Thursday, October 30, 2008

A Perpetual Shopping List

If you think about it, most of the things we buy at the store, we buy over and over again. After awhile, I got tired of writing basically the same lists for the grocery and wal-mart every week. So, I made a master list on the computer. But after awhile, I got tired of printing the same list every week to check things off on. ;-) One day, I decided to put my list in a sheet protector, use a dry erase marker and now I am a happy girl. You can do this, too!

All you need are sheet protectors, scissors, a glue stick or super glue, clothes pins, magnets, a dry erase marker and a paper clip. After today, you will never have to write out a grocery list again!

The first thing you need to do is take some time to make a list of things you routinely buy at the store. Leave some extra space to add items each week that you only buy occasionally or seasonally. Print your lists out on a sheet of paper with little boxes for check marks if you like.

Slide your list into a sheet protector and as you run out of items during the week and when you make your weekly menu plans, simply check of the items you need with a dry erase marker.

I have four sheets total - one for wal-mart/drugstore items and three for the grocery. It is nice if you organize your grocery list by category and then list your categories according to your store's layout. My list includes - bakery, produce, pantry items, canned goods, refrigerator and freezer.

Make your self some little clips to hang your lists on the fridge. Glue a magnet to a clothes pin and you're all set.

When you are ready to make your weekly trip to the store, add any extra items you might need, paper clip your sheets together and off you go!

And guess what? As you put items in your grocery cart, you can wipe the check mark off! :-)
It's the Great Pumpkin, Charlie Brown!

Crock Pot Savory Beef Sandwiches

Savory Beef Sandwiches
8 servings

1 boneless chuck roast (3 to 4 pounds)
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon celery seed
1/2 teaspoon caraway seeds
1/4 teaspoon cayenne pepper
8 sandwich rolls

Trim fat from roast. Combine seasonings; rub over roast. Place in slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

I got home a little bit before everyone else did tonight. I shredded the beef, filled the sandwich rolls, wrapped the sandwiches in foil, and put them in a 250° oven to stay warm until the rest of the family arrived. They hit the spot! :-)