What to make for dinner? The never ending saga...Here's what I have found works for me, hope it helps. I have my favorite recipes printed and put in a sheet protector. Place those in a 3 ring binder with Index tabs labeled :
Entrees 
Side Dishes 
Desserts 
Soups, Sandwiches and Burgers 
Appetizers 
Breakfast 

You organize your papers at work, bills and taxes, why not your kitchen? Start slow and simple, you don't have to do this task all at once. Print the seven entrees your making this week and build from there.... Get your binder on planning day, take the seven recipes out of the binder and make your shopping list. Many items should be on hand (see the stocking pantry blog) Put the seven day menu on the refrigerator. The added bonus: when cooking you can wipe clean your recipe before returning it to the binder. Planning head allows you to switch days around based on time or mood. 

A menu plan improves nutrition. Without the daily dash to the supermarket, there's time to prepare side dishes and salads to complement the main dish, increasing the family's consumption of fruits and vegetables.

Even on a tight budget you can stock your cupboards and refrigerator with fresh, nutrient-dense foods. There are a few simple tricks that will help you make nutritional, affordable selections. Buy ingredients, not prepackaged foods! Many recipes I post are five ingredients or less. (I do post longer recipes too). Brown rice and whole wheat pastas bought in bulk will not only save you money, but are heart healthy and will keep you feeling full longer. You can also check out Monday's blog about stocking your pantry. 

 I check out the sale papers and stock up! As you journey down the path of your lifestyle change you will get more comfortable with staples your pantry can't live without! When buying produce, buy what you eat, and eat what you buy. Splurging on fruits and vegetables that you don't like and won't eat will not make you healthy or save you money. Purchase fresh fruits and veggies in amounts that you know you can consume within several days. If you do have leftover veggies that won't sub stain a few more days, make vegetable soup and freeze it! When life gets in the way reach for that frozen soup and add lean protein or beans for a satisfying dinner in 15 minutes.

One of the secrets to eating healthy is to have food in your pantry you can whip up in no time. That means no last minute trips to the grocery store. I always have chicken stock (low sodium and fat free) when you have veggies that are on their last leg, brown some onions, carrots and celery and throw any vegetables in the pot with some chicken stock. That big pot of vegetable soup needs a little oregano for the perfect taste. 

So many recipes I make and post have black beans, these little gems contain a lot of protein contents and fiber, each cup has about 15 grams of both protein and fiber. I also keep on hand white beans for soups. Corn and green beans for a side dish? How about adding Canadian Bacon in those green beans for additional flavor. Tomatoes can't live without them, diced tomatoes, rotel for spicy dishes, Italian tomatoes are great as a substitute in almost any dish, and the all important tomato sauce. 

Don't forget those little cans like green chili's, mushrooms, black olives and jalapeno. Not just for recipes, these little cans can make an omelet or egg scramble a great start to the day. 

I would say the most important items I always use are: white onions, red onions and fresh garlic. And don’t forget your spice rack. Every family and every cuisine has its own favorite spices. Decide what your go-to spices are, and make sure you have some stocked in your pantry. Mine are oregano, basil, parsley, garlic powder, garlic salt, cumin you get the idea...I probably have them all! Cooking healthy doesn't mean losing flavor.