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 19, 2009

Italian Chicken


















Italian Chicken


1 onion, chopped

4 peppers (any color), chopped

6 chicken breasts, cubed

1 tsp pepper

1 tsp minced garlic

1 bottle italian dressing


Marinade for 3 hours, but preferably overnight. Bake at 350 degrees for 45 minutes. Serve over rice.


*Since there is only 2 of us, I actually cut this recipe in half, and freeze it. I usually get a red, green, orange, and yellow bell pepper and chop them up reserving half in a quart size freezer baggie. Then I do my onion, again reserving half. And then of course my chicken. When I want to cook this meal I just pull it out of the freezer the day before, add the last 3 ingredients (remember to half them), and put them in a tupperware with a lid to marinade in the fridge until the following night when I am about to cook it. I usually stir it one or twice.

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