I don't know when this crazy obsession for meal planning started, but one thing I do know is that it has worked for us the past ten years and it's about time I share my tips and tricks!


First things first, it’s all about the planning! I take my “menu ideas” list {the link is found on the sidebar to your right}, and plan out my entire month in advance on our calendar in the kitchen. What works best for us is the following:


Sundays = a nice meal

Mondays = chicken

Tuesdays = soup/pasta

Wednesdays = beef

Thursdays = fish

Fridays = Date Nights {i.e. no cooking}!

Saturdays = misc

This way we rotate meals so we aren’t stuck in a rut. I then take my “grocery list” {the link is found on the sidebar to your right} and make my shopping list for the next 2 weeks. Remember, initially this takes more time in the beginning, but then your entire month is planned and you won’t have to figure out what’s for dinner plus I promise it saves money on your grocery bill!

January 30, 2009

Hawaiian Haystacks



















Hawaiian Haystacks


cooked rice


Topping Ideas:

chicken, cooked

ham

Chow Mien noodles

pineapple chunks

green onions

bell pepper

celery

tomatoes

coconut

cheese

almonds

Sauce


There are two kinds of sauces you can use. We prefer the creamy kind.


Creamy Sauce:

2 cans cream of chicken mixed with 1 can of water and a fourth a cup of sour cream.


Sweet N’ Sour Sauce:

1/4 cup apple cider vinegar

1 cup sugar

1 chicken bouillon cube

2 tbls corn starch

1 tbls soy sauce

1/4 tsp ground ginger

pineapple juice drained from 1 large can of pineapple slices, put in measuring cup and fill  with water to equal 1 1/4 cups


Mix all ingredients in sauce pan and boil for 2 minutes.

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