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!
Sunday, April 27, 2014
Ham & Bean Soup
1 (16 ounce) package 15 bean soup (season packet discarded), soaked overnight
1 medium onion, chopped
2 stalks celery, sliced
3 carrots, sliced
2 bay leaves
8 cups water
In 5 qt dutch oven combine the beans, onion, celery, carrots, bay leaves, and water. Add ham bone (if there's not much meat on the bone you may want to add some additional diced ham). Cover with tight fitting lid and bring to a boil; reduce heat and simmer on low for 6 hours.
Add salt after its finished cooking to taste. I didn't need to add any to mine as the ham was quite salty.
Serve with corn muffins or cheddar biscuits.