Organizational Tips!

In order to make cooking for my family of five easier, I have a few organizational tricks in my bag.

1) Coupons-I am not a coupon fanatic, I simply cut them out from the Sunday newspaper. I do, however, use a binder with Baseball card holders in the inside to help me shop quicker! (It also helps me not forget to use them!) I put the pages in the order I go through the store. As I put the item in my cart, I put the coupon in the front pocket. When checking out, all I have to do is grab the stack from the pocket!


2) My weekly recipe frame- In my kitchen (thanks to Pinterest) I have this cute meal planning frame I fill out each week! 


3) Meal Planning! Until I created this blog, I would write down my meals for the week from a variety of locations: recipe box, cookbooks, websites, Pinterest, etc. It is my hope to organize it all here in one place!

Comments

Post a Comment

Popular posts from this blog

Meals 9/10/15-9/16/15

Thursday- Honey Mustard Chicken , Rice Packet, Roasted Asparagus, salad Friday- Lettuce Wrapped Cheeseburgers, fries Saturday-Lunch-Out, Dinner- Sausage Zucchini Boats Sunday-Lunch-Out, Dinner-Crockpot Roast Monday-Piano, Dinner-Shrimp/Broccoli Alfredo Tuesday-Soccer, Dinner-
Read more

Meal Plan Aug 25-Sept. 1st

Meals for the week: Monday- Frozen pizza Tuesday- Crock Pot Chicken and Dumplings Wednesday- Cheesy Zucchini Bake and Chicken Breasts and Garlic Bread Thursday-Meatball Sub Sandwiches Friday- Chicken Enchilada Rice Casserole Saturday- (Wedding for dinner) Lunch: Queso/Chili appetizer 
Read more

Chili Pasta with Beans

Image
(this is double what the recipe calls for) Ingredients 2 tablespoon   canola oil   1 1/2 cups   chopped onion  (I didn't have onion, so I used onion powder) 1 1/2 pounds   ground sirloin (85/15) 8 teaspoons   chili powder 2 teaspoons   ground cumin 2 teaspoons   dried oregano 4 cups   water 1 1/2 teaspoons   salt 12 ounces   uncooked pasta (I used rotini this time) 2 (15-ounce) cans Brooks' Chili Beans (1 hot and 1 mild) 1  (14.5-ounce) can fire-roasted diced tomatoes with green chiles (such as Muir Glen), undrained (I didn't have these readily available this time) 1  (15-ounce) can tomato sauce   Preparation 1. Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 4 cups water and remaining ingredients; bring to a boi...
Read more