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  • Menu Plan Monday: Week of October 6, 2014

    It’s still hot here – hot enough that I don’t want to turn on the oven. Which is actually ok, because I can bake a lot of things in my toaster oven. It’s funny, though, because part of me is ready for fall foods – winter squash, soups, stews, casseroles, and of course, pumpkin. But the bigger part of me is repulsed by the idea of such foods because they’re generally served hot. And the last thing I feel like eating right is hot food, because of the weather. In other words, I really need it to cool down and become fall so that I can cook and eat fall foods! Maybe next week …

    And in the meantime, here’s what I’ve got planned for dinners this week:

    Monday – Dinner out {it’s going to be a crazy busy day, so I’m going to pick up a family meal from Pizza Rev, which includes 4 pizzas, 1 dessert pizza, 4 salad, and 4 drinks for $40 + tax; if you like thin-crust pizza, this stuff is fantastic and relatively healthy if you don’t load up on meat for your toppings}

    Tuesday – Roasted Cauliflower and Sardines with Pasta

    Wednesday – Salmon sashimi, Tuna Avocado Salad, rice, some kind of veggie

    Thursday – Mexican Cornbread Pizza, salad

    Friday – Cajun Salmon Cakes, salad

    Saturday – Breakfast (pancakes or waffles, sausage, eggs, fruit)

    Sunday – Leftovers

    See more weekly menus at I’m an Organizing Junkie.


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    Menu Plan Monday: Week of September 29, 2014

    I thought we were finally getting fall-like weather, but I just checked the seven-day forecast and it’s supposed to be 105 degrees next weekend! So any baking I want to do will have to be done on Monday (the only day forecasted to be in the 80’s), or in my toaster oven. I’m thinking brownies, cupcakes, chocolate-mint bars, and vanilla meringues. It’s a lot, I know, but will definitely get eaten over the course of a week. I’m hoping the meringues will ship well in a priority mail box as a gift too.

    Note re. last week’s menu: I really liked the Baked Polenta with Mushrooms, which made a really hearty side dish and could certainly hold its own as a meatless entree.

    And here’s what I’m thinking for dinners this week:

    Monday – Bean & Cheese Enchiladas, Salad

    Tuesday – Cheeseburger Rice

    Wednesday – Linguine with White Clam and Broccoli Sauce, Garlic Bread

    Thursday – Crock Pot Eggplant Lasagna, Garlic Bread, Salad

    Friday – Smoked Salmon and Cucumber Chirashizushi, Spinach Ohitashi

    Saturday – Breakfast (pancakes, sausage, fruit)

    Sunday – Leftovers

    See more weekly menus at I’m an Organizing Junkie.


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    Menu Plan Monday: Week of September 22, 2014

    The last couple of weeks have been crazy hot, to the point where I didn’t turn on the oven at all. {Thankfully, I can bake in my toaster oven!} The next week is supposed to be cooler, so maybe I will be able to bake extra and freeze some goodies. I’d also like to get some meals in the freezer so that some nights can be super easy. And, I realize I need to use my slow cooker more too!

    I promised Jan an update on last week’s Cauliflower Fried Rice: It looked fantastic, but I wouldn’t say it tasted good. It was definitely edible, but we didn’t save the leftovers for the next day’s lunch, like we usually do, which says a lot.

    So here’s what I’m thinking for this week:

    Monday – Dinner out {girls’ night for me, boys’ night for the hubby and sons}

    Tuesday – Mac & Cheese, some kind of vegetable

    Wednesday – Bean & Cheese Enchiladas {I’ll make two or three meals’ worth and freeze the extras!}

    Thursday – Roast Cooker Shredded Beef {I’m going to get a big roast to make sure there are lots of leftovers}, Baked Potatoes, Garlic Bread, and some other kind of veggie

    Friday – Baked Eggs with Spinach and Mushrooms, maybe some fruit or a fruit-y dessert

    Saturday – Dinner out {I’ve been asked to bring vegetables, so I’ll roast some cauliflower and I’m also thinking I’ll make this meatless polenta entree as a side dish}

    Sunday – Leftovers

    See more weekly menus at I’m an Organizing Junkie.


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    What’s Going On + Menu Plan Monday: Week of September 15, 2014

    As I mentioned on Facebook the other day, since reading Lisa Leake’s 100 Days of Real Food, my eating habits have changed dramatically – far more than I expected. The idea of eating minimally processed food was not only appealing, but rather doable, so that’s what I’ve focused on. Instead of eating a store-bought cookie, I eat a homemade one. Instead of drinking soda, I drink tea. I’ve also been cooking more than ever – especially snacks, which I’ve never included in my menu plan – and what’s happened has blown my mind: The less processed food I eat, the less process food I want to eat. I’ll be honest and admit that having a piece of fruit for a snack has never satisfied me. Until now.

    Obviously, this is a great change that I am going to keep up. It’s a little harder to get the rest of the family on board, but I can force change on them without them really noticing because I’m the one who buys the food and cooks the meals. When I buy prepackaged snacks (and I do, because we’re out and about so much that I can’t keep up with demand), I’m now looking for items that are not just natural and organic, but also GMO-free and contain as few ingredients as possible. And of course, I’m minimizing the amount of processed food I use when I’m cooking as much as possible.

    We’ll see how these changes play out, but in the meantime, here’s what I’m planning for dinners this week:

    Monday – Dinner out

    Tuesday – Slow Cooker Paella, Bread, Salad

    Wednesday – Cauliflower Fried “Rice” with Shrimp and Peas

    Thursday – Pasta Bolognese, Steamed Broccoli, Garlic Bread

    Friday – Smoked Salmon and Cucumber Chirashizushi

    Saturday – Breakfast {Overnight Caramel French Toast, Bacon, Fruit}

    Sunday – Leftovers

    See more weekly menus at I’m an Organizing Junkie.


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    What’s Going On + Menu Plan Monday: Week of Sept 8, 2014

    I’m still waiting for our fall schedule to be finalized, and in the meantime, I’ve been thinking hard about the way we eat (I’ve got a book review coming that will show you why). I try to get a lot done while the kids are in school, but lately I’ve also been thinking about make-ahead and easy/fast meals. Both would make my life easier.

    I’ve also been feeling a bit overwhelmed by all that’s going on. My life seems to go in the same cycle – first I get super busy and that stresses me out, so then I diligently cut back and create breathing room, which makes me feel like I can take on more, so then I get busy again, and then overwhelmed … and so on. It’s a natural cycle, but I don’t really love it. I’d really like to find a happy medium that I can live in most of the time, where I’ve got a lot going on but it feels manageable. Unfortunately, I’m not there yet!

    In the meantime, here’s what I’ve got planned for dinners this week:

    Monday – Rice, Salmon Furikake, Sauteed Broccoli, Miso Eggplant

    Tuesday – Slow Cooker Shredded Beef Sandwiches, Broccoli Slaw, Edamame

    Wednesday – Shrimp, Potato & Spinach Frittata, Garlic Bread, Salad

    Thursday – Farfalle Smoked Salmon Salad

    Friday – Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

    Saturday – Chicken Enchiladas, Salad, Guacamole

    Sunday – Leftovers

    Even though it’s still quite hot, I’d really like to get some baking done: chocolate chip cookies, banana bread, and maybe one or two other things.

    See more weekly menus at I’m an Organizing Junkie.


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