Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Monday, March 3, 2008
Cucumbers in Sour Cream
2 medium sized cucumbers
1 t salt
1/2 cup sour cream
2 T vinegar
1 T minced green onion
1/2 t sugar
1 t dill
dash of hot sauce (optional)
Slice cucumbers and sprinkle with salt. Chill for at least 30 minutes. Press out any excess water with towel. Combine remaining ingredients and add to cucumbers. Chill.
from Southern Heirloom Cooking by Noma Jean McQueen Haydel and Horace McQueen