Do you Menu?

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

Mom's Secret French Toast

This is not so much a recipe as it is a little tip for making light and fluffy french toast no matter what kind of bread you are using.

4 large eggs
1/4 cup evaporated milk
10-12 slices of stale bread, frozen*
butter or oil (I like the flavor butter adds, but olive or canola oil would be much healthier)

Preheat griddle or skillet over medium high heat (adjust temperature as necessary.) In a shallow bowl, beat eggs and milk together until well blended.

Lightly coat griddle with butter or oil. Dip one slice of bread at a time in the egg mixture lightly coating each side. Immediately place it on the griddle. Only dip as many slices of bread as there is room for on your griddle. (I can usually get 4 but I have a small griddle)

Cook a few minutes on each side turning as necessary. Remove from griddle when it is golden brown on both sides. Repeat for remaining bread.

VARIATION: mix in a dash of cinnamon or nutmeg to the egg mixture before dipping the bread. A dash of sugar may also be added to the egg mixture if desired.

FOR A SPECIAL TREAT: Instead of syrup, spread some flavored cream cheese on your french toast. Strawberry is my favorite, Yummm!

*This is the secret! Use frozen bread and wait until the last second to dip it. Too many people think the bread should be saturated but that just makes soggy, heavy french toast. Also, bread thaws quickly so it may be necessary to return the bread to the freezer between batches to keep the texture of your french toast consistent.

I keep a bread bag in the freezer and throw the last few slices from the loaf in the bag before it goes bad. When we fill the bag we have french toast!

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