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, November 5, 2009
2 lbs boneless chicken breast tenders
1 (8 oz) bottle Catalina salad dressing
Preheat oven to 350°F. Arrange chicken in a single layer in 9 X 13 inch baking pan. Cover with entire bottle of dressing. Cover and bake at 350°F for approximately 30 - 40 minutes or until chicken is no longer pink and juices run clear.
VARIATION: Although I've never tried it, I hear people use the same method with Italian salad dressing.