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When I started out, I had to buy what was on sale and plan around the sales of the week for our menu. The sale papers came out in Wednesday's paper so I would scour them, make my menu up and buy my groceries on Thursday.
- You no longer have to plan meals based on three items on a plate. You may choose to have two meals and snacks or a heavy meal at lunch instead of dinner. A family night and feature meatless, ethnic or other type of dinner theme.
- Plan the main course and other foods to complement.
- Make sure flavors are compatible - do not compete. Strongly flavored main dish needs a milder-flavored accompaniment for balance and vice versa.
- Choose interesting visual contrasts, variety in flavors, textures, colors, shapes and temperatures.
- Use seasonings, sauces, condiments, salsas, relishes and marinades to add pizzazz to plain foods.
- Get a copy of the food pyramid and make sure you are serving the number of servings from each of the food groups for a balanced and healthful diet.
- Give emphasis to grain foods and lots of different vegetables and fruits.
- Control fat by selecting more plant foods.
There are so many web sites to get information from now. All kinds of interesting recipes to try. Suggestion: to break out of a rut - same old same old - try a new recipe a week in each category. Not necessarily all of them in one night but a new meat recipe one night, a new veggie recipe another night, etc. Even if there are only two of you, make dinner an interesting time!
©2006 Jan Allison
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