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!
Sunday, December 28, 2008
2 1/2 pounds Ground beef
1 can (29) oz of tomato sauce
1 can (29) oz of kidney beans w/liquid
1 medium onion, diced
1 green bell pepper, diced
2 medium tomatoes, chopped (I use one 15 ounce can petite diced tomatoes)
1 1/2 - 2 tablespoons chili powder (you can use up to 3 T depending on how spicy you like it)
1 tablespoon cumin powder
1 teaspoon black pepper
1 teaspoon salt
2 cups water
Saute onion and green bell pepper in olive oil until onions are translucent; transfer to 5 quart crockpot. In same skillet, brown ground beef and crumble into bite size pieces, drain; transfer to crockpot. Add all remaining ingredients to crockpot. Cook on high for 8 to 10 hours.