In today’s crazy-busy world, it’s more important than ever to have some stable times in your day. One of them is the family dinner. Yes, we know, Susie has karate and Joey has swim lessons. Mom and Dad both work. But there’s a solution, and it’s so easy, you’ll have no reason not to try it. I raised two active boys and my husband worked a second job for years. But we had family dinner on the table every night at 6 o’clock (or very close to it). Here’s what I did: On Friday night, I planned the menus for the following week. On a sheet of 8 ½-by-11-inch paper folded in half, I wrote the menus on one side and the grocery list on the other. I always planned a “multiple meal” for Sunday dinner, so we’d have leftovers for Monday (or another) night. Maybe a roast beef or chicken. Then I’d plan the rest of the meals so I could start the next night’s meal while heating up the current night’s meal. For a detailed example of how I might structure the week’s menus, visit the story on our sister site, Living on the Cheap.