Today finally came! You’ve just gotten your first Five Star food delivery and your freezer is now stocked with a delicious variety of Certified Angus beef, natural poultry, wild caught seafood and organic veggies, fruits and juices. As you admire the neatly organized rows of individually vacuum sealed packages, your mind drifts to just a short time ago when your freezer was anything BUT organized.
In fact, it was downright scary. You actually dreaded opening the door, because it meant frustratingly digging through random packages of food, (goodness knows how old), piled high on top of each other, many of them freezer burned. What a disordered mess that was, and thankfully it’s now just a memory!
Did you know that a sense of order in life is very important for normal, healthy brain function? Excess clutter in your environment can have a negative impact on your ability to focus and process information.
Neuroscientists at Princeton University actually conducted a study on people’s capacity to perform tasks in an organized environment versus a disorganized one. What they found was that too much clutter competes for your attention and increases your stress, thus reducing your performance. Wow, I bet you’re glad you organized that freezer!
So, in honor of your much improved brain function, march confidently up to your now de-cluttered freezer and try cooking up one of these delectable Five Star recipes for dinner!
Meatball Thyme Soup
Cooking Time: 45 minutes
Prep Time: 15 minutes
2 Lbs. Ground Beef/Veal/Pork Mixture (Five Star Item # 50716)
1/4 Cup Dry Bread Crumbs
2 Teaspoons Thyme
1/2 Teaspoon Salt
1 Onion - chopped
2 Medium Carrots - chopped
1 Lb. Mushrooms Sliced
1 Tablespoon Virgin Olive Oil
1 1/2 Lbs. Red Potatoes - cubed
2 Cans Beef Broth (14.5 Oz)
1 Can Stewed Tomatoes (14.5 Oz)
1. In a mixing bowl, combine egg, bread crumbs, salt, and half the thyme. Crumble the ground beef/veal/pork over the mixture and mix well. Then shape into 1 inch balls.
2. In a Dutch oven or soup kettle, brown the meatballs. Then drain and set aside.
3. In the same pan, saute the onions, carrots and mushrooms until tender. Stir in the potatoes, broth, tomatoes, meatballs and the remaining thyme. Bring to a boil. Then reduce heat, cover and simmer for 25-30 minutes. Enjoy!
Cooking Time: 40 mins
Prep Time: 5 mins
4 Split Chicken Breasts
1/2 Cup Peeled Garlic Cloves (or minced garlic)
2 Tablespoons of Butter
3-4 Tablespoons of Olive Oil
1 Teaspoon Rosemary
1 Bay Leaf
1 Tablespoon Parsley
Salt and Pepper to taste
NOTE: The easiest way to peel garlic cloves is to drop them into boiling water for 1 minute. Then toss them into cold water and slip off the skins with a paring knife.
1. Pat chicken breasts dry and salt and pepper them to taste. In a large skillet, heat olive oil and butter on medium heat. Place the split breasts into the skillet and brown them. Once browned, remove the split breasts from the skillet, but keep them warm.
2. Add the garlic, rosemary and bay leaf into the skillet and saute until cloves are golden. Then return chicken to the skillet. Spoon garlic cloves over the chicken. Reduce heat to low and cook for 20-30 minutes. Garnish with a sprinkle of parsley. Enjoy!
Tip: Great to serve with pasta or steamed vegetables on the side.
So now that you've organized your freezer, what are you motivated to organize next?
Does de-cluttering make you feel more focused?
Tell us about it!