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MENU PLANNING

Really  Quick Menus: (30 minutes or less)

Spicy Salad (pg. 35)

Cheesy Delight (pg 34)

Fruit salad (pg 36)

 Sauteed Corn (pg 37)

Flatbread pizza (pg 38)

 

 

 





When you are broke, and overworked planning this week's dinner menu is the last thing that you want to do. You just want something cheap and quick to prepare. Frozen dinners can seem like the answer, but the portion sizes are usually only enough for a sparrow. And oftentimes the bigger portioned frozen dinners cost $5.00 to $6.00 a pop. Which can add up considerably, if you are buying five or more of them a week. Sure, it can seem like a waste of time, but try it for two weeks. The first few days you will notice that your anxiety level has diminished and you have a few more dollars in your wallet.

Menu-planning tips:

1. Take at least 30 minutes to an hour a week to plan your menu.

2. Have at least 3 standby meals that are quick and easy to prepare. That only require one or two ingriedients.

3.If you are a creature of habit then consider assigning food to the days of the week. (For example: Pizza Monday, Taco Tuesday, Pasta Wednesday, Salad Thursday, Burger/ Fries Friday)

4. Make sure to have a fully stocked pantry.

5. save the elaborate four course meals for when you have a lot of time on your hands.

The keys to menu-planning is to keep it simple and make it work for you.