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!
Saturday, July 19, 2008
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