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Speaker 1: Hi there, everyone. Welcome to Kitchen Prescription, the podcast you

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Speaker 1: listen to when you don't know what to make for dinner.

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Speaker 1: How's everybody doing. We're good over here. We've officially caught

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Speaker 1: spring fever, and we are in the throes of our

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Speaker 1: Little league baseball season, which is so cute and so fun,

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Speaker 1: but also very stressful. The older your kids get, the

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Speaker 1: more stressful sports become. But we've also got later nights

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Speaker 1: at the park, and we're finalizing our spring break plans,

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Speaker 1: which is going to involve just a single day Disneyland,

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Speaker 1: which is local for us, but then a road trip

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Speaker 1: which I'm bracing myself for with a two year old

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Speaker 1: who hates her car seat, and a week spent with

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Speaker 1: friends from college and all our kids playing together. I

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Speaker 1: can't wait. It's going to be so much fun counting

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Speaker 1: down the days for a little bit of a break.

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Speaker 1: But in the meantime, it's been super busy around here,

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Speaker 1: especially with a few TV gigs. So this week I

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Speaker 1: shot a segment for the Rachel Ratio that will air

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Speaker 1: in just a few weeks where I get to make

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Speaker 1: my oven roasted barbecue chicken grain bowls, which we cannot

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Speaker 1: get enough of. Around here. Everyone in my family loves

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Speaker 1: them so so so yummy. And I did this monster

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Speaker 1: segment for Access Hollywood where we made an entire week's

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Speaker 1: worth of meals ten recipes total all for under twenty

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Speaker 1: five dollars per person, which was a huge challenge but awesome.

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Speaker 1: Both of we are lots of fun and I will

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Speaker 1: be sure to share when those things are airing on Instagram.

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Speaker 1: But yeah, I shot those this week. Oh and I

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Speaker 1: got an email today letting me know that something I

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Speaker 1: shot almost nine months ago is going to air this

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Speaker 1: weekend with Valerie Berton Nelly. So if you are a

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Speaker 1: Food Network fan and you're a familiar with Mallorie's kitchen,

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Speaker 1: I get to be on one of her episodes this

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Speaker 1: week where I am organizing her kitchen our refrigerator most specifically.

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Speaker 1: But it's a blast. Valorie is so amazing. I have

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Speaker 1: followed her for years and it was so fun to

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Speaker 1: be on her show and go in and organize her

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Speaker 1: fridge for her. So make sure to keep your eyes

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Speaker 1: out for that. Yeah, lots of organization going on around here.

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Speaker 1: Speaking of which, another project that's been keeping me busy

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Speaker 1: is preparing for our Organized Kitchen Sprint so you may

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Speaker 1: have heard me talk about it last week on the

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Speaker 1: podcast or seeing it on Instagram, but I am doing

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Speaker 1: a spring cleaning sprint that is specifically designated for your

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Speaker 1: kitchen that will run March twenty eight three April first,

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Speaker 1: and we'll be organizing our kitchens from top to bottom

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Speaker 1: in just five days by tackling one area of the

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Speaker 1: kitchen each day. We're going to start withdrawers, then move

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Speaker 1: to cabinets, then the fridge, then the freezer, and finally

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Speaker 1: wrap up with our pantries. And by doing this, by

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Speaker 1: breaking it down, it makes it feel a bit more manageable,

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Speaker 1: and so I love this approach. Each day is going

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Speaker 1: to have a live class and then there'll be an

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Speaker 1: organizational prompt where you learn the best way to kind

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Speaker 1: of set up that area of your kitchen to make

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Speaker 1: cooking a little easier. And not to mention in the

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Speaker 1: whole process of doing this, you're going to organize your

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Speaker 1: entire kitchen. So I think it's going to be a blast,

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Speaker 1: and it's you know we're doing it because that end

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Speaker 1: result feels so so good. It's all going to take

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Speaker 1: place on a private Instagram account where I'll shower everything

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Speaker 1: from whether it's organizational techniques or my favorite products, to

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Speaker 1: this signature step by step process I use for kind

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Speaker 1: of helping you determine what you do and don't need

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Speaker 1: in your kitchen. And you know, there's so much content

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Speaker 1: out there about organizing right now, and I love it

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Speaker 1: and eat it up as much as anybody, But when

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Speaker 1: it comes to your kitchen, typically it's arguably the most

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Speaker 1: used room in your household, and anyone can organize something

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Speaker 1: to make it look pretty. But in our kitchens, we

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Speaker 1: need things to be organized in systems, so they set

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Speaker 1: up to serve us right, Rainbow colored snacks in rainbow

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Speaker 1: order only take us so far, So we really need

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Speaker 1: to be smart about the way we set our kitchens up.

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Speaker 1: And I'm excited to help you guys do that. So

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Speaker 1: once again, it will run March twenty eighth through April first,

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Speaker 1: but the account will be live until April thirtieth, so

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Speaker 1: you'll have an entire month to implement this. And the

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Speaker 1: reason I'm putting a time stamp on it at all

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Speaker 1: is because it's a sprint and if you can't get

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Speaker 1: through your kitchen organization in five days, because life inevitably happens,

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Speaker 1: totally understand then you'll have an entire month to access

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Speaker 1: and implement the content. But by saying you've got thirty

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Speaker 1: days to do this, hopefully it will motivate you to

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Speaker 1: get it done, to get it done, and it will

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Speaker 1: feel so great. So there's a link in the show

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Speaker 1: notes to sign up for the sprint, and if you're

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Speaker 1: listening to this after we finished sprinting, keep an eye

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Speaker 1: out for future sprints. I'd like to put one together

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Speaker 1: for maybe back to school or pre holiday as well.

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Speaker 1: But I'm really looking forward to all right, I hope

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Speaker 1: you'll join us. Make sure to check out those details

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Speaker 1: in the show notes. Let's jump into our three suggested

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Speaker 1: meals as you map out your meal plan for the week. First,

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Speaker 1: we're going to make skill It fajitas with tomatio guacamole.

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Speaker 1: I love these, And the thing that I love most

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Speaker 1: about this recipe is you guessed it the tomotio guacamole. Now,

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Speaker 1: I don't want you to be intimidated by tomotios as

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Speaker 1: an ingredient. Tomotios weren't something that my mom cooked with

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Speaker 1: a lot growing up, but there's such a wonderful, acidic

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Speaker 1: kind of oh, it's like a line meets a tomato're

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Speaker 1: so delicious, but not necessarily delicious on their own. It's

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Speaker 1: not something you would want to bite into. They've got

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Speaker 1: these husks around them. They're kind of a little sticky.

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Speaker 1: But combined with avocado, some lime, juice, some garlics, some seasonings,

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Speaker 1: it turns into this amazing It's almost like a hybrid

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Speaker 1: salsa meats a guacamole, because it's not incredibly chunky like

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Speaker 1: a guacamole can be. It's more smooth like a salsa.

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Speaker 1: But it is so delicious, so fantastic. In fact, it

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Speaker 1: was such a hit that I have given as gifts

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Speaker 1: in the past. The tomatoo guacamole is really really great.

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Speaker 1: So the fahitas themselves are really straightforward. We're gonna use

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Speaker 1: some bell peppers, some onion. I'm doing steak, but you

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Speaker 1: could do chicken. Really really simple seasoning, comes together nicely

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Speaker 1: and then served with that tomoteo guac It's awesome, so good,

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Speaker 1: so good, all right, So beyond our fahitas, I'm also

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Speaker 1: going to This was request from my son Oliver, so

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Speaker 1: he was so ciated two requests this week, one of

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Speaker 1: these being chili lime turkey tacos and these are tacos

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Speaker 1: that we make with ground turkey and this signature chili

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Speaker 1: limes seasoning from Trader Joe's. But if you don't have

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Speaker 1: access to a Trader Joe's, no problem. There's a very

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Speaker 1: similar seasoning called Ted Jean Ta j i n and

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Speaker 1: that is really really similar. It's like chili powder and

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Speaker 1: limeses and et citric acid and it is just fabulous.

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Speaker 1: It's so so good. So this recipe comes together with

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Speaker 1: ground turkey, some diced tomatoes with green chilies obviously that

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Speaker 1: seasoning that's so delicious, and then we turn them into

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Speaker 1: tacos and we usually do pickled onions with them. I

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Speaker 1: do a little bit of shredded cabbage on top, and

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Speaker 1: then we'll have chips and salsa and it's just a hit.

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Speaker 1: And then the other thing I love about these taco

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Speaker 1: is that they make the most delicious taco salad the

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Speaker 1: next day. So I get just as excited about lunch

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Speaker 1: the following day as I do about the tacos themselves

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Speaker 1: for dinner. All right, And finally, this is a recipe

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Speaker 1: have not made in so long, so so excited to

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Speaker 1: pull it up and put it on the menu this week.

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Speaker 1: This lemon dil tortellini. And this is a recipe I

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Speaker 1: have been making four years. In fact, it actually has

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Speaker 1: an awesome backstory. So this recipe, or at least the

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Speaker 1: first iteration of this recipe, was written by my grandfather

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Speaker 1: who wrote it and entered it in a contest in

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Speaker 1: a magazine and he won. He totally won. This lemon

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Speaker 1: dil tortellini. I just think it's the cutest thing ever.

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Speaker 1: But it's a really simple recipe. You use refrigerator cheese tortellini.

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Speaker 1: You use a really simple sauce with like a shallowed

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Speaker 1: and onion, splash of heavy cream, some chicken broth, and

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Speaker 1: then whether it's fresh or dry, I deal a little

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Speaker 1: lemon and then some sugar snap peas and some parmesan

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Speaker 1: cheese on top. And it's just creamy and delicious. And

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Speaker 1: something about the combination of the cheese tortellini, the lemon,

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Speaker 1: the dial is so great. And if I want to

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Speaker 1: add to hit a protein to this, I like picking

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Speaker 1: up some panchetta, some diced panchetta, and I'll just hurry

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Speaker 1: and saute that in a skillet and then kind of

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Speaker 1: almost garnish with that over the top. Almost like I'm

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Speaker 1: having baconds or something, but in fact, you could do bacon.

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Speaker 1: You could do crumbled bacon on this no problem. But

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Speaker 1: I really like the panchetta as it goes so well

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Speaker 1: with the parmesan and the lemon. I get mine at

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Speaker 1: Trader Joe's, but I have seen that diced panchetta at

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Speaker 1: all sorts of grocery stores. So that's the last recipe

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Speaker 1: that we are making this week on our meal plan,

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Speaker 1: and I'm excited. It's a good week. We're gonna vejitas, tacos,

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Speaker 1: and tortellini, make everyone happy in the family. All right,

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Speaker 1: there are your recipes for the week. Let's jump into

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Speaker 1: the back half of the podcast, discussing why groceries are

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Speaker 1: so dang expensive right now and how I can help

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Speaker 1: you combat that just a bit. If you're anything like me,

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Speaker 1: you are noticing that the cost of groceries is sky

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Speaker 1: high right now. Those chicken breasts that you could usually

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Speaker 1: pick up for five six bucks are now eight dollars.

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Speaker 1: And I hate to tell you this, but it's likely

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Speaker 1: not going to ease up anytime soon. Given what's happening globally,

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Speaker 1: from wars to the pandemic. We should probably get comfortable

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Speaker 1: with higher than expected prices for groceries for a while.

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Speaker 1: I look this up and economists are saying that grocery

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Speaker 1: prices will rise by as much as six percent this year,

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Speaker 1: on top of a similar increase last year. They blamed

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Speaker 1: COVID related supply issues, as well as high labor costs

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Speaker 1: and rising expenses in the farming industry. Just so many

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Speaker 1: start contributing to groceries becoming more expensive. Whether that's wheat

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Speaker 1: based products or meat or eggs, it's just going to

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Speaker 1: get more and more expensive. But I don't want to

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Speaker 1: get bogged down by the numbers. And I'm not going

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Speaker 1: to tell you that you have to start a new

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Speaker 1: habit of using coupons or changing where you shop. My

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Speaker 1: best tip for saving on groceries is rooted in one

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Speaker 1: kitchen system that I use every week, and I am

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Speaker 1: convinced it saves me big at the grocery store. And

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Speaker 1: I notice when I'm not implementing this system, I inevitably

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Speaker 1: spend way more often unnecessarily. So I call it shopping

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Speaker 1: my own kitchen. And this is how it works. Now.

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Speaker 1: If you've been following me for a while, this probably

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Speaker 1: won't be the first time you've heard me lay out

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Speaker 1: this system, but it's worth repeating because it works, and

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Speaker 1: especially with those rising costs, there's no better time to

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Speaker 1: try implementing something like this. We're going to start by

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Speaker 1: having a set time to map out your meals for

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Speaker 1: the week ahead. I want you to put a reminder

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Speaker 1: in your phone. I want you to set an alarm,

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Speaker 1: and I want you to do your best to pick

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Speaker 1: a time that you know you won't be interrupted during

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Speaker 1: or tempted to do something else. Like don't pick four

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Speaker 1: pm on a Tuesday, right Usually for me, it's after

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Speaker 1: my kids are in bed. If your kids don't get

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Speaker 1: up super early. It could be something you do in

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Speaker 1: the morning, or when you know your partners spouse is

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Speaker 1: going to be with your kids. Whatever it is, just

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Speaker 1: make sure it's a time you can stick to it

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Speaker 1: and then hold yourself accountable to that time by literally

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Speaker 1: setting an alarm in your phone or to your smart

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Speaker 1: device whatever. So you're going to set this time and

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Speaker 1: you know this is going to be the time when

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Speaker 1: you map out your meals for the week. But before

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Speaker 1: you pull up any recipes or write out any ideas

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Speaker 1: for the week, I want you to shop your kitchen first.

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Speaker 1: I want you to think of your kitchen as a

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Speaker 1: grocery store. So you're gonna walk in, you're gonna open

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Speaker 1: up your fridge, your freezer, and your pantry, and you're

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Speaker 1: going to look at what you have on hand to

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Speaker 1: work with. Whether it's half a jar of marinara sauce

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Speaker 1: that needs to be used up, a frozen stir fry

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Speaker 1: veggie mix in your freezer that you know you haven't

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Speaker 1: touched in a while, or maybe it's just a bag

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Speaker 1: of shredded cheddar cheese that's almost gone but you know

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Speaker 1: you need to use it up, and it's just taking

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Speaker 1: up space and if you don't use it this week,

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Speaker 1: then it's just going to sit there and get moldy,

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Speaker 1: and we don't want that. So look in all those

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Speaker 1: places first, and it's really important that you look in

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Speaker 1: all of them. The fridge, the freezer, the pantry. That's

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Speaker 1: always the order that I go in. Not only is

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Speaker 1: this going to create a habit of wasting less food,

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Speaker 1: but that intern has the potential to reduce your grocery

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Speaker 1: bill pretty significantly. So one obvious reason is that you

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Speaker 1: won't be buying items that you already have on hand,

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Speaker 1: and it will kind of help you build this muscle

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Speaker 1: of learning how to swap things out when it makes sense.

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Speaker 1: Let me give you an example of this that I

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Speaker 1: did this week. So Oliver, my nine year old, requested

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Speaker 1: that I make Bake City for dinner this week that

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Speaker 1: in Turkey takas. Those are the two things he wanted.

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Speaker 1: And in that recipe, I technically call for fresh basil.

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Speaker 1: It's written with fresh basil, but I noticed basil has

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Speaker 1: been so expensive at the store. So rather than spending

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Speaker 1: nearly six seven dollars on a few basil leaves, I

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Speaker 1: decided that I would not worry about the fresh basil

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Speaker 1: and I would just add in a tablespin of pesto

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Speaker 1: to the Mariner sauce. That way, I still get the

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Speaker 1: flavor boost without spending an extra six seven dollars on

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Speaker 1: a few basil leaves. Because I have a ton of

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Speaker 1: pesto in my fridge right now. I just stocked up

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Speaker 1: on the Costco size. I've got it, they're ready to go.

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Speaker 1: I should use that, and that instantly is going to

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Speaker 1: save me some money at the grocery store. So that's

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Speaker 1: just one example that you could you translate to all

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Speaker 1: sorts of different recipes. And like I said, I don't

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Speaker 1: want you to forget that we're not only looking in

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Speaker 1: the fridge or the pantry. We're looking in these three places.

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Speaker 1: And as you look in these three places, I find

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Speaker 1: that it helps me answer that dreaded question of what

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Speaker 1: are we going to have for dinner? I hate that question,

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Speaker 1: and I am a food professional and I still hate

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Speaker 1: that question. I still am bogged down by that. But

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Speaker 1: it seems like when you're looking in these three places

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Speaker 1: at what you already have on hand, they are immediate

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Speaker 1: cues to give you ideas of what to make. So

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Speaker 1: if I know that I've got Bell peppers that need

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Speaker 1: this happened to me this week. If I know that

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Speaker 1: I have Bell peppers that are starting to go soft

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Speaker 1: because I bought the six pack at Costco, then I'm

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Speaker 1: going to use bell peppers and a recipe. So I'm

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Speaker 1: going to think about something like the skillet fajitas that

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Speaker 1: I'm making this week, or the chicken petas that I

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Speaker 1: made last week, or maybe I'm going to do a

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Speaker 1: pork and pineapple stir fry. But because I've got those

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Speaker 1: Bell peppers that I know I need to use up

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Speaker 1: Not only am I going to save money by not

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Speaker 1: buying all new vegetables for some other recipe, It's going

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Speaker 1: to help me decide what I'm actually going to make

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Speaker 1: that week. That's why this skill is just so valuable

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Speaker 1: because it helps in so many different ways. So, as

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Speaker 1: I was kind of first developing this habit, I liked

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Speaker 1: to physically pull the items out and place them on

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Speaker 1: my counter so I could almost see how a meal

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Speaker 1: was going to come together. So let me give you

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Speaker 1: like a super super basic example. Let's take that jar

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Speaker 1: of half used mari Nair sauce. Right, So, I would

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Speaker 1: pull the mare Nur sauce out, and I would look

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Speaker 1: to see if I had any pasta right off, I've

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Speaker 1: got spaghetti. Okay, so we're gonna do spaghetti with Mariniro sauce.

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Speaker 1: I know this is probably not enough Marinairo sauce, So

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Speaker 1: should I buy another one? Oh, I've got some heavy cream.

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Speaker 1: You know what? I could add a little bit of

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Speaker 1: heavy cream to that Marinaiir sauce to make almost like

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Speaker 1: a pink sauce, similar like a vodka sauce, and that'll

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Speaker 1: turn into my sauce for my spaghetti. Now I could

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Speaker 1: pick up meatballs, or maybe we'll just do a bunch

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Speaker 1: of veggies on top. I know I've got this scarlet bread.

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Speaker 1: See how like I'm starting like I start putting this

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Speaker 1: meal together in my head, and by physically and tangibly

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Speaker 1: touching the items, it kind of helps me figure it out.

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Speaker 1: It's a weird way of playing Chopped in your own kitchen,

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Speaker 1: but it's not nearly as stressful. And this is coming

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Speaker 1: from someone who has been on chopped three times and

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Speaker 1: never one. It's very stressful, but I want you to

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Speaker 1: develop that muscle. It's such a really it's such a

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Speaker 1: helpful tool in the kitchen. So after you've kind of

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Speaker 1: pulled the things out and decided what meals you're going

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Speaker 1: to make, make sure you write them down somewhere. That

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Speaker 1: could be on a whiteboard in the kitchen, that could

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Speaker 1: be in a planner, a family planner that you keep,

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Speaker 1: that could be in your phone. But put it somewhere

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Speaker 1: so that when it is Wednesday night at five o'clock,

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Speaker 1: you don't have to remember what you were going to

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Speaker 1: make that night. You've already decided that for yourself, and

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Speaker 1: you've already gotten the ingredients, you've already set them aside,

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Speaker 1: so make sure it's written down. I think that's really

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Speaker 1: really important. Do not skip that step. The other thing

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Speaker 1: I like to do is during this time, that is

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Speaker 1: when I place my grocery order. Now, some of you

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Speaker 1: are on the bandwagon of online grocery shopping like I am,

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Speaker 1: and some of you still like to go to the

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Speaker 1: grocery store. No problem, doesn't matter. But for me, when

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Speaker 1: I am shopping my own kitchen and figuring out how

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Speaker 1: I'm going to use up what I have on hand,

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Speaker 1: this is exactly when I am putting things in my

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Speaker 1: grocery cart electronically, and then by the time I've determined

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Speaker 1: what the meal plant is, I can literally check out

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Speaker 1: and select a pickup time for my groceries. And I

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Speaker 1: have just given myself the best gift for the upcoming week.

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Speaker 1: Because I've decided what we're eating, I have used up

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Speaker 1: ingredients that I have on hand so that I am

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Speaker 1: not buying two jars of soy sauce or extra bread

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Speaker 1: that's going to go stale or whatever. It's really really helpful.

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Speaker 1: In fact, at the end of the week, I know

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Speaker 1: I almost want to pat myself on the back. At

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Speaker 1: the end of the week, if my refrigerator does not

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Speaker 1: look chock full. Because the intent is for me to

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Speaker 1: use what I have on hand each week, and if

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Speaker 1: I've got produce that's going bad, or cheese that's going bad,

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Speaker 1: or dairy that's going bad, I'm not doing something right.

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Speaker 1: I'm not using my my refrigerator or my pantry in

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Speaker 1: the way that I would to shop my own kitchen.

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Speaker 1: So I really want you to think about this. I

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Speaker 1: think it can be hugely helpful when it comes to

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Speaker 1: cost savings and just saving your sanity when it comes

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Speaker 1: to getting dinner on the table. All right, you guys,

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Speaker 1: that's it. That's the one habit I am convinced saves

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Speaker 1: me big at the grocery store and just benefits you

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Speaker 1: from multiple angles. So I want you to give it

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Speaker 1: a try this week. See how it goes. Pick a

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Speaker 1: time right now, set the alarm in your phone on

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Speaker 1: your smart device, and head to your in house grocery store.

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Speaker 1: Remember those three places to see what you have on

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Speaker 1: hand to cook with just a reminder that if you're

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Speaker 1: feeling overwhelmed about the state of your kitchen right, if

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Speaker 1: that stresses you out, to open up your pantry and think,

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Speaker 1: oh no, what's in here. I'd love to have you

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Speaker 1: in our Organized Kitchen sprint. In fact, as a podcast listener,

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Speaker 1: use the Code podcast twenty to get in the sprint

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Speaker 1: for only twenty bucks. It's the perfect way to kind

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Speaker 1: of motivate yourselves to get your kitchens in tiptop shape

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Speaker 1: and just continue building these kitchen systems. Then in the

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Speaker 1: end all benefit us in that it makes it easier

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Speaker 1: for us to get to the table. And the reason

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Speaker 1: we want to get to the table is because we

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Speaker 1: want to prioritize a breaking bread with those people that

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Speaker 1: we love most and really establishing this ritual of having

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Speaker 1: regular dinner. We need it now more than ever before.

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Speaker 1: Remember that you can catch in new episodes of the

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Speaker 1: podcast every Thursday, and in the meantime, I would love

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Speaker 1: to chat with you over on Instagram. Come follow me there.

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Speaker 1: You can send it for a recipe club for five

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Speaker 1: new recipes every month, or you can check out my

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Speaker 1: family Mail makeover course, which is kind of like a

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Speaker 1: hybrid organizational experience meets digital cookbook. It's pretty great. I'd

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Speaker 1: love to see you in any of those. If you'd

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Speaker 1: like to leave a review for the podcast, it sure

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Speaker 1: would mean a lot to me. Just take a few

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Speaker 1: minutes to rate and review. And the reason I'm asking

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Speaker 1: you to do that is it just helps other people

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Speaker 1: find the podcasts who are stuck trying to figure out

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Speaker 1: what to make for dinner. All Right, you guys are

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Speaker 1: the best. Good luck getting through the week. Try and

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Speaker 1: save a little bit on your grocery bill by implementing

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Speaker 1: this system, and let me know I who works out

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Speaker 1: for you. All right, We'll talk to you guys next week.