Save time on Mondays

On the weekends, I find it works best to plan out my work clothes for the week. Pick out 5 to 6 outfits including the shoes and accessories and put them all together. On Monday, you will have 6 outfits to chose from and depending on your mood or meeting schedule, you can pick accordingly. By Friday, you have one or two to chose from so it makes the decisions under pressure in the office instead of the closet.

I also like to cook a few larger meals on Saturdays and Sundays and make up a few lunches for at least the first few days of the week. By Monday and Tuesday evening, I will have cooked again for the following few days or make a quick sandwich and a piece of fruit for lunch. Eating food you made is much more healthy and less expensive than eating out every day.



Baking Cookies Tips

These are tips for my chocolate chip cookies.

I use a scoop and try to make them all the same size without pressing them down. Preheat the oven completely before placing them in.

I set the timer for 1/2 of the time required on the recipe. At the halfway point, I rotate the cookie sheet. If it was on top, it goes on bottom, I also turn the pan around 180 degrees.

Then cook the other 1/2 of the time. As long as the very edges have some golden brown color, they are good to remove from the oven.

Then let them cool on the cookie sheet for at least 5 minutes and then transfer to a cooling rack for at least 15 more minutes.

The bottoms are always perfect and the cookie is crunchy on the outside and soft in the middle without being undercooked.

Spinach Stuffed Chicken

This recipe was an inspiration based on what I had in my pantry, freezer, and a 1/2 bag of fresh spinach. I looked up several recipes and decided what I would use and how much and this was the result.


4 Boneless Skinless Chicken Breast
1 cup buttermilk (made from instant buttermilk or substitute)
1/2 bag fresh spinach
1 Tbsp. Minced Garlic
1/2 Cup of Miracle Whip/Mayo
1/2 Cup Sun-dried Tomatoes or Roasted Red Peppers
Feta cheese (I used a Seasoned Feta from the farmers market) or cheese of your choice

Take chicken breast and place on plastic wrap and cover with a second piece of plastic wrap and pound the chicken breast until flattened. If the chicken breast is more than 1 inch thick, you can cut it longways to butterfly it to make it thinner before pounding. After all of the pieces are pounded out (great stress reliever), place in a Ziploc bag or deep dish and cover with buttermilk.

Let soak while you get the rest of the ingredients together or up to an hour.

In a separate bowl, mix remaining ingredients.

Put each one of the pounded out chicken breast on the cutting board and place mix in a layer on top.

Roll them up and place a toothpick in to hold (or wrap with bacon- just thought of that….next time).

Take entire roll and place in an oven safe skillet over medium heat to brown the outside of the chicken breast. Turning every 2-3 minutes until all sides are browned.

Place in oven on 350 for 30-40 minutes. Serve by spooning items from the skillet over the chicken breast and with rice and vegetable. Serves 3-4 adults.

Cherri’s Spaghetti Sauce

This recipe is a combination of two recipes that I learned over the years and has always been a hit with those who eat it. It combines some taste italian sausage, store bought sauce and a few ingredients that most people have in their pantry. I hope you will try it and tell me what you think.


2 slices of a medium yellow onion, diced
1lb Italian Sausage (mild)
1 can spaghetti sauce
1 – 15oz. can of fire roasted or regular tomatoes
1 Tbsp. Minced Garlic
1 Tbsp. Italian Seasoning/Oregano
1 Tbsp. Pesto or Basil
1 tsp. ground Cayenne pepper

Brown the onion and Italian Sausage in a large pot until sausage is cooked through. Then add the rest of the ingredients.

Simmer for 30-45 minutes on Medium heat. It should be more brownish-red now and that means it’s ready.
Serve over Angel Hair or Rotini with a green salad and garlic bread. Serves 4-6 hungry people.

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