When I cut out recipes that I want to try, I paper-clip them to the grocery list kept on my refrigerator. When it’s time to plan the week’s menu, I have my new meal ideas handy and just transfer the necessary ingredients to the list. This makes menu planning and shopping a breeze! —Lynn Skilsky, Oro Valley, Arizona
"If you start cooking at 5 or 6 p.m. with no idea of what you're going to eat, that's when you tend to make bad choices. I like to plan my menu a week ahead." - Nadine Mesch, Mount Healthy, Ohio.
"Weekly or monthly menus will help eliminate wasted time as well as frustration. Plan ahead, shop ahead and freeze ahead. The rest will be a breeze." - Anita Beachy, Bealeton, Virginia.