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QUICK MEAL IDEAS

THINK COLD
Begin a goal for the next month to double and freeze just one meal a week. At the end of the month, you will have four dinners to choose from. Begin to treat yourself to a night off once each week by choosing from your frozen meals. Continue to make and double one meal each week to keep your freezer stocked.

THINK TWO
Make what you do today really count. When planning a meal, ask yourself if preparing more food would be a help. For example, if you are grilling chicken, add some extra chicken to the grill. The next day, cube it up to make chicken tacos and half your work is done. Or, making a side salad? While the veggies are all out, make your side salad AND a giant salad for the next night. Come home and top it with crumbled bacon and diced turkey lunchmeat and a sprinkle of cheese for a chef salad.

COOK ALL DAY
Of course don't actually cook all day. Use that Crock-Pot you've hidden under the counter. If it has a removable liner, you can add your ingredients the night before and refrigerate the liner. Pop it in the slow cooker the next morning and plug in.

TAKE IT EASY
Not every night needs to be a feast. Go simple one night a week. Who doesn't love grilled cheese sandwiches and a mug of soup?

Lea Schneider

Professional Organizer
Lea Schneider

Menu Planning

Got the What's for Dinner Blues?

With a tips and planning session with a Professional Organizer, whose background includes years of work as a newspaper food journalist, you can learn techniques to make meals quicker. Most importantly, you will be organized with less time and money gobbling trips to the grocery store.

Organized menu planning session

Custom menus

Pantry staples checklist

Special occasion menus with simple recipes

Planning and pacing holiday or party preparations.

Get Meal and Menu Planning Organization Now Lea Schneider, professional organizer and former food journalist, offers families the opportunity to become better at planning and managing meals and menus with a menu consultation. She is a member of the Association of Food Journalists.
Contact Lea for more information or a consultation appointment.

Here is a Sample
of a Five Day Menu Plan

Homemade Lou’s Famous Chicken Pot Pie, Citrus Salad, Yeast Rolls.

Baked potato bar: Large baked potatoes stuffed with grilled chicken chunks, steamed broccoli, shredded Cheddar, diced green onions, cubed fresh tomatoes and seasonings.

Busy day meal: Crock-pot tomato round steak with new potatoes, green beans, onions and tangy tomato sauce.

Angel hair pasta topped with a homemade meat sauce, garlic toast and tossed salad.

Oven-crisped fish fillets, rice pilaf, and oven roasted fresh green beans with tangy balsamic vinegar.

Sample Recipes

Lou’s Famous Chicken Pot Pie

1 box Pillsbury Pie Crusts
2-3 chicken breasts, cooked and diced
1 can Veg-All
1 can cream of chicken soup
Pepper

Citrus Salad

Head of romaine, sliced
One-half red onion, thinly sliced
1 can mandarin oranges
One-half cup slivered almonds
Poppy Seed dressing

Get started now.

Stop the What's for Dinner Blues.

Contact Organize Right Now
for helping planning meals and menus for your family.

Contact

See the Kitchen Book

Organize Right Now
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QUICK MEAL IDEAS THINK COLD Begin a goal for the next month to double and freeze just one meal a week. At the end of the month, you will have four dinners to choose from. Begin to treat yourself to a night off once each week by choosing from your frozen meals. Continue to make and double one meal each week to keep your freezer stocked. THINK TWO Make what you do today really count. When planning a meal, ask yourself if preparing more food would be a help. For example, if you are grilling chicken, add some extra chicken to the grill. The next day, cube it up to make chicken tacos and half your work is done. Or, making a side salad? While the veggies are all out, make your side salad AND a giant salad for the next night. Come home and top it with crumbled bacon and diced turkey lunchmeat and a sprinkle of cheese for a chef salad. COOK ALL DAY Of course don't actually cook all day. Use that Crock-Pot you've hidden under the counter. If it has a removable liner, you can add your ingredients the night before and refrigerate the liner. Pop it in the slow cooker the next morning and plug in. TAKE IT EASY Not every night needs to be a feast. Go simple one night a week. Who doesn't love grilled cheese sandwiches and a mug of soup? Professional Organizer Lea Schneider	Menu Planning Got the What's for Dinner Blues? With a tips and planning session with a Professional Organizer, whose background includes years of work as a newspaper food journalist, you can learn techniques to make meals quicker. Most importantly, you will be organized with less time and money gobbling trips to the grocery store. Organized menu planning session Custom menus Pantry staples checklist Special occasion menus with simple recipes Planning and pacing holiday or party preparations. *Get Meal and Menu Planning Organization Now* Lea Schneider, professional organizer and former food journalist, offers families the opportunity to become better at planning and managing meals and menus with a menu consultation. She is a member of the Association of Food Journalists. Contact Lea for more information or a consultation appointment. Here is a Sample of a Five Day Menu Plan Homemade Lou’s Famous Chicken Pot Pie, Citrus Salad, Yeast Rolls. Baked potato bar: Large baked potatoes stuffed with grilled chicken chunks, steamed broccoli, shredded Cheddar, diced green onions, cubed fresh tomatoes and seasonings. Busy day meal: Crock-pot tomato round steak with new potatoes, green beans, onions and tangy tomato sauce. Angel hair pasta topped with a homemade meat sauce, garlic toast and tossed salad. Oven-crisped fish fillets, rice pilaf, and oven roasted fresh green beans with tangy balsamic vinegar. Sample Recipes *Lou’s Famous Chicken Pot Pie* 1 box Pillsbury Pie Crusts 2-3 chicken breasts, cooked and diced 1 can Veg-All 1 can cream of chicken soup Pepper Preheat oven to 350 degrees. Line a pie pan with a pie crust. Discard about half of the juice from the Veg-All. In a bowl, place the Veg-All and remaining juice, diced chicken, cream of chicken soup and a couple of generous shakes of pepper. Top with remaining pie crust. Crimp together the edges of the two pie crusts. Cut several slits in the top crust to allow steam to escape. Place in the oven and bake for 45 minute *Citrus Salad* Head of romaine, sliced One-half red onion, thinly sliced 1 can mandarin oranges One-half cup slivered almonds Poppy Seed dressing Place romaine in a salad bowl. Top with onion, oranges and almonds. Serve with Poppy Seed dressing. Get started now. Stop the What's for Dinner Blues. Contact Organize Right Now for helping planning meals and menus for your family.
	Contact
	See the Kitchen Book

	© Organize Right Now LLC All rights reserved. Professional Organizer Lea Schneider Organize Online - Hands-on Organizing - Pensacola, Florida Photo Credit: spoons©Alex@fotolia.com; baking ingredients©Graca Victoria@fotolia.com