While speaking at Education Week in Idaho a few weeks ago, I found mothers just like myself who are feeling bittersweet about letting go of a somewhat happy-go-lucky summer and embracing a sure-to-be structured fall.

One of their biggest concerns was keeping a smoothly running home without it feeling like a chaotic pit stop.

Most of their questions concerned two areas, keeping family life information organized and making meals.

Pick and choose what works for you and your family.

When it comes to keeping your family information organized, you need a "Family Center."

I've used this one-stop communication idea for years, and it has saved my bacon on more than one busy school morning.

Try placing a large bulletin board (a cork board is ideal) in a central spot in the kitchen. Divide the board into three vertical sections, and label them with categories that are most important to your family.

For my family, the left column is labeled " Monthly School Stuff." It includes the kids' reading and food calendars; Family Project lists; and a reminder section for upcoming events or tasks.

The middle section includes our Family Mission Statement ("Work hard, play hard, pray hard"); a "family focus" for the fall (consistent personal daily spiritual boost and first-time obedience — our focus for the THIRD YEAR IN A ROW, mind you); and a "weekly goal" sheet — a very unsnazzy, non-decorated piece of paper that shows our weekly goal and important reward for achieving it (e.g. hot fudge sundaes and those who achieve their goal most consistently get to choose the most flavors and toppings).

When it comes to cooking, you need meal planning that actually works.

If you're like me and have loathed cooking at some point, let me share with you a solution — make it fast and nutritious.

This has helped me absolutely love cooking for my family — OK, really enjoy it.

Move over, Rachael Ray, and her ONE meal in 30 minutes.

I've taken five favorites — lasagne, chicken pot pie, fajitas, chicken alfredo and chicken noodle soup — and streamlined them to make ALL FIVE IN 30 MINUTES.

Make all the dishes on a Monday or Tuesday and put them in the fridge or freezer for the rest of the week.

For example, try my three-minute fajitas. (I named them that because I had only three minutes to get them ready one Sunday morning before church.)

To make them, take two trays of chicken tenders (about 15 ounces each, preferably hormone-free).

Toss them in a one-gallon Ziploc baggie with 2 tablespoons of water and 2 tablespoons of oil. Add a couple of shakes of taco seasoning (or to taste).

Cut the top and bottom off three peppers and clean them out. Cut the pepper in half. Stand a half upright and slice vertically from top to bottom.

Throw the sliced peppers in the baggie, mix all ingredients to coat, toss in the crock pot (3 hours on high) or place in a baking dish in the oven (350 degrees for 30 minutes).

Voil? a dinner for 6-8 people.

Serve with all the trimmings: tortillas, guacamole, olives, sour cream, cheese and salsa. You can add a quick batch of Jiffy corn bread (though it has some hydrogenated oil, I can't be 100 percent nutritious AND efficient in the same meal).

Try one of these suggestions and before you know it you'll be loving this fall as your family stays organized and eats well.

e-mail: info@LIFEChangeProgram.com