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 Linda's Banana Pudding
2 lg (6 serving size) boxes cook & serve vanilla pudding & pie filling
6 cups milk
4 lg bananas
1 (12 oz) box vanilla wafers
Cook pudding according to package directions. (Microwave cooking yeilds better results; no scorching!) Reserve 7-10 un-broken vanilla wafers to use as a garnish. Cover bottom of large serving bowl with vanilla wafers, add a single layer of banana slices (sliced to approx 1/4" thick) over the vanilla wafers, carefully pour hot pudding over bananas using only enough pudding to just cover the vanilla wafers and bananas. Repeat layers until pudding is used up or bowl is full. Top with reserved wafers, arranging them in a pleasing manner such as a flower. Cool in refrigerator several hours or overnight.