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, April 9, 2015
1 lb boneless chicken breast or tenders
8 oz jar of salsa
1 cup cheddar, shredded
Preheat oven to 400°. Place chicken in 9x9 glass baking dish; pour salsa over chicken. Cover with foil and bake at 400° for 35 minutes or until chicken is done (165° inner temperature.) Remove from oven, uncover chicken and sprinkle with cheese; return chicken to oven until cheese is melted and bubbly.
Serve over cooked rice.