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!
Thursday, July 17, 2008
Diane's Herbed Chicken Seasoning
2 T Season All
1 t garlic powder
1 T onion powder
1 t dried parsely
Combine all ingredients and store as you would any spice.
To use: Sprinkle generously on chicken, saute' in olive oil until chicken is no longer pink and juices run clear.