Tag: meal planning

Best Laid Plans

Hello!

I planned the bajoopees out of last week and you know what? For the most part it really helped me. It also helped my family, though they might not realize it, because you know fairies and elves do most of the things around here. Just like at your place, right? (Ooooohhh! Maaaaagiiiiic.) 

It was a crazy-busy week and some events I hadn’t even accounted for popped up then happened and I would absolutely have been flailing had I not put a basic plan in place last Sunday.

I intended to pop in and blog a few times throughout the week, but I simply couldn’t squeeze in any time for myself. 

Now, don’t go getting all “but you said” on me. I eeked out some time for myself, of course, because that is essential to health, happiness and – let’s just tell it like it is – sanity. Plus, I put it right into the plan. Which is brilliant, if I do say so myself. (And I do!)

I said I would walk more and I did.

I said I would drink my required amount of water (Every. Single. Day.) and I did.

I said I would go to a new fitness class and I did AND it was awesome!

Here’s proof.

  Here’s more.  


Dinners were planned out and written on my snazzy chalkboard menu*, but were late every single night (except for Monday and Thursday) and some were even swapped out for better (or more convenient) choices on the crazy-busiest nights. The beautiful thing about a meal plan is that what you think might work on a Tuesday might just work better on Wednesday and since you planned and shopped, etc. you can easily adjust to suit your needs in the heat of the moment. Whew!

Frankly, I’m impressed. There was nothing different about last week except for the fact that I really made an effort to plan, to tell you about my plan, and then actually followed my plan.

It works!

So much so, that I did it again.

I have a few things that will carry over week after week and a few new things that need to be done, but the basic plan is in place and I can fill in gaps as the need arises.

I even have my menu for the week. That’s a huge help, plus it saves a lot of money when you shop once with a plan in mind. I highly recommend it.

Now, this week will be different for me in a lot of ways because, as I said, last week was cah-ray-zee-busy and this week has fewer Spring Fairs and Coffee Houses for instance, but it also has a lot more car maintenance. Blech. I mean, really. It’s life, though, right? There’s always going to be something pressing to get done. All the more reason to plan**.

I will make time for the important things (and Things!) like I always do and I have a bit of a new adventure I am embarking on, plus I really want to try and blog every day in June. Is that insane? It might be a little bit insane. I am giving myself until noon tomorrow to decide. I’ll let you know***.

I hope you have all had a great week. Have you?

I also hope the week ahead is a good one for all of us.

Ready?

Let’s go!

 

*So cheap! We should really talk about this someday soon.

**See how that just keeps coming up?

***Or, you know, you could come back and see for yourself, I suppose.

Source

Supper In a Flash!

Sometimes, despite best laid plans, we get out of our routine of good habits – such as meal planning or writing a weekly (or monthly – who are these people?!) menu.

When this happens, as it has for me recently, I am forever grateful for my imagination, creativity, enthusiasm, the ability to make something from (practically) nothing, and a good collection of meal ideas to fall back on.

Here are a couple of good “go to” recipes that can be made quickly and inexpensively, which, to me, is a great bonus!

 

Oven Baked Chicken Legs

Package of plump delicious chicken legs

Drizzle of olive oil (I use EVOO)

Seasoning (Applied in the following order)(Or not)(Whatevs.)(I’m breezy!)

Freshly cracked black pepper

Kosher salt (pinch)

Seasoning salt

Garlic powder

Onion powder

Cayenne

Oregano

Parmesan

Arrange the chicken legs on a sheet pan covered in aluminum foil. Drizzle EVOO over the chicken. Begin layering your flavours. I eyeball this process according to the spice level my family desires. I sprinkle from on high so the spices kind of snow down over the sheet pan. I find this allows me to control the spices better and I never get a giant clump of cayenne or a gob of garlic. Next I take my tongs and just flip the legs over and back to sort of evenly coat them with the EVOO and seasoning. It isn’t an exact science and I am sure it will be fine whether you do this or not. Go ahead! Give it a try!

375 degree oven 40 minutes (or until done).

 

 

Oven Fried Rice*

2 c Uncle Ben’s Converted Long  Grain Rice

2 c water

1 pkg.  onion soup mix

1/2  c. oil

2  tbsp. soya sauce (I use gluten free)

I add a red pepper that has been diced because it makes it scrumptious and any time I can add a veggie, well, I do! I think it would be so pretty to add red and green (Christmas!) or several different colours to assist in the whole “eat the rainbow” quest.

Bake for one hour at 350 degree oven with cover on.

After first half hour of cooking, remove the cover and stir. Replace cover** and continue baking until done.

 

Take them out and cover to keep warm – or if you are lucky enough to have two ovens you can cook both things at once, keep the chicken warm, and well aren’t you the fancy schmancy Martha Stewart-y type? What the heck are you doing here reading my silly blog? Surely you have a Regatta Gala or some other fabulous event to attend tonight? No? Taking a break from being a Socialite? Okay. Cool! Hi!

 

What are your “go to” oh-no-is-that-the-time meals?

What kinds of things can you whip up in a flash that will feed your family and make them happy at the same time?

Feel free to share in the comments.

Bon appetit!

 

 

*We call this “Nanny Rice” at Chez Peady. Feel free to adopt this habit.

**I use an enamel roaster with a lid and I find a lot of moisture escapes. To accommodate this fact, I tend to add about a 1/2 c extra water. I feel that an awesome Dutch Oven would contain the moisture better, so if you have one***, try it and let me know how it goes.

***Dear Santa, LeCreuset. That is all****.

****Well, that and a goat.

Source: http://literarywinner.com/wp-content/uploads/2014/09/Why-do-they-want-dinner-EVERY-night.jpg (Sometimes you just have to share the love with a stranger blogger.)

Happy Cinco de Mayo!

Today is Cinco de Mayo and at Chez Peady, this celebration of Mexican heritage, originating with The Battle of Puebla*, also kicks off “Tex-Mex Week”.

It is a favourite tradition of Thing 1 and Thing 2 and we look forward to it all year long.

We have a fairly varied diet and, since I regularly meal plan, there’s a lot of opportunity to try new food and taste yummy things from a variety of cultures.

Hands down? Mexican food and Tex-Mex win!

You already know we have Taco Tuesday in regular rotation (read: every single week until the end of time), but you might be interested to know that we also throw lots of different Mexican (or Tex-Mex) meals into the mix every now and then, too.

Right now, my main concern is that *you* might not celebrate Cinco de Mayo (or even know what it is!) and worse, that you might not have dinner plans for today!

I simply can’t have that! (Controlling, wot?)

So, though I will elaborate later tonight and throughout the week, my mission is clear.

YOU need a “Tex-Mex Week” menu.

I have a “Tex-Mex Week” menu**. Convenient, eh?

There’s no better day to share it than on Cinco de Mayo!

Ta da! Olé!

 

Fajitas are on the menu and you can totally wing it. Chicken or beef or veggie. The choice is yours.

It’s Monday! It’s Cinco de Mayo! There’s no time like the present.

Now, go!

¡Rápido!

 

I hope you are having a lovely Monday and that, no matter what the weather is outside, you have found a bit of sunshine in your day. I think that Margarita Monday**** should be a thing – especially when it is also Cinco de Mayo! What do you think?

Do you celebrate Cinco de Mayo? Do you meal plan? What’s for dinner? Do you enjoy frozen concoctions?

If you make any version of the meals on this menu, please come back and share what you made and how it turned out.

 

*You didn’t think it was Mexican Independence Day, did you? Oh dear! Nope. “Diez y Seis de Septiembre” is September 16 and is a beautiful celebration!

**Full disclosure: This is last year’s “Tex-Mex Week” menu. The Things voted to keep the same one. I took the photo today after I taped it up in my kitchen.

***This awesome sparkly graphic came from here.

****OMG-O-S-H! I really want a Margarita now because this post vanished! *tears* Thank goodness I have a live-in IT department, who is still the nicest boy I know and one heck of a brilliant person!