How much time do you waste staring into your refrigerator, wondering what to make for dinner? My guess is (if you’re anything like me) you go to the same old standbys, tried and true recipes you’ve made a million times before. I know I’m guilty as charged. The problem is, eating the same old thing gets boring when you’ve already made it three four times that month.
Now, to our organization theme. A few years ago, I pulled out my recipe cards and my cookbooks. I went through them, making a list of recipes my family loves and where I could quickly find them. It gave me a fast reference guide. So instead of that old standby, I can run through the list, and say, “Hey, I haven’t made this chicken dish in a while.”
If you’re really organized and motivated, you can sit down with your master list on Monday, and plan dinners for the whole week. Wow, imagine not stopping at the store every day, standing by the meat counter thinking, What should I make tonight? Less trips to the store means more time for writing, reading, painting your toenails… It’ll also save you money because you won’t be tempted to buy that bag of pistachio nuts. (That’s one of my husband’s weaknesses when I’m foolish enough to send him to the store!)
To get you started with your list of awesome recipes, I’m including one of my favorites below. You can also find more of my recipes on my blog, Food For Thought.
1 cup reduced fat sour cream
2 Tbsp. flour
4 cups hot, cooked egg noodles
Cook bacon until crisp. Remove from pan and crumble. Leave some of the bacon drippings and sauté chicken. Add onion and garlic – cook until wilted. Add seasonings, broth and bacon to pan. Simmer 10 minutes. Combine sour cream and flour in a bowl, stirring until smooth. Add to pan and bring to boil. Reduce heat and simmer for two minutes. Serve over egg noodles. Yields 4 servings.
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