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!

October 2, 2009

Andes Mint Cookies















Melt in sauce pan:

3/4 cup butter

1 1/2 cups brown sugar

2 tbls water

2 cups semi sweet chocolate chips


Let stand 10 minutes


Mix in a bowl:

2 eggs

2 1/2 cups flour

1 1/4 tsp baking soda

1/2 tsp salt

Add chocolate sauce


Chill for 1 hour in the fridge. While waiting for dough to chill, unwrap Andes mints and layer cookie sheets with foil. Roll dough into 1 inch balls. Bake at 350 for 12 minutes. When cookies come out immediately place an Andes mint on top of each cookie. After 2 minutes take the back of a small spoon and smear the mint around on top of the cookie.

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