Daily Journal

Cut/sort/file coupons 
Vacuum/sweep first floor
Clean toilets
Replenish items needed in bathrooms
Dust master bedroom
Clean oven
Clean out purse
De-clutter/organize night stands
Clean bathroom mirrors
Sweep & mop bathroom floors
Pick one bag or box of clutter & sort through it
Pick up a few things at the grocery store
Dentist at 4


MENU
Breakfast:
Boiled eggs
Yogurt
Berries

Lunch:
Tuna salad sandwich
Apple slices

Dinner:
Fish
Rice
Green beans

Daily Journal

Cut/sort/file coupons  **did a bit**
Make grocery list
Clean fridge freezer
Vacuum/sweep first floor
Clean toilets
Replenish items needed in bathrooms
Dust master bedroom
Clean oven


MENU
Breakfast:
Scrambled eggs with veggies
Crescent roll with jam

Lunch:
Cheese steak sandwich
Raw veggies with dip

Dinner:
Pasta with marinara sauce
Salad

Daily Journal

It's a rainy day so we are not going to the beach. Instead, we will go to my parents. Then we are going to head to the beach but just for dinner. Have a great day!!


MENU
Breakfast:
Egg
Toast
Strawberries

Lunch:
Snack foods
Deli platter

Dinner:
Seafood

Daily Journal

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Plant broccoli
Plant celery
Plant carrots
Separate deli meats & freeze
Fill the k-cup holder
Get stuff packed up for the beach tomorrow


MENU
Breakfast:
Egg McMuffin
Fruit

Lunch:
Sandwich
Pickles

Dinner:
Chicken sandwich
Zucchini tots
Corn

Daily Journal

Dentist at 9:15
Go to store
Change bathroom hand towels
Change sheets

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Plant broccoli
Plant celery
Plant carrots
Make banana bread scones
Separate deli meats & freeze  (half done)


MENU
Breakfast:
Blueberry muffin
Smoothie

Lunch:
Grilled cheese
Soup

Dinner:
Vegetable beef pot pie
Crescent rolls
Salad

Daily Journal

Dentist appointment at 3


Mop kitchen floor
Dust the living room
Clean fridge door shelves
Clean hallway/entryway light fixtures
Dust hallway/entryway

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Plant broccoli
Plant celery
Plant carrots
Make banana bread scones
Separate deli meats & freeze


MENU
Breakfast:
Toast
Yogurt
Banana

Lunch:
Leftovers

Dinner:
Sweet & sour chicken
Brown rice

Daily Journal

Dining room:
Wash windows
Dust
Clean bakers rack
Change candle/potpourri
Sweep & mop floor


Dining room monthly:
Clean chandelier
Dust ceiling
Polish table & chairs
Disinfect door knobs & light switches

Living room:
Freshen up tart burner oil
Dust
Wash windows & glass
Straighten coat closet
Remove clutter
Toss old magazines
Sweep & mop

Living room monthly tasks:
Vacuum couch
Dust window frames
Dust ceiling
Wipe down ceiling fan, lamp & shades
Wipe baseboards
Disinfect light switches
Polish wooden furniture
Wash curtains

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make banana bread scones
Separate deli meats & freeze
Pay bills


MENU
Breakfast:
Bagel with cream cheese
Smoothie

Lunch:
Hot dog
Leftover potato salad

Dinner:
Ham noodle casserole
Peas
Crescent rolls

Daily Journal

Go grocery shopping

Living room:
Freshen up tart burner oil
Dust
Wash windows & glass
Straighten coat closet
Remove clutter
Toss old magazines
Sweep & mop

Living room monthly tasks:
Vacuum couch
Dust window frames
Dust ceiling
Wipe down ceiling fan, lamp & shades
Wipe baseboards
Disinfect light switches
Polish wooden furniture
Wash curtains

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones


MENU
Breakfast:
French toast
Berries
Sausages

Lunch:
Turkey wrap
Leftover ambrosia salad

Dinner:
Chipotle bbq steak sandwich
Potato salad
Peaches

Menu Plan Monday

Monday
Breakfast: Cinnamon toast, scrambled egg & smoothie
Lunch: Peanut butter & jelly sandwich, yogurt & berries
Dinner: Crustless spinach quiche, bacon & ambrosia salad

Tuesday:
Breakfast: French toast, sausages & berries
Lunch: Turkey wrap & leftover salad
Dinner: Barbecue beef sandwiches, potato salad & peaches

Wednesday:
Breakfast: Bagel with cream cheese, egg & smoothie
Lunch: Hot dog & leftover potato salad
Dinner: Ham & cheese bow ties, peas & dinner rolls

Thursday:
Breakfast: Yogurt, banana & toast
Lunch: Leftovers
Dinner: Sweet & sour chicken over rice

Friday:
Breakfast: Blueberry muffin, hard boiled egg & fruit salad
Lunch: Grilled cheese & soup
Dinner: Vegetable beef pot pie, dinner rolls & salad

Saturday:
Breakfast: English muffin egg & cheese sandwich & fruit
Lunch: Egg salad sandwich & pickles
Dinner: Chicken nuggets with honey mustard sauce, french fries & corn

Sunday:
Breakfast: Egg, toast & strawberries
Lunch & Dinner: We are going to the beach and bringing picnic foods

For more great menu ideas, head over to Menu Plan Monday

Daily Journal

Kitchen:
Sweep & mop floor
Scrub counter tops
Wipe down stove
Wipe down fridge
Clean up counter appliances
Inventory & restock foods (coffee, flour, sugar, etc)
Empty, wipe & re-organized one cabinet
Straighten out silverware/utensil drawer
Wash window
Toss expired foods from fridge
Wash cat dishes & change place mat

Kitchen monthly tasks:
Clean ceiling fan
Clean canisters
Dust ceiling
Bleach trash cans
Clean inside fridge
Clean drains with baking soda/vinegar
Clean toaster
Wipe windowsill
Wash pot holders & curtain
Clean stove top grates & knobs
Disinfect light switches
Thoroughly clean microwave
Clean coffee maker

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones


MENU
Breakfast:
Cinnamon toast
Scrambled egg
Fruit smoothie

Lunch:
Peanut butter & honey sandwich
Yogurt
Berries

Dinner:
Crustless spinach quiche
Bacon
Ambrosia salad

Daily Journal

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons 
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones

MENU
Breakfast:
Blueberry smoothie

Lunch:
Tuna salad wrap

Dinner:
Swedish meatballs
Egg noodles
Cauliflower & broccoli with cheese sauce
Mom is bringing mini blueberry tarts

Daily Journal

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons  still have more to do
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones
Make hummingbird food


MENU
Breakfast:
Chocolate chip bagel with cream cheese

Lunch:
Cheeseburgers

Dinner:
Going out for dinner

Daily Journal

Master bedroom:
Wash blankets & change sheets
Dust
Vacuum
Straighten out dresser drawers & closet
Wash windows, mirrors & tv screen
Freshen up candles/potpourri

Master bedroom monthly tasks:
Clean window sills
Wash curtains
Dust picture frames
Wipe down door & door frame
Wipe baseboards
Wash outlets
Dust ceiling
Polish furniture
Wipe down lamp & ceiling fan

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones
Make hummingbird food


MENU
Breakfast:
English muffin with peanut butter & jelly
Hard boiled egg

Lunch:
Pizza
Veggies

Dinner:
Cheesy chicken enchiladas
Buffalo chicken rice
Refried beans

Spicy Pecan Pork

SPICY PECAN (PRETZEL) PORK

.

.
12 ounces boneless pork loin
1 egg, beaten
1/2 cup milk
1/3 cup finely crushed cornflakes
1/3 cup ground pecans (I used pretzels instead)
1/2 tsp. ground red pepper
1/3 cup flour
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. vegetable oil
.
1. Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of wax paper; pound with the flat side of a meat mallet to 1/4-inch thickness.
2. In a shallow bowl combine egg and milk. In another bowl combine cornflakes, pecans and ground red pepper. Coat pork in flour seasoned with salt and pepper. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture,
3. In a 12-inch skillet heat oil over medium-high heat. Cook pork slices for 6 to 8 minutes or until tender and just slightly pink, turning once. Yield: 4 servings.

Onion Roasted Potatoes

ONION-ROASTED POTATOES

2 pounds un-peeled red potatoes, sliced 1/2 inch thick
2 tbsp. olive oil oil
1 envelope dry onion soup mix

1. Combine all the ingredients in a large plastic bag; shake until well coated. Empty the bag into an ungreased 13x9-inch baking dish.
2. Cover and bake at 350º for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Yield: 6 servings.

Daily Journal

Bathrooms:
Empty trash
Clean & scrub toilets, sinks & tubs
Replace/renew candles and/or potpourri
Wash rugs
Restock shampoos, conditioners, soap, t.p, etc
Wash mirrors & windows
Sweep & mop floor

Bathroom monthly tasks:
Clean behind toilet
Change razor blade in razor
Clean drawer fronts
Clean towel bars
Clean window sills
Dust ceilings
Clean scale
Clean light fixtures
Clean drains with baking soda/vinegar
Wash cabinet doors
Disinfect door knobs & light switches

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones
Make english muffins
Make hummingbird food


MENU
Breakfast:
Fruit salad
Yogurt

Lunch:
Turkey sandwich
Broccoli salad

Dinner:
Spicy pecan pork
Onion roasted potatoes
Peas
Leftover double chocolate pie

Double Chocolate Pie

1-1/2 cups cold fat free milk, divided
1 package (1.4 ozs) sugar free instant chocolate fudge pudding mix
1 carton (8 ozs) frozen fat free whipped topping, thawed, divided
1 reduced fat graham cracker crust (8 inches)
1 package (1 oz) sugar free instant white chocolate or vanilla pudding mix

Semi-sweet chocolate curls and shavings, optional

1. In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust.

2. In another bowl, whisk the remaining milk and white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate if desired

Serves: 8

Nutriontal info:
191 calories
3 g fat
1 g sat fat
1 mg chol
426 sod
34 g carb
trace fiber
3 g pro

Oven Fish 'n' Chips

2 TBS olive oil
1/4 tsp pepper
4 medium baking potatoes (1 lb), peeled

Fish:
1/3 cup all-purpose flour
1/4 tsp pepper
1/4 cup egg substitute
2 TBS water
2/3 cup crushed cornflakes
1 TB grated Parmesan cheese
1/8 tsp cayenne pepper
1 lb haddock fillets (thawed if frozen)

Tartar sauce, optional

1. In a large bowl, combine oil and pepper. Cut potatoes lengthwise into a 1/2 inch strips. Add to oil mixture; toss to coat. Place on a 15 inch by 10 inch by1 inch baking pan coated with cooking spray. Bake, uncovered, at 425 degrees for 25 -30 minutes or until golden brown and crisp.

2. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture.

3. Place on a baking sheet coated with cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily a with a fork. Serve with chips and tartar sauce if desired.

Serves 4

Nutritional info:
243 calories
2 g fat
0 g sat fat
67 mg chol
328 mg sod
28 g carb
0 g fiber
27 g pro

Low Fat Tartar Sauce

If you prefer a sweet tartar sauce, use the sweet pickle relish option.

Prep: 10 min
Chill: 2 hours
Makes: 1 cup

1/2 cup light mayonnaise
1/4 cup plain low fat yogurt
1/4 cup dill or sweet pickle relish
2 TBS finely chopped onion
1 TB snipped fresh parsley (or 1 tsp dried)
2 tsps capers, drained (optional)

In a small bowl stir together the mayonnaise, pickle relish, onion, parsley, and, if desired, capers. Cover and chill for at least 2 hours before serving. Serve with fish or seafood. (Cover and chill any leftovers for up to 1 week.)

Nutrition for 2 Tablespoons:
63 calories
5 g total fat
1 g sat fat
5 mg chol
151 mg sodium
5 g carb
0 g fiber
0 g pro

Daily Journal

Dining room:
Wash windows
Dust
Clean bakers rack
Change candle/potpourri
Sweep & mop floor


Dining room monthly:
Clean chandelier
Dust ceiling
Polish table & chairs
Disinfect door knobs & light switches

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones
Make english muffins
Make hummingbird food



MENU
Breakfast:
Blueberry muffins
Yogurt

Lunch:
Leftover lasagna roll ups

Dinner:
Fish'n chips
Coleslaw

Spinach Lasagna Roll Ups

SPINACH LASAGNA ROLL-UPS

.
.
8 lasagna noodles, uncooked
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup finely chopped onion
2 cloves garlic, minced
1 tbsp. vegetable oil
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1 jar (15 ounces) marinara sauce, or homemade sauce
1 cup shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese
.
1. Cook lasagna noodles according to package directions until just tender (do not overcook); drain and set aside. Squeeze spinach dry; chop fine and set aside.
2. In a small skillet over medium heat, saute' onion and garlic in oil for 5 minutes. Remove from heat.
3. In a medium bowl, mix spinach, onion and garlic, ricotta cheese, Parmesan cheese, egg, salt and pepper. Spread mixture evenly on lasagna noodles; roll up.
4. Pour all but 3/4 cup of the marinara sauce in bottom of an ungreased 3-quart shallow baking dish. Place rolled noodels, seam side down, in sauce. Pour reserved sauce over. Sprinkle rolls with mozzarella cheese and Parmesan cheese. Cover with foil. If making ahead, refrigerate up to 24 hours.
5. Bake, covered, in a preheated 375º oven for 40 to 50 minutes or until hot and bubbly. Yield: 8 servings.
.

Daily Journal

Go to the grocery shopping

Living room:
Freshen up tart burner oil
Dust
Wash windows & glass
Straighten coat closet
Remove clutter
Toss old magazines
Sweep & mop

Living room monthly tasks:
Vacuum couch
Dust window frames
Dust ceiling
Wipe down ceiling fan, lamp & shades
Wipe baseboards
Disinfect light switches
Polish wooden furniture
Wash curtains

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones


MENU
Breakfast:
Protein bar
Banana

Lunch:
Chicken wrap
Baby carrots

Dinner:
Spinach lasagna roll ups
Garlic bread
Salad

Menu Plan Monday

 

Monday:

Grilled Szechuan chicken salad

Grilled french bread

 

Tuesday:

Spinach lasagna roll ups

Garlic bread

Salad

 

Wednesday:

Fish'n chips

Coleslaw

 

Thursday:

Spicy pecan pork

Onion roasted potatoes

Peas

 

Friday:

Three cheese chicken enchiladas

Spanich rice

Refried beans

 

Saturday:

Take out night

 

Sunday:

Swedish meatballs

Pasta

Cauliflower

 

For more great menu ideas, head over to Menu Plan Monday 

Grilled French Bread

GRILLED FRENCH BREAD

.
What better way to round out your summer meals than this?
.
1/4 cup butter or margarine
2 tbsp. snipped fresh parsley
1/2 tsp. basil
1 large garlic clove, minced
1/4 cup grated Parmesan cheese
1 loaf (16 ounces) unsliced french bread
.
1. In microwave safe bowl, combine butter or margarine, parsley, basil, and garlic. Heat in microwave until butter is melted. Stir in Parmesan cheese. Cut bread in half lengthwise.
2. Place bread, cut side down, on an uncovered grill directly over medium coals. Grill about 2 minutes or until lightly toasted. Turn cut side up. Brush with butter mixture. Grill for 1 to 2 minutes longer. To serve, cut into 2-inch slices. Yield: 8 to 10 servings.

Grilled Szechuan Chicken Salad

GRILLED SZECHUAN CHICKEN SALAD

.
This main-dish salad is just as good as Red Robins Oriental Chicken Salad in my opinion! Team it up with cheese toast or rolls and a fruity drink for a complete meal. This screams summer!
.
1 pound boneless, skineless chicken breasts
Seasoned pepper
1 can (8 ounces) pineapple slices
3 tbsp. vegetable oil
2 tbsp. soy sauce
2 tbsp. reserved pineapple juice
1 tbsp. vinegar
1 tbsp. honey
1/4 tsp. ground ginger
Mixed greens (lettuce, red onion, grated carrots, red pepper and broccoli)
Peanuts, optional
.
1. Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice into strips.
2. Reserve 2 tbsp. juice from pineapple. In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey and ginger. Shake well.
3. Brush pineapple slices with dressing; grill 2 to 3 minutes.
4. Arrange chicken and pineapple over lettuce and vegetables. Sprinkle with peanuts, if desired. Top with salad dressing. Yield: 4 servings.

Daily Journal

Kitchen:
Sweep & mop floor
Scrub counter tops
Wipe down stove
Wipe down fridge
Clean up counter appliances
Inventory & restock foods (coffee, flour, sugar, etc)
Empty, wipe & re-organized one cabinet
Straighten out silverware/utensil drawer
Wash window
Toss expired foods from fridge

Kitchen monthly tasks:
Clean ceiling fan
Clean canisters
Dust ceiling
Bleach trash cans
Clean inside fridge
Clean drains with baking soda/vinegar
Clean toaster
Wipe windowsill
Wash pot holders & curtain
Clean stove top grates & knobs
Disinfect light switches
Thoroughly clean microwave
Clean coffee maker

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones


MENU
Breakfast:
Bagel thin with egg & laughing cow cheese
Clementine

Lunch:


Dinner:
Grilled szechuan chicken salad
Grilled french bread
Watermelon or salad

Cap'n Crunch Chicken

CAP'N CRUNCH CHICKEN

.

This is a copycat to Planet Hollywoods Cap'n Crunch Chicken.

.

2-1/2 cups Captain Crunch Cereal
1 cup Cornflakes
1 egg
1/2 cup milk
1/2 cup flour
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
2 pounds chicken breast, cut in 1-oz. tenders
Vegetable oil for frying

HONEY-MUSTARD SAUCE
1/2 cup mayonnaise
2 tbsp. honey
1 tbsp. prepared mustard
.
1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside.
2. Stir together the flour, onion and garlic powders and black pepper; set aside
3. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
4. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce.
5. For sauce, combine all ingredients and mix well. Yield: 4 to 6 servings.

Daily Journal

Make cupcakes
Put beverages in the fridge

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones


MENU
Breakfast:
French toast

Lunch:
Salad
Apple
Cottage cheese

Dinner:
Cap'n crunch chicken
Ranch pasta salad
Watermelon
Chocolate cupcakes with peanut butter frosting

Daily Journal

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Plant carrots
Make tortillas
Make banana bread scones
Fill k-cup holder


MENU
Breakfast:
Bagel

Lunch:
Open faced tomato/cheese sandwich

Dinner:
Bacon swiss burgers
French fries
Salad
Ice cream

Daily Journal

Since I haven't accomplished much this week, I'm going to do a big clean today. Or at least try to, lol
****Well, it was a nice thought anway. LOL
Change sheets
Hang bath rugs out on the clothesline
Dust
Vacuum/sweep
Disinfect door knobs & light switches
Wash floors
Clean the toilets, sinks, tubs, tub surround, toothbrush holders, cabinet doors & mirrors
Wash combes & brushes
Scrub & disinfect fridge
Wipe down kitchen appliances in & out
Clean & disinfect the sink, counters, table & backsplash
Wash recycle bin
Wash cat dishes & change place mat
Sweep entryway & porches

Misc:
Plant zucchini
Weed garden **did a little bit**
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones


MENU
Breakfast:
Bagel thin with peanut butter
Fruit

Lunch:
Sandwich
Chips
Cottage cheese
Baby carrots

Dinner:
Ground beef stroganoff over pasta
Bread & butter
Applesauce

GARLIC-PARMESAN ORZO

.
.
1 cup uncooked orzo
1/4 cup butter
3 cloves garlic, minced
2 tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
.
1. Cook orzo as directed on package.
2. While orzo is cooking, melt butter in 10-inch skillet over medium-high heat. Add garlic and saute' until light brown. Drain cooked orzo; stir in butter mixture, milk, salt, pepper, cheese and parsley. Heat through. Yield: 4 servings.

HONEY-BARBECUED RIBS

.
.
4 pounds pork baby back ribs
1 pouch dry onion soup mix
3/4 cup ketchup
1/2 cup water
1/3 cup honey
1/2 tsp. pepper
1/4 tsp. garlic powder
.
1. Cut ribs into 2 or 3-rib portions.
2. In a 6-quart Dutch oven, place ribs in enough cold water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and cook 35 minutes; drain.
3. Meanwhile, in 1-quart saucepan, combine soup mix, ketchup, water, honey, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook 5 minutes, stirring occasionally.
4. On a preheated grill rack, arrange ribs directly above medium coals. Grill, uncovered, 30 minutes, turning often and basting with barbecue sauce. Yield: 4 to 6 servings.

Daily Journal

Bathrooms:
Empty trash
Clean & scrub toilets, sinks & tubs
Replace/renew candles and/or potpourri
Wash rugs
Restock shampoos, conditioners, soap, t.p, etc
Wash mirrors & windows
Sweep & mop floor

Bathroom monthly tasks:
Clean behind toilet
Change razor blade in razor
Clean drawer fronts
Clean towel bars
Clean window sills
Dust ceilings
Clean scale
Clean light fixtures
Clean drains with baking soda/vinegar
Wash cabinet doors
Disinfect door knobs & light switches

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones
Pay bills

MENU
Breakfast:
Bagel with cream cheese

Lunch:
Peanut butter & jelly sandwich
Cheese stick
Baby carrots
Kiwi

Dinner:
Grilled scallops
Garlic parmesan orzo
Tomatoes with olive oil & basil

Daily Journal

I didn't get much done again today. I had visitors so enjoyed my time with them instead.

Dining room:
Wash windows
Dust
Clean bakers rack
Change candle/potpourri
Sweep & mop floor


Dining room monthly:
Clean chandelier
Dust ceiling
Polish table & chairs
Disinfect door knobs &light switches

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones
Mail rebate
Mail birthday cards


MENU
Breakfast:
Cinnamon toast
Sausages

Lunch:
Cheese & veggie wraps
Fruit

Dinner:
Ham & pineapple with a balsamic brown sugar glaze
Mashed potatoes
Peas
Strawberry cream cheese pretzel dessert

Daily Journal

Go to the grocery store

Living room:
Freshen up tart burner oil
Dust
Wash windows & glass
Straighten coat closet
Remove clutter
Toss old magazines
Sweep & mop

Living room monthly tasks:
Vacuum couch
Dust window frames
Dust ceiling
Wipe down ceiling fan, lamp & shades
Wipe baseboards
Disinfect light switches
Polish wooden furniture
Wash curtains

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons **got some done**
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones


MENU
Breakfast:
Yogurt with cereal & raisins

Lunch:
Half a peanut butter & jelly sandwich
Cheese stick
Carrot sticks
Kiwi

Dinner:
Risotto
Salad
Garlic cheese biscuits

Menu Plan Monday

Monday:

Chicken parmesan scallopine

Angel hair pasta

Broccoli

Tuesday:

Risotto
Salad
Garlic cheese biscuits

Wednesday:

Ham & pineapple kabobs
Mashed potatoes
Peas

Thursday:

Grilled scallops
Garlic parmesan orzo
Tomatoes with olive oil & basil

Friday:

Goulash
Bread & butter
Applesauce

Saturday:

Club sandwiches

Waldorf salad

Sunday:

Sunshine bbq chicken
Santa fe pasta salad
Grilled zucchini

For more great menu ideas, head on over to Menu Plan Monday!!!

Daily Journal

**I ended up spending a good part of my day clipping coupons & looking over the sales and making my shopping lists

Kitchen:
Sweep & mop floor
Scrub counter tops
Wipe down stove
Wipe down fridge
Clean up counter appliances
Inventory & restock foods (coffee, flour, sugar, etc)
Empty, wipe & re-organized one cabinet
Straighten out silverware/utensil drawer
Wash window
Toss expired foods from fridge

Kitchen monthly tasks:
Clean ceiling fan
Clean canisters
Dust ceiling
Bleach trash cans
Clean inside fridge
Clean drains with baking soda/vinegar
Clean toaster
Wipe windowsill
Wash pot holders & curtain
Clean stove top grates & knobs
Disinfect light switches
Thoroughly clean microwave

Misc:
Plant zucchini
Weed garden
Clip/file/sort coupons **got some done**
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones


MENU
Breakfast:
Pancakes
Cottage cheese
Blueberries
Bacon

Lunch:
Egg
Toast
Smoothie

Dinner:
Chicken parmesan scallopine
Angel hair pasta
Broccoli

Daily Journal

Misc:
Clean table on porch
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones
Put beverages in the fridge
Make iced tea


MENU
Breakfast:
Oatmeal

Lunch:
Grilled cheese
Pretzels
Raw veggies

Dinner:
Honey barbecued ribs
Grilled potato skins
Baked beans
Mixed fruit cobbler

Daily Journal

Misc:
Make hummingbird food
Clean table on porch
Plant zucchini
Weed garden
Clip/file/sort coupons
Call about a bill
Plant broccoli
Plant celery
Make tortillas
Make banana bread scones
Put beverages in the fridge
Fill the k-cup holder
Make jalapeno cheddar bagels


MENU
Breakfast:
Bagel with cream cheese

Lunch:
Husband will make

Dinner:
Take out
Magnum ice cream bars

Daily Journal

Master bedroom:
Wash blankets & change sheets
Dust
Vacuum
Straighten out dresser drawers & closet
Wash windows, mirrors & tv screen
Freshen up candles/potpourri

Master bedroom monthly tasks:
Clean window sills
Wash curtains
Dust picture frames
Wipe down door & door frame
Wipe baseboards
Wash outlets
Dust ceiling
Polish furniture
Wipe down lamp & ceiling fan


MENU
Breakfast:
Yogurt with granola
Fruit

Lunch:
Egg on toast

Dinner:
Blackened fish with pineapple
Texas rice
Glazed carrots
Chocolate cake

Chocolate Ganache Cake
1 stick unsalted butter at room temp
1 1/2 cups organic cane sugar
4 large eggs
8 oz. homemade chocolate sauce
1/2 cup cocoa powder
1 Tbsp. vanilla
1 cup organic AP flour

For the Ganache:
1/2 cup heavy cream
8 oz. good semi-sweet chocolate chips
1 tsp. instant coffee granules

Heat oven to 325. Butter and flour a 9" cake pan (I always line mine with parchment paper to be sure the cake doesn't stick).

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Mix in the hot fudge, cocoa powder and vanilla. Add the flour. Mix until just combined. Don't overbeat. Pour into the pan and bake about 45 minutes, until just set in the middle. Let cool thoroughly in the pan.

For the ganache, heat the cream, chocolate and coffee in a double boiler just until the chocolate melts and the ganache is smooth.

Place the cake upside down on a wire rack and pour the warm glaze evenly over the top. Transfer to a serving plate. Or just keep it in the pan and spread the ganache over top.

Do not refrigerate the cake after it's glazed.

Chocolate Chip Zucchini Bars

Prep Time 30 Minutes Cook Time 35 Minutes

Servings 16

Difficulty Easy

Ingredients

• ¾ cups Butter, Softened
• ½ cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1-¾ cup Flour
• ½ teaspoons Salt
• 1-½ teaspoon Baking Powder
• 1-½ cup Chocolate Chips
• 2 cups Zucchini, Grated

Preparation Instructions

1. Preheat oven to 350° F. Cream butter, sugar, eggs, and vanilla.
2. Add dry ingredients.
3. Add zucchini and chocolate chips.
4. Grease a 9×13 inch pan and pour the batter in. Bake for 35-40 minutes.

CAMPFIRE POTATOES

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5 medium potatoes, peeled and thinly sliced
1 small onion, sliced
4 tbsp. light butter
1/2 cup shredded reduced fat Cheddar cheese
1 tbsp. dried parsley
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1/3 cup fat free chicken broth
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1. Place the potatoes and onion on a large piece of heavy-duty aluminum foil (about 20-in.X20-in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.
3. Grill, covered, over medium coals for 35-40 minutes or until potatoes are tender. Yield: 4 to 6 servings.

CHICKEN NOODLE STIR FRY

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Not only fast and easy, but so delicious. You can use frozen vegetables for extra convenience, too. Don't forget the chopsticks!
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1 package (3 ounces) chicken-flavored Ramen noodles*
1 pound boneless skinless chicken breasts, cut into strips
1 tbsp. peanut oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
1/2 cup fresh or canned bean sprouts
1/2 cup teriyaki sauce, divided
1/4 cup cashews or peanuts
.
1. Cook noodles according to package directions; discard seasoning packet or reserve for another use.
2. Meanwhile, in a large skillet or wok, stir fry chicken in hot oil for 5 to 6 minutes or until no longer pink. Stir in 2 tbsp. teriyaki sauce during the last couple of minutes to glaze the chicken. Add vegetables; stir fry 4 to 6 minutes or until crisp-tender.
3. Drain noodles; add to the chicken and vegetables with teriyaki sauce and cashews. Stir well. Serve immediately. Yield: 4 servings.
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*Useful Tip: This is also good served over hot, cooked rice. Simply omit the Ramen noodles serve chicken/vegetable stir fry over a bed of steamed rice.

HONEY WHEAT MUFFINS

Here is a quick and easy replacement to whole wheat dinner rolls! And don't forget about these at breakfast time with a little low sugar jam or peanut butter!

1 cup flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup honey
1/2 cup lowfat milk
2 tbsp. canola oil
2 tbsp. unsweetened applesauce

1. Heat oven to 375º. Spray 8 muffin cups with nonstick cooking spray or line with paper liners.
2. In a large bowl, combine flours, baking powder, and salt. In another bowl, beat egg, honey, milk, oil and applesauce; stir into dry ingredients just until moistened.
2. Fill prepared muffin cups two-thirds full. Bake for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 8 muffins.

Chocolate Chip Cookie Dough Ice Cream

 

Preparation Time: 15 minutes

Cook Time:10 minutes
Makes: 1 1/2 quarts

Ingredients:

For Vanilla Ice Cream

2 cups Heavy Cream

2 cups Whole Milk
4 whole Egg Yolks
2/3 cup Sugar
1 tablespoon Pure Vanilla Extract

For Cookie Dough Pieces

1/4 cup Butter

1/3 cup Brown Sugar
1 tablespoon Brown Sugar
1 teaspoon Agave Nectar or 1 additional tablespoon Brown Sugar
1/4 teaspoon Sea Salt
1/4 teaspoon Vanilla
2/3 cup Whole Wheat Pastry Flour or All-Purpose Flour
3 teaspoons Heavy Cream
2/3 cup Chocolate Chips

Preparation Instructions

For Vanilla Ice Cream

In a large sauce pan add cream and milk. Heat over medium heat and bring to a simmer. Remove from heat.

In heat safe container whisk egg yolks and sugar together. Stir in 1/4 cup cream mixture into the egg mixture while stirring. Repeat adding 1/4 cup cream mixture and stirring until a total of 2 cups cream mixture has been added.

Add cream/egg mixture back into the cream mixture. Return to medium heat. While stirring return to a simmer. Simmer for about 2 minutes until slightly thickened and remove from heat.

Place cooked cream mixture into a heat safe container and stir in vanilla. Place mixture into the refrigerator until cold or place into the freezer for 1- 1 1/2 hours until cold. If using freezer make sure not to freeze.

For Chocolate Chip Cookie Dough Pieces

Place butter, sea salt, brown sugar and agave nectar into a mixing bowl fitted with a paddle attachment. Beat until light and fluffy. Add vanilla and beat until well incorporated. Add flour and beat until well incorporated, mixture will be dry. Add cream and beat until smooth and creamy. Add chocolate chips and stir by hand until well incorporated.

On a large piece of plastic wrap place cookie dough and form into a long log. Wrap log in plastic wrap and refrigerate until ready to use and cold.

When ready to use slice cookie dough log in half and then slice in small bite size piece's.

For Assembly

Place cold cream mixture into an ice cream maker and follow manufactures directions. Process for 15 minutes. Drop cookie dough pieces into the ice cream mixture and process for another 5 minutes.

Place finished ice cream mixture into a freezer safe container. (I prefer a large plastic yogurt container with a lid, they seem not to break when scooping.) Freeze ice cream for a minimum of 2 hours. For a nice hard ice cream freeze for 5 hours.

 

Whole Wheat Pretzel Bites

1 cup lukewarm (but not hot) water
1 tablespoon sugar
2 tablespoons canola oil
1/2 teaspoon salt
2 cups all-purpose flour
1 cup wheat flour
2 teaspoons yeast

Combine all ingredients in the bread machine in the order listed (meaning, add the water first and add the yeast last). For the yeast, make a shallow well in the middle of the flour and add the yeast there. Select "Dough" setting on bread machine, and press "Start."

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured surface.

Divide dough into about three dozen balls, one-inch in diameter. Place on baking stone or cookie sheet spritzed with olive oil or another non-stick spray. Leave about an inch between each piece of dough. (You may have to use 2 baking sheets to fit them all.) Cover with tea towel and let rise for 20 minutes.

In a 3-quart sauce pan, fill with water halfway and bring to a boil. Add 2 tablespoons baking soda. Drop dough pieces into water and let simmer for 10 seconds on each side. Remove from water and let dry slightly on a cloth napkin or towel. (You will probably have to do this in batches, a few pieces of dough at a time.)

Place on a greased baking sheet and sprinkle with sea salt. Bake at 425 for about 8 to 10 minutes, depending on how large you made your bites, so that they are golden on top. Transfer to a wire rack to cool. If not eating immediately, store in airtight container for three to four days. Makes about 3 dozen bite-size pretzel pieces.

Hamburger/Hot dog buns

1/2 c. water

1/2 c. milk

1 egg

1 T butter

3/4 t. salt

3 1/4 c. flour

2 T. sugar

2 t. yeast

Add in the order listed into a bread machine. Put on the Dough cycle. When the dough is done, knead for a few minutes with flour and form into balls. Flatten. (Roll into logs for hot dog buns) Let rise in a warm place for 20-30 minutes. Beat one eggwhite with 1 T. water and brush on top. Bake at 375F for 12 - 15 minutes.

Daily Journal

Bathrooms:
Empty trash
Clean & scrub toilets, sinks & tubs
Replace/renew candles and/or potpourri
Wash rugs
Restock shampoos, conditioners, soap, t.p, etc
Wash mirrors & windows
Sweep & mop floor

Bathroom monthly tasks:
Clean behind toilet
Change razor blade in razor
Clean drawer fronts
Clean towel bars
Clean window sills
Dust ceilings
Clean scale
Clean light fixtures
Clean drains with baking
Wash cabinet doors

Misc:
Make hummingbird food
Clean table on porch
Plant zucchini
Weed garden
Wash brushes & combs
Clip/file/sort coupons
Call about a bill
Plant broccoli
Make tortillas
Make banana bread scones

MENU
Breakfast:
Oatmeal
Toast with peanut butter

Lunch:
Rice with teriyaki sauce
Broccoli
Pineapples

Dinner:
BBQ joes
Chips
Celery
Gimme s'more sundaes

Daily Journal

Dining room:
Wash windows
Dust
Clean bakers rack
Change candle/potpourri
Sweep & mop floor


Dining room monthly:
Clean chandelier
Dust ceiling
Polish table & chairs

Misc:
Make hummingbird food
Clean table on porch
Plant zucchini
Weed garden
Wash brushes & combs
Clip/file/sort coupons
Call about a bill
Plant broccoli
Make tortillas
Make banana bread scones


MENU
Breakfast:
Breakfast sandwich
Fruit

Lunch:
Bagel sandwich
Pretzels

Dinner:
White bean soup
Grilled cheese
Grapes
Gimme s'more sundae
Chocolate not only in your dreams cake

Daily Journal

Go to the grocery store
Go to the post office

Living room:
Freshen up tart burner oil
Dust
Wash windows & glass
Straighten coat closet
Remove clutter
Toss old magazines
Sweep & mop

Living room monthly tasks:
Vacuum couch
Dust window frames
Dust ceiling
Wipe down ceiling fan, lamp & shades
Wipe baseboards
Polish wooden furniture
Wash curtains

Misc:
Make hummingbird food
Clean table on porch
Plant zucchini
Weed garden
Wash brushes & combs
Clip/file/sort coupons
Call about a bill
Plant broccoli
Make tortillas
Make banana bread scones


MENU
Breakfast:
Yogurt with fresh fruit
Toast

Lunch:
Soup
1/2 a sandwich

Dinner:
Chicken noodle stir fry
Honey wheat muffins