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!
Friday, May 14, 2010
Cream Cheese & Pickle Roll Ups
2 packages (2 oz each) Buddig Sliced Beef
1 package (8 oz) cream cheese, softened
4 kosher dill pickle spears
Divide the beef slices into 8 stacks of a few slices each. Spread 1 T cream cheese evenly over the top slice of each stack of beef slices.
Cut each pickle spear in half lengthwise; pat with paper towel to remove excess moisture.
Place 1 pickle piece on edge of each beef/cream cheese stack. Starting at the edge with the pickle, roll tightly. Cut each roll up crosswise into 4 pieces (trim ends if desired). Secure each piece with toothpick if desired. Cover and refrigerate until ready to serve.