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, February 3, 2011
This is my "poultry" version of beef stew. Hope you enjoy!
2 1/2 lbs boneless chicken breast
2 cans sliced carrots
2 medium potatoes, peeled and cubed
1 can chicken broth
4 tsp Wyler's Chicken Crystals (bullion)
4 cups water
salt & pepper to taste
1/2 cup cornstarch
1/2 cup water
In a dutch oven over medium-high heat, heat olive oil; add chicken and saute until meat is no longer pink; remove chicken from pan and cut into bite-size pieces; return chicken to pan and add the carrots, potatoes, broth, bullion, 4 cups water, and salt and pepper; bring to a boil; reduce heat, cover and simmer for 30 minutes.
Combine cornstarch and 1/2 cup water in small bowl; mix well until cornstarch is dissolved; immediately add cornstarch mixture to stew; stir well until sauce is thickened.
Serve over biscuits or mashed potatoes.