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  • Menu Plan Monday: Week of May 11, 2015

    Last week’s healthy dish of the week ended up being a no-go because I totally forgot to buy spelt flour at the market! But I swung by Whole Foods today and picked up a bag so I will make those spelt brownies this week and report back. I also came across this helpful post at The Kitchn on using up spelt flour.

    Meanwhile, I cooked up a storm yesterday for Mother’s Day so I’m a little cooked and baked out right now. So I’m keeping my plan for the week easy (plus we’ve got a busy weekend coming up, but then what’s new? LOL). Here’s my plan for this week:

    Monday:
    Breakfast – Cereal
    Dinner – Bean & Cheese Enchiladas, salad

    Tuesday:
    Breakfast – Toast
    Dinner – Sloppy Joes, Buns, Crudite (Trader Joe’s has bags of rainbow carrots!)

    Wednesday:
    Breakfast – Banana Chocolate Chip Muffins
    Dinner – Miso Chicken, rice, some kind of veggie

    Thursday:
    Breakfast – Oatmeal
    Dinner – Potato and Shrimp Frittata, steamed broccoli or some other veggie

    Friday:
    Breakfast – Cereal or Toast
    Dinner – Eggplant Parmesan, Garlic Bread, Salad

    Saturday Dinner: Dinner out

    Sunday Dinner: Dinner out

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


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    Menu Plan Monday: Week of May 4, 2015

    Although I successfully sauteed Kale Sprouts for last week’s healthy dish of the week, I was extremely disappointed in how they came out. Kale Sprouts turned out to be just as bitter as Brussels sprouts, just with more of a leafy texture. Instead of following the directions on the package, I would have been much better off either roasting them or shredding and caramelizing them on the stove. Oh well, live and learn!

    This week, I am going to try cooking – or more accurately, baking – with spelt. Alternative flours intimidate me, but I am going to give this Martha Stewart recipe for spelt brownies a try.

    As for the rest of the week, I am going to try to keep things simple as I am feeling behind and overwhelmed again (a feeling that seems to come in cycles, no matter what adjustments and changes I make!). Here’s my plan for this week:

    Monday:
    Breakfast – Brownie Waffles
    Dinner – Chicken Cobb Salad, garlic bread

    Tuesday:
    Breakfast – Cereal
    Dinner – Salmon Furikake, rice, some kind of veggie

    Wednesday:
    Breakfast – Blueberry Muffins
    Dinner – Farfalle with Mushrooms, sauteed spinach, garlic bread

    Thursday:
    Breakfast – Toast
    Dinner – Ham & Broccoli Spirals, sweet potato fries

    Friday:
    Breakfast – Cereal
    Dinner – Spinach & Artichoke Dip with Pita Chips, Crudite and Sausage

    Saturday Dinner: Dinner out

    Sunday Dinner: Dinner out {I think! not exactly sure what we’re doing for Mother’s Day yet}

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


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    Menu Plan Monday: Week of April 27, 2015

    Success again with my healthy dish of the week! I can’t say I fell in love with fava beans, but I was thrilled to successfully cook them. I impulsively added them to my CSA box because they’re spoken of so highly by chefs, but I didn’t realize how much work they are! I ended up not making the fettuccine I recipe I’d found, and instead decided to have them as a veggie side dish. I found a couple of different methods of cooking them, but the one I followed was to remove the beans from their pods, blanch them in salted water, shock them in ice water, and then shell them out of their thick skin. It’s a laborious process, at least compared to throwing some bagged green beans or snow peas into a sauté pan. But my older son really liked them plain, and I enjoyed them dressed in a simple vinaigrette. I would make them again, if only because my kid was eating veggies!

    This week, it’s back to Kale Sprouts for my healthy dish of the week because I actually found some at Trader Joe’s!

    Also, as I posted on Facebook, my son with food allergies became very sad this past week when he couldn’t have a special treat that I wasn’t sure was safe for him, and only cheered up when I promised to make homemade chocolate eclairs while he was at school. The only hitch was that I’d never made chocolate eclairs before! Martha Stewart reassured me that the recipe was fairly simple – a pate a choux dough, a pastry cream filling, and a simple glaze for the chocolate topping.

    I ended up using the pate a choux and pastry cream recipes from my trusted Joy of Cooking book, though I beefed up the pastry cream with about two cups of lightly sweetened whipped cream. I made mini eclairs, since I only had small piping tips, and they came out absolutely adorable, if I say so myself!

    Mini Chocolate Eclairs | ChiefFamilyOfficer.com

    Here’s my plan for this week:

    Monday:
    Breakfast – Pancakes
    Dinner – Soy-Ginger Cod {from the freezer section at Trader Joe’s}, rice, sauteed Kale Sprouts

    Tuesday:
    Breakfast – Banana Chocolate Chip Muffins
    Dinner – Sloppy Joes, Bread, some kind of veggies

    Wednesday:
    Breakfast – Brownie Waffles
    Dinner – Chicken Pasta Salad with Broccoli

    Thursday:
    Breakfast – Toast
    Dinner – Bacon-Wrapped Tofu, rice, some kind of veggie

    Friday:
    Breakfast – Cereal
    Dinner – Linguine with Squid {probably skipping the cockles in the recipe, although maybe I will feel adventurous on Friday!}, sauteed greens, garlic bread

    Saturday Dinner: Dinner out

    Sunday Dinner: Breakfast {waffles, sausage, fruit}

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


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    Menu Plan Monday: Week of April 20, 2015

    Success! My healthy dish of the weekSlow Cooker Refried Beans – turned out pretty well and I’m no longer scared of working with dried beans. Well, not dried pinto beans anyway. I totally forgot to take a photo, but I mostly followed the recipe. I did give the beans a quick soak – after sorting them in the morning, I poured eight cups of very hot water over them and let them sit for about three hours. The beans plumped up beautifully, but weren’t too soft and rinsed easily. I added them to the slow cooker with some dried onion powder, minced garlic, salt, and cold water to cover. Six hours later, they were fragrant and mashable. I added more salt to taste, and my oldest son and I liked them a lot. My husband and younger son weren’t so crazy about them, but neither of them particularly loves refried beans anyway. I actually think the beans were even better the next day, after they had time to cool down and really absorb the liquid.

    This week’s healthy dish will involve fresh fava beans. I don’t know much about them – just that they are beloved by chefs, which made me impulsively add them to my CSA box. I think I will try them in this Emeril recipe with fettuccine and pancetta.

    So here’s my plan for this week:

    Monday:
    Breakfast – Brownie Waffles
    Dinner – Slow Cooker Cheeseburger Casserole, Roasted Asparagus with Lemony Breadcrumbs {didn’t get to this last week}

    Tuesday:
    Breakfast – Banana Bread
    Dinner – Lobster Rolls, Sweet Potato Fries

    Wednesday:
    Breakfast – Waffles
    Dinner – Fettuccine with Fresh Fava Beans and Pancetta

    Thursday:
    Breakfast – Toast
    Dinner – Roasted Cauliflower and Sardine Pasta {didn’t get to this last week, and I’ve got a head of cauliflower coming in the CSA box}

    Friday:
    Breakfast – Cereal
    Dinner – Breakfast {pancakes or muffins, bacon, eggs, fruit}

    Saturday Dinner: Dinner out

    Sunday Dinner: Dinner out

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


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    Menu Plan Monday: Week of April 13, 2015

    Apparently I really needed to buy and try those Kale Sprouts when I first spotted them, because the healthy dish of the week has been a fail these last few weeks simply because Trader Joe’s doesn’t have them in stock when I go! I have given up on them for the time being, and instead will endeavor this week to once more tackle dried beans for Slow Cooker Refried Beans.

    Also on my mind: we’ve had some big expenditures this month already, so I really want to pay attention to my food budget and cook diligently.

    Here’s my plan for this week:

    Monday:
    Breakfast – Blueberry Muffins
    Dinner – Roast Beef & Blue Cheese Wraps, Sauteed Green Beans

    Tuesday:
    Breakfast – Apple Yogurt Cake
    Dinner – Spinach & Artichoke Dip with Pita Chips, Crudite and Sausage

    Wednesday:
    Breakfast – Banana Bread
    Dinner – Steak Tacos with the fixings, Slow Cooker Refried Beans

    Thursday:
    Breakfast – Cereal
    Dinner – Slow Cooker Cheeseburger Casserole, Roasted Asparagus with Lemony Breadcrumbs

    Friday:
    Breakfast – Toast
    Dinner – Roasted Cauliflower and Sardine Pasta

    Saturday Dinner: Breakfast {Waffles, Eggs, Bacon, Fruit}

    Sunday Dinner: Dinner out

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


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