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
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping
MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. ADD whipped topping; stir gently until well blended. Cover. REFRIGERATE 1 hour or until ready to serve.
Makes: 8 servings, about 1/2 cup each