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.
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.