Tuesday, February 8, 2011
2. Meal Plan. If you know what you are having for supper, you can plan for leftovers in your lunch. Say you have chicken fajitas for supper...this would make awesome chicken wraps for lunch the next day. No stress at 6am to figure out what the heck you are going to put in your lunch for the day. This not only saves you time but it saves you money. Here is a printable planner you can use http://www.your-printable-planner.com/7-day-meal-planner.html
3. If you can, pack most of your lunch the night before and keep it in the fridge. This also helps to eliminate that feeling of panic at 6am. Nobody likes to have to deal with lunch before you have even had a cup of coffee. If your kids are old enough, get them to help.
1 1/4 C white sugar
1/2 C margarine
1 1/2 C mashed over ripe bananas
1/2 C Buttermilk (or regular milk minus 1 1/2 tsp...add 1 1/2 tsp of white vinegar to the milk to sour it)
1 tsp vanilla
2 1/2 C flour
1 tsp salt
1 tsp baking soda
1C of blueberries or walnuts (you can omit if you like)
Preheat your oven to 350. Cream your sugar and margarine. Add the 2 eggs and beat until the mixture lightens a bit. Add your bananas, buttermilk and vanilla. Combine your dry ingredients and add to the wet. Mix until combined. Fold in your blueberries or nuts. I use a silicone loaf pan for this but if you are using a regular loaf pan, grease it before adding your batter. Bake at 350 for 45 minutes to an hour for a loaf...approx 26 minutes for muffins.