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 8, 2009

Chicken Waikiki



















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. Fry 8-10 pieces of chicken dipped in flour. Cook until just barely brown in hot oil. Put in 9x13 glass pan, pour sauce over chicken and bake uncovered for 30 minutes at 350. Take pan out of oven and lay pineapple slices and sliced bell pepper on top of the chicken. Bake 30 minutes longer. Serve over rice.

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