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!
Sunday, February 13, 2011
Baked Potato Soup
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14 1/2-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 cup milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and ground black pepper to taste
4 strips bacon
1 cup (4 ounces) shredded cheddar cheese (divided)
3 tablespoons sliced green onion
Cook bacon in large saucepan. Set cooked bacon aside and discard grease. Melt butter in same saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth, evaporated milk, and milk.
Meanwhile, scoop potato pulp from one potato; mash. Add pulp to broth mixture. Dice remaining potato and add to soup. (Skins can be cut into small pieces and added to the soup if desired.) Season with salt and pepper to taste. Cook over medium heat, stirring occasionally until mixture just comes to a boil. Reduce heat to low-simmer. Simmer to desired consistency. Stir in half the shredded cheese.
Top each serving with crumbled bacon, remaining cheese and green onion.
Makes 4 servings