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!
Sunday, June 28, 2009
Dr. Pepper Cake
1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
1 (12 ounce) can warm Dr. Pepper soda, divided
3/4 cup oil or butter
chopped pecans (optional)
Mix all ingredients reserving 3 tablespoons of Dr Pepper for the glaze (recipe below). Pour into a prepared bundt cake pan. Bake at 350 for 50 minutes or until toothpick comes out clean.
1 cup of powdered sugar
1/4 teaspoon vanilla
3 T Dr. Pepper
Mix all ingredients well. Drizzle over warm cake.
Serve warm or cooled to room temperature.