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!
Thursday, July 17, 2008
Taco Noodle Casserole
1 lb. extra lean ground beef
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner (the kind with the powdered cheese)
1/4 cup milk
1 (15 oz.) can petite diced tomatoes
1 pkg Low Sodium Taco Seanoning mix
1/2 cup Shredded Four Cheese Mexican Style Cheese (sometimes I just use plain cheddar-or whatever I have on hand. I'm also generous with the cheese and probably use more like a cup or more)
1 green onion, chopped (optional)
Sour cream (optional)
Cook the macaroni noodles until just underdone,(approximately 5 minutes); drain well. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes, milk, taco seasoning, and cheese packet to skillet; mix well. (If mixture is too dry or pasty just add a little extra milk) Bring to boil. Add noodles to meat mixture. Reduce heat. Sprinkle with shredded cheese, cover with lid and simmer until cheese is melted. Garnish with green onion and a dollop of sour cream if desired.
Variations: Sometimes I mix a few slices of Kraft Singles into the mixture after I add the noodles to make it extra cheesey.