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!
Tuesday, November 18, 2008
Chicken & Broccoli Fettuccine Alfredo
6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1/4 cup onion, chopped (or use 1 T dried onion or onion powder)
1/2 t garlic powder
1/2 t salt
1/2 t coarse ground black pepper
1 T butter
4-1/2 t all-purpose flour
1-1/2 cups half-and-half (fat free is fine)
12 oz pkg frozen broccoli, thawed
1/4 cup grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic, salt and pepper in butter until chicken is no longer pink. Stir in flour until blended. Gradually add the half-and-half, broccoli and cheese. Bring to a boil; simmer and stir for 1-2 minutes or until thickened (sauce will thicken further as it cools). Drain fettuccine; toss with chicken mixture. Yield: 4 servings.