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, May 30, 2013
Beef and Broccoli
1 (10 1/4 oz.) can beef consomme
1/3 cup low sodium soy sauce
2 Tbsp light brown sugar
1/8 tsp garlic powder
2 Tbsp cornstarch
1/4 cup water
1 (14 oz.) package broccoli florets (or more if you like extra broccoli)
4 cups hot cooked brown rice
Place beef cubes in large skillet. Add consomme, soy sauce, brown sugar, and garlic powder to beef. Bring liquid to a boil and simmer over low heat for an hour or until meat is tender. Add broccoli florets, raise heat and return to a low boil. Cook until broccoli is desired doneness. Stir cornstarch and 1/4 cup water until combined; add corn starch mixture to skillet and stir until sauce is thickened. Serve over hot cooked rice.
Adapted from this recipe.