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
Grandma Kathy's Sweet & Sour Meatballs
1 pkg frozen meatballs*
1 (12 oz) bottle Kraft BBQ Sauce (you want a tangy sauce, not sweet)
3/4 cup grape jelly
Combine all ingredients in a crockpot and cook on low for 5 to 7 hours.
Replace the BBQ sauce with a 12 oz bottle of chili sauce.
Add 1 T dijon mustard to the sauce and cook as directed.
Grandma Kathy was an even lazier cook than me! If you prefer homemade meatballs as I do, you can use the meat mixture from Mom's Favorite Meatloaf recipe. Just form the mixture into 1 or 1 1/2 inch balls and saute in a lage skillet until cooked through. Use them in the meatball recipe in place of the frozen meatballs. The smaller size makes a great party appetizer.