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Speaker 1: Hi, everybody. I'm Kelsey Nixon and this is Kitchen Prescription,

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Speaker 1: the podcast you listen to when you don't know what

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Speaker 1: to make for dinner. Today is episode forty five and

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Speaker 1: getting out of a dinner rut with a kitchen Refresh.

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Speaker 1: So it's spring or is it? It seems like most

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Speaker 1: of my family and friends see that the calendar indicates spring,

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Speaker 1: but really it still feels like winter where they are,

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Speaker 1: even here in California, where we usually have very little

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Speaker 1: to complain about when it comes to the weather. It

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Speaker 1: has been unseasonably cold and rainy. And I know, I know,

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Speaker 1: take out your tiny violin, Kelsey, but seriously, when is

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Speaker 1: that warmer and drier weather coming. I just I digress.

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Speaker 1: I know that there's many of you out there that

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Speaker 1: are likely feeling the same, But since our calendars indicate

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Speaker 1: that it is in fact spring, we might as well

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Speaker 1: do some spring cleaning. So just like I love gold

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Speaker 1: setting at the beginning of the year, I also love

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Speaker 1: a good spring cleaning project at home. So I'm excited

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Speaker 1: to talk about what I've planned for this month. But first,

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Speaker 1: let's chat about a few simple dinner ideas you could

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Speaker 1: throw on your meal plan for the week. The first

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Speaker 1: recipe are these Chipotle lime chicken bowls. So my family's

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Speaker 1: really on a bowl kick right now. I swear everyone

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Speaker 1: eats better when it's all put into a bowl. I

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Speaker 1: don't understand it, Like if someone wants to provide the

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Speaker 1: scientific reason for why it's just more fun to eat

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Speaker 1: out of a bowl, I'm all ears. But these Chipotle

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Speaker 1: lime chicken bowls are so so delicious, and I have

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Speaker 1: made them meal prep friendly as well, so I have

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Speaker 1: specific instructions written for if you want to do some

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Speaker 1: meal prep on a Saturday or a Sunday, you can

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Speaker 1: prep these babies in advance, and they're even easier to

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Speaker 1: throw together. My son Ali, we had them a few

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Speaker 1: days ago and he was like, Oh, it's like tacos

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Speaker 1: in a bowl, and I was like, yeah, it's tacos

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Speaker 1: in a bowl. But they're really good. What I like

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Speaker 1: about them is that the flavor of the marinade on

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Speaker 1: the chicken is just out of this world. It's got

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Speaker 1: a little bit of smokiness from the Chipotle, but not

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Speaker 1: too spicy and not overly smoky, so it's just really

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Speaker 1: well balanced. It's got some lime in there, and we

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Speaker 1: love eating these witch or tilla chips that you kind

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Speaker 1: of scoop into the bowl and they are just delicious.

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Speaker 1: So that's the first recipe we're doing. I've also got

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Speaker 1: Asian lettuce wraps on our meal plan, which is a

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Speaker 1: consistent hit around here. Every one of my family loves

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Speaker 1: this recipe, and I love that it literally comes together

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Speaker 1: in under twenty minutes like legitimately does. Also, I'll never

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Speaker 1: get over how ground turkey chicken beef like my younger kids,

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Speaker 1: like my six year old and my two year old,

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Speaker 1: they eat proteins so much better when it's ground, like

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Speaker 1: It's crazy to me that I never realize that, but

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Speaker 1: these Asian lettuce wraps are perfect for that. And then finally, yes,

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Speaker 1: we have more rain in the forecast, so we're gonna

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Speaker 1: have one really cool day. And so I'm gonna make

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Speaker 1: my creamy tortellini soup that's got some spinach in it.

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Speaker 1: It is very delicious, and because the tortellini's in there,

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Speaker 1: it just makes it more substantial and feel like a

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Speaker 1: full meal. So there are some rescue ideas for you

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Speaker 1: this week. You can find all of these recipes and

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Speaker 1: recipe club individually or in our weekly meal planning document

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Speaker 1: with easy printipal shopping lists and so forth. So we

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Speaker 1: revamped the way we are doing our meal plans within

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Speaker 1: Recipe Club, making them easier for you to have those

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Speaker 1: principal shopping lists, and I just think they're fantastic. So

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Speaker 1: if you're a member, make sure you check that out.

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Speaker 1: And if you've been thinking about joining Recipe Club, this

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Speaker 1: April is the perfect month to do so because we're

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Speaker 1: offering the first month free again. So we've only done

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Speaker 1: this once before during Black Friday and it was a

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Speaker 1: huge success, So we're going to test it out again,

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Speaker 1: but just for this month, so you can sign up

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Speaker 1: at Kelsey Nixon dot com. You don't even need a code.

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Speaker 1: Everyone who signs up in April gets the first month free,

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Speaker 1: so you guys can check it out. In addition to

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Speaker 1: all of our recipes and our meal plans, you are

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Speaker 1: going to get an amazing step by step guide to

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Speaker 1: a kitchen refresh that I'm going to talk about a

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Speaker 1: little bit more. But this is a great month to

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Speaker 1: try it out. I would love to invite you over there.

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Speaker 1: It's just I'm so proud of what we do, and

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Speaker 1: then we really help people get dinner on the table,

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Speaker 1: So if you are someone who needs help with doing that,

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Speaker 1: make sure you check it out. And in the meantime,

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Speaker 1: let's jump into the back half of the podcast where

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Speaker 1: I want to chat about how I am pulling myself

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Speaker 1: out of a dinner rut and the project I have

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Speaker 1: planned for April to really help support that. So I

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Speaker 1: have the theory that the ease of cooking weeknight dinner

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Speaker 1: is far more impacted by the things contained behind your

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Speaker 1: kitchen cabinets and in your kitchen drawers then what it

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Speaker 1: looks like on the outside. Now, we all know that

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Speaker 1: we love before and after like a kitchen reno, but

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Speaker 1: ultimately that is just like, that's just where our kitchens look,

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Speaker 1: right Like, I'm far more interested in the way our

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Speaker 1: kitchens function, and all of that function tends to live

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Speaker 1: behind those cabinets and inside those drawers. Not only that,

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Speaker 1: but the importance of those things having a designated space

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Speaker 1: where they live in order is just so important. So

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Speaker 1: years ago, when I was in culinary school, one of

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Speaker 1: the first things I learned was this concept called mison

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Speaker 1: plus which means everything in its place. And if you

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Speaker 1: are a foodie or a food enthusiast or just love cooking.

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Speaker 1: You've probably heard that before, and it's a foundational concept

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Speaker 1: that means having all of the ingredients prep before you

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Speaker 1: start cooking, like the onions are dies, the spices are measured,

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Speaker 1: the liquids are measured. It can even include like gathering

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Speaker 1: all of your equipment you'll need to make the recipe.

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Speaker 1: All of this upfront preparation actually ends up saving you

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Speaker 1: time in the long run. With the ingredients peeled and

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Speaker 1: chopped and portioned in all of the required pots and

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Speaker 1: pans laid out, you are more organized and efficient and

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Speaker 1: far less likely to accidentally add salt twice or scramble

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Speaker 1: to find a forgotten ingredient. So it can be frustrating

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Speaker 1: initially because it's like why am I spending so much?

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Speaker 1: I just want to start cooking, But in the end

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Speaker 1: you are likely going to save time and have a

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Speaker 1: better result. I think this same concept applies to the

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Speaker 1: kitchen you cook in. And while I love, like I said,

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Speaker 1: a beautiful kitchen just because it's beautiful on the exterior,

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Speaker 1: has very little to do with whether or not it

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Speaker 1: assists when you are actually making meat night dinner. That's

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Speaker 1: why for this next month in April, I'm going to

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Speaker 1: open every single cupboard, cabinet and draw in my personal

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Speaker 1: home kitchen and show you the products and tools that

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Speaker 1: I swear by, and in addition to that, will show

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Speaker 1: you how I organize each space to maintain some sort

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Speaker 1: of order in the kitchen. So I'm excited. I want

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Speaker 1: to invite you to join me. I'm calling it this

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Speaker 1: Complete Kitchen Refresh as I kind of walk you through

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Speaker 1: every nook and cranny in my kitchen that's set up

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Speaker 1: to support easy, breezy weeknight cooking for my family. So

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Speaker 1: this is how it's going to work. I've got things

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Speaker 1: split into four weeks, so the first week is everyday

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Speaker 1: eating week, the second week is cooking week, the third

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Speaker 1: week is baking and small appliance this week, and the

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Speaker 1: fourth week is storage and cleaning week. So each week

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Speaker 1: will focus on different cabinets or drawers that pertain to

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Speaker 1: that particular subject. So, for example, this first week, which

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Speaker 1: is going to happen next week, is all about everyday

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Speaker 1: eating and it includes things like my cup cabinet, my

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Speaker 1: everyday dish cabinet, the silverware drawer, kid drawer, pantry, ridge

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Speaker 1: in the freezer. And while some things are more exhaustive,

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Speaker 1: like your pantry or fridge. You might think, well, what

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Speaker 1: could you possibly have to say about a silverware drawer

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Speaker 1: that would make my life easier. Trust me, I've got

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Speaker 1: opinions about a silverware drawer, and I think you're gonna

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Speaker 1: want to hear them. So it's been so exciting to

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Speaker 1: do this and to really re evaluate why I like

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Speaker 1: the things that I like and why I have passed

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Speaker 1: on maybe some typical recommendations. And one of the reasons

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Speaker 1: I was motivated to do this is you all know

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Speaker 1: that I recently moved, and last week on the podcast,

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Speaker 1: I talked about how this is the eighth move in

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Speaker 1: my adulthood for me, and that means I've cooked in

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Speaker 1: eight different kitchens and all different types of kitchens. I've

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Speaker 1: lived in New York City and cooked in teeny tiny

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Speaker 1: galley style kitchens where I had to store my pots

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Speaker 1: and pans in the oven. And I've lived in big

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Speaker 1: suburban kitchens where I had cabinets that literally sat empty

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Speaker 1: because I had nothing to put in them. So I

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Speaker 1: having cooked in all those different types of kitchens, I

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Speaker 1: feel like I've earned my chops when it comes to

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Speaker 1: developing an opinion about things that actually work in the kitchen,

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Speaker 1: so all of the links will be shared in recipe Club,

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Speaker 1: which is another reason to sign up for your free month.

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Speaker 1: If you're not already in, this is a great month

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Speaker 1: to try it out. And if you get in there

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Speaker 1: and you're like this is not going to help me,

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Speaker 1: by all means, you don't even have to contact us.

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Speaker 1: It is one click cancel, you get in, you can

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Speaker 1: get the information you want, maybe print a few recipes.

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Speaker 1: But I do think it's really interesting that we ran

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Speaker 1: this free trial for recipe Club in November for Black Friday,

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Speaker 1: and we had hundreds of people sign up and take

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Speaker 1: advantage of that, and nearly seventy percent of the people

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Speaker 1: decided to stay. And it made me so happy because

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Speaker 1: I think it just really is a testament to the

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Speaker 1: fact that we are creating a really unique space on

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Speaker 1: the Internet to provide recipes to people that don't have ads,

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Speaker 1: that don't have long blog posts. It's just the recipes

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Speaker 1: that you need to help you get dinner on the table.

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Speaker 1: And then we're adding a few other things to support

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Speaker 1: not too much information. We don't want anything to be

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Speaker 1: in a a recipe Club that is not helpful to you,

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Speaker 1: but we are doing this exhaustive kitchen refresh this drawer

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Speaker 1: by drawer, cabinet by cabinet to show you all of

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Speaker 1: the things that could help you get dinner on the table.

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Speaker 1: Because while a recipe is super helpful and necessary for many,

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Speaker 1: I swear that having the right tools on hand is

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Speaker 1: every bit is valuable when it comes to establishing regular

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Speaker 1: systems and routines to making that happen. And I've said

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Speaker 1: it before, I'll say it again, whether we like it

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Speaker 1: or not, we have to eat for the rest of

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Speaker 1: our lives, breakfast, lunch, and dinner for the rest of

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Speaker 1: our lives. And if you're a parent, not only feeding yourself,

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Speaker 1: but feeding the people under your household. And so if

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Speaker 1: there's anything worth investing in, it's figuring out the systems

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Speaker 1: that work for you. And as you all know, any parent,

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Speaker 1: at least having toddlers and teenagers is very different. So

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Speaker 1: having a consistent resource to come back to again and

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Speaker 1: again is critical. And I as I've talked to people

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Speaker 1: over the years, one of the common frustrations I hear

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Speaker 1: about weeknight dinner is this idea of decision fatigue, and

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Speaker 1: there's just too many decisions. There are millions of recipes

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Speaker 1: on the internet, and when we have to get dinner

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Speaker 1: on the table for our family, that's usually where we

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Speaker 1: go first, like, oh, I need a recipe, Oh I

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Speaker 1: need a meal plan. And when we just jump into

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Speaker 1: the Worldwide Web, we can get overwhelmed with so many resources.

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Speaker 1: And so my goal in creating Recipe Club was to

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Speaker 1: have a consistent, tried and true resource that is one

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Speaker 1: that you could trust, like a guide you could trust.

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Speaker 1: These are easy weeknight recipes that are intended for families,

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Speaker 1: and that's what we do in there. So we've got

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Speaker 1: an amazing exhaustive Recipe Club library. As you know, we

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Speaker 1: do five new recipes every month. We do weekly and

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Speaker 1: monthly plans. But now we're really building out this side

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Speaker 1: to make sure that if you have any questions about

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Speaker 1: cookwaar or the knives that you should be using, or

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Speaker 1: dishes or your forks and knives for crying out loud,

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Speaker 1: we've got that covered as well. So I hesitated calling

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Speaker 1: this a challenge, as I think it's somewhat unrealistic to

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Speaker 1: revamp your entire kitchen all at once, but I think

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Speaker 1: taking one cabinet or drawer each week, or even one

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Speaker 1: a month to focus on is it could do, wonders

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Speaker 1: for making dinner prep a little easier each night, to

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Speaker 1: motivate you to kind of get in your kitchens and

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Speaker 1: get things in order, or doing a weekly giveaway throughout

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Speaker 1: the month. So anyone who shares an afterimage of their

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Speaker 1: organized or their completed kitchen space, whether that's your silverware

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Speaker 1: drawer or your cup cabinet, you tag us and you're

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Speaker 1: entered to win. And hopefully that just kind of gamifies

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Speaker 1: it a bit and makes it more fun. So next

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Speaker 1: week we're going to chat a bit more about some

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Speaker 1: of the everyday eating favorites we focused on in the

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Speaker 1: Refresh this week and have made a big friends in

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Speaker 1: my own kitchen. So thanks so much for being here today,

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Speaker 1: you guys. Until next time, I'm Kelsey, Happy cooking,