This Week’s Menu Plan

This week’s dinner menu (better late than never, right?)

Monday: Slow Cooker Smother Pork Chops (Man, they were good!), broccoli casserole, skillet creamed corn (just like grandma’s)…yummy!

Tuesday: Slow Cooker Taco Soup; Cornbread

Wednesday: Garlic Parmesan Chicken Lasagna Bake; Salad; Yeast Rolls

Thursday: Leftover Buffet 🙂

Friday: Grilled Burgers, Baked Beans, Homemade Fries

Saturday: Rustic Italian Tortellini Soup (we didn’t have last week); Cheesy Garlic Bread

Sunday: “Fend For Yourself..Mama’s Tired” 😉

Recipe for pork chops to follow! Now I’ve got to get back to Dancing with the Stars.

Good night!



Leftover Buffet Night

Leftover buffet night is my favorite. I don’t have to do much…just heat up some stuff and empty some containers in the fridge. I had tacos and Mexican rice…still yummy. And…easy-peasy.

Hope y’all have a great night!


Dinner is served! Chicken Parisienne (slow cooker)

We had this chicken, rice, green beans and homemade bread for dinner. Here’s the recipe for the chicken.

Lynne 🙂

  • 6 boneless, skinless chicken breasts
  • salt and pepper to taste
  • paprika to taste
  • 1/2 cup white wine
  • 1 can cream of chicken soup
  • 1 can sliced mushrooms
  • 1 cup sour cream
  • 1/4 cup all-purpose flour


Season chicken breasts with salt, pepper and paprika.

Mix together wine, soup, and mushrooms.

Mix flour and sour cream together. Stir into wine mixture. Pour over chicken.

Cook on slow for 6-8 hours.

Menu Plan for September 21-27

Hey, all!

What a beautiful day it’s been! Up early to get in my walk at 6:30. Hit a couple of yard sales. Took a nap. Sat outside reading for a while. The windows are up and it’s feeling great right now! Now if only it would last.

Menu planning is done, so here’s my dinner menu for the coming week. I’m try a couple of new recipes this week. Yay! 🙂

  • Sunday: Broccoli Cheese Soup; French Bread
  • Monday: Slow Cooker Chicken Parisienne; Brown Rice Casserole w/ Broccoli & Mushrooms (new recipes)
  • Tuesday: Taco Bake; Mexican Rice
  • Wednesday: Garlic Parmesan Chicken Lasagna (new recipe); Salad; Yeast Rolls
  • Thursday: Leftover Buffet (if there are any!)
  • Friday: Make Your Own Pizza Night; Cookie Ice Cream Sandwiches
  • Saturday: Rustic Italian Tortellini Soup; Garlic Cheesy Bread

I hope you all have a great night!



Happy Friday!

Happy Friday!

Hope you’ve had a GREAT week! Did that include organizing the fridge for anyone? I hope so! It was nice to come in this morning and put my groceries away right where they are supposed to go. And I checked out my leftover shelf to see what I can have for lunch. If you cleaned out your fridge this week, please take a beautiful photo and email it to me at If you have any fridge organization tips, share those as well.

I turned off one of our ceiling fans yesterday (we have them in almost every room!) and – yikes! – the dust! I quickly turned it back on so I didn’t have to look at it anymore. So today, I’ll be cleaning/dusting the ceiling fans…all of them. So if you have them going in your house, take a moment and turn them off. You might be joining me in this relatively easy – but also easy to overlook – task today.

Planning next week’s menu today. I’ll share later today or tomorrow. I have a roast in the crock pot right now. Not what was on the menu, but hubby’s been wanting one. It was the single most expensive thing I bought at the grocery store this week and pushed me a little over my grocery budget. Haven’t done that in a while and kind of freaked me out, but I’m okay now. I did have money to cover it in the “miscellaneous” envelope. (That’s Dave Ramsey talk for those of you who don’t know.)

So grocery shopping is done. Laundry is done. Exercise is done. And dinner’s in the crock pot. I might feel a nap coming on!

Y’all have a great afternoon!


P.S. Here’s a picture of the spider I almost ran into this morning. (If you don’t like spiders, please do not look past the period at the end of #3.) Had I done so, I would probably not be writing this post because I might have:
1. Injured myself trying to extricate myself from his web.
2. Fallen over in a faint and hit my head on the sidewalk giving me a concussion.
3. Screamed and thrown a fit, waking the neighbors and resulting in a call to the police for disturbing the peace.

Man, I’m glad that porch light has a motion sensor!

_DSC0376 _DSC0377

Clearing Out and Keeping Up with Your Refrigerator

Good morning, all!

Okay…how many of you have a man (or male child) who opens the refrigerator to “look” for something that he declares immediately is not in there? I have two such creatures in my house. Here’s a typical conversation about the fridge.

Male: “Where’s the mayonnaise?”

Me: “On the door.”

Male: “No it’s not.”

Me: “Yes, it is.”

Male: “Well, I don’t see it.”

Me: “Bottom shelf, left corner, behind the mustard.”

Male: “Oh.”

Me: “Just where it always is. Always.”

(Insert heavy sign and eye roll here. And apologies to any man who may be reading this and who – bless him – doesn’t have this problem.)

Naturally, a person who can’t find the mayonnaise right where it always is isn’t necessarily going to put it back there. I have labeled shelves that no one can read. How? How can this be?

When I was trying to decide what to do for today’s tips, Teresa suggested that I address the fridge

When I was trying to decide what to address this week, a friend suggested the refrigerator. The quickly messed up and disorganized refrigerator. And since it makes since because we organized our pantries last week (didn’t we?), that’s what I’m going to do. At my house, the fridge can get messy pretty darn quick. So I have learned that I have to straighten it out weekly; any longer than that and it becomes a serious challenge instead of a 15-minute fix.

That being said, this is what I TRY to do every week/month to keep the fridge under control.

1. Tend to the leftovers.

If you have leftovers that freeze well, freeze them in single-serve portions. For example, when I make lasagna, we eat it for dinner once and the once as leftovers. Then I take the rest and cut it into serving size portions and freeze them individually. That way I can pull one out for my hubby’s lunch or have a quick dinner solution when I need it. Just don’t leave them in there long enough to grow mold. Please. Do not conduct your own science experiments. Unless you’re a homeschooler because we homeschoolers have to do what we have to do. 🙂

2. Have a designated place/shelf for leftovers.

In order to make tip #1 easier, have a designated location in the fridge for leftovers. I have a shelf where I store all my leftovers. Then I only have to clean off one shelf when I’m ready to toss or freeze the leftovers. When you toss them, wipe off the shelf and you’re ready for the next week. 🙂 We have a weekly “Leftover Buffet” for dinner on Thursdays. Any leftovers remaining by Monday get tossed. That’s the day before trash pick up day so it clears my fridge and doesn’t invite critters to visit the garbage can during the week.

3. At least once a month, go through the bottles and assorted jars and toss those that are out-of-date.

This isn’t hard, but it takes a little time. Just pick a day (again, I’d suggest the day before trash pick-up if possible) and go through all the jars, bottles, etc. on the refrigerator door or hiding behind the milk carton. Check the dates. If anything is out of date, into the trash or down the garbage disposal it goes. Please recycle when you can! It will take a little longer to sort through these things, but let’s take care of our planet here.

4. Organize your refrigerator into “zones.

Keep healthy snacks and foods front and center. I find this is an especially important thing to do. If there’s chocolate cake in front of the grapes, am I really going to move it and choose the grapes? Umm….probably not. 🙂 But maybe that’s just me. I have found that I eat better and make wiser choices when healthy foods are “in my face” when I open the refrigerator door. I also keep a “collection” of water bottles chilled and easy to reach so that I choose them instead of sweet tea. If you have specific things for your little ones that you don’t mind them reaching into the fridge to get, put them together in one particular area so that they can get to them easily.

Keep track of what’s in your produce bins. It’s best – my my opinion – to only buy produce that you know you’ll use within the week. If not, you (ahem…I) forget what’s in there and when I check the drawer, the produce no longer resembles what you (I) brought home from the store. And it’s squishy. And smelly. And then you have to take out the crisper drawers to clean them and it becomes a big deal. Ugh. So don’t do that, okay? This is personal experience I’m sharing here.

5. Wipe up spills immediately.

If you spill something in the fridge, wipe it clean right away. Do not let it sit. Things tend to get sticky or drip down to the shelves below. This is especially true of soda, sweet tea, juices, and jellies. Sticky things become sticker if left alone. And then you have to scrub. And scrub. That’s no fun. Of course, cleaning spills isn’t fun anyway,  but a big sticky mess…well, that’s really not fun.

And periodically – once month would probably be ideal, but maybe not realistic – take empty the shelves, take them out, wash them in warm soapy water, dry and return them. Do the same for door shelves and the veggie/crisper bins.

Now…if you’re fridge is a HUGE mess and is so full that you can barely see the light that comes on when you open the door, you need to do a major cleaning. That means taking EVERYTHING out and putting it in a cooler. Remove and clean all the shelves. Determine your zones. Only put back into the fridge the things that are fresh and usable. If your fridge is empty after this cleaning, please start your weekly maintenance as soon as you have put things in there. And don’t let it happen again! 🙂

Note: Don’t let items be pushed against the vents in the back of the fridge. It makes it less energy efficient. A stuffed to the gills (or vents) fridge is not good for anyone.

Okay…that’s it. Once it’s clean, it’s really not hard to keep clean. However, a clean fridge does not ensure that a male person will be able to find the mayonnaise. Even if it’s the only thing in the fridge. Just saying.

Have a BLESSED day!


P.S. Now that the pantry and fridge are organized, I’ll be back to my “room by room” challenge next week. So I’m “shopping” in my house to see what I want in the entryway.





Dinner :)

Grilled chicken, bacon and cheese sandwiches (I don’t know why “ranch” was in the title since there wasn’t any “ranch” involved) with crash hot potatoes…yum!


Recipes: Broccoli Cheese Soup, French Bread

Broccoli Cheese Soup


  • Prep 10 Min
  • Cook 35 Min
  • Total 45 Min
  • Serving: 10


  • 4 heads broccoli cut into 1-inch florets
  • Olive oil for drizzling
  • Salt and freshly ground black pepper
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion diced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • Pinch nutmeg
  • 3 cups grated cheese (mild Cheddar sharp Cheddar, Jack, etc.), plus more for garnish, optional
  • 1 cup chicken broth optional


Preheat the oven to 375 degrees F.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

French Bread


  • Prep 25 Min
  • Cook 40 Min
  • Total 2 Hr 40 Min
  • Yield: 2 large loaves

Serving: 2 loaves


  • 6 cups all-purpose flour
  • 2 1/2 (.25 ounce) packages active dry yeast
  • 1 1/2 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water


In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.