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!

February 23, 2009

Chicken Cordon Blue



















2-4 frozen cordon blues


Sauce:

1 can cream of mushroom

1/2 cup sour cream

1 tsp lemon juice


Spray the bottom of your baking dish with non-stick cooking spray. Place cordon blues in dish. Add sauce on top. Bake for 35-40 minutes. Serve with mashed potatoes or rice using sauce as a gravy.

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