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 15, 2009

Pork Chops N' Asparagus














4-6 pork chops

2 cans cream of asparagus soup

2 chicken bouillon cubes

1 cup boiling water


Dissolve bouillon cubes in 1 cup water. Brown pork chops in a frying pan after lightly seasoning each side with pepper and Lawry’s garlic salt. Place in crock pot. Mix soup and water together and pour over pork chops. Cook in crock pot on high for 4 hours or low for 7 hours. Serve with mashed potatoes and use soup as gravy.

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