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!
Monday, June 22, 2009
Yummy Banana Bread
3 or 4 ripe bananas, smashed
1/3 cup butter, melted
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F. In a large bowl, stir butter into the mashed bananas. Add sugar, egg, and vanilla to banana mixture; stir to combine. Mix dry ingredients together; add dry ingredients to the banana mixture. Pour into greased 4x8 inch loaf pan. Bake for 1 hour. Allow bread to cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Optional add-ins: I like to add 1/2 cup chocolate chips, or you could add peanut butter chips or walnuts before baking.