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
Mom's Fried Potatoes
1 lb Yukon Gold potatoes (or your preferred potato)
1/4 cup onion (I prefer to use Vidalia or any sweet onion)
2 T butter
1 T Old Bay Seasoning TM
1 T onion powder
salt & pepper to taste
olive oil (optional)
Slice potatoes to desired thickness, (no need to peel them). Melt butter in medium skillet, add onions and saute until translucent. Add potatoes and spices. Cook covered over medium heat, stirring occasionally, until potatoes are done. If necessary, add a little olive oil if the pan becomes too dry during cooking.