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 28, 2010
Cyndi's Chili Meatballs
2 lbs extra lean ground beef
1 cup green pepper, chopped
1/2 cup onion, chopped
1 Tbsp olive oil
44 oz tomato sauce (one 29 oz, and one 15 oz can)
1 Tbsp chili powder
1/2 tsp each salt & tsp pepper (or to taste)
In large bowl blend ground beef, green pepper, and onion. Form meat mixture into 1 1/2 inch meatballs. Heat olive oil in large skillet or dutch oven over medium heat. Add meatballs to skillet and saute until lightly browned. Drain off any excess fat.
Pour tomato sauce over meatballs. Sprinkle with spices. Cover and simmer over medium heat 1 1/2 hours.
Serve over cooked white rice for an "un-stuffed pepper" dish
Serve with cooked elbow noodles mixed in to make a "chili-mac"
Makes 8 servings.