Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Saturday, May 16, 2009
Glazed Lemon Cake
1 package (18-1/4 ounces) white cake mix
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
1 cup lemon-lime soda
1 cup Powdered Sugar
2 tablespoons lemon juice
In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Yield: 12 servings.
From Quick Cooking Magazine