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!
Wednesday, August 19, 2015
Tex Mex Spaghetti Squash
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can petite diced tomatoes (or equivalent amount fresh)
½ tsp salt (or more to taste)
2 tsp cumin
1½ tsp paprika
1 tsp chili powder
1 clove garlic, minced
1 jalapeno, deseeded and minced (optional)
½ cup diced bell pepper
½ cup diced chopped onion
2 cups diced cooked chicken (optional)
1 cup shredded cheddar cheese
2 tbsp olive oil (divided)
Cut squash in half. With a spoon scrape out seeds and stringy membrane. Lightly drizzle cut sides with 1 tbsp olive oil. Place cut side down on baking pan. (I lined mine with non stick foil.) Bake @ 450 degrees for 30 minutes or until done. Let squash cool until it can be handled. Turn squash over and use a fork to shred it into "spaghetti" strands. (Mine yielded 2 1/4 cups.)
Heat large skillet over medium heat. Saute onion, peppers, and garlic in remaining oil until vegetables are softened. Add squash and all remaining ingredients except cheese. Bring to simmer. Simmer, stirring occasionally, until liquid is reduced to desired consistency. Sprinkle with cheese. Simmer covered until cheese is melted.