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 11, 2009

Taco Soup


















2-3 chicken breasts

1 tbls oil

1 tsp minced garlic

1/2 onion, diced

2 cans chicken broth

1 can of water (use broth can)

1 can mexican stewed tomatoes

1 can pinto beans

1 small can green chili

1 tsp cumin

1 tsp lime juice

1 tsp garlic powder

1 tsp chili powder


Saute chicken, oil, garlic, and onion. When the chicken is thoroughly cooked, add all remaining ingredients. Bring to a boil and simmer for 1 hour. Stir often.


Topping Ideas:


Monterey Jack cheese

cilantro

sour cream

tortillas

avocado

green onions

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