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!

May 10, 2010

Salsa Verde
















1 1/2 lbs tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbls lime juice
1 tsp sugar
1/2 tsp minced garlic
2 Jalapeno peppers
Salt to taste

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips as a salsa or cook over chicken on low in a crock pot.

Posted by at

2 comments:

Unknown said...

I made your fish tacos tonight- which were so yummy- and with the left over cabbage, I'm making your cabbage stew tomorrow! I love your recipe blog!

May 13, 2010 at 8:30 PM
Unknown said...

oh- by -the-way. it's me. Molly. Not Dan.

May 13, 2010 at 8:31 PM

Post a Comment

Subscribe to: Post Comments (Atom)