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 25, 2009

Spicy Veggie Soup



















Cut stewing beef or large round steak into small pieces. Cook until mostly done with a little olive oil in a frying pan. Season meat with pepper and Lawry’s garlic salt.


In a crock pot add:

Cooked meat

2 cans beef broth

1 can Original Rotel

1 can diced Tomatoes

1 bag of mixed vegetables

1/2 bag corn

2-3 potatoes, diced

1 onion, diced

2 bay leaves

2 small dried red chili pods


Cook all day. Remove bay leaves and chili pods before serving.


Serve with hot bread or rolls.

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