Usually on Thursday night I plan my menus for the week and then do my grocery shopping on Friday. I can spend hours pouring through my food magazines or my collection of cookbooks and really confuse myself with all the choices. Or I can just pull out my collections of menus planned from a year ago or two years ago to make it easier. Some of you are saying “What is she talking about?”. The best way to save money, time, and eat healthier is to take the time to plan your menus for the week. I have done this my entire life. I cannot just go to the store and start pulling things off the shelf and have dinner for a week. I challenge you to give this a try. You will be surprised at how much more organized your life will be. This way you are less likely to pick up fast food or pack up the family and go out for dinner.
Here is one of my favorite go to meals that is quick, good and for us has leftovers for the next day and then some to freeze. It is a new twist on an old favorite spaghetti. Just add a green salad and you have a perfect week night meal. Some steps can be done ahead saving you even more time when you are rushed to get dinner on the table. Peppers can be diced, cheese grated, or just go ahead and make the sauce.
So here you go a little spaghetti south of the border.
The Teacher Cooks 