Christa Wagner

Last year I introduced my Meal Planning Made Easy system and its gotten really good reviews, but a common comment is…. “I still don’t know what to make for dinner.”  I understand getting dinner on the table is a challenge for busy Moms and families so this year I am going to help you get dinner on the table with my “What’s For Dinner?” posts. 

Now, I am not a chef and most of my recipes are just tried and true recipes from chefs or my favorite cookbook.  But that’s half the battle, if I tell you what I’m having for dinner, then you can use these recipes in your own home.   Using the Meal Planning Made Easy system, you can keep track of the recipe your family loves making meal planning easier each week. 

Both my husband and I are feeling a little under the weather so this evening, I am making my very Chicken Noodle Soup that always makes us feel better.   It’s my Mom’s recipe and you will love it.  It’s simple, warm and delicious. 

Chicken Noodle Soup: 

1 large can of chicken stock
Fill can with Water
1 chicken breast
3 stocks sliced celery
3 stocks sliced carrot
Handful of frozen spinach
Handful Rosemarina Rice Pasta or Large Egg Noodles

 Directions:

1. Place stock in large soup pan.  Add water to fill. 
2. Boil chicken in stock and water.
3. Add sliced celery and carrots and boil for 30 minutes. 
4. Remove chicken and cut into small bite size pieces.  Add back to pot.
5. Add spinach, cook for 45 minutes on medium.
6. Add pasta last 15 minutes.  

You can have homemade soup in no time; this is great served with a grilled cheese, a panini sandwich or on it’s own.   If you try it, let me know what you think. 

Vancouver Professional Organizer, Christa Wagner created Meal Planning Made Easy to help busines families and Moms get dinner on the table.  For information go to www.savvysolutionsorganizing.com. 

I love Christmas season.  The time between Thanksgiving and New Year is so much fun, but of course, with the holidays comes a lot of work and preparation. I’m not going to say its easy, because I actually remember starting to cry when I finally got my first Thanksgiving dinner on the table, but it doesn’t have to be difficult. It should be fun and relaxing.

We know how challenging it can be to pull off a holiday party or dinner?  So here are a few tips to get you through.  Of course, a glass of wine always helps too! 

• Stick to what you know. This is not the time to whip up a special souffle you’ve never tried before. That is only going to stress you out. We recommend using our Meal Planning Made Easy system to make meal planning and shopping easier.

• Do as much as you can in advance. If you plan and prepare in advance there’s no reason you can’t be in the living room chatting with everyone else.

• Let guests pitch in. Who said you had to do it all? Let your guests help out. Let them bring the sides, desserts or appetizers. Having just one less thing on your plate can make a huge difference.

• Cut corners where possible. I’m not suggesting to skimp on taste, but do you really have to make homemade bread when we have fresh bread on every corner.

• Delegate to the family. There is so much to do. Cooking, cleaning, setting the table, doing this dishes, chopping, shopping, taking out the garbage, etc.  A holiday is like any other day; get the family involved. Delegate to your family and ask for everyone to contribute to a more organized day.

We want to wish you a very merry holiday season, but also want it to be organized.  For help getting organized this holiday season, contact us at 778.839.5792. Christa Wagner is a professional organizer based in Vancouver, BC.

Breakfast Egg Casserole

Not sure what to make for your guests tomorrow.  Maybe you planned the entire Thanksgiving dinner, but forgot about serving breakfast to the family visiting.  Here is a simple and delicious holiday recipe we make every year. 

• 2 ½ cups croutons
• 2 cups cheddar cheese
• 8 eggs, beaten
• 2 cups milk
• 1 small can sliced mushrooms
• ½ teaspoon dry mustard
• Dash onion powder
• Dash pepper and salt

The evening prior to breakfast, place croutons in greased dish. Sprinkle cheese over croutons. Combine dry ingredients and mushrooms and sit until morning. In the morning, combine eggs with other ingredients. Pour combination over crouton and cheese mixture.

Bake at 350 degrees for 25-30 minutes.

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

• 4 eggs
• 2/3 cup water
• 1 cup Crisco oil
• 1 can pumpkin pie filling
• 3 ½ cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1 ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Dash cloves or to liking
• Dash pumpkin seasoning and allspice to taste
• Walnuts (optional)

Beat eggs, add oil, water and pie mix. Add dry ingredients and mix well. Bake in greased tins at 350 degrees for one hour.

Bread can freeze.

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

Hope you’ve been enjoying the recipes & tips I’ve been sharing. Here are a few more good ideas on how to simplify your time in the kitchen:

• Make pumpkin pie one to two days in advance.

• Cut vegetables one day in advance. Store in glass or plastic containers.

• Buy frozen biscuits, serve warm with butter.

• Brie, cheese and crackers and hummus make easy starters with no preparation whatsoever.

• Plan ahead and buy refreshments as you see them. Be sure to consider all guests.

• Consider any vegetarian or special nutritional needs ahead of time.

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

I can’t tell you how many times I have made these potatoes and they are always a hit. It’s probably the easiest side-dish I make, yet they tastes rustic and delicious.

I use these potatoes all year long, but especially love them on Thanksgiving because I prefer roasted potatoes to mashed. What makes them great is you roast them primarily on the grill and then transfer them to your turkey roasting pan for the last 10 minutes. Using this method, they cook quickly and evenly on the grill, but they also pick up the flavors and juices from the turkey. It’s a great way to cut corners and not taste.

Ingredients:

• 1 pounds baby red new potatoes, halved or quartered if large
• 1 tablespoon plus 1 teaspoon olive oil, plus more for grates
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves, rosemary or any herb you prefer, chopped, plus sprigs for garnish, if desired
• Coarse salt and ground pepper

Directions:

Heat grill to medium. Fold 4-foot-long sheet of aluminum foil in half to make a double-layer sheet. Place potatoes on the double layer. Add olive oil, garlic, salt and pepper and herbs. Form a packet by folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 15 minutes. Remove from heat and move potatoes from foil to turkey roasting pan for 15 minutes.

Have a glass of wine and enjoy!

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

I love pumpkin anythink.  This is a quick and easy recipe that is great for kids.

• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup chopped pecans
• 1 quart vanilla ice cream or frozen yogurt
• 16 gingersnaps

1. Combine pumpkin, sugar, salt & spices, and add nuts.
2. Stir the ice cream and fold in the pumpkin mixture.
3. Place in 8-inch pan and top with crumbled gingersnaps
4. Freeze until firm or serving.

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

Before you read this post, be sure you read our Three Weeks Ahead Plan to make sure you’ve developed your menu and created your grocery list. Now, we are only two weeks away and it’s time to get out and get some things done. We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

So two weeks ahead. Here’s what to do:

• Order your fresh turkey, or buy your frozen turkey and put it in the freezer: Don’t wait until the last minute when all the turkey’s have been picked over. My preference is a fresh turkey I can pick up the day before, but it really depends what you like. Nonetheless, make sure you have a nice bird.

• Shop for non-perishable items: There is so much you can buy weeks in advance, making the week of so much easier. Purchase pumpkin pie mix,french fried onions, frozen biscuits, etc. Beat the rush and the prices that sometimes increase during the holidays.

• Order or pick up alcohol and other beverages: Drinks often go overlooked and then you’re running for wine at the last minute. Make this trip now before the lines get long.

• Think about seating: This doesn’t have to be formal, but think about where everyone’s going to sit. Do you have to squeeze in a high chair or does someone need extra room. Give this some thought some everyone is comfortable and you have enough seating.

Using our plan, you will have a lot completed and we are two weeks away from Thanksgiving. You are doing great. Next week, we will reveal our Guide To A Relaxing And Organized Thanksgiving: The One Week Ahead Plan.

For help getting organized this holiday season, contact us at 778.839.5792 or visit our website at www.savvysolutionsorganizing.com. Christa Wagner is a professional organizer based in Vancouver, BC.

I have made this so many times and always ask people to try it before I tell them the ingredients.  They are an odd combination, but I assure you, your guests will love them.  Keep in mind you can prepare this one day in advance, as this dish is best when prepared ahead of time.

Ingredients:

• Kilbalsa – beef or turkey
• Grape jelly
• Yellow mustard

1. Cut kilbalsa into bite size pieces.
2. Boil kilbalsa for 15 minutes.
3. In a separate saucepan, use equal amounts of jelly and mustard; typically ¼ cup.
4. Simmer for 15-20 minutes on medium.
5. Refrigerate until needed, heat for five minutes. Serve with toothpicks.

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.

Stuffing doesn’t have to come out of a box. Here’s how you can quickly whip up a favorite Thanksgiving treat.

• 1 bag croutons
• 1 cup celery
• 1 cup chopped onion
• 2 cups water

Cut all vegetables the evening prior. Thanksgiving morning, boil the onions and celery in water until celery is soft. Add croutons until moist. Place inside cleaned turkey.

We recommend using our Meal Planning Made Easy System in conjunction with our Guide To A Relaxing And Organized Thanksgiving. This will make the entire week’s meal planning and grocery shopping easier.