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
Hot Crab Dip
1 (8 oz) container sour cream
1 1/2 tsp dry mustard
3 tsp worchestershire sauce
juice of half a lemon (I use about 1 1/2-2 T of the bottled stuff)
1 lb backfin crabmeat
1/4 cup mayonaise
2 (8oz) pkgs cream cheese, softened
1-2 tsp garlic powder (to taste)
1 tsp Old Bay
1/2 cup sharp cheddar cheese, grated
Blend together all ingredients except crab meat and cheddar cheese; gently fold crab meat into cheese mixture trying not to break up the lumps. Place in 1 1/2 or 2 quart casserole dish and sprinkle cheese and paprika on top. Bake at 300° for one hour. Remove from oven and let cool for 15 minutes. Serve hot with snack crackers. Serves 20