Figuring out the answer every day is a tough job, but somebody's got to do it. That's why we're offering up our best breakfast, lunch, dinner and snack tips to help you meet the meal planning challenge. We've got ideas that will save you time, save you money, and save you from the takeout menu once again.
Designate one night “Kitchen Sink” night. Create a buffet out of all the odds and ends in your fridge so nothing gets wasted.
2.
Apples are an easy lunchbox staple or portable snack, but they also add sweetness to entrees and sides. Try the tangy-sweet Granny Smith for a great cooking or snacking apple.
3.
Casseroles aren’t just for dinner. Try an easily reheated breakfast casserole, like baked oatmeal.
4.
Plan around your perishables! Use lettuce, spinach, mushrooms, etc. early in the week and save frozen or canned veggies for later.
5.
Make it meatless. Black beans are a high-protein Healthy Idea, so use them instead of meat once a week!
6.
Keep frozen ravioli on hand for spur-of-the- moment “lasagna.” Just layer in a pan with chopped spinach and pasta sauce, then bake
7.
Plan a weekly “Sandwich Night.” If you do it mid- week, the time savings can help you sail through to the weekend.
8.
Make your own chips! Bake tortillas instead of frying sliced potatoes. Use lots of spices like cumin and cayenne pepper to load up on flavor instead of fat.
9.
Don’t sit on those herbs and spices! Use them generously to keep your supply fresh as well as to flavor food without using salt.
10.
Put the freeze on extra bread. Buy bread on sale, then store in the freezer. Take out a few pieces at a time. (Great for toast!)
11.
Make hummus the hero of your next sandwich. It adds protein and tons of flavor
12.
Pancakes and waffles freeze well. Make a batch on the weekend, then defrost throughout the week.
13.
Keep knives sharpened to save precious prep time.
14.
Does it feel like a “frozen pizza” night? No problem – just top it with the extra veggies you chopped last night!
15.
Today’s roast turkey is tomorrow’s turkey salad!
16.
Cold day? Think Thermos. Shelve the sandwich and send hot soup, chili or even Shepherd’s Pie for a hot and hearty lunch.
17.
Love a product? Send the company an email to let them know. (They just might send you a coupon!)
18.
Make foil your friend! Line pans before baking to make clean-up quicker.
19.
Save big by planning your menu around the items featured in the weekly circular.
20.
Try bagel sandwiches for a lunch that won’t get soggy.
21.
Create a snack mix on the weekend, then pre-portion into single-serving bags so you can crunch all week long.
22.
Cooking rice, pasta or grains? Save time by making extra to toss into easy recipes throughout the week.
23.
Save those scraps! Simmer vegetable trimmings in a mesh bag to make your own stock. (Don’t forget to compost what’s left!)
24.
When you just can’t cook, let us do it for you. Grab a rotisserie chicken and bagged salad greens, along with a few fixin’s from our salad bar. Voila!
25.
Grill year-round! Cut down on dish duty by grilling long past summer.
Preheat oven to 350°F. In a large bowl, mix together oats, half of the walnuts, sugar, baking powder, cinnamon and salt. In another bowl, whisk together milk, egg, butter, and vanilla; add to the dry ingredients and stir just until combined. Fold in the blueberries. Generously butter the bottom of an 8-inch pan and add sliced bananas. Pour batter over bananas and top with the remaining walnuts. Bake uncovered for 35–40 minutes until top is golden and the oatmeal is set. Allow to cool before serving. Top with maple syrup if desired.
Makes 24 1/2 cup servings, Prep time: 15 minutes, Cook time: 6 minutes
4½ cups Corn Squares cereal
4½ cups Rice Squares cereal
1 cup Nature’s Promise pita chips
1 cup dry roasted, salted peanuts
1 cup Pretzelwerks pretzels
6 Tbsp butter
2 Tbsp Worcestershire sauce
1½ tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
Heat oven to 250°F. In large bowl, mix cereal, chips, nuts and pretzels. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool about 15 minutes. Store in airtight container.
Makes 6 1-sandwich servings, Prep time: 1 hour, 10 minutes
1 store bought roasted chicken
1/2 cup finely chopped celery
2 scallions, finely chopped
1/2 cup finely chopped walnuts (optional)
1 Tbsp chopped tarragon leaves
2/3 cup mayonnaise
salt to taste
pepper to taste
6 pita breads
Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones. Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts (optional), tarragon, and mayonnaise; mix thoroughly. Season with salt and pepper to taste. Cover and refrigerate for 1 hour to let the flavors meld. Slice the pita breads open like a pocket and stuff with a heaping spoon of the chicken mixture.
