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, June 8, 2013
Super Easy French Dip Sandwiches
1 cup water
2 teaspoons beef bullion granules (I use Wylers)
4-8 slices provolone cheese
4 (8") sub rolls
Heat water and bullion in a medium saucepan over medium-high heat. Roughly chop roast beef (this step is optional, I broke mine apart into approximately 3-4" pieces); add roast beef to the broth and bring to a boil; simmer 3 minutes.
Divide the meat evenly among the 4 rolls; top each sandwich with 1 or 2 slices of provolone. If desired, bake the sandwiches in 350 degree preheated oven for 5 minutes, or until the cheese just begins to melt. Serve with small bowls of the warm broth for dipping.
NOTE: You can substitute 1 can beef consomme for the water and bullion if preferred.