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Getting Kids Ready for Back to School: Tips for a Smooth Transition

As summer winds down, the excitement and anticipation of a new school year begin to build. Preparing your kids for back to school can be a fun and rewarding experience with a bit of planning and organization. Here are some tips to help ensure a smooth transition: 1. Establish a Routine Start adjusting your child’s sleep schedule a week or two before school begins. Gradually move bedtime earlier and wake them up closer to the time they’ll need to get up for school. This helps their bodies adjust and makes the first week back less of a shock. 2. Organize School Supplies Make a list of necessary school supplies and involve your child in the shopping process. Letting them choose their notebooks, pens, and backpacks can make them more excited about the new school year. Don’t forget to label everything with their name! 3. Create a Study Space Set up a dedicated, clutter-free area for homework and studying. Ensure it’s well-lit and stocked with all the supplies they might need. Having a speci
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Chicken Marsala

 


This recipe is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It takes about 45 minutes to prepare and serves 4 people. Here are the ingredients you will need:


INGREDIENTS

  • 1 ½ pounds - Boneless Skinless Chicken Breasts (pounded 1/4-inch thick, see note, or chicken tenderloins)
  • 3 tablespoons - All-Purpose Flour
  • Salt and Black Pepper (freshly ground)
  • 1 tablespoon - Olive Oil
  • 3 tablespoons - Unsalted Butter (divided)
  • 1 (8-ounce) package - Button Mushrooms (or pre-sliced bella)
  • 3 tablespoons - Shallots (finely chopped, from 1 medium shallot)
  • 2 cloves - Garlic (minced)
  • ⅔ cup - Chicken Broth
  • ⅔ cup - Dry Marsala Wine
  • ⅔ cup - Heavy Cream
  • 2 teaspoons - Fresh Thyme (chopped)
  • 2 tablespoons - Fresh Italian Parsley (chopped, for serving, optional)


INSTRUCTIONS: 

  1. Season the chicken with salt and pepper, then dredge it in flour.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3 minutes per side. Transfer the chicken to a plate and set aside.
  3. Add the mushrooms to the same skillet and cook until they release their liquid and start to brown, about 5 minutes. Add the shallots and garlic and cook for another minute.
  4. Add the chicken broth and Marsala wine to the skillet and bring to a boil. Reduce the heat to medium and simmer until the sauce has reduced by half, about 10 minutes.
  5. Add the heavy cream and thyme to the skillet and stir to combine. Return the chicken to the skillet and cook until heated through, about 5 minutes.
  6. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter. Serve the chicken with the sauce spooned over the top and garnished with parsley, if desired.


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