It ain't pretty and it's quite honestly because I haven't thought of things ahead of time. If you know me mommying and house-wifing do not come easy to me. I don't wake up in the morning and think what should I start cooking today for my family. I have an entreprener's spirit and it is hard for me to settle. (That is an entirely different post). When I don't plan things out, things can get frantic, or boring because I don't take the time to be creative. When I am creative, and can make new things I get to be in my sweet spot while I serve my family better. I will always be a work in progress.
This week I decided to get my act together. Schedules have started and we are back from the chaos of summer days where no plans ever have to be made. Grant is embarking on a season of travel, so taking care of family and extended family falls to me. One way I can set myself up for success and not stress is taking the time to plan ahead of time, I wanted to share with you, so you could just copy. Copying is the best.
Here are some ways I have found to get back into the planning good healthy meals spirit:
MAKE TIME:
Take 30 minutes on Sunday night and think about next week's schedule. Do you need easy or to-go meals because your kids have sports? Do you have a couple of night's you can all sit down as a family? What does your week look like.
GET CREATIVE:
Go buy a new cookbook or magazine. I found a Rachel Ray magazine I got some ideas from, as well as I took some pics in the grocery checkout line of another recipe I was thumbing through. (Yes, I did take a picture and not buy the whole magazine, cheapy cheaperson). Find something new to cook up, buy a new dish to serve it in.
HAVE AN EXCUSE:
I always say the best way to get me to clean the house and make a great meal, is to invite people over. What better way to get your butt in gear then plan a casual night with some friends. Dinner doesn't have to be perfect or amazing, and you can all cook together. Friends and food are my favorite.
DISPLAY the MEALS for the week:
Each week I try, key word: TRY to write down our weekly meal. Grant said this is his favorite thing that I do. Sometimes it might just say Chicken; and I add some sides. Sometimes it may be the whole meal. It helps to know what I need to thaw out or go get at the store. Because there is nothing more stressful to me then frozen meat at 6pm or a run to the overcrowded supermarket.
Here are three meals for our week: One meal will be kid's choice, they usually pick spaghetti, and one meal will be pizza night with family. So this week only cooking three meals, yipee! Weekends are for leftovers. Mama is off duty.
Lemon-Rosemary Chicken Thighs with Potatoes from Rachael Ray
- 1/4 cup olive oil
- 2 lemons-1 zested and juiced and thinly sliced
- 1 tbs dijon mustard
- 2 cloves of garlic
- 2-3 parsnips (promise they are good, you could even add some carrots and squash or zucchini)
- 1.5 pounds of chicken thighs (I use chicken thighs because they are super cheap.
- 4 sprigs fresh rosemary
On a rimmed baking sheet toss potatoes, chicken, rosemary and sliced lemon with the dressing. Season.
Arrange the potato mixture and chicken, skin side up in a single layer.
3. Roast, turning the potatoes once until they are golden and chicken is cooked through. 30-40 minutes
- 4 large bell peppers (I use red because they taste better, green are the cheapest)
- 1lb ground beef
- 2tsp of taco seasoning. (I make my own because of all the extra added ick in some of the packages) Just add garlic, onion, cumin, red chili pepper, salt and pepper to taste)
- 1 cup canned black beans
- 1 cup cooked quinoa or rice
- 1/2 cup cilantro
- 1 thinly sliced jalepeno
Preheat the oven to 400. Cut off top of pepper and get all seeds out. In a large bowl, combine the meat, quinoa, beans and cilantro, (add some cheese if you want) Divide the filling among the peppers; place on baking sheet. Roast until the peppers are tender and filling is browned, about 25 minutes. Top with sliced jalepeno and cilantro.
(FROM RACHAEL RAY)
- 2-4 porkchops
- olive oil
- 2 garlic cloves cut up
- green beans
- 4-6 yukon potaotes
Add porkchops to dish and add olive oil to cover as well as any spices you like. I use salt, rosemary, thyme, blend I got from TJMAXX, I make sure both sides are covered. Stick on hot grill for 10 minutes each side. Check to make sure they don't burn.
Add olive oil to skillet and get hot add garlic chopped, and green beans with salt and pepper. Sautee until green beans are at your desired crispiness.
You can either bake the potatoes or boil them with salt and pepper or even cut them up put with olive oil and rosemary, salt and pepper and bake for 30-45 minutes, turning once at 400.