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, November 14, 2013
Simple Spanish Rice
1/4 cup chopped onion
1 medium tomato, seeded and diced
1 tablespoon olive oil
1 cup uncooked long grain rice
2 cups chicken broth
salt and pepper to taste
In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer 25 minutes or until rice is tender.
Yield: 4 servings.