salt to coat, then grill in grill basket)
watermelon

grilled mahi mahi (new recipe)
brocolli and red pepper strips "sauteed" in olive oil and soy sauce
eggplant (cut in rounds, coated with italian bread crumbs, sauteed in olive oil, sprinkled with fresh grated parmesan)

(optional - (buy for freezer), EZ peel shrimp)

snacks and lunchboxes - honey dew melon, peaches, baby carrots and roasted almonds (honey roasted and roasted and salted)

Grilled Mahi Mahi (allrecipes.com)
Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Soft n Fluffy Hamburger Buns (allrecipe.com)
Ingredients
1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
3/4 teaspoon salt
1 teaspoon vital wheat gluten
2 1/4 teaspoons active dry yeast
Directions
1.Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
2.When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Roast Sticky Chicken

Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions
1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2.Preheat oven to 250 degrees F (120 degrees C).
3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

2010-06-08T15:20:00.000-07:00

new Sprouts Meal Plan

Fajitas with red, yellow and green bell peppers
Bean and Corn Salad
homemade guacamole
chips
slice fresh peaches and whipped cream

Pizza Meat Loaf
whole wheat Rotini with a little olive oil
steamed fresh green beans
steamed cauliflower

Chicken in Creamy Pan Sauce
Zucchini Picnic Salad
Baked Sweet potatoes (Alexia brand on sale)

Sopa de Maiz with avocados and tomatoes
cheese quesadillas with sour cream
cherries (our fave)

Black Bean and Corn Salad (from Sarah D.)
1 ½ cups of mild picante sauce (1 large jar of Pace)
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon ground cumin
1 garlic clove, minced
Chopped fresh cilantro, to taste (I used about 2 tablespoons)
2 cans black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2 cans whole kernel corn, drained
1 bag of shredded Monterey Jack cheese
Sliced green onions with tops
1 sweet red pepper, diced
Mix first six ingredients together. Combine with remaining ingredients, mixing gently so you don’t squish the beans. Refrigerate for several hours or overnight.

Pizza Meat Loaf

1 envelope onion soup mix
2 lbs. ground beef
1 lb. bulk breakfast sausage
3 eggs
1 sm green pepper, chopped
1/4 cup water
1 1/2 cups pasta sauce, divided
2 cups shredded mozzarella cheese

In a large bowl, combine all ingredients except 1/2 of the pasta sauce and 1/2 of the cheese. Shape into one large loaf, or several smaller ones. Top with remaining sauce and cheese.

Chicken in Creamy Pan Sauce
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. olive oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley (opt.)
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Zucchini Picnic Salad
Ingredients
3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
1 (15.5 ounce) can kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons vinegar
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper

In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
(subsituted black beans for kidney beans - any kind of beans would work)

Sopa De Maiz ("Corn Soup")
2 cups chicken broth (I often use bouillon cubes)
2 chicken breasts cooked and chopped
1/2 package frozen corn
1/2 teaspoon cumin
1/2 teaspoon garlic, crushed
2 bouillon cubes (so 4 total in 2 cups water if not using chicken broth)
4 ounces diced green chiles
for serving:
1 cup milk
tomato, chopped
avocado, chopped
salsa and sour cream (optional)
shredded cheese (optional)

Combine first 7 ingredients in a saucepan and bring just to boiling. Add milk and simmer until heated through. Season with salt and pepper. Add tomato and avocado to individual bowls and ladle soup over ti. Top with shredded cheese and/or sour cream, if desired.

next week (too soon since we had last time)
stuffed red and yellow bell peppers
bacon wrapped chicken tenders

Next Meal Plan

2010-06-01T19:34:00.000-07:00

Meal Plan

Baby Back Ribs in Crockpot with BBQ sauce
Frozen sweet potato fries (Alexia brand)
Sauteed Yellow Squash
Watermelon

Oven Fried Cod
Baked Zucchini (sliced, topped with butter, olive oil and parmesan cheese)
Steamed Green Beans
Sliced Mango and Cherries

Grilled veggie burgers
Sliced cucumbers
Blackberries and Blueberries with cream

Omelets with feta, avocado and tomato (with Sprouts Omega 3 eggs)
Sweet potato fries (Alexia brand)
French Toast

Chicken Parmesan Sausage in spaghetti sauce over bowtie pasta
Sourdough bread
Caesar salad

Oven Fried Fish
/14 c white cornmeal
1/4 c fine, dry breadcrumbs
1/2 t salt
1/2 t paprika
1/8 t pepper
1 lb fresh (or thawed frozen) fish fillets (we like cod)
1/3 c milk
3 T butter, melted
lemon wedges and tartar sauce (opt.)

Combine first 6 ingredients in a shallow dish. Dip fillets in milk and dredge in cornmeal mixture. Place coated fish in a lightly greased glass pan, drizzle with butter.
Bake at 450 for 10 minutes or until fish flakes easily with a fork. If desired, serve with lemon wedges and tartar sauce.

Meal Plan this week

2010-05-31T12:04:00.000-07:00

This week I shopped only at Aldi and only did 2 days of meals because L had his surgery and grandma and papa were here.

Day 1
Grilled marinated Turkey Tenderloin (Aldi)
Grilled marinated Portabello Mushrooms (Aldi)
(marinade: olive oil, soy sauce, red wine vinegar)
Sweet potatoes and corn on the grill (wrapped in aluminum foil)
Bake and serve baguette (Aldi) on grill (wrapped in aluminum foil)
Watermelon

Day 2
Quesadillas made with leftover turkey (new crowd favorite)
Homemade Guacomole and chips
Smoothies (apple juice, milk, yogurt, frozen strawberries)

Unless the Sprouts sales on meat are fabulous, I'm doing a freezer clean out week next week.

Sprouts Meal Plan

2010-05-23T12:54:00.001-07:00

I LOVE Sprouts! I love their sales. I'm trying a new, more detailed menu plan using their sale items as exclusively as possible. I'm going to try again next week. I think I'm gonna like doing it this way. With a new Aldi's going in on my corner, I'm thinking I may be able to cut Walmart runs down to once a month and only go to Sprouts once a week (and maybe run into Aldi's once a week if totally necessary). I do have quite a bit still in the deep freeze so maybe I can take off a couple weeks and use up the freezer contents if I convert to this plan. Menu plan starts on Wed b/c that's double ad day at Sprouts (the very best day to go). I also spent about an hour in the kitchen after I got home from the store washing veggies and prepping up as much as I could. New recipes are from allrecipes. The Cabbage Roll and Stuffed Bell Pepper recipes are new. See critique at end.

5-19-10
Wed – Grilled Pork Tenderloin (liberally use a pork rub)
Grilled Corn (soak in sink in husk with a little sugar or subsitute, grill in husk)
Grilled Baked Sweet Potatoes
Marinated Broccoli and Tomato Salad
Berries and Cream

Thurs- Cabbage Rolls
Steamed Green Beans
Whole Wheat Rotini with Butter and Feta
Watermelon

Fri – Grilled Bacon Wrapped Chicken Tenders
Grilled “French Fries” (white potatoes slivered, tossed in olive
oil and sea salt, grilled in grill basket
Sauteed Zuchini with Garlic and Parmesan
Ceasar Salad
Sherbet

Sat- Baked Stuffed Bell Peppers
Baked Yellow Squash
Garlic Toast
Frozen grapes

Sun- Chicken and Bacon Quesadillas
Guacomole and chips
Watermelon

Mon- Ceasar Chicken Kabobs
Ceasar Salad
Veggie Tray (baby carrots, grape tomatoes, cucumbers)
Breadsticks
Berries and Cream

Tues – Pork Lettuce Wraps
Veggie StirFry from fridge or Edamame
Rice
Cook's choice dessert

Marinated Broccoli and tomato salad
6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels (opt.)
1 Tbsp. poppy seed
1/2 cup KRAFT Light Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard (opt.)
COMBINE first 6 ingredients in large bowl.
MIX remaining ingredients. Add to broccoli mixture; toss to coat.
REFRIGERATE 4 hours.

Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

note- we tried all three colors. We thought Red and Yellow were a LOT tastier.

Crock Pot Cabbage Rolls
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.Cover, and cook on Low 8 to 9 hours.

note: got too dry in my crock pot. Spooned extra spaghetti sauce (heated) over the top with a sprinkle of parmesan. Won't use this recipe again but will try a baked cabbage roll when lean ground beef and cabbage are on sale again at the same time.

note: If you try the stuffed pepper recipe and buy cream, I need to post my new favorite salmon recipe that would use up the rest of the container.

a few of my favorite things!

2010-05-23T12:28:00.000-07:00

One of my favorite things in the kitchen is the "undercover leftover meal". I know it's a left over but no one else does.

Two of my favoites:

Recipe 1 - Bacon Wrapped Chicken Tenders

1 - 1 1/2 pounds chicken tenders
Italian dressing
3/4 lb. bacon (regular or turkey bacon)

Marinate chicken tenders in dressing overnight. Drain, wrap, with bacon, either grill or put in zip-loc to freeze.
If using turkey bacon, you'll have to use grill basket or toothpicks to keep the bacon around the chicken (or just rewrap as it comes undone).

Recipe 2 - Chicken and Bacon Quesadillas (can be made with any leftover chicken, steak or pork - I like the bacon)
snip chicken and bacon with scissors, scatter on tortilla, top with cheddar cheese or Co-Jack blend. Cook in skillet (like grilled cheese) or quesadilla maker/sandwich maker.

Mmm!

Another...

Recipe 1
Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops

Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.

Recipe 2
Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)

2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)

Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.

Christmas Catalog Video - Gospel for Asia

2009-11-10T15:19:00.000-08:00

Christmas Catalog Video - Gospel for Asia

Bringing back the Blog

2009-11-10T15:13:00.001-08:00

My friend Megan has inspired me to pick back up blogging. I quit when I stopped participating in the Works for Me Wednesday blog carnival. But I've decided it was a great place to post recipes and ideas. I've also committed to try to keep the other blog I "manage" current (http://theridgeo2.wordpress.com). We'll see how it goes.

2008-11-04T18:58:00.000-08:00

No question about it, the best toy at my house for the last 8 years (4 kids and MANY visitors) is ....

There are much newer, fancier versions available and we've put one on our Christmas list this year (hint, hint, Granna). I found the picture on a "toys of the 80s" page and I think I got ours at a garage sale for 3 bucks. The only issue is the choking hazard (uses marbles) but kids of all ages have been interested in it and it's a great lesson in teamwork, problem solving, and creativity. Marbleworks -- it works for me.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

2008-10-31T13:49:00.000-07:00

I love this site!! You ought to check it out.

Grab This Button

Works-for-me-Wed. - kids clothes

2008-10-21T20:08:00.000-07:00

Not only does this easy, peasy idea work for me, it has REVOLUTIONIZED our mornings around here. I have a first grade girl (plus three other kiddos) who has a great sense of style and color and appropriateness ... usually. :) To end the morning battle (and maximize our clothing wear), we use clothespins. Yes, it's almost rocket science. Every Sunday afternoon, chica and I choose outfits (7-10) and clip both hangers together with a clothespin. Every morning she gets to choose ANY of the clipped together outfits. No more struggles - she gets choices; I get my morning back (as well as the night before - we used to try the lay it out - took so much time and conflict - did NOT work for us - limited choices do!).

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - organize your kitchen with index cards

2008-09-30T20:01:00.000-07:00

My very best and easiest kitchen organization tip is to ALWAYS make a weekly (if not monthly) menu (I actually do both and find this works great - the monthly is just suggestions based on things in the freezer and very flexible).

I use a 3 x 5 index card that I keep clipped to a basket on the counter in the middle of my kitchen counter. I write my menu on one side and a running grocery list on the other. When I go to the store I can slip it in by back pocket with my credit card because I always have 2 to 4 "helpers" with me. Having the menu with me helps me replace items I can't easily locate and/or know whether we'll really use any of the cool deals I find on the bakery clearance rack or elsewhere. I also always circle the things I HAVE to have in the next 2 days or so. Occasionally I forget things or have to make a quick exit due to my helper situation - helps to know what I had to have and make sure I get those items in the very least.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - freezer cooking - pork

2008-09-09T20:13:00.000-07:00

I am a freezer cooking fanatic - nothing consistently works better for lessening the stress and increasing the peace around here. Last time I posted, I shared chicken recipes. My new favorite thing to freeze, cook and eat is pork loin. It's almost too easy.
1. Wait for pork loin to go on sale (around here it goes as low as 1.88/lb. and is often 1.99/lb.) Buy a big one (or two).
2. Label four quart freezer bags (not generic) "pork steaks", "pork roast", "pork tacos" and "pulled pork sandwiches".
2. With an electric knife, Cut the pork loin in half lengthwise and then each of those in half (like little bricks - faux tenderloins). Continue cutting one of the bricks into thinish "chops". Place these in the "pork steaks" bag.
3. Brown remaining three 'bricks' in a pan. Cool and place one in each of the other bags.
4. Add your favorite BBQ sauce to the "pulled pork sandwiches" bag.
5. Mix together 1/3 c. olive oil, 1/4 c. lemon juice, 1/4 c. soy sauce and 2 T Worchestershire sauce. Pour into "pork steaks" bag.
6. Seal bags well (squeezing out extra air)
7. To cook:
"pork steaks" - grill, discard (or boil for sauce) marinade
"pork roast" - use like a beef roast in a crock pot with onion soup mix, a little water and potatoes and carrots
"pork tacos" - add pork, package of taco seasoning and about 3/4 c. water to crock pot. Cook on low all day, shred by cutting with kitchen shears and add water if necessary. Serve on tortillas with taco/fajita toppings.
"pulled pork sandwiches" - cook in crock pot all day on low. Shred by cutting with kitchen shears and add more BBQ sauce if necessary. Serve on buns with extra sauce if desired.

You don't freezer cook? Try it - you'll like it!
Have no idea where to start? You could try my method here. My last post was also freezer cooking tips.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - favorite freezer friendly recipes

2008-07-22T18:21:00.000-07:00

I am becoming a freezer cooking fanatic - it works for me! My favorite recipes are dump recipes (as in take a zip-loc, label it and dump in the meat (preferably raw or with minimal prep) and then something else. Seal it up and freeze.

Here are several of our favorite chicken recipes.

Chinese Chicken Morsels
1 pound boneless, skinless chicken breasts (2 cups)
1 cup long-grain, uncooked rice *

marinade:
1/2 cup lemon juice
¼ cup soy sauce
¼ cup Dijon mustard
2 teaspoons vegetable oil
¼ teaspoon cayenne pepper (opt.)

Cut chicken breasts into 1 inch cubes. Mix marinade. Put chicken cubes and marinade in 1 gallon freezer bag. Freeze.

To serve, thaw and remove chicken from marinade. Bring marinade to boil in a small saucepan. Place chicken cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions.

Lemon Chicken

2 pounds boneless, skinless chicken breast halves
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed garlic
1/3 cup lemon juice
1 cup white rice, cooked (store uncooked) *

Mix all the spices and juice in a 1-gallon freezer bag, add chicken and freeze.

To serve, thaw chicken mixture. Preheat oven to 450. Place chicken in a 8x8x2-inch baking dish, treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baster it. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve over rice, if desired.

You don't freezer cook? Try it - you'll like it!

Have no idea where to start? You could try my method here. My last post was also freezer cooking tips.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Note - if you'd accessed this post previously and came back for my wonderful recipes. Somehow, with my wonderful computer skills, I deleted the recipes - I guessed at which ones I used - we like these.

Works-for-me-Wed. - freezer cooking tips

2008-07-15T18:34:00.000-07:00

I love to freezer cook because I can't handle cooking dinner during the dinner hour without it. Things are just too crazy around here at that time of day. If you're just trying it out or trying to perfect your method, here are some tips.

1. If you're short on space, try doing all things that will go in a zip-loc or buy the shallow disposable pans. It makes a big difference in how many entrees you can get in a small space.
2. NEVER skimp on zip-loc bags! NEVER try a generic or store brand or non-freezer bag! You might be okay, but why risk a huge mess and lost money and time?
3. Use a straw to suck out extra air in the bag (poor chick's vaccum sealer) - just be careful that you don't make yourself sick.
4. Use a bag of frozen onions instead of chopping onions (it's time, money and tear effecient).
5. Cut the amount of chopped onions in a recipe by at least half if you're going to freeze it.
6. You don't freezer cook - try it you'll like it!
Have no idea where to start? You could try my method here.

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - two great books (one is free)

2008-06-24T18:55:00.000-07:00

I LOVE to read! I read mostly for entertainment's sake but love to find good books that are riveting (real "pageturners") but also enlightening and challenging. I have found two that fit in this category for me lately.

The first one:

The second one:

The One Factor

I don't think you could regret the time you took to read either of them.

Great books! Enlighten your mind - change the world! It works for me!

Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - clutter control/guilt control

2008-06-17T15:05:00.000-07:00

This is a very simple solution that has made a very big difference in the clutter around our house. I love my children dearly but I don't love all of the stuff they bring in the house. I hate to see their sweet little faces frowning when they find their treasures in Mommy's trashcan (how did THAT get in THERE?). Enter the solution - "The pre-trash". It is a dishtub (ours is green and lives in the family hub - the laundry room). In it goes anything I find laying around that isn't obviously trash (if in question, it goes in the bucket). If one of the precious children are looking for their precious belonging or creation the next morning, I know exactly where to find it. Every few days I can clean it out and trash anything lingering free of Mommy guilt (best to do it after kiddos are in bed and then take it to the curb - out of site - out of mind).

Works for me! Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - feedin' a gaggle of young'uns

2008-06-11T05:26:00.000-07:00

My motto for myself has become "write it down". This works well when we have friends over for lunch. With my 4, just adding 2 extras adds a lot to my overtaxed brain. There's no way I'll remember all the orders in the midst of my pleasant reminders to not abuse the furnishings or the younger children. So, I just grab a sharpie and a stack of paper plates and a stack of disposable cups. I write everyone's name and lunch order (I provide an extensive gourmet menu of ham or PB &J - grape or strawberry) on the plate and name and drink order (the caffeine is ONLY for me) on the cup. Then I can spend my "free time" making sandwiches at a sane pace. Way better than having the advancing horde lined up at the kitchen island shouting out their "requests".

Works for me! Head on back over to ROCKS IN MY DRYER for oodles of ideas!

2008-06-05T18:19:00.000-07:00

Check this out! You'll like it!

You can also go here and leave your link for a chance to win some great music!

Works-for-me-Wed. - "part of the solution"

2008-06-04T08:58:00.000-07:00

Happy Summer!
What works for me is a mindset. Last summer I did tons of things just to keep everyone busy. We had a lot of fun but it just added to the number of things in my day. This summer we're still going to have fun but I'm going to focus on seeing my kids as part of the solution (to managing our family) and not part of the problem (making my busy days even busier). Hopefully, we can have a lot of quality time together this way and help them gain some new skills. My big kids (6 and 8 year olds) are going to do(and are excited about helping me with - some things more than others):
- couponing
- menu planning (weekly and "party")
- grocery shopping (produce picking, price comparison, etc.)
- freezer cooking
- meal serving (table arrangement, centerpieces, "presentation")
- gardening (planting, weeding, watering)
- painting an outdoor shed
- organizing cabinets and drawers
- little kid supervision
- preschool skills for little ones
- home speech program for 3 year old (they are amazing at this)

I'm planning to give choices and lots of rewards. I haven't fully implemented it yet but already it's made a huge difference in my attitude. I'm excited about what we can accomplish as a team AND the fun we're going to have!

Works for me! Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - scrapbooking with no time and littles underfoot

2008-04-30T09:06:00.000-07:00

What works for me is getting the kids' baby scrapbooks done. I've moved on to digital scrapbooks for our new ones but definitely want to finish what I've started (the cute little toddler in the pic is not my current cute little toddler, that's my almost 1st grader). Plus, I think the lack of a baby book is how one of my sisters convinced the other that we'd ordered her from "Feed the Children". :) I don't have any extended time to get it done and if I would set it out on the dining room table my helpers would come along and artfully re-arrange it all. So, I hung (OK, begged my husband to hang) a magnetic whiteboard (walmart - $15) in a corner of my bedroom wtih a folding table and used my IKEA magnets ($1/set of 4-6). I use little snippets of time to work on a spread and get it exactly how I want it and then just another little snippet of time to glue it down. I'm using the same "snippet of time" strategy to get the digital one going.

Works for me! Head on back over to ROCKS IN MY DRYER for oodles of ideas!

Works-for-me-Wed. - toys

2008-04-22T20:17:00.000-07:00

Hi! With 4 kiddos and lots of loving family, we have LOTS of toys around here. And LOTS of our toys and games have LOTS of little pieces. When we're cleaning up the playroom or when I try to end up in the ER by stepping on one of those many little pieces, we send the lost and lonely pieces to the Lost and Lonely Toy Club.

Old Pop-up wipe containers with the pop top pulled off work best. You can deposit a piece without opening the lid and it doesn't easily spill when dropped. When it's full, pieces must be put away or trashed. It's definitely not rocket science but it Works for me!

Head on over to Shannon at Rocks In My Dryer for more great tips!

Works-for-me-Wed. - getting kids to pick up their stuff

2008-04-15T20:13:00.000-07:00

My best tip this week is called the "10 item pick-up". I've learned that the best way to get kids (or even me) to do the right thing (like pick up their own belongings) is to make it easier than doing it the wrong way (like dumping them wherever). Around our house if you leave out your belongings, like a backpack, I just say "Bubby, Backpack plus 10". He then has to pick up the backpack and put it where it goes and then pick up 10 other items that are out of place and put them where they go. I've also used this for potty flushing ("Flush plus 10") and a friend has adapted it for thumb sucking in a 1st grader - says it's worked great! It's easy to say it in a calm pleasant tone and not nag, because, hey, that's 10 fewer times I have to bend over and pick something up (it is best to keep the glee out of your voice). (If it takes too long to get started - it goes to 20). It works for me! For more great ideas go on back to Rocks in My Dryer!

2008-04-09T17:05:00.000-07:00

A Day in the Life (VERY LONG, but, hey, sometimes the days are long)

Cast of characters-
Me

Dad (dad)
Bubby (8 year old boy, 2nd grade)
Boo (6 year old girl, kindergarten)
Buddy Buddy (3 year old boy)
Bear (2 year old girl)

Early morning—
Have to convince Boo that her classmates and teacher will still recognize her even though she lost a tooth last night (the other tooth is VERY wiggly – screams when I get my fingers within 5 inches of her face).

Mid morning –
I thought I was losing my mind. I opened a Diet Coke, set it on the counter, and then the phone rang. Then I changed a diaper and wanted my coke. Couldn't find it ANYWHERE! Finally I gave up, thought maybe I had just begun dreaming of Diet Cokes - time to quit! I'm a real addict. And then I found it, well not the can, that's still MIA, but my liquid energy has been located - in Bear's sippy cup. So, maybe I'm not an addict after all. Later, using my super sleuth skills and interrogation skills, I deduce that the dynamic duo worked together and took my coke. I think they recycled the can though. See, I am a good mom.

Lunchtime – Convince Buddy Buddy not to run around with the laundry buckets on his head or get mad at his sister when she won’t push him in her doll stroller.

Naptime –
Ahh!

Do some research for the new adoption/foster care/orphan support ministry we’d like to get going at church. Read a very inspiring article.http://www.dallasnews.com/sharedcontent/dws/dn/religion/stories/072207dnmetfoster.210016b.html. Read some more of Dr. Laura’s book Stop Whining, Start Living (I like it.)

Receive call from elementary school that Boo is in the nurse’s office for the fourth time today. Her wiggly tooth was bleeding again and “was concerned about it” (nurse’s words). I imagine she was actually freaking out. The nurse tried to pull it but couldn’t get in her mouth (BTDT). It’s stopped bleeding and they sent her back to class calmed down. I don’t need to pick her up early. (Hooray!)

Early afternoon – Find Bubby IN the recycling bin (it’s one of those large trashcans you roll out to the street). He said he was “creating”. This is what he came up with.

It looks strangely reminiscent of the beer guzzling caps at the ballpark. Makes a momma proud!

Late afternoon -
Bubby (dressed in knight costume)-- “Hey Boo, pretend that I can shoot lightning bolts through my fingertips!”
Boo(dressed in Ariel costume)-- “Pretend that I’m a beautiful princess and you want to marry me and this is the ring- Pretend that it’s raining and you give me your cape to use as an umbrella. Pretend that I’m a beautiful mermaid and I can swim like this and jump out of the water - Remember when you were pretending that you were a knight and were trying to kill me and I was a beautiful princess, mom’s writing that all down. (Now she finally takes a breath)
Bubby --Nuh, uh!

Dinner –

Dad’s going to be home a little later due to an emergency Home Depot run. To tide over little appetites and continue my crusade for everyone to eat healthier, I peel and slice a cucumber and announce it “Hors d'oeuvres”.

After I’ve patted myself on the back and then picked up the little pieces of cucumber from all over the den floor, I return to dinner prep.

At dinner B. Boo takes a bite of chicken, forgetting that she hadn’t used her front teeth in weeks, and the tooth comes out. We try to get her to swallow the bite she has in her mouth now because it’s about to bleed. No luck! To the bathroom we go. As soon as she’s back at the table, with her tooth safely inside her purple plastic tooth treasure chest the school nurse gave her today, I see Bear out of the corner of my eye. In my mother voice I say “Please don’t put Chicken in your nose” without even thinking. We take the chicken from her. A few minutes later dad says “What’s in her nose?” “Uh, oh”, says Buddy Buddy (he’s not much of a talker but is very perceptive). Yep, it’s the chicken. I begin the search for the elusive baby nose sucker (she 2, haven’t used it in over a year), while dad tries to convince her to blow her nose really hard. Finally the nose sucker is found and 2 small pieces of chicken (each the size of one of her fingernails) are retrieved from her nose. Hooray for dad!!

Sorry we didn’t take a picture of the nose, just the gums.
Amazingly enough, my food was a little cool when I began to eat. That’s why God made microwaves.

Bedtime—
Sing a little Jesus Loves Me, spread a few blankets, give a few kisses and thank God for our many blessings.

Hurry to spend some time with dad and get to bed. Tomorrow will come early and most likely be as busy as today, put probably not as entertaining.

Works-for-me-Wed. - perfect drawer organization

2008-04-08T20:56:00.000-07:00

We love to eat fruit around here and I've begun using the berry (and grape tomatoes) containers for drawer dividers in "junk drawers", office supplies and make-up. They're much deeper than bought drawer organizers and allow me to see everything. I put a sheet of textured shelf paper under the containers (so they don't slide around) or make sure the drawer is filled and things stay exactly where I put them - unless one of my helpers gives them a new home. The big container is from some bakery brownies. That works for me too! Have a great day!

Works-for-me-Wed. - taking meds correctly

2008-03-26T08:15:00.000-07:00

With 4 kiddos we have our share of prescription medications around here. To make sure we take it correctly (and dad and I or Granna communicate on who got what when), when I get home with the medicine I get out the masking tape. One piece goes all the way around the medicine bottle and I write the days it needs to be taken with lines to check off when given (2x a day would look like Mon __ __ T __ __, etc. starting on the day we began for the right number of days). Another piece goes right on the medicine syringe at the correct level (i.e. right at the 1/2 t. mark, etc.) with the child's name. I also use a piece of tape to write in big letters FRIDGE or WITH FOOD so we don't forget. Making sure we take all our meds used to be a huge headache around here but this has been fabulous for us. It Works For Me!

Works-for-me-Wed. - perfect freezer cooking

2008-03-18T20:10:00.000-07:00

For my debut on Works-for-me-Wednesday (so hopefully I did it right), I'd like to share my perfect freezer cooking plan. (See entry below) Enjoy! I'd love to help anyone who has questions. This has been such a blessing for us!
Kristin
P.S. I LOVE all the great ideas I get from WFMW! Thanks!

The Perfect way to 'freezer cook' (well, at least for me)

2008-03-13T11:08:00.000-07:00

I've been experimenting with freezer cooking (aka OAMC) on and off for about 6 years. A year and a half ago we began the process to adopt from Russia and anticipated 2 or 3 trips to Russia and a difficult adjustment when we got home (we already had 3 kiddos - 7, 5, and 1). I took the waiting time to buy every freezer cooking book (I now own 9, I've read 5 others) I could find and find the best way to do it. I researched cooking co-ops, "BIG cooks", 'dinner station' type places, just cooking extra to build up a stock of food, dinner swaps, "make a mix" etc.

My goals were to:
1. save time AND money (sometimes hard to do both at the same time) and
2. serve things my kids (esp. my 8 year old who claims he doesn't like casseroles or sauces - we're working on it) AND my husband would eat (also difficult to do both).

My results:
1. In my ever so humble opinion, the best cookbook out there is the original (updated, though) -
"Once a Month Cooking" by Mimi Wilson and Mary Beth Lagerborg. Of the 4 dozen or so recipes we've tried we like about 3 1/2 dozen enough to do again. They are a good mix of dad and kid friendly (not gourmet but not stuff I could have just thrown together).
2. I don't find their method efficient enough. I think it takes more time and more money than necessary.

My method:
1. Find my own recipes (mostly through the OAMC book) and cut and paste to put together my own cookbook, sorted by the type of meat and meat preparation it calls for. Ground beef (raw), then ground beef cooked with onions, ground beef browned with taco seasoning, then chicken tenders (raw), etc. Meatless dishes are categorized by their most expensive ingredient.
2. Watch rock-bottom price meat sales. About twice a month pick recipes using that cheap meat (or meats). I use this order:

1. pick recipes (if I KNOW we like it, I often double a recipe)
2. buy meat
3. come home, prepare the meat (brown, slice, etc.) and put in labeled non-generic zip-locs (a few exceptions go in a casserole dish) with name, where to find recipe, cooking instructions, "go withs" I might forget and ingredients needed to serve the dish (starred in big letters on the bag). Sharpies are your friends.
4. keep things refrigerated as much as possible.

I can do all of this in an easy afternoon then (usually the next day) I
5. using the recipes, find all canned goods and fridge items needed to make all the recipes (I put all the fridge items in a dish tub in the fridge) and make a list of all the items I do not have in my pantry (leave the others on the counter - make sure you have enough for all the recipes you want to do)
6. Shop WalMart or your cheapest store (I coupon shop separately so often have most of what I need stockpiled).
7. Finish the recipes (keeping meat refrigerated as much as possible)
8. Refrigerate until cold then freeze flat a few at a time (you can then "file" them like files in your freezer, standing up on end)
9. VERY IMPORTANT - put them on your meal calendars - I print these http://www.organizedhome.com/printable-monthly-menus in pencil. I freely swap throughout the month but keep track. We try to schedule to eat everything within 2 months. If you did all chicken dishes just do about every third day and fill in the rest of the month when you do pork loin (my fave), ground beef, etc. next time (watch the repetition and put things out as far as you need to to keep a good variety).
10. The first two months may be a little rough but then it's heavenly. :)

Later I will try to post my best tips and favorite recipes. Now I'm on to tweaking my laundry system.

The first one

2008-03-07T12:46:00.000-08:00

Um, hi...I'm new here...(sigh) (looking at ground, shuffling feet).

I've been watching friends play with this cool 'blog' thing and really enjoying reading some really good ones. I told myself that if the laundry was done today (it is) and dinner was planned (it is - Lemon Chicken and veggies) I would give it a try. Not one to read the instructions before I use a product, I'm sure I'll learn as I go (right? That always works, doesn't it?). I'm a stay home mom with 4 adorable children. I can say that because 2 are sleeping and 2 are still in the care of the local public school. I'm seeking to win the battle against the clutter and chaos that is our life and enjoy every minute of the kids when they're little. I get a lot of "wow, you have your hands full" but I'd really like to adopt more. My husband and some of my friends think I'm insane (maybe those are just my real friends and the others are just contemplating an intervention). You could blog from the "inside", couldn't you? Okay, see you tomorrow, my new blog, it's CARPOOL TIME!