Cyndi's Egg Salad
4 eggs, hard boiled, cooled, and peeled
2-3 rounded T mayonaise
1 t prepared mustard
1/2 t paprika
1/4 t parsley
pinch of salt
dash of pepper
Remove yolks from eggs. Chop whites and set aside. In medium bowl, break up yolks with a fork. Stir in the mayonaise, mustard, and spices. Stir until well blended and smooth. Add egg whites and stir. 4 Servings
Do you Menu?
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!
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