We have all faced that 6:00 dilema. One hungry family and no idea what to cook. FlyLady's solution is simple: plan ahead. Try it for four weeks. Once it becomes routine to plan your menus and your shopping list, you will wonder how you ever managed before. And, as a side bonus, you will start to save money. It happens every time.
This page is packed with information about menu planning, sample recipes from the FLY Crew, and more. Scroll down to the bottom to see it all. Enjoy!
FlyLady's Simple Guide to Menu Planning
"How many times have you stood in front of your refrigerator at suppertime and not had a clue what you are going to feed your family? All of us struggle with preparing meals and it becomes such a chore because we don't plan ahead. Part of FLYing is knowing "What's for Supper!"" - FlyLady
- Set aside time each week to do your menu planning. Start by planning menus with your family's favorites, or plan meals which use up the food in your freezer and pantry.
- Write down on your calendar what your are going to have for supper each day that week, even if you eat out. Don't forget the side dishes.
- Put together a grocery list before you go to the market. Then, only buy what you need.
- Now, you know what is for supper for the entire week and you know you have the ingredients! Happy cooking!
Once you have established this routine using your family's tried and true recipes, you may be ready to try some experimenting. We have some of our own family recipes to share with you. Enjoy! If you try the recipes, let us know how you liked them!
FLY Crew Shares Their Own Tried and True Recipes
It is always so fun to give things to you that are new and fun for your families, when it comes to meals and those special extras. We have gathered some of our family favorites to share them with you. We have added a new feature and that is the FLY Crew Featured Recipe You never know just who on our FLY Crew will share a recipe with you so keep checking!
Slow Cookers
A FlyLady secret weapon in the kitchen is a slow cooker. These are a busy person's best friend to help get dinner on the table faster and easier. We have information about slow cooker and also recipes from our members, the Fly Crew and Leanne Ely! Enjoy
Here are some Wonderful Recipes for you and your family to enjoy from Leanne Ely!!
Our very own Leanne Ely has generously given us some fun and healthy recipes to share with you. Keep looking for new and simply delicious recipes from Leanne!! For more fun things from Leanne: FLYing in the Kitchen
Spicy Orange Pork Chops
Serves 6
- 6 pork chops
- 1 tablespoon olive oil
- salt and pepper -- to taste
- 1 1/2 cups chicken broth or vegetable broth
- 3 tablespoons cornstarch
- 1 orange -- juiced
- 1/2 cup brown sugar -- not packed
- 1/2 teaspoon crushed red pepper
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
In a skillet, heat oil and brown chops on both sides, salt and pepper to taste. In a bowl, mix chicken broth and cornstarch until smooth. Add remaining ingredients and mix well. Drain fat from chops and pour sauce over them. Cover and simmer on the stove top for 30 minutes or until done, depending on the thickness of your chops.
Per Serving: 336 Calories; 17g Fat (47.1% calories from fat);
25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg
Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
SERVING SUGGESTIONS: Serve with baked sweet potatoes and steamed broccoli.
VEGETARIANS: Use veggie burgers instead of the pork. Cooking time will be much less.
SERVING SUGGESTIONS: Serve with braised chard (to make, derib the chard and roll into a big burrito and slice the chard into thick ribbons. Saute in olive oil and add about 1/4 to 1/2 inch of water to the bottom of the pan, cover and cook till fork tender) and baked banana squash (to cook squash, wash and bake whole. Watch that it doesn't dry out and cover if necessary. Add a little liquid, salt and pepper and cover to bake so it won't dry out). Add some brown rice, too.
Jambalaya Pasta
Serves 6
- 1 tablespoon olive oil
- 1/2 pound low fat smoked turkey sausage -- cut into 1/4-inch slices
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 clove garlic --pressed
- 1 27 1/2-ounce jar spaghetti sauce -- your favorite
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried thyme leaves
- cayenne pepper -- to taste
- 12 ounces linguini -- uncooked
In a skillet over medium high heat, heat the olive oil. Add sausage; cook over medium heat until lightly browned, stirring frequently.
Add the chopped peppers, onion and garlic; cook 5 minutes, stirring frequently, or until tender.
Stir in pasta sauce and remaining ingredients except pasta. Heat to boiling; reduce heat. Cook 10 minutes.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta.
Per serving: 366 Calories; 7g Total Fat; (16% calories from fat);
17g Protein; 5 Dietary Fiber; 59g Carbohydrate; 32mg
Cholesterol; 683mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1
Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: Serve with a big green salad.
VEGETARIANS: Skip the sausage and add chopped zucchini and mushrooms to the peppers in the saute step.
These recipes were from Leanne's wonderful tool Menu Mailer to help you plan and enjoy healthy meals for you family.
For more information about Menu Mailer go to www.SavingDinner.Com
