When we purchased our new house I thought our kitchen pantry was a nice size…then add all of our stuff and it doesn’t seem so large anymore. I decided to get it organized and really utilize the space I had. I think that is the best thing about organization…you get to utilize your space to its fullest potential! Sorry I get a little excited about organization 🙂
Here are the before pictures of my pantry. Such a mess and so unorganized! Makes me crazy looking at it. But it’s going to change!
I know I want some cute baskets. I started by browsing Better Homes & Gardens for some ideas. They had several different options, but I stumbled across these and fell in love!
They are from a new website I learned about Casa.com They have been ordered and are sitting at my house ready to be used. So much cuter in person!
I’m starting off the New Year with some organization…sounds like a good year! Do you have any projects you are working on? I would love to hear about them. Post a comment or send me an email.
We had a great time last week visiting friends in Virginia, but now it’s back at the daily meal schedule. We have tried two new recipes the past two weeks and plan on trying another this week. Both have been very good and my husband says they are good enough to add to the meal rotation.
Monday January 27th – Meatless Spaghetti
Tuesday January 28th – Pork Chops & Vegetables
We buy a ten pack of pork chops and use them for two weeks. Saves us money at the grocery!
Wednesday January 29th – Church so no meal is planned
•4 Boneless Skinless Chicken Breasts
•1 tbsp corn starch
•1 tbsp cold water
•1⁄2 cup white sugar
•1⁄2 cup soy sauce
•1⁄4 cup cider vinegar
•1 clove garlic, minced
•1⁄4 tsp ground ginger
•1⁄4 tsp ground black pepper
•green onions for garnish
1.In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger, cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
2.Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
3.Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.
Friday January 31st – Irish Potatoes
This is a recipe we got from our friends in Virginia.
Cut potatoes (usually 1 per person) into chunks. I leave the skin on but you can remove. Boil potatoes until soft.
While potatoes are boiling brown 1lb. of ground beef. Drain fat.
Serve potatoes with beef, cheese, bacon bits and sour cream.
Thursday- El Nop night! This is our town’s local Mexican restaurant. The best in town!
Friday- Jack Daniel’s Marinade Pork & Vegis
I have found my favorite marinade! It is Jack Daniel’s marinades that come in different flavors and they are all great.
1. Marinate 2-3 pork chops in the Jack Daniel’s marinade for at least 30 minutes. Longer is better.
2. Preheat the oven to 350 degrees.
3. Bake pork for 40-45 minutes.
4. Serve with vegetables or your choice.
School starts back for my husband and I so dinners will be a little easier to prepare. Easy and yummy….I’m in! We all see those wonder looking dishes on Pinterest, pin them to our wall and never make them! I am trying to end that cycle with trying out a new Pinterest recipe. Hopefully you will follow along and let me know how it turned out.
Monday: Tacos (a family favorite)
We use 1lb of ground meat, 1 pkg of taco seasoning (follow instructions on back) and all the good sides.
I am trying this year to eat less processed foods so I hope to be able to make my own taco seasoning soon.
Tuesday: Chicken & Vegis
3-4 Boneless, skinless chicken breasts
Marinate in Jack Daniels Mesquite Marinade for 30+ minutes
Preheat Oven to 325 degrees
Bake for 35-40 minutes or until done
We have church on Wednesdays so we need to leave the house early in the evening.
Thursday: *Pinterest Recipe* from Mostly Homemade Mom This recipe can be found on her website as well.
Farmer’s Market Spaghetti adapted from Kraft Recipes
In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil. Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst. Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water. Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese. When the tomatoes are finished roasting, remove from oven and discard thyme. Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there! Toss to combine well, serve with remaining parmesan cheese sprinkled over top.
We will not have any other meals for the weekend. We have plans!
Make the Pinterest Spaghetti and let me know what you think by leaving a comment below.
Since my husband gets paid once a week and our schedule can vary week-to-week we decided to make a meal schedule once a week and go grocery shopping every week. Not that I like going to Wal-Mart, but it seems to save us from throwing tons of food away because we aren’t home and saves us money! I like both of those options. One thing I have done for awhile is create a meal schedule for the week.
Well if you are like me you are scrambling around and trying to find something for dinner. I hate…I mean HATE to cook (just ask my husband), but I want to eat healthier and save money. I am going to start posting my weekly meal schedule here. Hopefully you will be able to find some new recipes to try and this will help your family as well.
This week’s meal plan is as follows (No fancy pictures yet but hopefully they will be here soon!)
Monday: Crockpot 3-Packet Shoulder Steak with a side of corn
I use my fancy slow cooker liners from Reynolds
1. Place shoulder steak in crockpot
2. Mix 1 cup of water with the following packets
1. Brown Gravy Mix
2. Italian Dressing Dry Mix
3. Ranch Dressing Dry Mix
3. Pour the mixture over the steak
4. Set on low and cook for 6-8 hours
Tuesday: Grilled Cheese & Soup
Wednesday: Chicken Pot Pie
1. Cut 1lb boneless skinless chicken breasts into small cubes
2. Add a tablespoon of butter to a skillet on medium
3. Cook chicken until white on the outside
4. Mix chicken with 1 can of cream of chicken soup, 1/4 cup of milk, 1 pkg of mixed vegetables
5. Place a pie crust (I purchase a pkg of 2 from Pillsbury) at the bottom of a pie pan
6. Pour in chicken mixture
7. Place a pie crust over mixture and pinch the sides (cut a couple of holes in the top crust)
8. Bake in the oven at 425 degrees for 30 minutes
9. After completely cooked place under the broiler for 1-2 minutes
Thursday: BBQ Pork
1. One boneless pork lion – I usually get a pork that is around 2lbs.
2. Place pork lion into crockpot (I use my liners again!)
3. Add about 1 1/2 cups of water
4. Sprinkle black pepper over the pork lion
5. Set crockpot to low and cook 6-8 hours
6. Once cooked shred the pork and add BBQ sauce to your taste
5. Serve with hamburger buns and my husband’s favorite Ruffles Cheddar & Sour Cream chips
Friday: Eat Leftovers from the week.
Saturday & Sunday: We don’t generally have any meals planned because we usually go out on of these days or we eat what’s in the house.
If you have any recipes you would like to share comment below and we can all try them out!