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!
Tuesday, May 13, 2014
Unstuffed Pepper Skillet
1 lb ground beef
1/4 cup onion, chopped
1/4 cup green peppers (I used red), chopped
1 med tomato, seeded and chopped
1 tsp garlic powder
1 Tbsp italian season
salt & pepper to taste
8 oz can tomato sauce
1 1/2 cup instant rice
1 cup water
4 oz cheddar cheese, shredded
In a large skillet brown ground beef; drain excess fat. Add onion, green pepper, tomato, and spices; cook until onion is translucent. Add tomato sauce and water; bring to a boil. Stir in rice; cover with tight fitting lid and remove from heat; let sit 3 minutes. Top with cheddar; replace lid and let sit additional 5 minutes or until cheese is melted and liquid is absorbed.
I like to serve this with a salad and garlic toast. Yumm!
For a "Taco Skillet" meal, omit garlic powder and italian seasoning; add 1 packet of low sodium taco seasoning.