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, November 29, 2009
Busy Day Cheesecake
8 oz pkg cream cheese, softened
2 cups milk, divided
1 pkg lemon* instant pudding
8 or 9-inch graham cracker crust
Place cream cheese in medium bowl, slowly add 1/2 cup of the milk blending until smooth. Add pudding mix and remaining milk. Beat with mixer approximately 1 minute or just until blended. Pour mixture into crust and chill one hour.
*SUBSTITUTION: Sugar Free pudding mix may be substituted
*VARIATION: Any flavor pudding may be substituted. (I like to use Cheesecake flavor)