Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}

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Here’s a great recipe for entertaining overnight guests staying with you after Thanksgiving (or even just for yourself):

Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}

This recipe uses leftover Thanksgiving turkey switched up to be breakfast-friendly. I chose rosemary, sage, and thyme to season this egg dish to play off of the flavor of my dad’s famous stuffing. Smoked gouda gives it a rich flavor, but feel free to substitute any cheese you’d like or have on hand. And I added kale since I had some on its last legs, but you can sub leftover cooked vegetables or omit it altogether.

By the way, this Turkey Egg Breakfast Casserole is easy to overcook, so only add on additional cook time in small increments. I accidentally cooked mine a wee bit too long, as you can tell from the photos. It still tasted great, though!

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}
 
Prep time
Cook time
Total time
 
Here’s a great recipe to make for your family the day after Thanksgiving. Use leftover cooked turkey – white or dark. I used a combination of both. Feel free to sub leftover cooked greens (or other vegetable) in lieu of cooking kale as directed below. You can also substitute your favorite cheese for the smoked gouda. The herbs in the recipe are an homage to the flavors of the stuffing my dad makes every year, but you can use different ones if you’re over traditional Thanksgiving flavors already.
Author:
Serves: 4
Ingredients
  • 1 tablespoon butter
  • 1 cup kale, ripped/chopped into very small pieces
  • 1 clove garlic
  • 8 extra large eggs (or sub 9 large eggs)
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup cooked turkey, chopped small
  • ½ cup, plus ¼ cup shredded smoked gouda cheese
Instructions
  1. Pre-heat oven to 400 degrees F. Brush an 8×8 baking dish with melted butter.
  2. Pre-heat a small pan over medium heat. Add kale and garlic and cook until kale is tender, stirring occasionally, about 4-5 minutes. Pour into a bowl and set aside to cool. Note: wait until kale is room temperature or cool before stirring into egg mixture in next step.
  3. Meanwhile, whisk together eggs, rosemary, sage, thyme, salt, and pepper. Whisk in turkey, gouda cheese, and cooled kale until evenly distributed.
  4. Pour egg mixture into the prepared baking dish and bake for 20-25 minutes, until the center is set (when a toothpick inserted in center comes out clean).
  5. When the egg dish is save for consumption, serve and enjoy!
Notes
Serves: 4-8 (depending on how large you cut the portions)

Note: You can use oil to brush and prep your baking dish, but I find the butter causes the egg to stick less. You can also use non-stick spray, but I’ve personally be working that one out of my cooking and baking.

*New in 2013 – Click here to check out an egg casserole for 4 using leftover turkey and cooked vegetables*

Cooking for one and looking to make a single serving? Click here to check out my Individual Egg Bake recipe, which you could easily adapt to add turkey.

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

{Here’s our day-after-Thanksgiving-celebration brunch complete with maple-pepper-bacon, fresh strawberries, and rolls from the farmers market}

Next time on TCL – I have a great soup recipe for your leftover turkey and veggie tray vegetables. Save them for later. You’re going to want to make this cozy soup!

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Thanks for reading!

Reader question: What do you like to make for overnight guests for breakfast/brunch?

Lentil Kale Bowl (for One)

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Here’s a easy, throw-pantry-stuff-together meal perfect for Meatless Mondays or days when you “have nothing to cook.” I love a meal that makes something out of nearly nothing. We all need a few more of those in our lives, right? Things to make when you stare blankly at your nearly empty refrigerator and think, “Geez, I really, really need to go the grocery store for realz!”

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I present – the uber-simple Lentil Kale Bowl (for now – though you could easily multiply proportions)

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Nearly all you need to do is saute some onion, add lentils and broth, cook…

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…steam / saute fresh kale…

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…serve over your favorite grain – cous cous is the fastest and easiest, though rice in the rice cooker takes the least effort.

Lentil Kale Bowl (for One)

This meatless meal whips up in a jiffy with mostly pantry ingredients. Unlike some vegetarian meals that open large packages of tofu or tempeh, you can easily portion out just enough lentils for you from your pantry. I used red lentils for the fast cooking time, but feel free to sub in whichever type you prefer – just adjust the cooking time, as needed. Serve over your favorite grain (or leftover!), though I suggest couscous or rice.

*Vegetarian and Vegan*

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1/4 onion, chopped
  • 1/4 cup red lentils
  • 1 – 2 cups broth of choice
  • dash of tumeric (maybe 1/8 teaspoon or less)
  • dash of coriander (maybe 1/8 teaspoon or less)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon fresh-ground black pepper
  • 2 large or 3 medium (or about 2-3 loose cups) kale, cleaned and torn into small pieces (about 1-2 inches)
  • fresh parsley, optional

Directions:

  1. Pre-heat olive oil in a large saute pan over medium heat. Add onion and cook until translucent, about 3-5 minutes.
  2. Add lentils and broth and bring to a boil. Reduce heat to simmer and cook until lentils are tender, about 20 minutes, stirring occasionally. Add additional broth over the cooking time, as needed (somewhat similar to cooking risotto).
  3. Ensure the pan isn’t too dry (add extra broth if needed so lentils don’t stick to pan, to just cover) and add kale leaves and cover pan). Steam kale for 2 minutes, then remove lid and stir kale into lentils to continue cooking for 3 minutes. Add broth, if needed. Sauce should not be too liquidy, but lentils shouldn’t be too dry – just adjust to your preference. Add additional salt, pepper to taste.
  4. Serve over couscous or grain of choice and garnish with fresh parsley.
  5. Enjoy!

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Do you participate in Meatless Monday? Why or why not?

Easy Kale Chips Recipe & Baking Tips

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Oh kale chips, where have you been all my life? And why did I wait nearly 30 years to eat you? Read on for my Easy Kale Chips Recipe so you can experience this tasty snack.

I was first introduced to kale chips by my friend Kath of Kath Eats. I’d eaten potato chips before, sure, but chips made out of…a leafy green vegetable? Impossible! Or was it?

Easy Kale Chips Recipe

It turns out kale chips are incredibly easy to make and require few ingredients. Not only that, but when your kale is limping along on its last legs, you can crisp them right up with some QT in the oven. Score! Keep reading for my best tips for this Easy Kale Chips Recipe.

Kale Varieties & The Best One to Use: Over time, I’ve experimented with various elements of kale chip baking. I’ve tried different baking temperatures and times. I’ve even tested out a few varieties of kale: curly kale, “dinosaur” kale, and purple kale. My favorite and preferred variety of kale for kale chips is curly kale. In fact, I’ve used this very same preparation method for the purple kale and it turned out horribly. Stick with the curly kale for this recipe. Dinosaur kale is my next best choice, though.

Easy Kale Chips Recipe

Measuring the Oil: I’ve also found that the amount of kale in each “bunch” varies quite a bit, so it’s hard to provide an exact measurement of oil to use for “one bunch of kale”. I’ve seen small bunches, HUGE bunches, various leaf sizes, etc. Sure, you could provide a measurement of oil per cups-of-kale, but if you’re wanting to turn a bunch into kale chips (without leaving any stray leaves behind), the best way to measure the oil is to place your prepped kale leaves in a wide pile on you baking sheet (or if you’re not feeling lazy, you can put it in a bowl, but I prefer not having another dish to clean), and lightly drizzle a line of oil up and down the kale, working from one side to the other, leaving a couple inches between each “column.” Season kale with salt and pepper and massage oil in with your hands. Stirring the kale and oil with a spoon will not work. You literally want to rub the oil into the kale leaves with your fingers so they’re just lightly coated. It’s a little messy, but worth it. You can see they’ll still be matte-looking where they don’t have oil on them, though you don’t need to cover every last bit. Just try to get the majority covered. Also, you want to err on the side of using less oil. This is because if you use too much oil, the kale chips will come out greasy and oily-tasting. Ew! Go light on the oil…trust me.

Easy Kale Chips Recipe

Kale Chip Placement for Baking (Don’t Overlap!): Placement of the kale chips is also important. You don’t want to overlap the leaves because they’ll bake unevenly. This will yield a batch of kale chips with some that are wilty and soft and some that are crunchy and possibly burnt. You want the kale chips to bake evenly, so be sure to place them side by side without overlapping. Note: They will shrink as they bake.

Easy Kale Chips Recipe

Easy Kale Chips Recipe & Baking Tips
 
Prep time
Cook time
Total time
 
This Easy Kale Chips Recipe is a cinch to prepare and can be made from prep to finish in less than 20 minutes. They’re perfect with a sandwich, BBQ chicken or tempeh, or as a snack all on their own. Read the above notes and check out the photos in this post for tips to help your kale chips come out perfect.
Author:
Serves: 4
Ingredients
  • 1 medium-sized bunch curly or dinosaur kale (read notes above about types of kale and size variations), washed well, stems removed, and leaves torn into large-bite-sized pieces (about 2-3 inches wide) and dried (I use a salad spinner to get the leaves good and dry)
  • about ½ – 1 tablespoon extra virgin olive oil (read notes about about measuring oil)
  • sprinkle of kosher salt, about 1 teaspoon
  • sprinkle of fresh-cracked black pepper, about ¼ teaspoon
Instructions
  1. Pre-heat oven to 325 degrees F. Prepare a large baking sheet (or 2 if needed, read notes above about kale chip spacing) with parchment paper (or use aluminum foil lightly sprayed with non-stick spray).
  2. Place kale in a wide pile on your baking sheet. Drizzle extra virgin olive oil over kale leaves, sprinkle with salt and pepper, and using hands, massage oil into the kale leaves. (See notes about on measuring the oil for additional tips).
  3. Once oil is evenly distributed, spread kale leaves out on baking sheet(s) in an even layer (see notes above about kale chip placement).
  4. Bake for 11-13 minutes, until leaves are crisp, but not burnt (mine usually stay pretty green, even once they’ve crisped up).
  5. Serve with ketchup or condiment of choice. Enjoy!
Notes
Note: I posted a lot of tips with photos in the accompanying blog post. Be sure to read through those for perfect kale chips!

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If you liked this Easy Kale Chips Recipe, you may also like these recipes:

By the way, I have a couple more kale chip flavors headed your way soon! Here are some teasers: Parmesan kale chips, Salt & Vinegar kale chips, Balsamic kale chips, and more! :)

Happy kale chip baking! Hope you enjoy this Easy Kale Chips Recipe!

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Reader question: What kale chip flavor would you most like to see me make?

PVU Guest Post: A Veg-full Meal (Foodie Fresh)

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Hey guys!

I’ve asked my friends to write some fabulous, fruit-and-vegetable related posts and recipes to help you out with Project Veg-Up (PVU) – my challenge for you to eat 5 servings of fruits and vegetables every day – click for details. First up is Kelly with some personal tips and not one but two recipes!

Take it away, Kelly!

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Hi! I’m Kelly and I write all about my adventures in food, fitness, and sometime even fashion over at my blog Foodie Fresh. Diana isn’t just my friend in “real-life”; I also consider her a great role model in the journey to live a healthy life. She comes up with some pretty creative and delicious recipes, so it’s a real honor to be asked to guest post here on The Chic Life.

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When she announced that she was going to challenge her readers to eat at least three servings of vegetables and two serving of fruit every day, I knew Project Veg-Up Challenge was something I could do and something I should do. You see, even though I consider most of my diet to be pretty healthy, I admit that I struggle sometimes to get in an adequate amount of veggies. What better way to ensure I’m eating enough, than to accept the Project Veg-Up Challenge and actually track my veggie intake.

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And also, what better way to use up the massive amount of leafy green veggies that have been showing up weekly in my CSA box!

Often I find it difficult to eat a lot of veggies during breakfast and lunch: 1. Because I often want something sweet for breakfast (like oatmeal and fruit) and 2. Sometimes I don’t feel like eating a salad for lunch (the easiest veggie option) or a salad just isn’t accessible. So when dinner time rolls around and I think back on my previous two meals, it often becomes a necessity to incorporate at least two servings of vegetables in my dinner if I want to get in full three servings.

Here’s an example of two servings of veggies at dinner and proof that a veg-full dinner can be easy and delicious!

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Chard and Feta Stuffed Chicken Breast (serves 3-4*)

  • 16 oz. chicken breast
  • 4 Tbsp. feta cheese
  • 5 cups rainbow or Swiss chard
  • 1 tsp. honey
  • 1 tsp. nutmeg
  • 1 tsp. red pepper flakes
  • 1/4 tsp. sea salt
  • 2 tsp. extra virgin olive oil
  • salt and pepper
  • toothpicks

Preheat oven to 350 degrees F. Cut chicken into serving sizes.* Use a meat mallet to pound chicken until double in surface area. Sprinkle lightly with salt and pepper on both sides and seer in 1 tsp. olive oil until chicken is starting to brown on medium high heat.

Meanwhile sauté chard in 1 tsp. of olive oil on medium high in a large pot. Once chard has almost completely wilted, add honey, nutmeg, red pepper flakes, and sea salt.

Remove chicken from pan and place on a plate. Add about 1/2 cup of chard to the chicken and about 1 Tbsp. of feta to the chicken. Fold chicken over and secure with toothpicks. Place chicken in a baking dish and cook for 15 additional minutes.

*Serving size often depends on who is eating. For my husband, I typically serve him a 6-8 oz. portion, while 4-5 oz. is plenty for me. If you make a 6-8 oz. serving of chicken, you can obviously stuff more chard and feta inside it.

For a vegetarian option, stuff the chard and feta in between two pieces of thinly sliced and baked tofu. Or mix the chard and feta with cubed tofu, like my salt and pepper tofu.

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Kale & Cranberry Couscous (serves 4)

  • 2/3 cup of whole wheat couscous
  • 1 1/3 cup vegetable broth
  • 4 cups kale, chopped
  • 1/2 cup green onion, chopped
  • 1/4 cup dried cranberries
  • 1/4 walnuts, chopped
  • 1 tsp. dried rosemary
  • 1 tsp. dried parsley
  • 1/4 tsp. salt
  • 3 tsp. nutritional yeast*
  • 1 tsp. extra virgin olive oil

Cook couscous in vegetable broth according to package direction. Meanwhile, sauté onion and kale in olive oil until kale has completely wilted.

Add herbs, salt, and nutritional yeast to couscous. Stir in kale, dried cranberries, and walnuts. Taste and add more salt if needed.

*You can substitute three tablespoons of grated parmesan cheese for nutritional yeast for a similar cheesy flavor.

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Serve and enjoy!

Still need one more serving of fruit? Well, that’s easy! Frozen whipped banana (or banana soft-serve) will fix that!

For more veggie and fruit inspiration, check out my recipe page for all kinds of creative ways to incorporate delicious and healthy ingredients into your everyday meals.

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Thank you so much Kelly !

I hope everyone enjoyed the first of this series of Project Veg-Up guest posts. There are many more on the way, and I’ll be posting them all month as we work our way through this month’s challenge! :)

How’s everyone doing with the challenge so far?

Any questions on vegetables or fruits or requests for recipes for certain ingredients (fruits/vegs)?

Lazy Lunch: Easy BBQ Tempeh and Tangy Power Greens

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Feeling lazy, but want to eat something dee-lish? Then read on for a high-ROI (where investment=cook time) meal you can enjoy any day – BBQ Tempeh and Tangy Power Greens Recipes.

On Friday, I enjoyed one of my favorite lunches of recent times. As I started wondering about lunch, I had no idea what to eat. But, I knew I had some homemade BBQ sauce, tempeh, and swiss chard in the garden. I also had some kale on its last legs in the fridge. I wanted to make use of what I already had on hand, but I was already really hungry. So, lunch had to come together quickly and easily. This meal would turn out to be a wonderful surprise in ease and deliciousness.

BBQ Tempeh and Tangy Power Greens Recipes

After doing so well kicking off my day with lots of veg (spinach and onion in that tasty dill-egg-scramble), I knew I wanted to get a great serving of vegetables with lunch.

BBQ Tempeh and Tangy Power Greens Recipes

I have had swiss chard getting bigger and bigger in my garden for awhile, so I decided to pluck some leaves from that plant. I also knew I had some kale (from the farmer’s market the week before) in the fridge. I combined the two for a powerhouse-combination of great greens. Some chopped onions chillin in the freezer would be a quick addition to add instant flavor.

Tangy Power Greens

Want a quick and easy vegetable side? This combination of nutritious greens come together in less than 10 minutes and without the need of blanching. Use frozen, chopped onions (a staple in the TCL house) to shorten the prep time. Multiply the recipe, as needed, for a larger serving size.

Serves 2

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1/8-1/4 chopped onion (I used frozen for convenience, but you can fresh-chop some)
  • 6 cups packed greens (I used swiss chard and curly kale, but spinach and other greens that don’t require blanching would work)
  • 1/4 cup broth/stock or water (I used water since I didn’t have any broth, but broth/stock would be more flavorful)
  • 4 sprays of Braggs liquid amino, optional
  • 1 tablespoon apple cider vinegar
  • salt and pepper, to taste

Directions:

  1. Pre-heat oil in a large saute pan over medium heat. Add onion and cook till translucent, about 3-5 minutes.
  2. Add greens and water and cook till wilted, about 5-6 minutes.
  3. Spray in Braggs, add apple cider vinegar and stir to combine. Cook for 1 minute to bring flavors together. Add salt and pepper to taste.
  4. Serve with BBQ tempeh (recipe follows).

BBQ Tempeh and Tangy Power Greens Recipes
BBQ Tempeh and Tangy Power Greens Recipes
BBQ Tempeh and Tangy Power Greens Recipes

I snacked on tortilla chips whilst whipping this dish up. Before serving, I used some smaller broken pieces to garnish the top. Pretty and tasty!

Enjoy!

 

BBQ Tempeh Recipe
 
Prep time
Cook time
Total time
 
BBQ Tempeh couldn’t be easier. The flavor is best when combined with homemade BBQ sauce, but the bottled kind will work just as well. This is the easiest way I’ve ever prepared tempeh before, and it packs a lot of flavor with very little effort. Talk about high ROI!
Author:
Serves: 2
Ingredients
Instructions
  1. Combine tempeh and BBQ sauce in a bowl. Gently stir to coat all sides of tempeh slices. Marinate for 5-10 minutes (while you prep the greens for the previous recipe)
  2. Heat oil in a medium saute pan over medium heat. Add tempeh and cook till each side is golden brown, about 4-5 minutes per side.
  3. Serve with Tangy Power Greens (previous recipe). Enjoy!
Notes
Time-saving tip: Marinate the tempeh while you prep the greens for the previous recipe.


Note: Feel free to marinate your tempeh longer for extra flavor – from 1 hour to overnight.

Clothes Organization – Part 1 & Crispy Onion BBQ Burger

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Cooking and organizing with sis continued right into Monday. I know most people like to do fun and relaxing things on their day’s off, and I do, too, but lately, I’ve been feeling so behind, I feel obligated to be productive for most of the vacay-day. Luckily, getting things done gives me a great sense of accomplishment…like checking something off of your to-do list. It’s stress-relieving and I actually enjoy it. And I do try to work some time for relaxing and fun into my days, by the way. I’m not all work and no play.

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And just to clarify, being productive does include cooking up a yummy breakfast. ;) I made my multigrain pancakes with easy raspberry sauce (click for recipe), except I used oat flour instead of white. (I’m already looking forward to raspberry sauce leftovers over oatmeal tomorrow!)

Clothes Organization – Part 1

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I continued our organizing spree by taking a first stab at one of the bigger projects going on at the Chic house – my clothes situation. As some of my long time readers know, I used to be quite the shopaholic. I never needed an intervention or anything, but let’s just say I have more clothes than the average gal. (I know…I polled my fashion blog readers…whoops! lol)

When hubby and I moved into the Chic house back in fall 2009, I bid adieu to my giant walk-in closet and traded it for our first house – tiny closets and all. Our new house has such small closets because it’s never really had much of a renovation and it’s an older house. Since we’ve moved in, I’ve struggled to figure out what to do with all my beloved clothes. I like to purge my belongings regularly, so I knew that wasn’t the main issue, though I did try to go through them again. In my opinion, my primary problem area is organization tools.

Hubby and I poured all our money into our kitchen reno and when that sputtered out (unfinished), it left nothing for my clothes. I made do with what I already had furniture-wise – a strange assortment of various types of shelves collected over the years – but it wasn’t getting the job done.

Sis and I decided to take another look at my clothes to see if we could do anything with them without spending any money.

Step 1: Identify Mini Project

The major change we identified was storage of fall/winter clothes. I’ve always had the space such that I never needed to switch out fall and winter clothes, so I’ve never done that before…ever. I think that puts me in the minority, because I’m guessing most people do switch clothes out for the warm and cold weather seasons. We decided to take my 3 sweater bins (the best way I’ve found to store sweaters so far – I used to line the bottom of my closet with them) and separate them in fall/winter and spring/summer.

Step 2: Get Started – Tweak As Needed

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Remember in school when you’d dread the start of a new essay assignment? It was everything you could do to get those first words out, yet they’d flow pretty easy afterwards? I think sometimes the hardest part of organization is just getting started. Luckily, I had my sister to motivate me. We picked one bin and just started going through my sweaters one by one. What we found was that I actually had 3 types of sweaters – heavy, medium, and light weight. So, we separated the sweaters into 3 piles and decided to worry about folding later.

Step 3: Assess What You Have – Consider Better Solutions

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My sister managed to fill 1 1/2 bins full of heavy-weight sweaters. But, we decided to keep the medium and light-weight sweaters out…at least for now. I definitely like the lightweight ones for layering, even in the summer (it’s still cold inside sometimes!). And I’m thinking I may wear the medium weight sweaters to work since they like to set their thermostat to “icebox.”

We decided that it would be best if we could fill the 2 sweater bins and move them to storage and do something with all the medium and light-weight sweaters we wanted to keep out. Sis noticed that the shelves in this storage cabinet (that I bought in college! can’t believe it hasn’t fallen apart yet) seemed like they could be used more effectively.

At the time, I had the following in it:

  • T-Shirts (not fitting space well)
  • Workout Clothes (pants ok, but tank tops hard to stack)
  • PJs (not using space effectively – lots of lost vertical space)

I also noticed that I had a 4-box wire storage shelf (originally purchased for my craft room…back when I had one) that weren’t really being used. So, we decided to pull a switcheroo.

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But not without making time to break for lunch. Hubby helped out by picking up food from Mellow Mushroom while we sorted away. We started with a tomato/mozzarella salad.

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And cheese pizza.

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With happy stomachs, we were able to dig in and finish our Mini Project – Sorting the sweaters.

We filled two bins of heavy-weight sweaters and a couple polar fleeces, and these will be moved to the basement for storage till cooler weather returns.

The third bin contains athletic cover-ups, polar fleeces, etc., which my sister folded and re-organized. This one will stay upstairs since I wear these a lot for Zumba and around the house.

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We moved all the clothes out of the shelf system and into the fabric bins:

  • Workout clothes
  • Nice T-Shirts (to wear out and about)
  • PJs (bottoms)
  • Crochet Project (leftover from when it was in my craft room – the project just fits too nicely to move…lol)

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Into the newly freed space on the shelves, we moved:

  • Light-Weight Sweaters on top (left 2 piles are cardigans/cover-ups & right is regular sweaters)
  • Medium-Weight Sweaters in middle (left 2 piles are cardigans/cover-ups & right is regular sweaters)
  • T-Shirts on bottom (these are like sleep-wear t-shirts to wear around the house or in the yard – there are more than what’s pictured, but they’re in the laundry bin)

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While the clothes-organization overall project is far from being done, I’m really happy with the progress we made.

Changes/Observations:

  • Less-used items are in lower/harder-to-reach spaces – frees up room for popular clothes
  • More-used items are in easier-to-access spaces – makes getting ready easier/faster since I don’t have to work as hard to get to these clothes
  • Cardigans/sweaters are now visible instead of being piled in a bin – I forgot I had some of the items because they were so buried. Now that I can see them stacked in the shelf, I know immediately what I have and what my options are when I’m putting an outfit together
  • Clothing groups are better kept together – makes things easier to find and keep organized
  • More floor space – visually better already

We (I?) still have a lot of work to do with my clothes, but since I don’t have large chunks of free-time to pull from, I plan to tackle everything one mini-project at a time. So far, so good!

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After wrapping up our organization project for the day and saying adieu to sis who had to return home, hubby and I went furniture shopping at a local consignment shop. We didn’t find anything we liked, but we did enjoy our visit. The inventory is constantly changing, so we know we’ll be checking back often.

Then, we hit up Earthfare to get goodies for dinner and for my next challenge for June – can you tell from the produce photo what it’s going to be about?!

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And for dinner, I decided to try something I’ve seen at many restaurants -

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A crispy onion topping. Why?

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To put on this Earthfare burger, of course!

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Hubby also requested pina coladas with the leftover fresh pineapple we had on hand thanks to the Pineapple Upside Down Cake Minis. I made ours using pineapple, coconut milk, sugar, and ice…and of course rum. I thought the flavor was ok, but it needs tweaking before I’m 100% happy with it.

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But the burger! The crispy onion rings were perfect on the burger!

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We also added leftover homemade-BBQ sauce on the burger, and the combination of it all was simply outstanding!

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We also had kale chips, leftover potato wedges, and corn (that I made hubby eat since he put too much cayenne pepper on it – he likes it spicy!).

We enjoyed a casual and relaxing dinner whilst watching The Green Hornet. Nothing like a productive day followed by relaxing over dinner and a movie to cap off a fantastic day.

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And since this blog was for Memorial Day – Sending a special thank you to those who have paid the ultimate sacrifice in the name of our continued freedom.

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Next time on The Chic Life, I reveal the June Challenge (Hint: it’s related to produce!) and blog about a fun dinner double date with new friends.

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Reader question: How do you organize your clothes? Do you hang everything? Put sweaters in a special container? Do share your clothes-organization tips and ideas.

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