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 3, 2009
Incredibly Easy Crock Pot Roast
3 lb chuck roast
1 lb carrots, peeled and cut into 3 to 4 inch pieces (quartered if thick)
1 lb russet potatoes, peeled, cubed
2 ribs celery, cut into 3 inch lengths
1 envelope Lipton Onion Soup mix
Arrange vegetables in bottom of large crock pot. Place roast on top of vegetables. Add soup mix. Add just enough water to cover meat. Cook on high for 8-10 hours or until fork tender.