My Favorite Soup

Even though our days are still pretty warm and our evenings are just perfect, I have been waiting patiently to make some soup. Another reason I love the Fall Season. Here is what I will be making tonight.

Chicken Tortilla Soup

1 Tbsp Butter
1 Yellow onion chopped finely
3 cloves garlic, pressed
1 small can green chilies
1 can diced tomatoes
1 can black beans, drained
1 cup frozen corn kernels
5 cups chicken stock
2 cups shredded chicken
2 Tbs. Taco seasoning
salt and pepper to taste

For Serving:
sour cream
shredded jack and or mild cheddar cheese
Tortilla chips

Saute onions and garlic in butter in a large pot over medium heat until onions are translucent. Add chilies, tomatoes, beans, corn, chicken stock, chicken, and taco seasoning. Stir through on high heat until soup boils. Reduce to low. Add salt and pepper to taste. Simmer one hour.Serve with sour cream, a handful of cheese, and place broken pieces of tortilla strips on top.

Makes eight servings

Menu Plan Monday

It has been a long time since I posted a menu plan and well if I am honest it has been a long time since I planned a menu. Other than for the week we spent in a cabin on vacation, I haven't planned one meal all summer. We ate light and easy, or maybe it was just easy. Please don't ask my family.

Tonight while eating dinner together, my oldest daughter shared how one of her teachers asked the students how many of them eat dinner with their families at the table two to three times during the week. She said her and another boy were the only ones who raised their hands. She went on to say that most of the students responded that they were just too busy to sit down together and or a meal wasn't prepared when they needed to eat. My eight year old then added his opinion of that information in a very serious tone, "if we never sat down to eat together, than when would I see everyone together and be able to talk to them?" My thoughts exactly, Hunter!

Well, I have spent the last several weeks collecting and organizing recipes. I needed a recipe boost. So, here are a few of my finds and some old favorites.


Monday: Barbecue Beef Sandwiches (using leftover roast from Sunday) Roasted Red Potatoes and Fresh Fruit

Tuesday: Oriental Chicken Wraps

Wednesday: Macaroni and Cheese and Salad

Thursday: Green Chili Flautas Beans and Rice

Friday: Slow Cooked Chili with cornbread

Saturday: Dinner out with my husband and some friends and these for the kids

Sunday: Crock Pot Apple Bacon Pork Chops with white rice and salad

Laura has helped me with my new surge of recipe ideas. For more menus or some new recipes go here.

Weekly Menu Plan

Here is my menu plan for the week. And I also thought I would share a biblical reason for planning ahead....

She also rises while it is yet night, And provides food for her household, And a portion for her maidservants.

Proverbs 31:15

I have been studying Proverbs 31 and reviewing the virtues or the character qualities of this Godly Woman. There are twenty one qualities listed in this passage of scripture. I have been working on these for over twenty years and I am sure I will be in the next twenty as well. I once read verse fifteen as, "oh yea, I am the one who needs to do all the cooking," but after careful study, I have learned that this verse is about the virtue of discipline and not cooking. Meals and other needs in the home don't just happen. And certainly will not happen well if we do not plan. Planning takes discipline. Truly this Godly woman rose early to take care of the planning for the day for herself and those who would help her. I like to cook but I don't want to spend all my time in the kitchen. Planning and discipline allows me to best use my time and provide food for my family.

The plans of the diligent lead surely to plenty,

But those of everyone who is hasty, surely to poverty.

Proverbs 21:5

Monday: Tostadas with beans and rice

Tuesday: Harvest Stew

Wednesday: Grilled Ham & Cheese Sandwiches

Thursday: Baked Potato Cheese Soup

Friday: Pizza for the kids

For more menu plans go here

Menu Plan Monday

I have gone totally crock pot happy this week. It just works well for busy afternoons and allows me to do most of the meal preparation in the morning.

Monday: Beef Stew in the crock pot

Tuesday: Lasagna in the crock pot

Wednesday: Leftovers

Thursday: Italian Sausage Soup in the crock pot

Friday: Tex-Mex Meatball Pie

For more menu ideas visit I'm an Organizing Junkie here

The Design, The Cafe, The Menu

I have a new design thanks to Susie at Bluebird Blogs. Susie did a wonderful job! Thank you again, Susie!

In case you didn't get them "Your Marching Orders" are over at the Internet Cafe today.

And finally here is my very simple summer (we have four nights of baseball games) menu for the week.

Monday: Spaghetti

Tuesday: Taco Salad

Wednesday: Hot Ham & Cheese Sandwiches

Thursday: Chicken Fingers with baked fries

Friday: Grilled Hamburgers with chips

For more menus go to Organized Junkie

Monday Menu Plan and a little more

We had a very nice weekend. It started Friday night after enjoying a meal outside on the deck, we dropped our oldest daughter off to play Frisbee golf with some of the youth from our church and than we headed over to a park along the river. The kids played and played. Afterwards we went home and sat out on the deck again and roasted marshmallows in the fire pit and made s'mores.

Saturday we continued to enjoy the beautiful weather in the low 80's by doing a little work in our yard, watched two of our boys play their last soccer game for the season and then headed to a graduation open house.


Sunday after church we had another graduation open house to attend which was alot of fun. In the evening, we sat outside again, played some Bocce ball in the yard and ended it with some more roasted marshmallows. The best part was while I was cleaning up in the kitchen, I was listening to my four older children sitting outside telling stories around the fire pit and the baby sitting in a chair with his brother giggling and trying to keep up with the conversation. What a treasured moment as I looked outside at all of my children enjoying each other. I said a quick prayer asking that their relationships continue to grow strong and their friendships would remain as they grow older.

My menu this week is going to be very light. (on the cooking side that is) We have a busy two weeks with lots of evening activities as we finish out the school year, baseball and softball season is in full swing and my oldest daughter will be doing her Lifeguard training four nights this week and will need to eat dinner at 4 pm before she goes for her training. This week alone we have four baseball/softball games. So, in order for us to get everyone where they need to be and still eat at home (eating out is too expensive), we will have easy quick meals that can be prepared and eaten anytime.

Monday: Grilled hamburgers (made early and kept warm) with potato salad (I made a large batch so we could eat it all week) green salad (already made just add the dressing)

Tuesday: Tacos (meat made in the crockpot, all the fixens put into Tupperware container in the frig, pre-made shells ready to go)

Wednesday: Chicken sandwiches (chicken has been pre-cooked) Just warm in the microwave. Potato salad and fruit (I am using canned fruit that has been put into a Tupperware container and chilled)

Thursday: Grilled teriyaki hamburgers (made early and kept warm), potato salad (if any left), chips, pineapple slices

Friday: Pizza (the frozen kind, easy and inexpensive)

Yes, we will eat hamburgers twice this week. They are easy to make and it is really no different than if we found ourselves at the McDonald's drive thru, but much healthier. They are something we rarely eat unless we can grill them. I can grill the patties at any time and than just keep them warm. All the fixins are kept so that we can quickly make our sandwiches. (On occasion I will use ground turkey instead of ground beef)

If you are looking for me after 3pm, I will probably be in route somewhere, sitting at the ballpark or taking a walk at the park. The weather is just too nice to not be outside.

For more great menu ideas go to I'm An Organizing Junkie

Menu Plan Monday

We had a nice weekend and beautiful Mother's Day Sunday. I am so thankful for my husband. He and the kids cooked for me and cleaned up afterwards. I so appreciated this because I know how tired he is Sunday afternoons. He gets up very very early Sunday mornings to pray ( I usually hear him praying before his feet hit the floor.) My husband asked me last night if I enjoyed my day. (I think he was concerned that he hadn't taken me out for lunch on Mother's Day) I told him that if he wanted to repeat the day tomorrow he could. (smile) Nothing too exciting happening in my menu plans this week. Baseball games are beginning, so it is the start of using up the meals that I have prepared and frozen. I wasn't able to try the garlic chicken last week, so I will try it tomorrow. I will let you know what we think.

Monday: Grilled Sirloin Steak with potatoes and veggies

Tuesday: 40 Clove Garlic Chicken with noodles

(I did not make this last week - our plans changed)

Wednesday: Lasagna (already made and frozen), salad & garlic bread

Thursday: Tacos, rice & beans

Friday: Grilled Hamburgers, salad & chips

For more great menu ideas visit Laura at I'm an Organizing Junkie

Menu Plan Monday

Here is my Menu Plan for this week. I am hoping to use up some of the roasts we have in our freezer over the next couple of weeks. We attended several graduation Open Houses this weekend, so I didn't do any cooking. I think it may be this way for the next month. (smile)

Monday: Spaghetti with salad and garlic bread

Tuesday: Shredded Beef Tacos with rice and beans (This recipe uses my husband's favorite sauce El Pato. It has a wonderful flavor and we make a dip using cream cheese softened mixed with either a can or half of can (depending on how hot you like it) of El Pato and served with tortilla chips.

Wednesday: Beef Dip Sandwiches with fruit

Thursday: 40 Clove Chicken served with noodles and salad this recipe is from Susanne. Laura also tried it and I quote, "it was absolutely delicious", so I have a cut up whole chicken in my freezer and I have been wanting to try this recipe.

Friday: Kid's Night Out!

For more great recipes visit Laura at I'm an Organizing Junkie!

Monday Menu Plan

We had a very nice weekend. We took a short trip to a resort with a water park and enjoyed our time away as a family! Our kids spent about ten hours in two days at the water park and loved every minute of it. I (yes me) even went down this huge slide. My kids are still talking about the look on my face when I came shooting out of the tube into the pool.

This week I am planning to grill several times. The weather is so great everyone just wants to be outside. Tonight we grilled smoked brats and enjoyed the 80 degrees.

Here is my menu plan for the week:

Monday: Grilled barbecue chicken, red potatoes, asparagus & corn

Tuesday: Taco Salad

Wednesday: Chicken Salad Sandwiches with fresh fruit

Thursday: Grilled chicken over fettuccine alfredo with salad and garlic bread

Friday: Grilled Hamburgers with teriyaki sauce and pineapple, salad and chips

I posted here a few recipes from last weeks menu.

For more great menu ideas visit Laura at I'm an Organizing Junkie

Recipes

On Monday several of you requested two recipes. Here they are:

I made these last night and my kids loved them.

Slow Cooker Italian Shredded Beef Hoagies

-Boneless Roast, trimmed of fat (the recipe called for an arm roast)
-2 medium onions sliced into four sections
-1 can (14.5oz) Italian-seasoned diced tomatoes, undrained
-1/4 cup tomato paste

-Hoagie Buns
-2 cups shredded mozzarella cheese

Place onions at the bottom of slow cooker. Place beef on onions. In small bowl, mix diced tomatoes and tomato paste; pour over beef. (I usually will put some Italian Seasonings in mixture or you could just use a small jar of spaghetti sauce)

Cover; cook on low heat for 8 to 10 hours.

Remove beef from cooker; place on cutting board. Use 2 forks to shred. Return shredded beef to cooker. Spoon beef onto each bun and top with cheese. (I microwave sandwich for about 25 seconds to melt cheese)


Layered Chicken-Black Bean Enchiladas
(This recipe is super easy if you have your chicken already cooked.
Just open a few cans, layer, and bake. It is great for a crowd!)

-2 cups chopped or shredded cooked boneless skinless chicken breast
-2 tablespoons chopped fresh cilantro (optional)
-1 can (15 oz.) black beans, drained, rinsed
-1 can (4.5 oz.) chopped green chiles, undrained
-1 can (10 oz.) enchilada sauce
-8 corn tortillas
-1 1/2 cups shredded colby-monterey jack cheese blend
1 cup sour cream

Heat over to 375 degrees. Spray glass baking dish with cooking spray. In bowl, mix chicken, cilantro, black beans and chiles.

Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over the cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream. (sour cream could be eliminated)

Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand before serving. (Optional - top with sour cream)
taken from Betty Crocker-Easy Recipes

Monday Menu Plan

Here is my menu plan for the week. It was 80 degrees on Saturday, so we were outside grilling. I am hoping to get outside this week and do some more.

Monday: Maple and Mustard-Glazed Grilled Chicken with red potatoes and green salad

Tuesday: Layered Chicken-Black Bean Enchiladas

Wednesday: Slow Cooker Italian Shredded Beef Hoagies

Thursday: Raspberry Glazed Grilled Chicken with asparagus, corn and red potatoes with a honey-mustard glaze

Friday: Tex Mex Chicken Salad

Recipe for Maple and Mustard-Glazed Grilled Chicken

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives (optional)

Cook chicken on the grill for about 15 minutes over medium heat; turn chicken, cover and cook 20 to 40 minutes longer turning occasionally and brushing 2 or 3 times with glaze until juice of chicken is clear when thickest piece is cut. Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken

For more great menu ideas visit Laura at I'm an Organized Junkie

Your Manners Matter - part 3

Here and here I shared how I use meal preparation and meal time to teach my children etiquette. I explained that the foundation of all etiquette is kindness, which expresses itself by consideration for the people around you. Knowing proper etiquette makes you feel comfortable so that you can reach out to others and make them feel important. If you are concerned about making a mistake or appearing to be foolish, then your thoughts are consumed with yourself. However, when you know how to properly conduct yourself in the presence of others, then you are free to focus on them.

We have taught our kids some simple table conduct. Of course, elaborate instructions or rules are available for every state of a guest's dinner experience in any etiquette book, but following strict rules is not our goal. We are hoping to help them learn how to properly conduct themselves so that they may be a blessing to others.

We have a little one who drops food on the floor and and another who is still learning not to use his fingers for everything. We encourage lots of conversation. We want our meal times to be a time in which we connect with one another and a chance to hear the hearts of our children. Here are some simple etiquette rules made simple for our home:

-Wait for mom (or the hostess)to be seated before beginning to eat

-Put your napkin on your lap

-We encourage the kids not to comment about the food. We have explained that kindness does not embarrass the hostess who may not always know what we like or dislike.

-If you are served something that you do not eat or like, we have explained to just leave it on your plate and eat around it.

-When serving family-style (all the food on the table), pass the food to the person on your right. Hold the dish for the person while they serve their plate. They should then hold it for the next person and so on until it returns to you.

-If I am serving from the kitchen (stove), I will sometimes have one of my kids help me and again everyone waits until each person has been

served.

-Eat with your mouth closed and do not talk with your mouth full.

-If you must leave the table for an important reason, ask to be excused.

-When our kids have finished eating we have them take their plates to the sink. We have taught them to place their silverware in their plate. Even if some food remains on their plate, laying the utensils together and at an angle lets the hostess know you are finished with your meal.

-Of course, there are times when food is passed across the table especially on taco and tostada night. On occasion we have a carpet picnic in which the meal is put on a blanket in the family room and we eat as if we were outside having a picnic.

Most importantly enjoy your family meal time together! This time is given to us each and every day. Treasure it!

Menu Plan Monday

Monday: Chicken Packets, potatoes and corn (Prepare Chicken for freezer)

Tuesday: Cheese Enchiladas, rice and beans

Wednesday: Sloppy Joes (one of my kids just love these) & pasta salad

Thursday: Lasagna and salad (Make an extra lasagna for the freezer)

Friday: Pizza

Saturday: Chicken Fettuccini Alfredo and salad


It's Monday and we are finally getting some nice weather again. I am ready to change my menu planner from roasts, soups and stews to grilled chicken, shish ka bobs on the barbecue and salads. I sat this morning and reorganized my planner moving some of my soup recipes to the back of the book and inserting some new marinades for the grill to the front. I also moved my cookbooks around so that the ones that are specific to spring and summer cooking are ready to go.
The boys are in the middle of spring soccer season and baseball practice is starting. Our evenings are beginning to be busy again with running kids here and there, so this is a great time to plan ahead so that we don't end up eating too much fast food. A little preparation goes along way. Here are a few things that I have used in the past and have served me well:

• Cook and chop up (I will also shred some for enchiladas) several pounds of boneless skinless chicken breasts. I then freeze in 3-4 cup quantities for quick meal preparation.
• Prepare several freezer meals such as lasagna, tamale pie and other casseroles that freeze nicely. For the next two weeks, I plan to cook "double" on two days in order to build my stock of freezer meals.
• Utilize your crockpot!! There are so many great recipes for crockpots from very simple barbecue chicken to roasts.
• Make a menu plan. I make the plan for the week based on what I have on my calendar. Our goal for most nights is to gather at the table, but if I didn't have a plan I am afraid we would miss many opportunities for this important time together. Having a plan as always served me well.

I will finish my post on "Manners Matter" next week. Have a great Monday!

For more menu plans visit Laura at Organized Junkie

Monday Menu Plan

Monday: Egg Salad Sandwiches and chips

Tuesday: Ham & Bean Soup with cornbread

Wednesday: Spaghetti & garlic bread

Thursday: Birthday Dinner *It will be mexican her favorite* Cake & Ice Cream

Friday: Teriyaki Burgers, salad, & chips

Saturday: Taco Salad

Your Manners Matter - Part 2

Last week, I shared that the foundation of all etiquette is kindness. Here are three simple ways I have used my preparation of a meal to teach proper etiquette as a host/hostees to my children. I started when my oldest daughter was young. It has never been rigid, but something that fits in with our lifestyle and family.

1. Setting your table - The simplest part of your preparation is to provide your guests with the tools they need to comfortably dine with you. (Remember proper etiquette has to do with others) Whether you are having guests for supper or not, setting the table or placing the table utensils at appropriate locations provides an inviting atmosphere to all who are coming to your table. At a very early age your children can begin setting the table. This is a great time to talk about serving others and preparing a place for them to come and feel special. I have one of my children help me each evening not only with the setting of the table but also depending on their age, I talk about ways we can make others feel welcome including our family members. For example, if Daddy has a special glass encourage your child to look for it and place it at his place. Even If I am serving from the stove, utensils, cups and other items can be neatly placed on the table.
2. Simply Prepare - Simply preparing things ahead of time and planning can free us to be more attentive to others. This is a skill that will make things much smoother when hosting others. Allowing your children to participate in some of the preparations provides the opportunity for them to see what is required in serving others. Talk to your children about how we can ask the Lord to teach us other ways that we can honor our family and guests. With my children, I will walk through all the things that are needed at the table or the serving area so that we can remain at the table during the meal and enjoy our time together.
3. Prepare to lavishly love - The obligation for following the rules of etiquette belongs to those who serve as host and hostess. In the dominion of our own homes we have the awesome privilege and Biblical mandate to represent Jesus Christ to those who walk through our doors. If your children are very young and the thought of entertaining guests just does not seem realistic, (which for many years, I was in this place ) first begin with your own family. By having one of your children work with you in the kitchen, you are teaching him/her to be the host/hostess. Next, start by inviting grandparents or other friends or family members who understand the season you are in with young children. Often times there is not enough seating at the table in our homes for those we may chose to invite, but we can still teach our children about showing kindness to those who have come to our home even if it means they are sitting in the living room or other designated places. Start simple and small, maybe just invite someone for dessert. Our home provides the perfect environment for practicing hospitality. We just need to give our children the opportunity to practice it.

Practice hospitality to one another (those of the household of faith). [Be hospitable, be a lover of strangers, with brotherly affection for the unknown guests, the foreigners, the poor, and all others who come your way who are of Christ's body.] And [in each instance] do it ungrudgingly (cordially and graciously, without complaining but as representing Him).

1 Peter 4:9 (AB)

This by no means is an exhaustive list. But please remember, the most important thing in teaching our children manners or etiquette is to teach people are more important than protocol.

Next week I will share some of the specific areas concerning proper table conduct that we have found useful with our children and have provided for enjoyment while we are at the table.

For more great menu plans go to I'm an Organizing Junkie

Menu Plan Monday

When life keeps our family from gathering at the table for several days in a row, I usually have a longing for us to be together. This evening was one of those times. Due to the busyness of this past week or so we hadn't been able to eat together as a family for several days. Even though my plans tonight were very simple and included leftovers, I went ahead and set the table. Too often in our weariness, especially when our children are young, we fail to sit together quietly and enjoy our meal together. I had explained in this post some of the reasons and the purpose for my meal planning.

Another purpose for meal planning is the teaching of etiquette. But it may not be what you think. I am not looking for my children to become "proper" or be able to walk into a five star restaurant and act like an adult.
But as I mentioned here, our table is one of the best places to teach our children important biblical principles. The place we start from is "Your Manners Matter". Colossians 4:5-6 says,

Conduct yourselves wisely toward outsiders, making the best use of the time. Let your speech always be gracious, seasoned with salt, so that you may know how you ought to answer each person. (ESV)

The foundation of all etiquette is kindness, which expresses itself by consideration for the people around you. Knowing proper etiquette makes you feel comfortable so that you can reach out to others and make them feel important. If you are concerned about making a mistake or appearing to be foolish, then your thoughts are consumed with yourself. However, when you know how to properly conduct yourself in the presence of others, then you are free to focus on them.

Next week, I'll share how I have taken these principles and put them into practice everyday with my own family.

Here is what I am planning to serve my family this week:
Monday: Busy Day Beef Stew with Sourdough rolls
Tuesday: Taco Soup
Wednesday: (Cooking Day for my kids - they will make the menu Mon. evening)
Thursday: Swiss Chicken Bake and salad
Friday: Swiss Potato Soup
Saturday: Lasagna, salad and garlic bread
Easter Sunday Dinner


A few weeks ago a few of you asked about the recipe for Chicken Packets. This is one of my kids favorite meals. Several years ago I had tried the "once- a- month cooking" idea in order to save time. This is the only recipe that has lasted since those days.


3-4 cups cooked, chopped chicken
1 package cream cheese, softened
4 tablespoons milk
2 or 3 packages refrigerated crescent rolls*

(the original recipe called for chopped chives and salt to taste)


Mix chicken, cream cheese, and milk in a bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. They are even good cold the next day.

*two rolls make eight packets. If I have extra chicken mixture, it makes a great chicken salad or sandwich too.

For more great menu ideas and other great organizing tips visit I'm an Organizing Junkie.

Menu Plan Monday

Does God care about what happens in our day? Absolutely! Regardless of the tasks we face, without God's assistance, we cannot succeed. We may get the dishes washed, the laundry folded, and the beds made...we may get our work done without accident or incident....we may find what we need at the market and manage to keep a schedule. But without God being first place in our hearts, thoughts, and plans it is all done in vain. When I have added commitments and activities, it is easy to try and do everything in my own strength. It is easy for me not to stop and spend time in worship before the Lord. It is easy for me not to receive proper rest.

It is in vain that you rise up early and go late to rest,eating the bread of anxious toil; for he gives to his beloved sleep. Psalm 127:2

I need to be reminded of this more than ever this week as I prepare for our Spring Ladies Retreat.

Unless the LORD builds the house, those who build it labor in vain.Unless the LORD watches over the city, the watchman stays awake in vain. Psalm 127:1 (ESV)

Here is my menu plan for this week:

Monday: Chicken packets, baked potatoes, salad
Tuesday: Tortilla Soup with chips
Wednesday: Lasagna, garlic bread and salad
Thursday: Leftovers......
I am leaving Friday morning for our Ladies Retreat (yippee) and my husband will take care of the weekend. I have stocked the freezer with plenty of options.

For more great menus go to Organizing Junkie

Menu Plan Monday

A new week! And there is a plenty to keep me very very busy throughout this week. My menu is intentionally simple with familiar recipes. The next couple of weeks will be busy and I recognize that if I am going to serve my family warm home cooked meals, they must be simple ones.

Spring Cleaning is on the horizon and for many years I used the same plan. Since moving in the past year and a half (twice) and now living in a new home, I am creating a plan that best meets my current needs. I try (notice the word "try") to deep clean my home twice a year. I will allow myself four weeks to completely move throughout my home. Every cupboard, drawer, closet, and corner is touched. It is more than cleaning. It is tossing, organizing and just plain tackling those hidden spots which have been ignored all winter (or maybe for the past nine months). My first stop is the kitchen. Since I will be busy with other ministry work over the next couple of weeks, I will allow myself two weeks to complete. I go through every cupboard. This is the time to throw out those items which have been unused for the past year, take inventory of spices and seasonings and reorganize my recipes and cookbooks. I will spend only thirty minutes each day "Spring Cleaning".

There is still all the normal housework to be done and I find if I don't tackle it all at once I get more accomplished. Here is my super simple menu for this week:

Monday: Roast Beef & Gravy(Crock pot) potatoes and steamed veggies

Tuesday: Burritos

Wednesday: Chicken packets and salad

Thursday: Spaghetti, salad and garlic bread

Friday: Kid's Night Out!

Saturday: Barbecue Beef Sandwiches

For more great menus go to Organized Junkie

Just in case you were wondering....

Just in case you were wondering and to keep me very humble, this afternoon I found myself very tired. I had trouble sleeping last night and I am still fighting a cold. This morning I posted my menu plan for the week. I cooked several pounds of boneless chicken breasts today for several meals this week and to freeze for future dishes. At about 4pm I talked with my husband. He came home unexpectedly for a short time and then headed back to the office deciding to pick up a sandwich on the way. So I did what every other well organized woman would do. I asked the kids what they wanted from McDonalds, got into my car, drove up to the black box, ordered 3 chicken bacon ranch salads for us girls and 3 chicken meals for the boys. I brought it home and we enjoyed a carpet picnic on the family room floor. I picked up all the trash and was thankful that although I posted my well intended plans today and just in case someone saw me driving away from McDonalds, when mom doesn't feel well the plan can change!

Menu Plan Monday

I was asked recently about menu plans and the benefit they provide for my family. Besides the obvious, knowing ahead of time what I am going to cook just seems to make my week go a little smoother, I have also found many other blessings and a much greater purpose for doing this.

Several years ago my husband and I decided to capitalize on this time we spend together at the table. We realized that gathering together for a meal was our opportunity to not only feed our children's physical body, but also one of the few times in the day that we could gather together as a family and talk about our spiritual bodies. We also realized that we are sitting next to or across from one another and it was our opportunity to teach them how to serve, show kindness and compassion towards one another. We can sense when someone has had a difficult day and needs encouragement from those who love them most.
My plans and preparations for our family meal time have taken on a high and holy purpose. We always try and celebrate one another! When someone has had a difficult day, this is the place where they can receive restoration. Several years back some of the networks ran a "family table" advertisement. Even the world recognizes the reality of how seldom families were gathering at the table. As I shared a few weeks ago, the plan serves me. We don't always eat together and life sometimes totally interrupts my well intended plans. But our goal is to come to the table as often as we can.
Here is what I have planned to serve my family this week:

Monday: Chicken in Alfredo sauce with penne pasta Salad and bread
Tuesday: Tacos with rice and beans
Wednesday: Stove top Pot Roast with vegetables and rice
Thursday: Chiken Tetrazzini Salad and rolls
Friday: Southwestern Chili and Corn Bread
Saturday: Chicken Quesadillas with leftover chili

For more great menus go to I'm an Organizing Junkie

Menu Plan Monday

What a weekend we have had! Ice storms, stomach flu, runny noses, coughing, more snow to shovel, fevers, several power outages and did I mention lots of coughing, occasional moans from the two adults, several games of Clue and Sorry and lots of this was accomplished.

With all that, I think secretly aside from not feeling well, we all wish we could stay in this place a little longer. The kids wanted the power to stay off so that we could continue to play and read by oil lamp and candles. The days are long and uninterrupted by schedules and we are enjoying being together.

Amazingly, it is Monday and I have a plan for the week of what to prepare for my family. Last week, I was planning to make the Swiss Chicken Bake and I had mistakenly taken out a bag of chicken wings from the freezer instead of chicken breasts, so we had barbeque wings. So, I am going to try the recipe this week.

Monday: Swiss Chicken Bake and salad

Tuesday edited: We have been invited out yippee!
Tacos will have to wait :)

Wednesday Potato Soup with baked bread

Thursday Chuck Roast, Mashed Potatoes, Steamed Veggies

Friday Pizza Night

Saturday Fettuccini Alfredo with Chicken, garlic bread and salad

Sunday Chili and Corn Bread


For more great menu plans go to Organized Junkie

Menu Plan Monday

Here is my menu plan for this week. I've always liked having a plan, but I do not serve the plan, but the plan should always serve me. A menu plan always makes my weeks go much smoother. Last week, many of the meals I had planned worked well with my busy schedule. I had three slow-cooker meals that I was able to prepare in the morning and therefore my entire afternoon and evening was free to take care of other things and still have time to sit down at the table as a family and enjoy the fellowship of one another. This week I have a short menu plan since I am not sure yet what our weekend plans will be. Note: Last Friday I did not prepare my enchiladas since my husband went out of town, so since I already have the ingredients I am serving them this week. And normally, Tuesday is Mexican Night, but since I have a busy day on Tuesday, I am serving the enchiladas with home made refried beans tonight. shhh...my husband will be so happy!!

Monday: Enchiladas with rice and Beans

Tuesday: Swiss Chicken Bake and salad
(simple new recipe from An ordinary mom)

Wednesday: Breaded Shrimp, potatoes and cream corn

Thursday: Beef Stroganoff over rice and steamed veggies


For more great Menu's and new recipe ideas go to Organized Junkie