Menu Plan Monday ~ 21 March

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Happy Spring, y’all!

I say that as I sit here listening to the birdies chirping and my eyes are watering and my nose running. Achoo!  I am so happy spring is here, even if that means the pollen counts hover close to the 1,000’s and that I’ll most likely be miserable with allergies for a few weeks.

I’m so happy that it is finally sunny and warm – I’m so happy the kids get to play outside and the flowers are blooming.

I’ll put up with the pollen and the sneezing and itchy eyes.

As I sat on the back deck this weekend, I noticed our dogwoods are starting to bloom.

IMGP3394 … and look at all the holes in this tree from the woodpeckers! We have three or four different kinds in the woods outside our house. I love watching them.

IMGP3395 Bring on the spring!

I’m lightening up our menu at home, too, now that the weather is warming up. I’m thinking more about salads – green salads, pasta salads, and about grilled foods.  Less heavy items and I’ll probably be packing up the crock pots for a while – well, maybe one or two anyway. 😉

I posted a series last week on how I approach menu planning. You can start with Part One here.

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Here’s what we have planned this week:

  • Monday – Baked Ham, rice, black-eyed peas (mac & cheese to go with the ham for the kids)
  • Tuesday – Country-style chicken & gravy with rice & veggies
  • Wednesday – leftovers
  • Thursday -  Salisbury Steak w/ mashed potatoes
  • Friday – Grilled chicken & grilled veggies, salads & baked/roasted potatoes
  • Weekend cooking  – chicken pasta salad, Sunshine Cake, whatever else strikes my fancy – maybe some Beer Can Chicken or my Dry Rub BBQ chicken.

And here’s what I have planned on the blog:

  • I’ll be updating you all on my exercising adventures this week. I’ve been practicing my yoga to get myself a little more limber and I’m psyching myself up to tackle that exercise-video-from-hell again this week.
  • I’ve also got some recipes planned and and an update on my reading. Beatrice has been quite busy lately.

Hope you have a great week!

Jillian Michaels kicked my abs

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One of the “requirements” you are supposed to agree to when you have bariatric surgery is that you will (brace yourself) exercise after surgery.  (shocking, I know)

Before surgery, you are so anxious to get approved and have the surgery, I think you’d agree to just about anything…

“You want my first born child? Yeah. Sure. No worries. When is the surgery?”

Afterwards, in the first few weeks and months you are so excited about the changes your body is undergoing that exercising is a novelty.  Everything feels different, moves differently, exercising is kind of fun… just to see how things work again.

Then, reality sets in.

LIFE sets in.

And then you have to dig deep and find the wherewithal to keep exercising and banish the excuses that are oh-so-easy to creep into your life.

And let’s face it. Most of us who are candidates for bariatric surgery are not generally the exercising type.  If we were, we might not have been in that position to begin with, knowwhatimean?

So, as someone who has historically avoided exercise like it was plague-carrying, this has been somewhat of an adjustment for me.

Add to that the fact that it’s been cold, wet and generally nasty this winter and I will confess that I haven’t been doing much exercising. (and I’ve got good excuses for other days, too, if you want to hear them – I’m full of ‘em)

But I have decided that if I want to maintain this beautiful new body I have and maintain this vim, vigor, and vitality I have found, then I must perform some maintenance on said body.

Boo.

But a necessary reality I must face.

So, I have decided that I’m going to share this with you – for a few reasons.

  • One – it holds me accountable. I will be less likely to slack off if I have to report to you.
  • Two – it might encourage you to dig deep and find yourself a way to add more healthy movement into your own life.
  • and Finally – it should prove ample fodder for the silly side of this blog.

and, that, we know, is the most important reason of all.

Which brings us to the topic alluded to in the title of this post.

The she-devil known as Jillian Michaels.

For those of you who may not know who she is – she is the reigning Princess of Torture on the Biggest Loser TV show in the US.  She is also building a rapidly-growing empire of exercise videos and paraphernalia.

image Including this CD, which I purchased this week with the intention of giving it a whirl.

I had seen a mom doing the workout in the lobby of the dance studio the other night (while her daughter was in class in another room – and that is a story in and of itself – how brave is she to do her exercise in the lobby of the dance studio!?!)

It didn’t look too scary or intimidating and I couldn’t help but wonder if my new body could do those moves, too.

So, while I was in Target the other day, I picked it up.  The girls and I watched it first to see if we thought it would be too impossible.  They were bouncing all over the place, itching to do the exercises right along with Jillian.  I very quickly decided I needed to do it the first few times by myself so that I didn’t suffer the ultimate humiliation of crying or not being able to finish (or crying) in front of my children.

So, I got up the next day determined to give it a whirl. How bad could it be?

Let me summarize it this way. I am sure I would’ve been great entertainment if I had been doing the exercises in a room with a one-way mirror and you were on the other side watching me. I’m quite sure  you’d have laughed your abs off. 😉

I have to say, this was an awesome workout, though.  It is based on a set of rotations that are 3 minutes of cardio, 2 minutes of weights and 1 minute of ab work.  And you do that 5-minute set four times, for a total of 20 minutes.  And I don’t think you could do more than 20 minutes of this. I know I couldn’t. I barely made it through the 20!

The plan is clever, though.  She keeps you moving and just when you think you are, literally, going to die, she changes things up and you do something different. It keeps your muscles engaged, constantly, your heart rate up, and your mind whirling.

For example, I discovered today that you might actually pass out from doing jumping jacks. 

And that jumping rope doesn’t actually require a rope (who knew?)

And that there are four different forms of torture known as “crunches” (not just one – how lucky are we?)

And I learned that three pound weights weigh a heck of a lot more than three pounds after you sling them up and down about forty bajillion times while you are squatting down like you have to pee in the woods. 

Oh.my.gosh.  THAT one was painful.

As I said, I’m sure I was very entertaining.

But, you know what? I was invigorated, energized and revved up when I was done.

(I was also sweating like a pig in South Georgia in July)

And now? Several hours later?

Well, my legs are jello, my arms scream in protest when I try to write anything, and I think my abdominal muscles are not speaking to me anymore.

But you know what that means?

It worked.  And I worked.

And I love that.

So, while I will most likely cuss Jillian out yet again tomorrow (if I can get out of bed in the morning, that is) I will do it again.  And again the next day. and the next. 

If it works, I’m all for it.

I’ll keep you posted.

(unless my arms fall off during the night and run away from home – then I’ll have to dictate it to Big Girl and she can fill you in)

Now, if you will excuse me, I have to go up the stairs in a sitting position because my quadriceps (thighs) are on strike for the remainder of the day.

Lenten Food

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How many of you observe Lenten rituals?

Any of you?

I grew up not eating meat on Fridays during Lent (and Ash Wednesday, Good Friday, etc) so we ate a lot of fishy-type things during those evenings. Growing up on the coast, it was a relatively easy thing to do.  There were shrimpers selling fresh-caught shrimp right off the boats, fish markets, and then the fish Daddy caught whenever he went fishing.

But one of my favorite dinners, ironically, didn’t have anything to do with fresh-caught fish and was (gasp!) made from canned fish.

It’s still one of the few fishy-type things I like to eat.

Salmon Croquettes – and Momma would serve them with grits, usually. Actually, I don’t remember her ever serving them with anything else.  If she did, it didn’t register. And I can’t imagine eating them with anything else.

SuperMan likes the leftovers for breakfast sandwiches (or for his morning break at work) but the thought of fish for breakfast makes my stomach do not-so-nice flips and turns.

Little Bit loves them as well, but Big Girl (like her Momma and Grandmama) doesn’t care too much for food of the aquatic nature.  When I cook salmon croquettes, I usually have to give her another option. It’s just not gonna happen for her.

image Anyway, if you’re looking for something to serve one night, give these a try. For you non-Southerners, I don’t quite know what to suggest you eat them with… since grits are what I prefer!

Here are links to a few grits recipes. They are not really complicated to make, but if you’ve never made them before, I’m sure having something to follow will make you feel more comfortable.

And here is the recipe for the Salmon Croquettes.

Salmon Croquettes

~ 1 lb of salmon
(I buy the pouches from the grocery & usually get 4-6 large pouches.
There is also canned salmon, too. You’d need 2 cans)
1-2 eggs
corn meal
cracker meal
salt/pepper

Momma puts diced onion in hers, but I’m not a big fan of onions in them, so I usually leave them out. SuperMan, however, loves the addition of the onions.

Mix the salmon, egg, corn meal (and/or cracker meal) to form patties. Season with salt & pepper.  You may need 2 eggs depending on how wet or dry your salmon is. If you buy the canned salmon (rather than the pouches) you will want to remove the skin and bones before you make your patties.

You can make the patties as big or as little as you like. I try to make them about palm-sized, so they fit nicely in a bun or biscuit when SuperMan takes them as “to go” meals.

I roll them in some additional corn meal/cracker meal (blended & seasoned) to make a crust before I put them in the frying pan.

Fry them in vegetable oil until they are a nice, rich brown.  I use a slotted spatula to flip them because sometimes they are cranky and may try to fall apart.

Remove them to a paper-towel-covered plate to cool.

It’s a quick and easy supper and one that is filling, too.

Print

Happy St. Patrick’s Day

I know, I know… two posts in one day! What am I doing?

But I couldn't resist sharing this bit of silliness with you – our church does some pretty cool things and this one is quite cute.

Enjoy!

 

Tripp & Tyler – St. Patrick's Day from North Point Media on Vimeo.

Happiness in a box

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I have a little addiction – I think I’ve already confessed it to you before.

I am a purse-a-holic.

I love handbags, tote bags, purses, clutches, pretty much any kind of bag.

And one of my favorite brands is Vera Bradley.

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I have a ton of them.

And, the addiction is made worse now that I’ve “friended” them on Facebook and get daily specials emailed to me.

My, oh, my.

This was the case last week when they had a one day only special on the cutest little hobo bag – and lo and behold it was available in PINK! (I love pink)

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What a perfect spring bag – hee hee.

Now, I’m thinking I may have to get the matching wallet and eyeglass case.

Hmmm….

Menu planning made easy (part 2)

 

So, this is part two of a two-part series I’m doing on my menu planning process. If you missed the first installment, you can find it here.

At this point, I’ve already explained how I begin the menu planning process:

  • check the sales
  • check the calendar
  • ask the troops
  • write the plan

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Let’s continue from there…

Utilize my appliances and prepare as much as I can ahead of time

I also try really hard to find at least one crock pot meal for the week. This takes a lot of stress off of me on the afternoons we have a lot going on (Mondays, for example) and allows me to get dinner started at 9AM when things are quiet and know that when everyone is starving at 6PM we’ll be good to go.

I’m finding that in the winter I can usually do two crock pot meals per week, with one being a soup or stew.  In the summer, I usually do a lot of grilling (well, SuperMan does) and that is not something you can cook ahead, but you can prep ahead!

Dinner is the only meal I plan

I don’t worry about lunches or breakfasts. SuperMan eats leftovers for lunch. If the kids don’t have lunch at school, I’ll fix them one of four or five different “standard” lunch combinations I’ve found they will actually eat.

Saturday lunch is usually a haphazard affair and we either do subs if we’re out running errands or we make use of leftovers from the week before.

Weekday breakfasts are usually one of a half-dozen things that I keep on hand all the time.  The girls love biscuits for breakfast and those nasty toaster strudel thingys.  I also make muffins on occasion and they sometimes have cereal or eggs.  I just keep a stockpile of all of this so I can adjust to their desires each morning.  We are not morning people, so it’s usually as much about keeping the peace as it is getting the troops fed.

Saturday morning breakfast is usually SuperMan’s affair and I just make sure we have plenty of the things he likes to cook on hand so he can fix whatever strikes his fancy.

Sunday mornings the kids and SuperMan eat donuts at church and I usually stick to my protein shakes.

Get ready, get set, go shopping

Once I have the general plan down on my index cards, I pull out my trusty coupon binder and check the Southern Savers website yet again for coupon matches (if I haven’t already printed out my plans from there).img_0032

I sort through and pull any coupons I need at that time.  My little coupon binder has a pocket for “today’s trip” and I load all the coupons I plan to use there.  I also love the fact that it comes with a handy tote so I can put my shopping list, my menu plan and my coupons all in one bag to carry into the store. That way, if I change plans while I’m in the store, because of an unadvertised sale, for example, I can update the menu plan while I’m there and everything is good to go when I get home.

Once I’m home I try to store my different planned menu items together – for example, if we’re having a stir fry for dinner, I’ll put the veggies in one corner of the crisper drawer so they are easy to find and I’ll group the spices and seasonings together in the pantry to be ready to grab when it’s time to cook. 

It also makes it easier for SuperMan if he has to step in and cook a meal for some reason. He knows what is planned and can easily find the components.

Keep the plan handy

One big tip here is this – keep the plan where you can see it.  I keep my index card in the same spot on the refrigerator every week – the top right of the right hand door.  That way, everyone knows it is there and knows that is where to look if they want to know what’s for dinner.

I never have to worry about losing my list and I can refer to it quickly when I’m making plans or decisions and decide if I need to rearrange things on the fly.

It’s okay to go off-plan

I don’t beat myself up if and when I don’t cook something on the plan. I’ve had weeks where everything went haywire and we ended up eating nothing I’d planned.  It was OK because most of the meats could be frozen for another time and I repurposed the other perishables as I went along with my improvisations for the weeks.

It’s really worth the trouble

And finally, I just want to say this – it really, truly is worth the trouble. I would estimate that this takes me (the planning part, not the shopping part) about 20-30 minutes total for the week.  And the amount of time it saves me in stress and worry? I can’t imagine.

I absolutely LOVE knowing what is coming and my kids do, too.  I also love the fact that planning allows me to save money by shopping the sales and save time by using my crock pot and oven for meals that would never be made if I was doing things at the last minute.

I also feel like my family is eating healthier because I am paying more attention to what we’re eating and ensuring that we’re having well rounded meals and variety at the same time.

I hope this helps you if you are thinking about dipping your foot into the pool of menu planning. It’s not hard and you will be amazed at how much easier it becomes with time.  You are probably already doing more of this than you think – just not in a formal way or on paper. By writing it down, you may find you gain more peace of mind and clarity about your plans for your family meals.  You may also find that you want to make some adjustments to your eating habits.  I was amazed at the “rut” we’d gotten into, eating the same 8-10 things most every night of the week. Now, I try to spice things up with at least one new meal every two weeks. We’re expanding our palates and I’m growing my repertoire of cooking choices!

If I’ve just muddied the waters for you, please don’t hesitate to comment (or email me) and I’ll be happy to help in any way I can.

Help wanted

No, this is not a job post.

More of a request for help from you – to help me to create an even better blog.

Would you please take a minute and answer this survey?

I’m hoping to take the results and refine what I’m doing on the blog to provide even better content for you – things you are interested in and things you’d like to see (and maybe are not seeing now)

The survey is anonymous, so you don’t have to worry about what you say – please be brutally honest. I welcome your feedback!

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Thank you so much for being a part of my blog community – for stopping by and reading my random thoughts, for leaving comments, and for completing the survey!
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Menu planning made easy

I’ve had a few of you tell me how much you admire me for my menu planning.

Whenever I hear this, I’m usually taken aback.  I don’t really think it’s that big of a deal to plan menus for the week. I don’t feel worthy of admiration for doing it.

But, I thought I’d share with you my technique just in case you were looking for a place to get started. It’s something that has been constantly refined based on my personal style and my family’s current lifestyle. It started a lot more loosey-goosey before we had kids and has continued to gain structure over the years, especially in the past two years as we’ve tried to manage our budget more tightly and pinch pennies where we can.

I have a lot to share (more than I thought I would) so I’ve divided this into two posts. Here’s the first installment.

Check the sales at the stores

I usually start my my menu plans by checking out Southern Savers website. This is a blog/website that is dedicated to posting sales, promotions and good deals in many of the Southern grocery and drug store chains. 

There are similar sites which focus on other national chains – such as Money Saving Mom and Coupon Mom.

Anyway, I check these websites to see what is on sale for the week. My grocery of choice is Publix, so I always look to see what meats and vegetables are on sale. I try (especially post-surgery) to try to shop the perimeter of the store (meats, dairy, vegetables) and stay away from a lot of the processed foods. So, I try to capitalize on the sales whenever I can.

Check the calendar

Once I know what is on sale, I’ll jot down the things I know I want to purchase. The next step is to check the family calendar.  For example, this school year, Big Girl has a late dance class on Wednesday nights. I usually try to do something easy on that night (even leftovers) so that I’m not worrying about something being ready on time and we can eat in shifts. Usually Big Girl doesn’t eat until after class and SuperMan will eat with her. I eat earlier with Little Bit because she is often in bed by the time the other two are home.IMG_0284

I also look to see what our weekend plans are and if we have any other special activities planned. It always pains me when I forget about something and I have to either make another trip to the store, or worse, end up not cooking something as planned. (and have to toss it or, hopefully, freeze it)

This also helps me to decide if I need to make any special food purchases.  For example, we had friends over last Saturday and it was a nacho/taco themed dinner. Each family contributed different things, so I needed to be sure I purchased the items we were responsible for and I really didn’t want to make a last minute dash to the store on Saturday morning with 95% of the other people in the county who were doing their weekly shopping. I’m spoiled with shopping during the week when everyone else is at work!

Ask the troops

Based on my family’s plans for the week, the next step is to survey the family to see if there is anything they are hungry for. Some weeks, I don’t do this at all, but usually I try to ask on Sunday evenings if there are any cravings that need to be addressed.  I don’t usually get much input here, but I feel like I’ve at least given everyone the chance to have their say so there is less reason to gripe later in the week when they “get what they get and don’t pitch a fit.”

Orgjunkie.com is a great website for menu planning ideas as well.  I’ve also subscribed before to menu planning services – such as e-Mealz and Saving Dinner.com  Those were good resources, especially as I got started menu planning, to help me figure out what meals I might want to try – and to add variety to existing menu plans.

Write the plan

Finally, I write my plan.  I have used many things for this before, but what I have found works best for me is to use index cards. I use the big ones – either 5×8 or 4×6 so that I have room to write with a bold felt tip marker. This is because I’m getting old and I want to be able to read the stupid thing when it is hanging on the refrigerator and I’m in the kitchen trying to remember what I’d planned for dinner that night.

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The other advantage of using the index cards is that I save them and use them again. If I have a week where I’m feeling uninspired by my menu options, I can look back at them for ideas – or simply grab a menu plan I have used in the past and recycle it.  My hope is to one day have an old 4×6 photo album to store all my old menu plans so I can just flip through them like I do my recipe books for ideas.

Now, I know people who plan what to eat each night of the week. I don’t usually do that. Mostly because I like to leave myself open to options.  I may not want pork chops on Tuesday after all, and I like knowing I have everything in house and can cook any one of my choices as I feel like it (or as the monkeys request it).

Don’t plan for every single night

So, what I do is jot down between 4 and 6 different main courses, skipping a line or two between each one to allow me to go back and add in any particular side items I may decide to cook with them.  I don’t always decide those ahead of time, often waiting until the day I cook the main course to decide which sides I have on hand that I may want to prepare. That way, I can use up vegetables that may need cooking before they go bad in the refrigerator.

I also don’t plan all 7 days of the week. I know that my family is probably going to go out for dinner at least one night (usually no more than that) or else we go out after church on Sunday.  I also know we’ll have one night that we either do pizza (homemade) or Mexican (homemade) or will have leftovers we need to finish up. So 4 – 7 dinners usually works for me. 

I look at the meats/veggies I’ve planned to purchase from the sales and then figure out what menu items I can cook with those.  I also rummage through my bursting-at-the-seams recipe book for ideas and check some of my favorite cooking/recipe blog sites for inspiration.

I also think about what I can “cook once and eat twice” – for example, I might roast a chicken on Sunday and then use the leftovers later in the week for something else like chicken pot pies.  Or, plan to cook a pork roast for BBQ one night and use the leftover BBQ for sandwiches for lunch on Saturday.

more to come tomorrow

Menu Plan Monday ~ 14 March

Happy Monday, y’all.

And it is most definitely Monday today. My poor babies did not want to go to bed last night and really did not want to get up this morning – stupid time change really messes with their little body clocks. This morning was a lot of non-verbal communication – I felt like I was living with some Neanderthal girls – lots of grunts and moans and such.  Oh well, hopefully we will all adjust soon.

Thankfully, I have a menu plan for the week. I think this is going to be one of those weeks where I will be really glad I am prepared and know what I need to do on each day – SuperMan has some evening plans and I am sure the kids are going to be tired until their little bodies adjust to the time change. Having dinner sorted out will make it easier for me to focus on them when they need it – and not on a panic about what to cook for supper.

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Cooking up some comfort food this week:

  • Meatloaf on Monday
  • Creamy chicken & noodles with vegetables on Tuesday
  • Salmon croquettes and grits on Wednesday
  • Spaghetti on Thursday – we’re taking dinner to a friend whose daughter just got out of the hospital on Saturday. Poor darling has mito and has had some recent challenges. We’re all praying for a miracle for her – but I’m doing what I can by feeding them with love and food this week.
  • my new favorite Asian chicken lettuce wraps on Friday
    (I may try to make the girls some homemade sweet & sour chicken for their dinner)

What about you? Have your menu planned?
I’ll be sharing my menu planning tips later this week – and some recipes!

Be sure to click on over to The Organizing Junkie’s Monday Menu Plan post for loads and loads of other ideas.