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 25, 2010
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
colored sugar (for decoration)
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Cream together butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl. Beat in eggs one at a time, blending well after each addition. Gradually beat in flour mixture.
Drop by rounded tablespoonful onto ungreased baking sheets. Dip bottom of drinking glass in colored sugar and use glass to flatten cookies slightly. Sprinkle with extra colored sugar if desired. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.