Meal Planning with Connie

Larry and I had a real treat Monday night! We got to attend the Link Centre fundraiser featuring Chef Robert St. John , and artist, Wyatt Waters . Floral designer, Tracy Proctor , was also on hand to teach attendees how to make easy, yet beautiful, centerpieces. The program was entertaining and the food was delicious. Wyatt painted a beautiful, and very fitting, watercolor for his Tupelo audience. The painting’s composition included a small Elvis statue, a jar of Jif and a bunch of bananas - a tribute to Elvis’s love of a good ole fried peanut butter and banana sandwich. Wyatt titled his piece, “Fit for a King.” At the end of the evening, the piece was auctioned, with all proceeds going to the Link Center. Robert infused entertaining stories throughout his cooking demonstration. The meal was absolutely wonderful! It began with a bowl of warm and cheesy Baked Potato Soup. The dinner plate held our entrée, Chicken Jambalaya, along with two sides, Broiled Asparagus with Dill

BLT Pizza from this week's meal plan Larry and I are really crazy about BLT Pizza. It makes a great "girls" lunch. It's a bread, meat, vegetables and salad all rolled into one! Tuesday - BLT Pizza 1 refrigerated pizza dough ½ cup mayonnaise 4 sliced plum tomatoes 8 slices precooked bacon, cooked according to pkg. directions and crumbled 2 cups of shredded Italian cheese blend 1 - 2 cups torn lettuce Ranch dressing, to taste Spread dough with mayo; layer with tomatoes and bacon. Bake for about 10 minutes. Remove from oven. Sprinkle cheese over pizza. Return to oven for about 5 - 10 minutes, or until crust is golden brown and cheese is melted Top with torn lettuce and drizzle with ranch dressing. Cut into wedges. Ways I saved money: I used a coupon on the pizza dough. I bought the bacon in a bulk package. I used store-brand cheese. Ways I saved calories: We mostly use light mayo, but I think the "real" stuff is better in this