What do these ingredients represent? They are all near the top of the Smart ingredients list. I am guessing the majority of you even have them on hand right now. What can they do for you? Make your Mother’s Day brunch a ridiculously easy success.

This simple set of ingredients can be mixed and matched to make what I refer to as “palettes” — or things that are a base for many different presentations. From this short list I will give you simple, but elegant palette recipes for your Mother’s Day brunch including crepes, strata, frittata and quiche — which you can combine with hazelnut spread, berries, lemons, other fruit, fresh vegetables, canned vegetables, herbs, spices and more. Whatever is your favorite, OR whatever ingredients you have on hand.

In fact, this manner of cooking is how I want you to approach all cooking in general. NOT approaching a certain dish as one which follows a specific recipe, but as a strategy that is a blueprint (drawn in pencil) that you can adapt to different ingredients and preferences.

Enjoy your Mother’s Day, and especially to any of you Moms out there who may be cooking, enjoy great flavors from simple efforts, and consider that a gift to yourself!

Crepes

Crepes are an easy and elegant brunch item that are extremely versatile. Unlike their sweeter counterpart, the pancake, crepes can be both sweet OR savory, eaten as is topped with some fruit syrup, fruit, and/or hazelnut spread, or housing either savory eggs, meat, vegetables and/or cheese, or sweet fruit compotes or fresh fruit.

4 servings (8 crepes)

Ingredients

•                3 tablespoons butter, melted

•                1 cup milk

•                1 cup flour

•                2 eggs

•                Dash salt

Blend milk, flour, eggs, 2 tablespoons melted butter, and salt. Blend until smooth, then chill, covered for 30 minutes. Lightly brush a 10-inch non-stick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe. Turn once and cook until just set and golden for about 1 minute in total. Repeat. Just before serving, drizzle on some fruit syrup, fill with fruit compote, eggs and grilled vegetables, hazelnut spread and bananas, or top with fresh fruit and powdered sugar.

Following is a sample recipe for a fruit syrup you can use to garnish your crepes. You can substitute oranges, limes, apples or berries for the lemon, and any kind of juice (3 tablespoons). To make a fruit compote, decrease the water to two tablespoons, and increase the amount of fruit to at least 1 cup.

Lemon Syrup

•                1 cup of water

•                1/3 cup of sugar

•                1/2 lemon, sliced

•                Juice of 1/2 lemon

Simmer water and sugar in a small saucepan over a medium heat. Stir to dissolve sugar. Add slices and juice of lemon and bring to a boil. Turn down to medium low and simmer gently for about 10-12 minutes or until the mixture thickens to form a syrup. Remove from heat and set aside.

Strata

Strata is a dish that is so easy, and goes such a long way, that every time I make it I wonder why I don’t make it more often. Even when I’m serving a crowd, I always have leftovers, which I freeze in single-portion ziploc bags for a healthy, quick, protein-rich breakfast for the kids. Some of my favorite strata combinations are bacon and cheddar, mushrooms spinach and gruyere, or chicken tomatoes and mozzarella. The options are endless. Think pizza toppings, or omelette additions… or of course whatever’s in your fridge. Use approximately 2 cups of vegetables and meat, plus one cup of cheese.

Ingredients

• 6 slices of bread, any kind, cubed
• 4 tablespoons butter
• 3 eggs, beaten
• 1 cup milk
• 1 teaspoon salt

Grease bottom of 13 x 9 x 2″ baking dish with 2 tablespoons butter. Top with bread.

In a small frying pan, melt 2 tablespoons of butter over medium heat. Add any vegetables you may be using, and sauté until browned, 3 to 5 minutes. Remove from heat and add to baking dish. Top with meat or cheese as desired. Whisk together milk, eggs and salt until well blended. Pour over bread.

Bake at 350 degrees for 45 minutes.

Frittata

Frittata is an egg & Noodle dish that, like a lasagna, can be cut and stays in a nice shape. This works well for a brunch of you want to plate it with fruit or a salad. It is also, of course, extremely versatile. Following is the palette recipe for frittata. Add up to two cups vegetables such as asparagus, peppers, onions, broccoli, tomatoes, spinach, artichoke hearts, garlic, olives, etc. and a half a cup to one cup of your favorite cheese, or combination of cheeses (shredded or grated), such as cheddar, parmesan, mozzarella, gruyere, fontina etc. Add a half cup chopped cooked bacon, sausage or ham if desired.

Frittata

Ingredients

• 2 cups cooked pasta
• 4 eggs
• ¼ cup milk
• 1 teaspoon salt
• 2 tablespoons butter

Coat bottom and sides of baking dish with butter. Mix remaining ingredients in large bowl and pour into a large round or medium rectangle casserole dish. Bake at 375 F for 30 minutes.

Quiche

Extremely similar to Frittata, but with the carbs in a buttery crust, quiche can be made with any of the same additions. Here’s the recipe for the “palette”, feel free to use store-bought crust.

Ingredients

For Crust

• 1 cup flour
• 1 stick (1/2 cup) butter, cold, cut into small chunks
• pinch of salt
• pinch of sugar
• 3-4 tablespoons cold water

Pulse or cut butter into flour. Add in salt, sugar and water and continue to mix until a dough forms. Roll out dough using additional flour on the board and rolling pin so it doesn’t stick. Press pie crust into pie plate. Prebake for 7 minutes at 375 degrees F.

For Quiche

Ingredients

• 3 eggs
• 1 cup milk
• 1 tablespoon butter
• 1/2 teaspoon salt

This past weekend, Organizing Dinner participated in its first Yoga and Cooking retreat aimed at enriching the body and the mind. Together 20 women cooked and ate meals that were extremely healthful, and at the same time delicious.

We started the day with green smoothies. While the “Green Smoothie” craze may seem like the latest fad, unlike some that come and go, this is one trend that is good for you no matter when. Our green smoothies (click here for recipe) were made of fresh pineapple, orange juice, strawberries, Italian parsley and spinach. One serving gave us potassium, calcium, vitamins a, b, c, k, protein, folate, fiber, omega 3, and other minerals. When I drink one, I can feel the healthy energy radiating from my body.

For dinner we made Thai Coconut Basil Chicken, using Coconut milk and a curry paste that included curry powder, turmeric, coriander, curry and other spices.

Coconut milk has a long-standing cultural association with health in the Ayurveda tradition, and in addition to many nutrients and minerals, it has properties such as medium-chain fatty acids, specifically lauric acid, that help the body:

• maintain electrolytic balance
• detoxify
• hydrate
• with brain development
• bone health
• boost the immune system
• fight off the various common infections like the cold and flu
• promote weight maintenance without raising cholesterol levels

The spices that were in the curry paste used in the dish contain a variety of vitamins and minerals, and are also antioxidants, and are reputed by various studies to:

• Ease Swelling in Joints
• Potentially Reduce Risk of Alzheimer’s and Dementia
• Reduce Risk of Cancer
• Boost Immunity
• Ease Digestion
• Burn Fat
• Manage Asthma
• Improve skin, nail and hair radiance and strength

And, I’m not sure I mentioned that this dish is DELICIOUS! I created this version as a copycat to the popular Pan Asian restaurant chain Wok n’ Fire’s Thai Coconut Basil Chicken. And in Organizing Dinner style, tt’s also easy, includes very few ingredients (if you can find a good curry paste, such as the Biryani one we used), and since it’s a meat slow-cooked in liquids (our favorite weeknight kind) the serve time is forgiving so you can leave it simmering for long period of time.

Ingredients

• 4-6 Chicken Breasts
• 1 tablespoon poultry seasoning, such as vegeta
• 1 tablespoon olive oil
• 1 – 15-ounce can thick coconut milk (you can tell by shaking the cans in the store which are thicker)
• 1 – 10-ounce can tomato paste
• 1 – 1/2 tablespoons curry paste OR the following spices:
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 cup peas
• 3/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro, optional
• 1 lime wedge, optional

Season chicken with poultry seasoning or salt and pepper. Sear in olive oil in large pan on stove, about 5 minutes each side. Add remaining ingredients (except peas, basil, cilantro and lime) to pan. Bring to a boil, and then reduce heat to low. Simmer for at least 25 minutes, up to two hours (if simmering longer, cover to maintain desired thickness). Add basil and cilantro just before serving. Top with juice of lime, if desired.

Check back soon to our events page for upcoming Yoga and Cooking retreats sponsored by Organizing Dinner. If you are interested in bringing Organizing Dinner or it’s Ayurvedic cooking principles to an upcoming retreat in your area, contact us at info@organizingdinner.com.

My youngest child is a preschooler. So if the tv is on during the day, it’s typically Sprout or the Disney channel. If I listened to the food influences from those channel’s commercials, I would be feeding my young child noodles with processed dehydrated cheeses and sauces, bottled dressings, pop tarts and frozen dinners and feeling great about doing it. I don’t feed her those things, and I am not influenced to do so by what I hear and see. Because knowledge is power, and I already know what to feed her that is healthy and she likes. I encourage you to take control over what you need and what you should buy at the grocery store.

Then, your approach at the grocery store will become what I call “shooting straight” versus “casting a net”. Casting a net means buying some of this and some of that… many things that don’t always add up to feeding your family. Shooting straight means buying more Smart Ingredients (stock up!) and less clutter. If your family is eating a lot of processed foods and you want to move into more healthful options, start by buying the same one or two things you know your family will eat and prepare them in different ways. The chance that you’ll end up using them is much greater than if you decide to try an entirely new healthy food regime with foods you aren’t sure the family will eat. Don’t try to change the world (your family’s entire dinner process) in a day. Take it one day at a time and if you are using Smart Ingredients and building off of the 3 or so favorite “types” of meals your family likes, you will have 20-30 “go to” recipes in no time.

My Mom has jumped on the green smoothie craze, encouraged to do so by her chiropractor. She loves them and feels great about what she eats for breakfast, has even got the rest of us joining in, and I’m proud of her for her dedication. Then her hairdresser — the end of all information sources — told her that by blending her produce she’s losing all the nutrition value and it’s a waste of her time. Now my Mom is doubting her efforts. I told her to hold it right there, tell the hairdresser to stick to dye jobs and highlights, and to keep drinking her smoothies. I tried to find any scientific evidence that blending changes the health value of vegetables, and I couldn’t. The safest bet is that the food is still raw, and it’s still more greens than she would have been eating otherwise. But the more important thing is that the green smoothies are working for my Mom, and they are much healthier than the scones she used to eat for breakfast.  No one should be derailed by what someone else tells you you should or shouldn’t eat or buy.

Here’s my Mom’s favorite Green Smoothie Recipe

Ratio 60% fruit to 40% greens

• Spinach
• Strawberries
• Fresh Pineapple
• Parsley

Combine all ingredients with water and ice. Blend.

Why is it called the Crisper?

From my audience I often hear about the frustration of throwing away produce that never gets used, leftover main courses that never get eaten and more. It’s a common problem. In fact comedian Jerry Seinfeld did a segment on it at a stand up show I attended that was belly-cramping funny… because we can all relate. He exclaimed, in his talk-yell tone “Why is it called the crisper?! It should be called the wilter! We don’t put vegetables in that special refrigerator drawer to crisp. We put them in there knowing full well that the next time we touch them they’ll be wilted.” Ha ha ha. Sound like a familiar scenario? There is a way around this!

Shopping Smart, Cooking Smart and Now… Freezing Smart

Shopping Smart means buying only ingredients that you know will add up to dinner. But there’s another element that follows the Shop Smart theory through to kitchen success, Cooking Smart. The main way to succeed at Cooking Smart is to get yourself in the kitchen, and dedicate yourself to playing offense and winning the cooking game. To do this you must employ good offensive strategies, just like with any sport. In the sports analogy-arena they could also be referred to as “plays”. They are strategies that help you become a success. And Smart Freezing of food is one of them.

Freezing Guidlines

I love Ziploc (or other similar brand) bags for freezing. One of the keys to freezing food without getting freezer burn is to not have the food exposed to oxygen. With Ziploc bags you can squeeze out much of the excess air that threatens the food. Bags specifically marked “freezer” on the package are thicker and therefore put up a stronger barrier between the food and air. For maximum flavor retention, you should freeze food as quickly as possible. Tips for this are to not lump too much food into a freezer container, and to also distribute to as flat a form as possible, rather than a ball of food within the bag. Another tip is to put the unfrozen food on its own shelf, rather than onto a shelf surrounded by other foods. Frozen food should be used within 3-6 months of the date it was frozen. When you are already Cooking Smart and playing the cooking game, this becomes natural.

What to Freeze

Put the freezer right in the line of activity in the Smart Cooking game. Putting leftovers into the fridge can often add stress of when to use. We often set high ambitions that we will use everything that goes into our fridge as a “leftover”, but as Seinfeld pointed out, and we all know, we don’t always do it. Why not just get the ingredients right into the freezer, and eliminate the issue? Fresh spinach and mushrooms are great examples. I love to use both vegetables fresh for salads, and in cooking, but they go bad SO quickly. The pressure of using the rest of the package in time is too great. After the first use, I take the remainder, and freeze it in sandwich-size Ziploc bags. These portions are perfect for use in soups, baked pastas, quiches, omelettes and more, and I love knowing that I alwyas have them on hand. If I’m grilling chicken, or roasting one whole, I immediately dice the leftovers and put them in the freezer in 3/4-pound portions. It’s the perfect amount for BBQ Chicken Pizza, Chicken Fried Rice, Chicken Pot Pie, soups and more. Yes, fresh is always better than frozen — but rotten and wilted are worse. And if there are items in your fridge that are coming up to their expiration dates, and you want to use them up but they aren’t “freezable items” such as eggs, make a freezable meal Make a quiche or a strata (both super easy… if you follow the 70 Meals, One Trip to the Store cooking plan, as you will have everything you need for either on hand) or a quick bread or rolls, and pop into the freezer. Voila, frozen eggs. While tomatoes aren’t something you would likely freeze, tomato sauce is! And while making a quiche or tomato sauce may sound like a lot of work to some, it is work that pays you back. You will either have full preservative-free frozen dinners made, or ingredients on hand to make great dinners, saving you time down the road, and/or trips to the store for ingredients.

The goal of the Shopping Smart game is to NOT have to go the store more than once every 7-10 days. And, to buy only items that can be mixed and matched to add up to dinner success in your home. Not shopping Smart would mean going to the grocery store, buying a bunch of this-and-that that looks good/is new/would be great in one dinner. Shopping Smart means going to the grocery store knowing just what items to buy because they are items that ALWAYS add up to dinner in your house. If you read my blog often, you’re used to pasta being a frequent example. Forgive me, here I go again… but I’ll throw in a side of produce too. My family loves pasta. I make it at least once a week though rarely the same way twice in a month, alternating baked pasta, mac and cheese, fettuccine, pasta with vegetables herbs and olive oil, and many of the other pasta recipes you can see on my website. The low price on pasta around here lately has been $1.39. This week a great brand was on sale for $0.79 per pound, so I bought ten pounds. I saved $5!…I won! I didn’t have to scan the papers, find the scissors, cut anything out or make sure I brought it with me, and there’s no chance that it won’t get used or will go to waste, because it’s one of my family’s Smart ingredients. Spinach is another great example. In the winter, fresh spinach can be a bit pricey. With Spring on the horizon, I found a large bag for just $2.22 at my local fresh market-type Euro grocer. I froze the majority of it in sandwich-size Ziploc bags for use in soups, pastas, pizzas, quiche, strata and more, and kept in the crisper just the amount I’m sure I’ll use before it wilts. 

As one mother of five who uses my cookbook 70 Meals, One Trip to the Store, says, the Smart shopping method is “a godsend.” This Mom, Shelly Mabe of Warren , MI, and author of the freehomeschooling.com blog, is using the cookbook to help her family get out of debt. She said “This falls right in line with our family plan to be out of debt in 1 year.” And, as a woman known for her tendency to grab her family a pizza for dinner, she is impressing her friends that she has actually making dinner every night — and that even her picky eaters loved the meals.

The fact that the “Super-coupon” phase seems to have faded speaks to it’s sustainability as a lifetime plan. By going to the store with the intention to save money using coupons you are risking two things: one is buying things that may not add up to dinner just because you have a coupon for them — and buying them in bulk for that matter. The other thing you’re sacrificing is your time. You don’t need to spend time accumulating, clipping, sorting, printing, and remembering your coupons. By buying only what adds up to dinner success you will save more money than could be put on a piece of paper. Think of it as a 40% off for life, with an added bonus of a lot of free time. And, this plan never expires!

Copycat Taco Bell Pizza Recipe

6 servings

Ingredients

• Olive oil
• 12 – 8″ tortillas
• 1 cup refried beans
• 1/2 cup tomato salsa
• 2 10-ounce cans tomato paste
• 1 cup water
• 2 cups shredded cheddar/jack cheese
  and if you do want to add meat: 
• 2 tablespoons taco seasoning
• 1 pound ground beef + 2 tablespoons taco seasoning (optional)
• 1/4 cup water

Did you know a Potato Omelet, or Tortilla de Patata is the most commonly served dish in Spain? It is crisp, yet fluffy, tasty and filling! It is served as a main course and as an appetizer. Top with hot sauce, salsa or enjoy just as-is.

Potato Omelet

Ingredients:

• 4 medium potatoes, peeled
• 1/2 yellow onion
• 4 large eggs
• 1/4 cup olive oil
• 1/2 teaspon salt
• 1/4 teaspoon pepper

Cube potatoes into 1/4-inch pieces. Combine potatoes and onions and season with salt and pepper. In a large, heavy, non-stick frying pan, heat the olive oil on medium heat. Cook potatoes and onions in oil until tender (another option is to boil or microwave potatoes until tender, then add to pan with onions and oil for browning). Remove from the pan with a slotted spoon or spatula and allow oil to drain. Whisk eggs, and combine with potatoes and onions. Heat 1 tablespoon oil in frying pan, and slowly pour in egg mixture. When the mixture has browned on the bottom, place a large plate upside down over the frying pan. Flip the omelet out onto the plate. Return pan to stove, and add just enough oil to cover the bottom and sides of the pan. Slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes.

Visit the Vegetarian Recipes section of our website for other vegetarian meals such as Tomato Pie, Sweet Potato Burgers and Vegetable Frittata.

 

The following recipes and link to our recipes page include appetizer, salad, soup and entree recipes that showcase how butternut squash, dates, lentils, sweet potatoes, salad, and burgers can indeed be better with bacon!

Butternut Squash and Bacon Risotto

In a large pan on stove, cook bacon until crisp. Remove bacon from pan, reserving 2 tablespoons grease in pan. Add rice and cook over medium heat, stirring often, 5 minutes or until slightly browned. Add the onions, squash and wine, and stir until combined. Add enough broth to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Add more broth and continue cooking, stirring, and adding more broth as the previous additions are absorbed, until the rice is tender with just a slightly firm quality, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. Feel free to add water or a bit more broth if needed to complete cooking of rice.

Bacon-Wrapped Dates

Ingredients

Click here for additional bacon-infused recipes on our website, including Bacon Stuffed Cheeseburgers, Lentil Soup with Goats Cheese and Bacon, Simple Coq Au Vin and Chopped and Sweet Potato Salads: bacon recipes.

It is a great example of how shopping Smart adds up to more dinner success. Shopping Smart for Smart Ingredients means buying more of what adds up to dinner and less ingredients that you will only use for one recipe. We call these items “ingredient clutter”.

Once you understand your family’s Smart Ingredients you will never again struggle with not having things on hand you can make for dinner.

So why is pasta so Smart? For my family, pasta is a favorite main course, and also in many variations, a favorite side dish to round out almost any meal.

It can be made fresh and vegetarian with eggs as a Frittata, hearty with meat for a Baked Pasta Bolognese or Chicken Parmesan, creamy as a Fettuccine, Cajun Shrimp Pasta or a Homemade Mac and Cheese. Other favorites include Chickpea Olive Pasta Salad or Spicy Peanut Satay Noodles. Find these and other pasta recipes on the recipes area of our website. 

Knowing this, pasta is one of the things I will always make sure I have on hand. Since I know I will use it, I will dedicate much of my cabinet space to this Smart ingredient. Prices for pasta in my area range from $0.88/pound to $2.00/pound. When it’s on sale for under $1, I buy 10 packages. It is a beautiful thing to have cabinets that flow through Smart Ingredients, rather than cabinets that gather ingredient clutter that doesn’t add up to dinner success.

Dinner inspiration does not always need to come from completely new ingredients. Much greater dinner success comes from expanding on your family’s favorites within their themes. If you’ve been to one of our classes, you’ve heard me say this… easily change up your dinner menu from 3 or 4 “go-to” dishes to 20-30 just by expanding on family favorites. Anything in a tortilla (such as soft-shell tacos or Chicken Caesar Wraps), pizza and baked tilapia are a few of my family’s other favorites for dinner. I make these dishes often, but with different fillings, and different toppings, respectively. WIth just the basic ingredients from the 70 Meals, One Trip to the Store shopping list, that I always have on hand, there are more than 7 ways I can make each item. Combine that with the 7 different pasta dishes that I mentioned, and that’s 28 “go-to” recipes that my family loves that I can turn to any night of the year. And that’s just a start.

It really can be easy to win at dinner, just by changing the way you shop. Pay attention, and discover what are your family’s Smart Ingredients. Buy more of those, and less clutter, and just try not to have more dinner success, spend less at the store, and reduce stress at dinnertime… our bets are on you!

This list includes:

• Milk
• Eggs
• Butter
• Shredded Cheddar cheese
• Mozzarella cheese
• Green Peppers
• Mushrooms
• Lettuce
• Tomato
• Bread/Rolls
• Chicken
• Ground Beef
• Fish Fillets
• Tortillas

Combined with the Smart Ingredients that I have stocked in my cabinets, I love that there are so many things I can make, every night this week, using what I have. Tonight we are having Homemade Pizza and Pizza Salad (one of the very best from the 30 Spectacular Salads cookbook). Tomorrow is Chicken Fried Rice with peppers, onions and mushrooms, and the next day is Chicken Fajitas. Beyond that I’m not sure, but it’s nice knowing that I don’t have to plan and yet know that I will have everything I need to make dinner.

My weekly stock up was all fresh ingredients. While I may use some processed foods this week in my meals, the majority of what goes on my table is fresh. And even if you use some packaged shortcuts, know that if you are cooking a fresh meal you are still many steps closer to healthy eating than if you were eating out or wholly-processed pre-packaged dinner.

I was on a frugal cooking chat group for a while. I learned some very interesting tips and recipes for how to eat extremely frugal (who knew you could make burgers out of ramen noodles??). While I was entertained, I was also affirmed that my strategies were innovative and that 70 Meals, One Trip to the Store does frugal in a way that does not have to equal unappetizing or processed foods. If you are looking for a way to save money on groceries, or just to be able to make dinner every night without a trip to the store, try our book. It will pay for itself many times.

Together, let’s tackle this. Organizing Dinner looks forward to helping you, and showing you it’s much easier than you might think. We have simple strategies that have been working for hundreds of happy cooks over the years. Here’s a recap of some of the simple steps we recommend:

Step 1 – Play on the Offense

Approach the cooking process like a sport. Prepare yourself with the right equipment. Have a game plan. Make it a game plan for life (every time you set out to play your favorite sport again you don’t recreate your plan — build on the skills you’ve already honed). Practice. And most important, show up “ready to play”. This means get in there and using the Smart Ingredients you have, make the most of your time in the kitchen, work efficiently, and use strategies that are aimed at saving time and money and streamlining the process to WIN the dinner game.

Step 2 – Shop Smart

Whether you buy and use the 70 Meals, One Trip to the Store cookbook, or follow your own list of stock up Smart ingredients, focus on those for the year ahead. Cut out all the ingredient clutter. This means don’t buy things necessarily because they are just on sale or you have a coupon, but rather buy more of the things you know you will use many times, and less of the things you know you will use once, if ever. The result: ALWAYS have many options on hand that you can make for dinner.

Step 3 — Gifts to Yourself

Make the most of your time in the kitchen. There are many things you can multitask in the kitchen that later result in gifts to yourself. For example, while simmering one dish, prep ahead for the next meal or tomorrow. When grilling chicken or browning ground beef, make double and freeze half for a future meal. Use the leftovers in your fridge to create a great soup or second meal. See our website and 40 Dinner Duos, Cook Once Eat Twice for recipe ideas.

 Step 4 — Stay Tuned

Organizing Dinner provides new tips, strategies and recipes for dinner success each week. Our past blog posts are full of them. We offer in-home classes in many major markets. And we are always here if you have a cooking question. E-mail info@organizingdinner.com, or post on our Facebook page.