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!
Friday, July 18, 2008
Angie's Favorite Tuna Pasta Salad
8 oz elbow noodles (2 cups uncooked)
2 cans chunk light tuna (or Albacore if you prefer)
1/4 cup onion, finely chopped (I use vidalia or other sweet onion)
1/2 cup dill pickle, cubed
1/2 cup mayonaise (or more to taste)
Prepare noodles according to package directions. Rinse in cold water to cool; drain well. Add remaining ingredients to noodles. Mix well. Chill, and serve. 4 servings.