Eliminate the "4:30 Scramble"

 I'm an organizer at heart.  It's not the easiest thing, especially on my family who really doesn't care that I've organized the closet starting with jackets on the left, then sweaters, long-sleeve polos, long-sleeve tee's, short-sleeve polos, and finally, short-sleeve tees on the far right.  My poor husband doesn't understand why I don't want his help hanging up our childrens clothes.  He tries to reason with me that there are a lot of clothes (there are!) and it would go so much faster if he helped (and if I didn't go back through the stuff he's hung up and switch it to the "correct" place). 

Anyway, being organized with my meals is something everyone in my house appreciates.  Not only does it help me stay within my monthly grocery budget, it also eliminates the "4:30 Scramble" to throw something together for dinner.  I've gotten away from consistently planning my weekly meals, usually done on Sunday night, but I'm ready to get back on the ball.  Plan on seeing a Menu Plan Monday post every Monday morning from here on out.  I won't have links to a bunch of my recipes yet, but I'm more than happy to provide them for those who want them.  Here's this weeks menu:

• Monday: Fried Chicken (left over from Easter), potato-leek soup and grilled balsamic artichokes
• Tuesday: Chicken Pot Pie (this is a favorite of my 3 boys, and I love to pack it full of fresh organic carrots, celery and peas)
• Wednesday: Homemade breadcrumb-baked chicken, buttered brown-rice pasta, steamed asparagus
• Thursday: Grass-fed beef tacos
• Friday: Organic free-range Chicken fried rice
• Saturday: Cuban Sea Bass and salad
• Sunday: Breakfast for dinner night (Blueberry sprouted-flour pancakes and bacon)

For those of you who have also planned your meals this week~ enjoy not having to participate in the "4:30 scramble"! =)

This post is part of Menu Plan Monday at I'm an Organizing Junkie

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Cuban Sea Bass

Wow, what a yummy dish this was! We were recently given the opportunity to buy (at wholesale price) wild-caught, sushi-grade fish. This excited my husband most of all as he grew up in Virginia Beach and loves seafood. This also makes him quite picky about the fish we buy which is why we are rarely able to get it. Anyway, we ordered about 7 lbs. of fresh albacore and sea bass and have been thoroughly enjoying the health (and taste!) benefits. Here is one of our favorite recipes~ Enjoy!

Ingredients:

*4 6-oz. Sea Bass fillets

*Olive Oil, for sauteing

*1.5 cups thinly sliced white onions (we prefer 2-3 shallot bulbs instead)

*4 garlic cloves, minced

*4 cups plum tomatoes, seeded

*1.5 cups white wine

*8 oz. sliced mushrooms

*1/8 cup capers, drained (more to taste)

*1/8 tsp cayenne (red pepper flakes can also be used)

*1/4 cup fresh cilantro, chopped

*2 Tbs Butter

Saute the onion and garlic in olive oil until soft. Add the tomatoes and cook until they begin to soften. Stir in wine, mushrooms, capers and cayenne~ heat to a simmer. Place the sea bass into the sauce. Cover adn gently simmer for 10-12 minutes or until the fish flakes easily with a fork. Transfer the sea bass to a serving plate and keep warm. Increase the heat of the sauce and add in the butter. Simmer until the sauce thickens then stir in the cilantro. Serve sauce over fish.

Pair this with brown basmati rice and lightly steamed asparagus, sprinkled with butter and sea salt.
DISCLAIMER: I would love to take credit for this wonderful meal, but all the praise goes to my husband who made it into the kitchen before I did. ;)

This post is part of Real Food Wednesdays at Kelly the Kitchen Kop

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