Meal Planning with Connie

Chicken Lasagna, Caesar Salad, Garlic bread Tonight’s entrée is one of our favorites. If your filling is a bit thick, thin with a little chicken broth or milk to make it more spreadable. For a variation, you can add a 10 oz. box of thawed, chopped broccoli to the filling. Ways I saved money: I bought the chicken on sale. I used store brand ricotta, mozzarella, and cream cheeses. I used broth from when I cooked chicken. I bought the garlic bread and salad dressing on sale and used coupons on both. I made homemade croutons from some bread that needed using. Ways I saved calories: I used light versions of the cream cheese, ricotta cheese and soup. I used light salad dressing.

Bisquick Cream Cheese Pound Cake Bisquick Cream Cheese Pound Cake This is a Bisquick recipe that I’ve tweaked to our liking. 3 cups Bisquick 2 cups granulated sugar, plus sugar to dust Bundt pan ½ cup all-purpose flour ¾ cup butter or margarine 1 teaspoon vanilla or lemon or almond extract (your choice) 1/4 teaspoon salt 6 eggs 1 package (8 ounces) cream cheese, softened 1.Heat oven to 350°F. Generously spray Bundt pan with cooking spray. Dust Bundt pan with sugar. Set aside. 2.Beat all ingredients on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan. 3.Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool. This is a light pound cake - not "packy" as some pound cakes can be. I use reduced-fat Bisquick and cream cheese. This is a great cake to take