Organized Chaos: Cleaning Out the Refrigerator
Time to be cleaned
Have you ever reached into the refrigerator for something specific and couldn’t find it because everything is a mess? I have. Every once in awhile our refrigerators need a good cleaning and scrub down. It is best if you do it on a regular basis. I try to do a quick clean and organizational update every week or two, but it still need a thorough cleaning about once a month.
We are usually pretty good about eating up leftovers and not letting them go to waste, but every once in awhile something gets tucked in behind another object or in the back until it starts growing extra crunchies on it. You pull it out thinking what’s this? When you open the lid and take a whiff you are instantly gagging. Yup, been there too many times. The good news is if you clean out your refrigerator regularly you will minimize these fun science experiments with growing mold, mush, and who knows what else. It really doesn’t take long to fully clean out the refrigerator if you take the time to maintain throughout the month.
When I do a thorough cleaning here are some steps I take to make sure it looks good and is organized:
- Start from the top of the refrigerator and work your way down that way any crumbs that fall down you can get on the next level.
- Do one shelf or drawer at a time.
- Take everything off the shelf or out of the drawer. Wipe down the shelf. Check all the items for expiration dates. If they have expired throw them away, if they have not expired wipe them off and put them back on the shelf only if it belongs on that specific shelf. If it doesn’t belong on that shelf wait until you come to the shelf where it belongs to put it away.
- Continue making your way through the refrigerator shelf by shelf until you are at the bottom and have cleaned and organized each shelf and drawer in the refrigerator.
- Do not forget to wipe down the top, sides, and bottom inside the refrigerator as well. These areas can get splattered with food, drinks, or contain finger prints.
- Your refrigerator should now look shining and organized. I LOVE looking into a sparkling clean refrigerator! 🙂 If only I could figure out a way to keep it that way for a longer period of time!
- If your refrigerator is clean, but seems to still have a smell to it (especially if there are no items that are causing it to smell) it may be time to change your air filter in the refrigerator. Also, putting an open box of baking soda inside the fridge will help absorb some of the extra odors.
Condiments need checked for expiration dates
Items facing every which way with some shelves or drawers over loaded while others are empty
Needs some cleaning and organization
All done and so much better! Everything facing the correct way and on the right shelves or drawers so we can easily find items. You need to organize your refrigerator in a way that best suites your family and your needs. Make sure the items you want most accessible are in front or easy to reach. Also, every refrigerator will be slightly different so do your best to make it look good, smell fresh, and organized. Enjoy your sparkly clean fridge!
Nice, shiny, and organized! Now I am ready to start cooking!
Recipes: Bacon Wrapped Asparagus Bundles
Bacon Wrapped Asparagus
Our family enjoys fruits and vegetables. We like our produce with breakfast, take it in our lunches, and have it at dinner too. Asparagus is one we really like and we love finding new ways to cook it. Whether it is baked or grilled these Bacon Wrapped Asparagus Bundles come out very tasty. It is easy to assemble and the kids love eating this delicious vegetable.
Bacon Wrapped Asparagus Bundles Recipe:
- 1 Bundle of Fresh Asparagus
- 12 oz package Bacon (we like the center cut with more meat)
- Dash of Salt
- Dash of Pepper
- 1/4 cup Brown Sugar
- 1 tablespoon Butter or Margarine, melted
- Sesame Seeds, optional
1. Preheat the oven to 400 degrees.
2. Rinse and trim the ends of the asparagus. Remove any hard stems on the asparagus stalks too. Generally, the smaller the asparagus stalk the better because it is more tender.
3. Divide your asparagus up into equal piles (3 to 8 stalks). In these pictures we divided our asparagus up into 4 bundles (one for each family member). We have done smaller bundles too. Pick the number of bundles you want to do and divide it up as equal as possible.
4. Lay 1 asparagus bundle in the center of a slice of bacon. Wrap the bacon around the asparagus bundle and place on a broiler pan. Repeat this step until all your asparagus bundles are wrapped. If you have extra bacon you can cook that on the pan beside the asparagus bundles if you want.
5. Sprinkle each bundle with a dash of salt and pepper. Mix the brown sugar and melted butter or margarine together and pour over the asparagus bundles. Top with sesame seeds.
5. Bake for about 20 to 25 minutes or until the bacon is cooked.*
*GRILLING – You can also place these Bacon Wrapped Asparagus Bundles on the grill at your next cookout! Make sure not to put it too close to a really hot spot or open flame on the grill for a long period of time. It will usually take less time on the grill to cook these bundles. Once the asparagus looks like it is started to wilt a little and the bacon is cooked these will be done.
Sometimes we make up a big tray of the Bacon Wrapped Asparagus Bundles because the kids love them re-heated as well.
Ready to bake and eat!
Delicious!
Recipes: Open Faced Egg Sandwiches
Breakfast is ready!
I am so grateful for a husband who cooks! He is creative and makes the most amazing recipes. Before marrying him I can probably count the number of times that I ate and kept down eggs. Somehow he has managed to slowly convert me into actually enjoying eggs for breakfast. I still cannot tolerate a fried egg, but the ones he makes (with a good helping of cheese) always are a hit even with me.
The other day he made these Open Faced Egg Sandwiches for breakfast! They were delicious! He started out using the 6 pieces of the homemade Stone Ground Wheat Bread we had leftover from a dinner earlier that week. Then toasted the bread, added a layer of tomato, eggs, spinach, and cheese! His Open Faced Egg Sandwiches contained a fried egg while mine were scrambled. The cheese topping was provolone for the fried egg and american for the scrambled eggs.
Open Faced Egg Sandwich Recipe:
- Sliced Bread (we used homemade Stone Ground Wheat Bread)
- Eggs (fried or scrambled)
- Sliced Tomatoes
- Fresh Leafy Spinach
- Cheese (Provolone or American)
Toast and butter your bread. Add the sliced tomato on top of the bread followed by the cooked egg, spinach, and cheese. Continue to cook until the cheese is melted.
Homemade Stone Ground Wheat Bread, Tomatoes, Eggs, Spinach and Provolone Cheese are the perfect breakfast combination!
Jake and my daughter love their juicy centers on their fried eggs.
I prefer scrambled with American cheese!
Tasty and delicious!
A special breakfast treat! Thankful for an amazing husband who enjoys cooking!
My Little Chef: Making Blue Raspberry Cookies
Mixing up the cookie dough!
When I am in the kitchen and Brina is around she is always willing to pitch in and help. She is becoming more efficient cook as she gets older. Recently, she decided to whip up some blue raspberry sugar cookies as a “Welcome Home” goodie for Jake who was arriving home that day from a work trip.
When he is away on a work trip we always try to make or pick up something special for him to have when he comes home. It is important to us to make sure he knows how excited we are to have him back home again. It is always so much better when the whole family is home together!
I am so thankful for kids that enjoy helping out in the kitchen. The girls have fun helping out in the kitchen and learning some great lessons along the way too. Grateful for my girls!
A batch of blue raspberry cookies ready to go into the oven!
Cookie rolled is blue sprinkles!
She made the perfect cookies!
Ready to eat and delicious! Thanks B!
Jello Jigglers
The girls had a lot of fun making Jello Jigglers after school to share with their friends who were coming over after dinner. We had a great time doing this treat together while talking about memories, the girls day at school, and the fun we were anticipating having with our friends that evening.
I remember making Jello Jigglers when I was a little girl with my Great Grandma Vi so this activity brought back a lot of sweet memories of my Grandma Viola. It is wonderful being able to carry on this fun tradition with my girls too.
The girls had a wide variety of shapes and animals from birds, flowers, Mickey Mouse, hearts, bears, rabbits, and more. They had a blast choosing the cookie cutters and getting this special treat together to share with their friends. I would say it was a big hit because there were only a couple “jigglers” left by the end of the night. 🙂
Kids in the Kitchen
Karlie’s so proud of her “heart” shape plum
The girls love hanging out with us in the kitchen. They pack their own lunches for school (almost everyday) plus they like to pitch in with making dinner many nights too. Learning to use a knife to cut fruit, vegetables, and other items was an interesting process, but they have done really well and are getting better. While they are cutting produce and we are making dinner we enjoy a few minutes of chit-chat and catching up from that days events.
Brina cutting up her peach
What’s for Dinner: Our Weekly Menu Plan
Last week was pretty full of fun activities with the girls off from school for Spring Break. We got to spend some time together with our family both at home and a few days in Charleston. I was so sad that the girls had to go back to school this morning, but thankful for our fun time together. Having the menu ready in the evenings has been a big benefit for our family and makes the evenings go much smoother. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Seafood Entree): Spaghetti & Meatballs, French Bread
- Tuesday (Kid’s Night to Cook): Sandwiches, Fruit Salad
- Wednesday (Chicken or Vegetarian Entree): Chicken Pot Pie, Fresh Fruit
- Thursday (Pasta or Pork Entree): Pasta Casserole, Steamed Vegetables
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
What’s for Dinner: Our Weekly Menu Plan
Last week was pretty full, but thankful for some time spent with family and friends. Having the menu ready in the evenings has been a big benefit for our family and makes the evenings go much smoother. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Seafood Entree): Cheeseburger & Macaroni, Asparagus
- Tuesday (Kid’s Night to Cook): Tacos, Corn
- Wednesday (Chicken or Vegetarian Entree): Chicken Noodle Soup, Homemade Bread
- Thursday (Pasta or Pork Entree): Blueberry Pancakes, Fresh Fruit
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or seafood entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
Chicken Pasta Bake
The other day I had leftover items that I needed to use up so I came up with this Chicken Pasta Bake. I don’t like letting leftovers go to waste and this casserole turned out really well. You can play around with this recipe and add various ingredients depending what you have in the refrigerator that needs to be used up.
Chicken Pasta Bake
- 1 lb sliced, cooked, and season Chicken Breasts
- 16 oz Noodles (any type, I used Rotini)
- 2 cups shredded Mozzarella Cheese
- Mushrooms (optional)
- 1 cup Pasta Sauce (optional)
Grease an 9×13 pyrex dish. Preheat oven to 350 degrees. If your pasta has not already been cooked, go ahead and make it according to the directions on the box. While the pasta is cooking if your chicken is not already sliced and cooked go ahead and slice your chicken and cook it in a skillet, bake or fry it (add whatever seasoning you want to it). Layer drained pasta noodles on the bottom of the pyrex then mix a cup of pasta sauce in with the noodles. Layer the chicken and mushrooms (if using mushrooms) on top of the pasta. Sprinkle the shredded cheese over the top and bake for 20 to 30 minutes or until the cheese has melted completely.
Super Easy Way to Make Hard Boiled Eggs
I am all about finding ways to help make cooking even more efficient in our household. Our refrigerator typcially has a carton with hard boiled eggs in it for making a quick egg salad sandwich, to stick in a smoothie, make deviled eggs, salad topping, or many other uses we find for it. Several years ago my husband started putting the eggs in the steamer to hard boil them. I LOVED it! It is super easy and my eggs don’t crack (once or twice an egg has cracked if it already has a weak spot or was knocked when put into the steamer)!
Steamed Hard Boiled Eggs
- Eggs
- Steamer
- Water
Stick the eggs in the steamer (we usually do between 10 to 12 eggs depending on how many we have in the carton). Fill the water level up to high. Steam for 25 minutes. Once it is done steaming remove the lid and allow eggs to cool. You can run cold water over them if you need them to cool quicker. Use hard boiled eggs or place back in the carton to use for later.
If you come to our house and open up an egg carton you may encounter something like the picture above. I make sure to mark the eggs that have been hard boiled with an “X” so anyone that wants to grab an egg whether regular or hard boiled it is easy to decipher which ones are which. This especially comes in handy with kids who like to help in the kitchen! 🙂