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!
Monday, April 1, 2013
Pineapple Upside Down Cake
1 (15 oz) can sliced pineapple, drained
1 jar maraschino
cherries (stems removed)
3/4 cup lightly packed brown sugar (about 6-7 oz by weight)
1 stick salted butter (ONLY use salted sweet cream REAL butter!)
1 yellow cake mix (mix batter according to package directions)
Preheat oven to 350º or temperature indicated on cake mix package. place stick of butter in 13 x 9 pan, heat in oven until butter is melted. Sprinkle brown sugar evenly over butter until the sugar is absorbed. Arrange pineapples in bottom of pan as desired. Add cherries placing one in the center of each pineapple and anywhere there is a gap between the pineapples. Pour cake batter carefully and evenly over pineapple & butter/brown sugar mixture.
Bake as directed on cake mix package. Cool on wire rack for 20 minutes before inverting onto cake plate or tray. May be served warm or chilled. (We like it room temperature)