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!
Saturday, October 27, 2012
Meatball Sub Casserole
1/3 cup bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 loaf Italian bread, cut into 1-inch thick slices*
1 cup ricotta cheese
1 tsp italian seasoning
1/4 tsp pepper
1 1/2 cups shredded mozzarella cheese, divided
1 (28 oz) jar pasta sauce
Combine first five ingredients; mix well. Form meat mixture into 1 1/2 in balls. Saute in skillet until cooked through.
Casserole: Arrange bread slices in a single layer in an ungreased baking pan; set aside. In a bowl, combine ricotta cheese, italian seasoning, and 1/4 tsp pepper; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Mix together meatballs and spaghetti sauce; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
* You probably won't need the entire loaf. I had a few slices left over but I just used them for garlic bread.