January 2017 Reading List

His Christmas Angel by Gail Sattler

Forever Friends Collection
Amanda by Gail Sattler
Belinda by Colleen Coble
Collette by Kristin Billerbeck
Danielle by Carol Cox

Clutter Busting Challenge January 2017

This month marks 6 years of my project of purging unneeded possessions from my home in a larger volume. I started with purging 7 things per day for multiple months, moved onto multiple rounds of 40 bags in 40 days for a couple years, played the minimalist game for 2 years, and purged 2015 items in 2015 and 2016 items in 2016. My goal this year will be to purge 365 things by the end of the year. I don't have as much stuff anymore, 365 items feels like it will be a challenge for me at this point in my rational minimalist journey. I'm comfortable with the amount of stuff that I own. I have limited the amount of things I have brought into my home over these 6 years. I estimate I have purchased 5-10 items each year beside food, kitchen disposables, toiletries, and heath and beauty aide type items.

We will probably be buying more stuff over the next year that we have in 6 years combined. My husband and I are celebrating our 25th Anniversary in June with a vow renewal and a 3 week trip in the camper we bought in November. We are renovating an old 1984 Prowler camper, buying stuff to repair and furnish it, preparing for the long trip, along with buying stuff for our big day.  It will be a challenge to not purchase too much stuff but we are confident we can do it. We will be on the lookout for things around the house that we can use in the camper too. We plan to stock it to be able to go anytime with out much notice or extra packing. I'll share more on the camper later.


My purge pile for January:

I'm purging 28 items.

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed (or canned Veg-All, drained)
1 cup cut-up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup Original baking mix
1/2 cup milk
1 egg

Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown.

Chicken a la King

½ c. diced green peppers

1/3 c. chopped onion

½ c. butter

1 (10 ½ oz.) can cream of chicken soup

¾ c. milk

2 c. chicken, cooked and cubed

¾ c. shredded cheddar cheese

Salt and pepper to taste

In 10” skillet sauté green pepper and onion in butter. Stir in soup and milk: blend well. Stir chicken and cheese. Cook 5 minutes more or until heated though. Serve over biscuits, baked potatoes, shredded zucchini, or spaghetti squash.