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
Incredibly Easy Potato Soup
4 slices bacon
1/4 cup sliced green onions
1/2 cup shredded cheddar cheese
1 can (10 1/2 oz.) chicken broth
2 cup water
1 (13 oz.) can evaporated milk or 2 cups heavy cream
1.5 cups instant mashed potato flakes
salt & pepper to taste
Cut bacon in small pieces. Fry in large saucepan until crisp. Remove bacon from pan and set aside. Pour excess grease from pan. Add chicken broth and water; bring to a boil. Remove from heat and gradually stir in potato flakes, blending until smooth. Add salt and pepper, then stir in milk. Heat to serving temperature. Do not boil. Garnish each serving with onion, bacon, and cheese to taste.