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
2 (11 oz) cans refrigerated buttermilk biscuits
1/4 c butter, melted
1/3 c firmly packed brown sugar
1/3 c chopped pecans or walnuts
1 t ground cinnamon (optional)
Cut biscuits into quarters. Arrange in a lightly greased bundt pan (they will overlap.) Combine butter and remaining ingredients; spread evenly over biscuits. Bake at 350°F for 22 minutes or until golden. Serve warm.