Tag: Meal Planning

Meal Planning: Start With What You Know

Last week, we got started on Meal Planning by asking two questions: What does healthy mean to you? And, What are your meal planning goals?

I hope you have had some time to think about your answers to those questions! With answering those questions, you have gained some awareness for and about yourself. Awareness is the first step for progress!

I know Meal Planning may sound like a lot of change and a lot of work, but it is easier than you think, especially to get started. I am not here to tell you what and how and when to eat. Those are personal choices. What I am here to say is that meal planning can help support your intentions and achieve your goals, whatever they may be.

So, as we get started with the HOW-TO for meal planning, let me suggest starting with what you know.

So, what do you know? 😉 Let me tell you, You know more than you think you do!

First, you know you.

You know what healthy means to you, and you know your goals.

You know your preferences, your allergies, your schedule, your finances, and your family situation and who else you need to factor into your meal plans.

Let’s get to it. Starting with what you know, Make a list of your favorites.

I don’t know about you, but sometimes coming up with ideas for what we want to eat is the hardest part of meal planning for me. It’s not checking inventory, or grocery shopping or even cooking – the IDEAS are what stump me. To circumvent that trouble, I have a list on the inside of my cabinet door of 30 of my family’s favorite meals.

What are your favorite meals, or your family’s favorite meals? Favorite doesn’t have to mean complicated, it just means meals I know we will eat. Items included on this list for us are:

  • chicken pie
  • chicken enchiladas
  • chicken soup, with noodles or with rice
  • chicken breasts
  • tacos, ground beef or chicken
  • pork roast
  • pork chops
  • smoked sausage gumbo (crock pot)
  • andouille sausage and grits
  • kielbasa and pierogi
  • BLTs
  • ham and sweet potatoes
  • beef stew
  • meatloaf
  • chili (crock pot)
  • burgers (summer)
  • pot roast
  • fish, shrimp
  • stuffed pepper casserole
  • egg roll in a bowl
  • breakfast for dinner, etc.

Right there, for us, are more than 20 ideas. Now consider that these days I make a big batch of two or three meals once a week and then reheat them, with veggies or a salad. With 20 ideas, that is 6-7 weeks of planning, if I wanted new ideas every week. And, I have to say, knowing that I have ideas for more than a month feels pretty great!

If you want to use meal planning to make changes and therefore are looking at new or different recipes, the same strategies hold true. Start with a list of recipes you would like to try, or foods that you want to incorporate into your plan. Try a new idea or a new food every week, and once you find winners, add them to your Favorites list!

The next two “Start with what you know” steps are related! We look at the schedule, we look at the inventory, we look back at the schedule and match things up, etc.

Take an inventory of what food you already own.

What is in the fridge, the freezer and the cabinets?

For example, on Saturday morning, I was getting ready to batch cook that evening for a few days. So I checked the freezer for what proteins we have on hand, and planned accordingly (chicken enchiladas and some lovely frozen, fully cooked lemon chicken).

The great thing about having a list of favorite meals and recipes is that I tend to have the ingredients for the items we eat the most often already on hand. So, the chicken enchiladas used homemade enchilada sauce, diced chicken, canned green chiles, canned black beans (I used red kidney because that is what was in the cabinet), tortillas and shredded cheddar cheese. All of which I had on hand.

I need to do more batch cooking later this week, and as I planned my batches for Saturday looked ahead at what else we might want to eat coming up, and added those items to my grocery list.

A suggestion that I will plant here is that, as you start this process for yourself, now would be a great time to Pantry Shop! What that means is to review your foods, checking for expiration dates and making sure everything is safe, and then incorporate what you have on hand into your meal plan for the next week or two. It’s a great way to clear clutter in the cabinets and also save some money by not grocery shopping this week!

Once we know what we have, take a look at your schedule for the next 7 days.

Consider, too, if you need to plan for breakfast, lunch and dinner each day, or just 2 meals or even just one. When my sons were little, we meal planned for dinner. Breakfast and lunch were easy and basic, but dinner was a little more complicated.

Now that I cook typically for just my husband and myself, our needs have changed. I still don’t plan for breakfast, but I factor in extra left overs because we tend to eat lunch at home more often with remote work. A friend who homeschools her children plans for all three meals every day because that makes her week flow more smoothly. Perhaps you don’t need that much detail. Your choice.

Also, when looking at the schedule, note days that either don’t need a meal, or perhaps need a special one. For example, my college student comes home on Friday for his Spring Break, so I’m guessing there will be pizza from our favorite local pizza place Rosangela’s for dinner, no need to cook that night!

So, before you say – No Way, Colleen, meal planning is way too much work! Or, before you decide you have to make HUGE Changes, which by the way are really difficult to implement and maintain, let’s start with what we know. We know ourselves, we know our favorites, we know our inventory and we know our schedule! Start with what is in front of you. Just start!

Meal Planning: What Is Healthy? And What Are Your Goals?

Today’s topic has been on my list for a few months now, and I am ready to share!  Over the last year, I have shifted to more coaching and less-in-person organizing, and that shift will continue. AND, not surprisingly, meal planning is still a hot topic for my clients and presentations.  Because, well, we all eat.

As I sat down to write this content, I had just finished wrapping up the dinner dishes. Two hours or so before that, in about an hour, my husband and I had assembled and cooked three separate dinners, ate one (with leftovers) and put the rest in the fridge for the next few days.

How?  Why?  And why am I telling you this?  Well, let me tell you a story!

Last summer, I rebooted my “An Organized Kitchen” presentation.  I had many speaking requests last summer for “An Organized Kitchen” and Meal Planning content and I thought it was time for a refresh.

I don’t remember a time when we didn’t meal plan. Much of my past content about meal planning is from the view-point of cooking with and for kids and my family, which is all really good content! But as I spend more time coaching my clients and thinking things through for myself, I recognize that what we eat, how we eat it, how it gets to our dinner plates – all of these impact our days and weeks and life!

I could be surprised by how many of my coaching clients want to be more productive… and eat better.  Or that want to find that next new job or career … and have better habits around eating a healthy breakfast. Or, are facing lifestyle shifts and changes, and realize that eating healthier and finding time to exercise would go far in helping them face their challenges.

I could be surprised, but I am not.

Nutrition is a building block for many other things, it is part of the foundation of our life, and we want it to be a strong foundation.

I follow personal development influencers, and a quote from Brendon Burchard comes to mind. I’m paraphrasing, but the idea was that we can start to make positive change in our lives by being intentional about what we eat. We have to eat, right? It is something we already do. While adding in an hour work-out every day 7 days a week may seem daunting, making adjustments on what we do every day anyway seems less intimidating.

In my newly re-booted Meal Planning content, we start with two questions.

  • “What does healthy mean to you?” and
  • “What are your Meal planning goals?”

There are SO MANY ideas on what healthy eating means.  Low carb, no carb, gluten free, keto, paleo, vegan, lo-cal, high volume, sustainable eco foods, plant based, intermittent fasting.

But my question to You is “What Does Healthy Mean To You?”  Because if you tell me you want to eat healthy, that can be something vastly different than what I consider healthy.  And since I am NOT a nutritionist, I would suggest you figure that out for yourself as you figure out meal planning.  Because there are SO MANY IDEAS AND OPINIONS out there, if you don’t have a way to focus in and narrow down your options, you are going to be overwhelmed before you even begin.

The second question then, is “What are your Meal Planning goals?”

Yes, goals.  Did you know you can have meal planning goals?  Meal Planning goals might be…

  • Save money. Or waste less food. (It’s estimated that the average American wastes 216 pounds of food a year. And an average family of 4 throws away $1600 in produce a year. (per rts.com))
  • Save time, have less hassle.
  • Teach yourself and your family how to cook.
  • Establish healthy habits and / or support. Or, most likely,
  • Some combination of these and others!

Just this week, two different clients reported wanting to make positive changes including meal planning. One was seeking a plan that would let her adhere to an subscription menu and eating plan that she receives via email every week on her own schedule.

For another, she works full time and wants to meal plan better for having lunches and dinners for the whole work week.

One of my sons moved back into theatre housing in Indiana last week since rehearsals start tomorrow. He stopped by and mentioned that he had spent time meal prepping after he unpacked his stuff.  I asked him those questions – What is Healthy ? And What are your goals?

For the What Is Healthy answer, he is aiming for 30 grams of protein per meal, and more home-cooked foods. His goal is to have nutritious food made ahead of time so he can pack his lunches to take to work / rehearsals, and also not have to cook when he gets home if he’s tired.  Brilliant.

My personal example: As we entered 2024, I realized that January was going to be very busy (and it was). I am not going to report out on what specifically I consider healthy eating because that is not really the point. I will say, though, that I want home cooked food, to eat well, to save time and money and minimize stress, and to not rely on take-out. And to meet those goals, my strategy was and continues to be to cook two nights a week, most likely Friday and Sunday, and make multiple meals on cooking nights to carry us through until the next cooking night.

The evening I described when I started is an example of supporting my meal planning goals.

I was home that afternoon and evening, which doesn’t always happen.  And since I knew that morning that I would have a little more time at home that evening, I pulled from the freezer some ground turkey and Polish sausage to thaw. At dinner time, we diced many green peppers, an onion and a few potatoes, browned some ground turkey, and using what we had in the fridge (left over rice plus staples) and freezer (already browned ground beef), assembled Inside Out Stuffed Pepper casserole, Egg Roll in a Bowl (a new recipe, and so delish!), and baked Polish sausage with diced potatoes, peppers and onions.

All of these recipes store well, warm up well, and are currently waiting patiently in my fridge for future consumption. We can eat well and free up time by not having to cook or clean up for a few days.  We save time, we save money, I stress less and we still eat delicious food.  Check and check!

Next week, I will delve deeper into the how-to.

So, what’s it going to be?  What does healthy mean to you?  And what are your meal planning goals?  Keep the answers in mind, and tune in next week when we talk about how to make it all happen.

The Highs and Lows of Summer Meal Planning

It’s seems my sons knew that I was planning a Summer Meal Planning article for this week. Since, when I finally got home after coaching all morning and cleaning out a basement this afternoon then running errands on my way home, not one not two but all three of them wandered through my office at different points in 60 minutes and asked “so what is for dinner?”

My responses may have included one or even all of the following…

  • I don’t know, what are you making?
  • Ugh, Seriously! Didn’t we just have dinner yesterday?
  • (fake crying with my head down and eyes closed)
  • Take out? Um, we just had that yesterday.
  • Left overs? Oh wait, no, we ate all of those.

My kind and wise husband who had to go into his downtown office today (and I’m sure had his own busy day) replied with “Whatever you want”, when I texted him to ask what he wanted. Kind and wise. But not exactly helpful.

Here’s the thing. We are fully stocked with food. However, it is some-assembly-required food. And it is also almost all frozen. We have plenty of food, but I was lacking focus this morning, and my well-planned menu for the day / week required defrosting beef. Without defrosted beef, dinner became a question mark once more in my tired brain. (sigh)

There are highs and lows here, friend. The Highs and Lows of Summer Meal Planning. Yes, meal planning in the summer is totally different for me than planning in cooler weather.

The current lows of summer planning:

  • Shelter-In-Place orders inspired scratch cooking, baking, labor intensive recipes and let’s face it – more time to do it all. I made Risotto, for goodness sake! Do you know how long you have to stand over a hot stove top to make Risotto? There is no chance I will make that again until Fall.
  • In summer, we don’t like to heat up the kitchen with baking.
  • The hearty soups or stews and home made bread or baked pasta dishes don’t have the same appeal when it’s hot outside.
  • Work is busy again, which is both good (I like work) and bad (at least when it comes time for making dinner!)
  • In other seasons, daylight waning reminds me to get up and start dinner. In summer though – “Oh gosh, it 7 pm! How did that happen?!”

But, enough about the lows, I want to focus on the highs!

This evening, I finally found inspiration and whipped together chicken noodle soup. For some crazy reason, my sons LOVE this for dinner. Tonight’s was the total hack summer version, made with pantry items like store-bought chicken broth and egg noodles, frozen peas and chicken from the last rotisserie chicken we picked up at Costco. Hack, yes, and they still love it. (In cold weather, I would make my own stock and noodles, etc.)

So that is my first of many highs in the current Highs of Summer Meal Planning:

  • I spend a lot of time worrying over meal planning, while my family isn’t nearly as picky about these things as I am. My easy peasy chicken noodle soup made them happy, especially with the bakery bread I received as a thank-you gift over the weekend.
  • While I had a captive audience (as they sat and ate soup), I asked for input on menu ideas for the next few weeks. And there was a lot of laughing – absolutely a HIGH of summer meal planning!
  • It turns out, the soups and stews from colder times are still requested, so I will use the crock pot EVEN MORE in the next few weeks! (and while writing this, I made sure the frozen beef is now in the fridge to defrost over night for tomorrow’s beef stew!)
  • Put some fun into your planning (like our dinner time silliness today)!
  • Enlist aid! Guess what? My sons are all capable of cooking! Yes, they will be owning more of the “what’s for dinner” process!
  • We also spent some time thinking of our favorite dishes and how to tweak them for summer. Shepherds Pie? Um, who says it has to be baked in the oven?! Maybe the crock pot? OR just the stove top with a quick broil to toast the top? Yep, I can work on that!
  • One of my favorite parts of summer meal planning is all the beautiful summer produce! My own herb garden is quite lush (fresh pesto, anyone?), local farmer’s market are back with social distancing guidelines, there is just so many fabulous colors and flavors to enjoy!

So, what’s it going to be this week? If your meal planning has hit a mid-summer lull, join me this week in giving it – and yourself! – a boost!

Meal Planning: This Just Got Real.

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These are interesting times we’re living in right now. I have written and presented A LOT about Menu Planning and Strategic Food Prep, etc., but these ideas have gained special importance over the last few weeks.

You bought the food, now what are you doing with it?

If you didn’t inventory your stock on hand before you bought all your groceries over the last few weeks, you really need to do that now.

Sort like items together, pulling the foods from all the areas in your house it might be stashed or stockpiled

Check expiration dates on all of your food, cabinet / fridge and freezer! Pay close attention to expiration dates, friends. Even in this uncertain time – perhaps ESPECIALLY now – saving money over an expired can of tuna could land you with a case of food poisoning.

Rotate your inventory like a store, meaning put all that new food you’ve recently purchased at the back of your inventory in the cabinet / fridge / freezer and pull the older food towards the front to be used up sooner.

What to eat first:

Eat your leftovers first. I issued a moratorium on throwing out leftovers. With our current status around here, it’s even more important that we not waste food. Check the pantry, too, and use up what is open first.

This is the actual note I left my family members the other day, with the board placed under a bag of crackers left on the counter overnight with TWO crackers in it, a loaf of soda bread with ONE slice left, and a bag of 6 banana mini-muffins in it left open on the counter. (grrrr…..)

Finish. The. Bag. And then throw it away!


(And I’ve already reminded all the young adults in my house to NOT EAT ALL THE SNACKS in the first few days!)

Make your plan: I am not necessarily assigning meals to dates just now, but I have on hand the ingredients to make the following:

chicken pie, shepherds pie, baked ziti, crock pot – chicken tacos (today), beef stew / home made bread, crock pot – creamy chicken and rice soup, bacon-potato soup with cheddar, pork roast and risotto, pork chops and ??, chicken breasts and ??, spaghetti and meatballs, breakfast for dinner, crock pot chili, beans and rice (Friday).

Most of these meals rely heavily on frozen meats and veggies (which will last for months), non-perishable pantry items and some fresh produce that I’ll need to use in the next week, choosing those recipes first – hence the chicken tacos today!

In this new normal where we find ourselves, I have to think about having lunch food on hand, too, which is new. Granted, around here, planning for lunches means making sure we have sandwich stuff, leftovers or make-your-own-breakfast stuff available.

We’re actually having some adventures in cooking, since we have the time! I made french bread from scratch the other day, which was time consuming but so gratifying and delicious, paired with my home made beef stew! And now that I found bags of caramels at the store this morning, my sons are planning to bake some type of new cookie they want to try (works for me!).

I hope these ideas help you to get a handle on your own kitchen inventory and your meal planning! I wish you all good health – physical, emotional and spiritual!

What To Do With All These Storage Containers?!

I’ve gotten some questions about food storage containers, for example…

  • What to do with them?
  • How to store them?
  • Where in the world did all of these come from?
  • Where are all the lids (or bases!)?
  • Sound familiar?

I hope you all had a chance to take advantage of National Clean Out Your Refrigerator Day last week!  If you browsed through your fridge last week, perhaps you now have clean and empty containers to put away (or perhaps the contents were so very nasty, the container went out as well!).

However… perhaps you are one of many people who cannot put more storage containers away because the cabinet space or drawer you have dedicated to storage containers is full to overflowing…

Or…. maybe you don’t have a space dedicated to storage containers, and that creates a different problem!

Let’s figure this out, friends!  And for the sake of brevity, I will just call them “storage containers”, regardless of plastic, glass, ceramic, etc.

First Things First, clear off a counter for this little project.

Open all the cabinet doors, drawers and pantry and collect all the storage containers (bottoms and lids) scattered through out your space.

Sort bottoms and tops by shape and then size.  You should end up with a pile of round bottoms and lids, a pile of square bottoms and lids, rectangle bottoms and lids, etc.

Once your sizes and shapes are sorted, match up bottoms and tops.  This step can be very entertaining and / or frustrating, when you realize you have 20 bottoms and no tops, or 17 tops and 2 bottoms, etc.

And once you have started sorting and matching up items, it will start to become apparent which items need to go and which can stay.  Stained, cracked, warped or mis-matched items can go.   Re-used butter tubs or yogurt bowls?  Yes.  Go.

Seriously?  Those items are not manufactured to be re-used.  Yes, go.

Now, if you have to part with a lot of your containers because of wear and age, DO NOT run right out and buy the same amount to replace them.

If you want to purchase new items, or make the switch to glass containers, slowly transition out your old containers.

 

Ask your self:

  • Do you really need as many containers as you had?  Have you ever had every container in use?  Has the cabinet every been empty?  IF not, you have too many!
  • Slowly determine what you really need, and only purchase new storage when you really need it.
  • To really streamline the process, consider using only one or two sizes or styles of containers. These to the right are our favorite.  Stackable with a good seal for freezing, storing and transporting liquids.  Perfect for meal planning.  (2 cup size, Ziploc brand).  We use them for everything!  We have a few other sizes and types, but these are definitely my go-to!


Decide on a home for your storage containers, and let the folks who live in your house know where you put them!  Make sure the home is convenient and easy to reach.  As you put your containers away, consider how to store them to make life simpler!

Perhaps you could try a container for your containers, so you don’t have to worry about stacking them! (see picture to the right!)

I use an empty storage container to corral the lids to all the other containers!

Or how about storing them matched up, to make it easier to find them?

Whatever you choose,  tuck them away and close the door on this quick but satisfying project.  And if you’re hosting Thanksgiving this week, you will be the best hostess on the block if you have your storage containers ready to send home left overs with your guests!

Happy Thanksgiving, everyone!

 

 

Get Over Left Overs: 85 Banana Chocolate-chip Mini-muffins

I regularly see this billboard and it always makes me think. Imagine – $1,500 a year is a lot of money to just throw away. (www.adcouncil.org)

A related statistic from the Food and Agriculture of the United Nations website (www.fao.org), 1/3 of all the food produced in the world goes to waste.  One third.

I try to not waste food, yet every week when I clean out the fridge, I toss a few things, too. Overripe cucumbers, mystery meat, dried out or moldy bread – all foods I should have used instead of wasted!

So, let’s bust these statistics.  We can all benefit from a plan to use our food better!  We can:

  • Save money by using our inventory before it expires;
  • Clear kitchen clutter by only keeping on hand what we really need;
  • Eat better and healthier by planning our menus with a little more care; and
  • Be more responsible stewards of our resources!

When I got home from the grocery the other day, I cleaned 3 pounds of grapes (they were on sale) and left them in a bowl.  We made dinner, consisting of baked sweet potatoes, a veggie, and warmed-up pork roast from last week.  While the potatoes baked, I turned a double batch of banana bread batter into 85 banana chocolate-chip mini muffins (I’d take a picture, but 48 hours later, there are only 6 left).

  • We will never eat grapes off the stems, but everyone will grab a handful if they’re clean and ready to eat.
  • We are unlikely to warm up pork roast just because, but pairing it with fan favorites like baked potatoes makes a lovely Sunday dinner.
  • No one in the house (including me) will eat brown bananas, but we’ll eat mini-muffins like crazy.

The secret is (well, it’s not really a secret) to Plan, Plan, Plan.

Looking to use up what you have?
Look first to use your fresh food, then fridge, then freezer then canned.

Clean and prep your fruit as soon as you get home from the grocery store.  

Apples, clementines, lemon and limes – I wash all in the sink immediately, and then store it on the counter to grab and go.

If we buy melons or strawberries or grapes, we clean and prep those, too.  Making good food convenient  ensures we will use it up before it goes bad. And when the strawberries start to get mushy, they go into the freezer, to toss in smoothies another day.

Know yourself and your habits.

I wish I could say that I take lots of time to cook nutritious meals daily for my family.  But I don’t. If I buy fresh veggies, I try to clean that when we get home from the grocery, though this takes a little more time.

Fresh produce is one are of my grocery list where I use convenience food.  Pre-cut carrots and celery are much more likely to be used than produce still in a bag.  And yes, I buy bag salad.  A head of lettuce will go to waste, but we will use bagged salad and spinach.

If you’re going to dice one pepper, dice two.  If you’re going to shred a cup of cheese, shred two.  Prepping twice as much of something, and then using it later takes little additional time and saves scads of time later.

Meat. We freeze everything.  When we buy ground beef or sausage, we brown most of it and then refreeze it in one pound bags, to use, tacos, chili or sauces.  We also purchase Costco rotisserie chickens and eat some for dinner, then save the rest for casseroles and keep the  carcass to make chicken soup another day.

Look in your pantry and fridge with new eyes, and Get Over Your Leftovers.

Who says you can’t have dinner for breakfast, or breakfast for dinner?  Eat dinner for dinner, then expect and plan to use leftovers for breakfast and lunch.  Use what you have before it expires. Use it before you go out and purchase more. Re-purpose what you have.  Make your own breadcrumbs and croutons from bread and buns, dice your fruit for smoothies and baking.

Use what you have!  Save money, save time and clear clutter!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

Out With The Old, In With The New… In The Kitchen!

Are “get fit”, “eat healthier” or “lose weight” goals of yours for 2017?  And those have been really easy to accomplish, right?

Or…not?

We have good intentions, of course, but perhaps we’ve hit some bumps on the road to getting healthier!  We can succeed when our kitchen works with us towards our goals!

Here’s a tip:  A cluttered kitchen leads us to unhealthy habits.  Conversely, cleaning up your kitchen helps you create and keep healthy habits.  And I have data to back these statements up, click here for more info:

So, out with the old and in with the new!

Out With The Old:

  • Clear your counters.  Give yourself space to prepare healthy food.
  • As you clear the kitchen, pull out the rogue holiday items you find, and put them away with your holiday decor in the attic or basement.
  • Clear the Cabinets:
    • Clear the holiday snacks out of the cabinets. It’s been over a month, let them go!
    • Save money and free up space: Don’t shop!  Use what you have on hand this week!
    • Check Expiration dates.  Toss the really old stuff, and add the close-to-expiring items to your menu.
    • Check open items for staleness (is that a word?), and toss the gross stuff.
  • Clear out the fridge – again, checking expiration dates and investigating all those mysterious plastic containers.  Same for the freezer.  Add found items to your menu this week, to use up what you have on hand!
  • Clean out your utensil drawers – take everything out, wipe out the drawer and let it dry, then put the items back in the drawer, after editing of course! Purge old or broken items, and duplicates.

In With The New:

  • Re-populate the cabinets and fridge with healthy food items.
  • If you must buy snacks and things, for the other people in your house who ARE NOT trying to eat healthier, limit the variety and location to a single bin or shelf, and populate the rest of the kitchen with healthier options.
  • Healthy Habits:
    • Meal Prep is one of the best habits you can create for eating healthier.  Pack healthy lunches for the week, leave them in the fridge, and then grab and go when you head out in the morning!
    • Meal prep success relies on storage containers. Which leads us to …Plastic Containers.  Oh boy.  Pull them out.  Match up the bottoms and tops.  Toss the broken, stained or lonely/ unmatched containers.
    • Drink more water! Corral your reusable water bottles, pare them down to your favorite 3 or 4 (I once found 37 in a kitchen.)  Store those water bottles where they are convenient and likely to be used!  And take one with you every day!
    • Save time, money and calories this year, and take your own coffee with you!  Store those go-mugs and coffee where they are convenient, too!
    • If your healthy habits include smoothies, put all your smoothie equipment in a basket next to  or near your blender.  Do the same with any of your smoothie ingredients, like a fruit basket in the fridge, or a bin in the cabinet above the blender.
    • Bring out the healthy foods, store them front and center.  Make healthy eating convenient!

Spend some time in your kitchen this week,

clear the clutter that is holding you back, and

make your kitchen work for you!

 

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

 

Mystery Meats and Burnt-Out Light Bulbs (National Clean Out Your Refrigerator Day!)

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November 15th is National Clean Out Your Refrigerator Day, though any day is a good day to tackle this project!

With this satisfying project, an hour or so and some elbow grease will reap big rewards! Saturday afternoon found me cleaning out my refrigerator and freezer.  The light bulb needed replacing, and I was working on our weekly meal plan and grocery list.  Plus, I was clearing out to prepare for a new season, healthier eating and the holidays.

So, Lets’s Do This!  Here’s How:

  • Take out the trash, and re-line the can.  Then place it next to the fridge.
  • Put on some music, of course, and grab a cold beverage from the fridge (you’re standing right there, after all!).
  • Clean off the closest counter for work space.
  • Run a sink full of hot and soapy water.  Then get to it!
  • Start with the vegetable bins.
    • Empty them out onto that clear counter, and review the contents;
    • Soak the bins in soapy water as you review;
    • Purge what is past its’ prime;
    • Plan your menus for the next week based on food you have on hand;
    • Add items to be replaced to your grocery list; and
    • Put your produce back, stocking like a store – oldest inventory on top or to the front, to be used first.
  • Hit the door compartments next.
    • Use the same plan of attack (empty and review; wash down; plan your menu and purge the icky stuff) but this time, review expiration dates and duplicates, too.
    • Make sure you rinse and and recycle the jars and containers you are purging.
    • Put it all back, grouping similar items together within compartments, like salad dressings together, and sandwich toppings together.
  • On to the shelves!
    • Address the shelves with the same process:  empty and review; wash down; plan your menu and purge the icky stuff.
    • Before you put the shelf contents back, consider adjusting the height of your shelves to make your fridge work better.  We have a tall top shelf, for milk jugs, juice bottles, water pitchers and left overs.  The other shelves are adjusted to be shorter, but so are their contents (egg cartons, 12 packs of soda, short bins of small items like yogurts and pudding cups) so this arrangement works well.
    • Group similar items on the shelves, as well.  For example, create a “left-over shelf” for already prepared and cooked meals, and make your grocery dollars stretch further!
    • Also, consider clear acrylic containers to store small single serve items, so they don’t get lost rolling around the shelves.
  • Next, review your freezer contents.  I let go of anything that I couldn’t readily identify, hence the article title of “Mystery Meats”.  If I can’t identify a food, it is not something we should eat!  On the plus side, we have also been writing contents and dates on the freezer packaging (foil, freezer bags, etc.), so to not run into this challenge again!
  • Finally, take a moment to clean the outside, too!  Take all the magnets, photos and papers off, and wipe down the surfaces.  If the fridge front or side is home to outdated soccer schedules or take-out menus, purge those, too!

Now, stand back and open the fridge door.  Bask in the glow of a clean space, and maybe even grab a snack.  Pat yourself on the back, then move on to something else!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

It’s Your Turn to Choose. What’ll It Be?

This week, it’s your turn.

pink magic 8 ball

Labor Day / Back to School provides a re-start button, whether you sent yourself or kids back to  school or not.  We just started a new month, we’re in the last third of 2016. What will it hold for you?  It’s your turn to start fresh, make changes, clear mental or real clutter, set goals, dream big!

It’s your chance to choose.  Here are a handful of ideas, to jump-start the process:

Spend a  little time with your clothes and closet.
This morning, I refreshed my closet a bit.  I set aside items that I know I won’t wear again this season, even though it is 92 degrees today in Chicago!   I also thought about the other closets in the house, and added a few problem-solvers (a tie hanger for the teenager, over-sized Command Hooks ) to the Target shopping list.

What can you do this week to streamline your closet and clothes?

Plan your Menu for the next few weeks.

It may be warm today, but my thoughts (and taste buds) are turning to soups and stews!  Inventory your cabinets and freezer, check out your schedule for the next few weeks, and write down 7-10 dinners you have the ingredients for and want to make.  Leave the list where you can see it, and save yourself time and energy, while eating better and saving $$.  Win win win!  What’s for Dinner?

Strategize for for your house projects, inside and out.

Fall is a great time to complete those house projects!  It’s not too hot or too cold to work outside, and there are many community shred and recycle events to utilize, as people clean out for Fall.  Walk around your house, inside and out, this week with a clipboard and make notes for what needs to be accomplished.  Then, note some upcoming Saturday mornings for completing those projects.  You’ll be happy they’re done, with cold weather and the holidays coming sooner than we think!  What’s the first project to tackle?

Set Goals.

     I took this very simple step last week, with amazing results.  I decided to set Goals for the rest of 2016 for the business, to help me focus and measure success.  I stated I wanted to book 10 more presentations for 2017 in the next month.  And I booked 8 in a 24 hour period.  The POWER of Goal Setting!
The other side of Goal setting is determining what we DO NOT want to do.  We set our goals to achieve positive outcomes.  Once we know what we seek to achieve, we can look at our habits or obligations, and make sure that how we live and act supports our Goals (and can clean out habits and obligations that don’t support those positive outcomes!).  Make sure the How and Who you spend your time on is in sync with your goals.

Focus on your Health and Wellness this week.
This is a great time to schedule your health and wellness appointments for the rest of 2016 (for example, I need to have my cholesterol checked again and will need a flu shot in October).  Set up your appointments, or check out a local yoga class or gym membership (before the weather gets cold!).  A conversation with a family member over the weekend inspired me to think differently about health and wellness, and with my birthday coming up, I set some health goals this morning to work towards.  Goals order our steps, and illuminate our paths.

So, this week it’s your turn to start fresh, set goals and dream big.  What will it be?  It’s Your Turn, Take It!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO
Via LinkedIn, M. Colleen Klimczak, CPO

Project #7: Menu Planning. I Blame the Gumbo Recipe.

 I like recipes. There is something enticing about those shiny pictures in a magazine, or the appetizing headlines in my daily All Recipes email that arrives just as I start to ponder “what’s for dinner” (Coincidence? I think not!).002

Obviously, Recipes and Meal Planning go hand in hand.

We always rely on Meal Planning, but especially at these busy transitional times of year. With the boys back to school, and my own attempts to eat better and healthier, last week I went looking for a crock pot gumbo recipe we have used before, and… I couldn’t find it.  Since I don’t often lose or misplace things, when I can’t find something, I get really irked! I decided then and there to get my burgeoning recipe collection back in order!

So, if you’re looking to get a handle on your Menu Planning and / or your Recipes, like me, here are a a few strategies that may help!

Tip #1:  Assemble Your Own Cookbook.
Over the years, I’ve made my own “cookbook”, collecting our favorites and new recipes to try into a 2″ binder.  This system works great, and the binder has become my go-to for menu planning.  The original binder was falling apart after much use, so over the weekend I purged a bunch of old / unloved / unlikely recipes and condensed the rest into a new and shiny 1 ” binder.  I slide recipes into page protectors (so I can wipe them clean if I splatter) and add them to the binder.  The binder has 4 simple categories, Baking / Beverages, Appetizers, Meals and Sides / Salads.  I don’t worry about alphabetizing since recipes can come and go.  Our favorites end up in the front of the category, which works just fine.

Tip #2:  Make Better Decisions.

Create criteria for choosing / purging recipes.  I often think with my eyes and stomach when I pull a recipe out of a magazine, so I have to review them again before I actually choose to keep them. You should ask your own questions, of course, but maybe mine will help get you started. Try these (or make up your own):011
  • Can I pronounce and readily identify all the ingredients? (if not, it can probably go.)
  • Do I actually own or regularly buy the ingredients?  (this, too, may indicate this is not the recipe for me.)
  • Do I have similar recipes already?  If so, what makes this one better?  (If it’s not better, toss it!)
  • Will anyone in my family EVER eat this with me?  (Rarely will I prepare a dish for only me, so a recipe had better appeal to others in my house!)
  • Does this recipe fit into my prescribed diet (if you’re supposed to eat  / avoid certain things)?
  • I just applied these criteria to a handful of recipes I had collected over the summer. I tossed most (see picture!) in the recycling bin, as victims of the “I have similar recipes to this” and “No one else will ever eat this” rules.

Tip #3: I stopped buying cookbooks (except for the one my friend wrote, of course!!).
I love cookbooks.  They’re so beautiful and full of promise.  BUT I usually go to favorites or magazines or the internet for recipe ideas.  So I don’t buy cookbooks anymore.  And I have even purged some over the years, when I realized I never opened certain ones.

Tip #4: If you regularly find new recipes, regularly try new recipes.
If you tend to collect new recipes, like I do, make time to try new recipes. Pull one out every week or so, and give it a whirl.  If you and the family like it, it stays.  If not… recycling bin!

Tip #5: Use the technology available.
I will not even begin to list all the cool websites and apps available for recipe and meal ideas.  I you’re reading this article, you can certainly google types of recipes or ingredients yourself.  Once you find blogs or websites with recipes you like, find the app, bookmark the website, or subscribe to the blogs to keep the good ideas coming.

Get a handle on your Recipes and Meal Planning this week, and your tummy and family will thank you!

P.S. I found the gumbo recipe and it’s on the menu for Saturday!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO
Via LinkedIn, M. Colleen Klimczak, CPO