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Lemon Garlic Butter Chicken

Sometimes I enjoy a being a little creative in the kitchen, and this is a recipe that has become a favorite with my family.  Although the directions sound time consuming, I can have this in the oven in about 10 minutes.

We enjoy it with steamed rice, especially Jasmine rice. Yum!

4 boneless, skinless chicken breasts  (I cut big pieces in half lengthwise for a faster cooking time.)

1 generous cup dry seasoned bread crumbs or plain bread crumbs with a little basil and oregano  (I have also substituted Pepperidge Farms herb or cornbread stuffing.)

1/3 cup butter

1 clove minced garlic (more less to taste)

1 T. fresh lemon juice

1 T. olive oil

Salt and Pepper to taste

Melt butter in saucepan. Add garlic and lemon juice. Saute until garlic is tender. Remove from heat.  Put bread crumbs in a shallow dish.   Dip chicken pieces in melted butter, then in bread crumbs.  Brown chicken in olive oil in non-stick skillet 2-3 minutes on each side.  Season with salt and pepper.  While chicken is browning, combine remaining bread crumbs and butter mixture.  Place chicken in a shallow baking dish, and spoon bread crumbs over each piece.  Bake at 375 degrees for 25-30 minutes or until chicken is done.

Enjoy!

Sticking with a Homeschool Schedule

 

 

I continue the debate with myself over our homeschool routine.  Before we began homeschooling four years ago, I pictured our family beginning school on the dot at 8 a.m., saying the pledges, and pretty much running things like a traditional school.  I taught for 9 years and was used to running everything by the clock. As a homeschool mom, I made a remarkable discovery.  Homeschool is different than traditional school!  (Try not to laugh too much.)

 

Seriously though, I might have an hour planned for Math and have a day when it only takes us 25 minutes (or vice versa). My high school student may need a paper printed from the computer, the computer decides not to cooperate, and we have to spend 30 minutes fixing the problem. You know how these things happen.  Schedules are great, but they do not always work as planned.  Even in a traditional classroom, there are interruptions—a fire drill, a sick student, special speaker, program practice, etc.   We work around the schedule to do our best to complete our subjects in a timely manner.

 

However, I think it’s very important to make sure that an interrupted routine is the exception and not the rule.  I do not know about your family, but our children do best with a predictable routine.  While we may not always need the same amount of time each day for math, it is almost always second in my son’s subject line-up.

 

Here are three tips for staying on track with your routine:

 

  • Make sure you have a schedule, written down if necessary.  If you have children that read already, it will be helpful for them to see the day’s activities listed.  You may prefer to write out something very basic like time blocks.
  • Start early!  This is one we’re still working on.  We enjoy having breakfast together and not having to rush.  (One of the perks of homeschooling)  We do try to set a time limit, though and get our school day started.  That way, when unexpected interruptions happen, hopefully, it means that school can still be completed.
  • Plan ahead.  By taking a few minutes each week or maybe even each day to look ahead at the coming lessons, I can print out my daughter’s papers when the computer is cooperating.  I can make sure we have the needed supplies for a Science project, and we can get reference materials or Science/History DVD’s when we make our Library trip.

What tips do you have for sticking to a schedule?

Orange Jello Salad

My mother made this recipe for her family and now I make it for mine. We all love  it, especially the kids. Although this recipe is a salad it is sweet enough that it could also be used as a dessert.

 

1 box Jello tapioca pudding (not cooked tapioca) I have found that not all stores carry this.  I can usually find it at Wal-Mart.

1 orange jello

1 vanilla instant pudding

1 8oz. Cool Whip, partially thawed

1 can mandarin oranges, drained

1 small can pineapple tidbits, drained

 

Put puddings and jello in medium sized bowl, and add  2 cups boiling water to dissolve.  Add partially thawed Cool Whip.  (Cool Whip should still be frosty.)  When  jello mixture is thickened, add fruit.  Chill several hours or overnight.