Morning Routine

I decided this year that I needed to come up with some sort of organization for our morning routine on school days to help make things run perfect a little less chaotic. I am a night person and not at all a morning person. I enjoying sleeping till the last possible minute in the morning. My coffee pot is set the night before, so that it is waiting on me when I wake up and not me waiting on the coffee pot.

My kids are starting to be like their mother and father, they too like their sleep. I decided this year since we were going to have two in school that I needed to come up with some things to help keep us organized, so this is one thing that I came up with...

I went to Target and purchased two of these 6-shelf closet organizers, one for each boy in school. I then labeled them. The top one is for the current sport, which happens to be soccer at moment.

I printed the labels out on my computer and then laminated them. On a side note-LOVE my laminator and highly recommend getting one. Found mine at amazon.com on sale. Since I used this clips I can easily change my labels. So, when basketball starts in December I will change my soccer label to basketball.

I then labeled the remaining 5 shelves with the days of the week...

In the soccer shelf I have the boys keep their soccer shorts, jerseys, soccer socks, shin guards, and under-armor. Then on Sunday evenings before going to bed the boys and I check the weather...will they need shorts or pants. Next we look at their school schedule...which day this week is gym? Have to make sure they wear gym appropriate clothes that day. Then we go through and pick out outfits for the whole week and put them in the right shelf. I am sure that they put in socks, under shirts, underwear...EVERYTHING! 

Then every morning when they wake up they can make their bed, brush their teeth, get dressed, and then come down stairs. I don't have to do a thing. I don't have to tell anyone to go change because they don't match or change because they can't WEAR that to school! 

This is a HUGE help to our more routine. What is helpful to yours?

Buffalo Chicken Tenders

For the blue cheese dip:
1/2 cup sour cream
1/2 cup mayo
6 oz. blue cheese, crumbled
1 Tablespoon cider vinegar
1 teaspoon Worcestershire sauce

For the sauce:
1/2 cup butter
1/4 cup plus 1 Tablespoon hot sauce (we like Frank's)
1 Tablespoon cider vinegar

For the chicken:
1/2 cup flour
3/4 cup low-fat buttermilk
1 egg
1-1/2 cup plain bread crumbs
2 teaspoon salt
1 teaspoon pepper
Canola oil cooking spray
2 lbs. boneless, skinless chicken breasts cut into strips

8 celery stalks, sliced into sticks

1. In a medium bowl, use a fork to stir together the ingredients for the blue cheese dip, mashing the cheese crumbles into small lumps as you work. Refrigerate until ready to use.

2. Make the sauce by melting the butter in a small saucepan over low heat. Remove the pan from the heat, and stir in the hot sauce and the vinegar. Set the sauce aside.

3. Heat the oven to 450. Arrange three shallow bowls for dredging the chicken. Put the flour in the first bowl, whisk together the buttermilk and the egg in the second, and stir together the bread crumbs, salt, and pepper in the third. Lightly coat two baking sheets with cooking spray.

4. Coat each chicken strip by dredging it first in the flour and then in the buttermilk mixture. Press each piece into the bread crumbs, then transfer the strips to a baking sheet. Space the pieces on the sheet so that they don't touch. Lightly spray the strips with oil.

5. Bake the strips for 10 minutes. Flip each piece and spray them again. Return the strips to the oven and cook them until they're golden on the outside and no longer pink on the inside, about 10 minutes longer.

6. Brush each baked strip on both sides with the sauce (apply it generously for grown-ups, less so for kids who prefer a milder version). Serve the strips with the blue cheese dip and celery sticks on the side.

I found this recipe in my October issue of Family Fun.

Cheesy Ranch Potato Bake

4 lbs. russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 Tablespoons butter, cubed
1 (8 oz) pkg. shredded colby Monterey Jack cheese blend
1 (8 oz) bottle Ranch dressing

Preheat oven to 400. Lightly grease a 9x13 baking dish.

Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes. (I did not use nearly as much butter as it called for.)

Cover the dish with aluminum foil, and bake 1 hr. in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

I found this recipe at www.allrecipes.com. You can find the exact recipe here.

Creamy Ranch Pork Chops

6 Pork Chops
1 can cream of chicken soup
1 pkg. ranch dressing

Put pork chops in crock pot. Sprinkle about 1/3 of ranch pkg. over pork chops and mix the rest in with soup. Pour soup over chops and let cook for 6 hrs. on low or 4 hrs. on high. Serve over rice.

Sausage Egg Casserole

2 cups dry chicken stuffing
1-1/2 cups cooked sausage, crumbled
2 cups milk
6 eggs
1 cup shredded cheese
1/2 teaspoon salt

Mix all ingredients together and bake at 350 for 45 minutes.

I got this yummy recipe from my cousin Alicia.

Buffalo Chicken Bites

* The following recipe was found at Pennies on a Platter. Click here for other great recipes. Yield: 48 small bites, or 30 medium bites 3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded) 1/4 to 1/2 cup hot sauce (or more to your taste) 3 1/2 oz. cream cheese, softened 1 3/4 cups sharp or medium shredded cheddar cheese 1/4 cup sliced green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Preheat oven to 350˚F.  Line a large baking sheet with parchment paper.  In a large bowl, mix the chicken, cream cheese and hot sauce until combined.  Stir in the cheddar cheese and green onions. Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls.  Place on a plate or separate baking sheet (not lined) until ready to dip. In three separate bowls, set out the flour, eggs and Corn Flakes.  Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes.  Place on the prepared baking sheet and bake for 20 to 25 minutes.  Serve warm with ranch or blue cheese dressing. **If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes.  Transfer to a freezer bag and store in the freezer until ready.  To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown. Source: Adapted from The Food Network via Macaroni and Cheesecake and Made by Melissa

Taco Soup

This is what you will need:

1 lb. ground beef
1 onion, chopped (optional)
1 garlic clove, chopped (optional)
2- 15 oz. cans black beans, drained and rinsed
1- 10 oz. can of corn
1- 10 oz. can diced tomatoes w/jalapeno chilies
1- 4 oz. can chopped green chilies
2 cups tomato juice
1 envelope ranch salad dressing mix
1 envelope mild taco seasoning mix
cheddar cheese, shredded
sour cream
tortilla chips

Step 1:

Onion and Garlic are optional.

Brown ground beef, onion, and garlic in skillet, drain. 

Step 2:

Combine ground beef mixture with rest of ingredients in a slow cooker and mix well. Cook on high for 8 hours or longer. 

Step 3:

Serve with shredded Cheddar cheese, sour cream and crushed tortilla chips.

Pepperoni & Sausage Pizza Puffs

3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. garlic powder
3/4 cup milk
1 egg, lightly beaten
4 oz. mozzarella cheese, shredded (about 1 cup)
2 oz. mini pepperoni (about 1/2 cup)
4 oz. sausage, cooked and crumbled
1/2 cup pizza sauce

Pre-heat the oven to 375. Grease a 24 cup mini muffin pan. In a large bowl, whisk together the flour, baking powder, and garlic powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini muffin cups. Bake until puffed and golden, 20-25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Dried Beef Casserole

1/4 lb. dried beef
1 cup cheddar cheese, shredded
1 cup dry macaroni
1-3/4 cup milk
1 can soup (cream of celery or mushroom)

Mix together all ingredients. Let stand overnight.

Stir before baking and sprinkle with bread crumbs.

Bake @325 for 1 hour or until hot.

* A friend made this for me after my 3rd son was born. It freezes beautifully.

Spicy Buffalo Ranch Dip

16 oz. sour cream
1/2 cup Frank's Redhot Sauce
1 pkg. Ranch dip mix

Mix all ingredients together. Makes 2 cups.

Crunchy Onion Chicken Tenders

6 oz. can French's Original or Cheddar French Fried Onions
1/4 cup flour
2 lbs. Chicken Tenders
2 eggs, beaten

Preheat oven to 400.

Crush the onions with flour in plastic bag.

Dip chicken tenders into egg; coat in onion crumbs.

Bake 15 min. or until chicken is cooked.

Serve with Honey Mustard dipping sauce and Spicy Buffalo Ranch Dip.

* I found this recipe at www.frenchs.com

Day Planner

I have tried many different day planners in my time. This past year I attempted to use technology and use my Iphone and computer for my day planner. I mean how could this go wrong??? I can sync my phone to my computer I can sync my phone to Geoff's...it sounds perfect right? Well maybe for some people it is, but for me it just didn't work. I never miss appointment, but with this planner I did. Things got missed, it didn't sync correctly, or who knows. 

As the new school year was approaching and this year I was going to have 2 kids in the school system, work, co-chair MOMS, teach Kids Church, help with KfC, be a part of Bible Study, have 2 kids play soccer, basketball, baseball, take swim lessons, parisi, and who knows what else I knew I needed to come up with a new system that would work for me. I knew finding one is the store that fit my needs was out of the question...believe me I have looked!

The following is what I have come up with and thus far I am LOVING it. So, I decided to share with the rest of you. Maybe you are looking for something and some of my ideas for organizing my life will work for you. 

 I chose a very pretty 3-ring binder to be my new lifeline.

 I like to remember birthdays and anniversaries of those special people in my life. However, my brain needs a little help. So, I printed out this birthday/anniversary organizer to help me.

I also decided that this school year it would be very beneficial and save time if I would do some meal planning. So, I have a section just for that.

 I went into iCal and printed out a blank month, so that I could write in my meals for each day. Keeping in mind which days I work, the kids have practice/games etc.

 Then behind the meal plan calendar I have my Master Grocery List. You can find the list here. With this list you are able to customize the list to suit your needs.

 Behind the Master Grocery List are the recipes that I am going to need for the upcoming week. At the beginning of each week I go through the recipes and add the items that I will need to get at the store to my list.

 Now for my monthly and daily planner. I again printed out a blank iCal calendar for each month, so that I can see a month at a glance. On this calendar I write in when there is No School and when we will be away.

Then after each month I printed from iCal each week at a glance. I printed mine to start at 8am and end at 7pm. I have a tab to find each month easily and one marked "Today" so that I can find the current week quickly.

That is what is currently working for me. What works for you and your family? I am sure there are always ways in which I can improve "My Lifeline".

Chicken Lasagna

4 oz. mozzarella, shredded
1/4 cup carrot, finely chopped
8 oz. muenster cheese, shredded
1/3 cup flour
1 cup parmesan cheese
2-1/2 cups chicken broth
1/4 cup fresh parsely
1/4 cup t. poulty seasoning
4 T. margarine
1-1/2 cups half-n-half
1 cup onion, chopped
1/4 t. salt
1/2 cup celery, chopped
1/4 t. pepper
4 cups chicken, cooked
lasagna noodles (or any kind of pasta you would like)

Preheat oven to 350.

Mix together mozzarella, muenster, and 1/2 cup parmesan, and parsley, set aside.

In large saucepan, melt margarine. Add onion, celery, and carrot. Saute stirring frequently 10 minutes or until soft.

Stir in flour and poultry seasoning, cook, stirring 1 minute.

Gradually stir in chicken broth and half-n-half.

Stir in salt and pepper.

Cook sauce, uncovered over medium heat stirring frequently until it comes to a boil.

Boil uncovered 2 minutes. Remove from heat and stir in remaining 1/2 cup of parmesan and the chicken.

Cook your pasta as directed on the box. Mix with sauce. Cover and bake for 30 minutes on until hot. If you make this the night before and are baking from the refrigerator you may need cook for an hour or so until hot.

* I got this recipe from my mom.

Roast Potatoes

2 lbs. red potatoes, cut into quarters
2 T. EVOO
1 t. salt
1/2 t. black pepper
1/2 t. dried rosemary

Preheat oven to 450.

Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.

Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

* I found this recipe at allrecipes.com

Spicy Roasted Potatoes

1 lb. uncooked new potatoes, diced
1 medium vidalia onion, shopped
1 T. garlic powder
1 T. salt
2 t. chili powder
3 T. EVOO
1 cup shredded cheese (I use reduced fat mexican or WW cheese)

Preheat the oven to 450

Arrange the potatoes and onions in a greased 9 x 13 baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.

Bake for 35-40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

* I found this recipe at Weight Watchers and we absolutely LOVE them!

Peanut Butter Dip

3/4 cup low-fat vanilla yogurt
1/2 cup reduced-fat peanut butter
1/2 cup raisins
1/2 teaspoon cinnamon

In a small serving bowl, stir together yogurt, peanut butter, raisins and cinnamon. Serve with apples, celery, and pretzels or whatever you like.

Spaghetti a la Philly

1/2 lb. Spaghetti, uncooked
1 lb. extra lean ground beef (I used ground turkey)
1 jar (24 oz.) spaghetti sauce
4 oz. Cream Cheese, cubed
2 T. Parmesan Cheese, grated

Cook spaghetti as direct on package.

Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 minutes. Or until sauce is well blended and heated through, stirring frequently.

Drain spaghetti. Add sauce and mix lightly. Place on platter; top with Parmesan.

* I got this recipe from the inside of my Philadelphia Cream Cheese box. :)