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By KELLY PREW
Food Editor

The key to getting time under control is planning, and the same is true in busy households when it comes to dinnertime, according to Smith County Texas AgriLife Extension Agent Shelia Lewis.

Lewis heads the division of family and consumer sciences, and along with the extension's Better Living for Texans program assistant Penny Hunter, organizes public programs around the idea of planning and time management in the household.

"This is true for anybody," she says. "It doesn't matter if you have no kids, one kid or 10 kids, you've got to have a plan."

Lewis says developing a good plan can take some time, but after a few practice runs in the kitchen, it gets easier to figure out a meal plan around soccer games, PTA meetings and commuting.

There are hundreds of online sources for meal planning that work well for the experienced planner, but to a novice can be daunting. There are tricks and tips that make a difference, so even those parents who currently are planning, there are ideas that can speed things up even more, Lewis says.

The first thing to do is find out what makes a nutritious meal. Know the guidelines to a balanced diet. That information is free online from the U.S. Department of Agriculture, from a doctor, nutritionist or extension agent.

The old food pyramid most people grew up with is outdated, so find a guide that follows the MyPyramid Plan, an updated resources based on current nutritional standards.

The MyPyramid Plan is easy to follow and outlines what kinds and what amounts of foods are acceptable for different calorie diets, including children and teens. If you are not sure what calorie level you should follow, talk to your doctor.

For more information on what's right for you, log onto www.zip4tweens.com and click on Calculation Station, or visit MyPyramid.gov and click on MyPyramid Plan.

Secondly, figure out what your family will eat. A lot of people have to adjust family consumption based on certain food allergies, diabetes or other health issues.

This is helpful in weeding out recipes you can't use.

Lewis suggests next taking a look at sale papers from the places you shop. Stores will have them on hand near the front door. Local newspapers also include a few, and others are mailed directly to your home.

To save time and money, try to plan menus around those sale items.

Know if ground beef, for example, is something utilized a lot in your home. Buy a bigger amount and split it up into freezer bags for storage.

This practice can be utilized for chicken, steak and other freezer-friendly meats.

Take stock of your pantry. What items do you already have on hand that can be implemented into a weekly plan?

Lewis suggests always trying to keep staples on hand, especially milk, eggs, butter and bread.

Smaller families should consider meals that lend more than one serving. What is cooked at dinnertime can be packed for lunches the next day.

Also, cooking something like a whole chicken can provide chicken stock for another meal later in the week.

"Smaller families can cook one thing and try to get more meals out of one," Lewis says. "Leftover chicken can be used in chicken spaghetti for example."

Lewis said this kind of "planover" approach can cut hours out of prep time.

There also is the "fix it and forget it" approach. The slow cooker can be a lifesaver for families who may not cross the threshold until after 6 or 7 p.m.

Thousands of recipes are available for slow cooking, and most take up to eight hours or more to cook.

"You can put something in it in the morning, and it's ready when you get home," Lewis says. "You really can cook almost anything in a slow cooker."

Lewis reiterates that it takes planning to get those meals together also. (Recipe ideas included.)

There are the old timesavers, too; Ones your mom and grandmother used.

Master mixes are familiar with those who've been planning meals a long time but are appropriate for younger families, too.

Master mixing can include breakfast items easily concocted the night before and simply baked or prepared in the morning. (Recipe ideas included.)

Time saving comes in during shopping before you even get back to the kitchen.

Lewis says children should not be underestimated. If they can help, let them.

"Depending on the age of your children, let them get involved," she says. "Let them help with something as simple as setting the table, but they can help in other ways, too."

If children must accompany Mom to the grocery store, give them lists of things to look for on each aisle. For example, if you're shopping the bread aisle, have them look for tortillas while you seek out the rye.

For safety reasons, don't allow them to jump to the next aisle looking for something unless that task is age appropriate.

Also, children who get a driver's license can help by picking up needed items on the way home from school. Be sure to provide them with a detailed list, and make sure they understand the responsibility of bringing home the items in time for dinner preparation.

Once at home, children can put groceries away or set out items to be used in the nightly menu, directly from a recipe ingredients list or a list you provide. Also, you can allow them to mix items together by hand or mixer as age appropriate.

Afterward, children can help by washing dishes, loading the dishwasher or clearing the table.

The theory is this: if they eat the food, they can help prepare the food in some fashion.

Packing lunches for the family should be planned, too. Day after day of ham sandwiches can get old.

The extension office suggests purchasing things like dried fruit, baby carrots and chips in bulk, then packaging them in snack-sized, self-sealing bags. Pack enough for the whole week, and save time and money.

Large batches of soups and stews can be frozen in portion-sized containers for future lunches.

According to the extension materials, a nutritious lunch should contain a bread or cereal, fruits or vegetables, protein and a beverage of milk, juice or water.

For the mid-afternoon sweet tooth, consider fresh fruit, graham crackers, vanilla wafers or oatmeal-raisin cookies.

To save time, have a designated spot in the fridge to store lunches. Prepare sandwiches the night before by packing lettuce and tomato in a separate container to keep them from getting soggy.

Cut up veggies and pack them individually for easy "grab and go."

When storing leftovers, pack a portion for lunch and put that container in the lunch section of the fridge.

Finally, the best tip for time saving, Lewis said, is cleanliness and organization.

Clean out the refrigerator, cupboards and spice racks. Make sure you know what you have and how long you've had it.

Clean out freezers on a regular basis.

Also, utilize the kitchen and dining areas for kitchen and dining areas.

Try to unclutter the kitchen table, which often can become a dumping ground for backpacks, briefcases and other items.

Families may find themselves eating in front of the television, rather than sharing a meal over the family table because it's too cluttered.