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 19, 2009

Mac N' Cheese



















2 cups macaroni noodles, uncooked

2 tbls onion, grated

2 tbls butter

1 tbls flour

1/4 tsp dry mustard

3/4 tsp salt

pinch of pepper

2 cups milk

1 lb Velveeta cheese

3-4 slices of bread broken up

4 tbls butter


Boil macaroni in water and 1/2 tsp salt uncovered for about 9 minutes. Preheat oven to 400 degrees. Grease 13x9 pan. In a sauce pan add onion, butter, flour, mustard, salt and pepper. Slowly stir in milk. Cube cheese and add to sauce. Stir until completely melted. Drain macaroni and put in casserole dish. Pour cheese sauce over it and toss. Toss bread crumbs in 4 tsp butter and sprinkle on top. Bake uncovered for 20 minutes.

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