I hope everyone had a nice weekend. It is so hard to believe that it is already over. We had a busy day today, and I really didn't feel like spending a long time in the kitchen so tonight for dinner I made Quick and Easy Chili, jiffy cornbread (from a mix). For dessert I served one of DH favorite cakes, Glazed Lemon Pound Cake. It is so easy to make, but tastes so good that no one would ever guess it is so simple. I hope everyone has a nice night!!!

Quick and Easy Chili

1 lb ground chuck
1 medium onion, chopped
1 14 1/2 oz can light red kidney beans, rinsed and drained
1 14 1/2 oz can tomato sauce
1 14 1/2 oz can diced tomatoes
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 green pepper, chopped

Brown meat with onion and pepper, drain. Add other ingredients in pot and simmer for 1 hour.

Glazed Lemon Pound Cake

1 box lemon supreme cake mix
1 small box lemon pudding mix
4 medium eggs
1 cup water
1/3 cup canola oil
Powdered sugar (about 1/2 cup)
lemon juice

Spray bundt pan with cooking spray, and preheat oven to 350. Mix ingredients together and mix for 2 minutes or until well blended. Pour into prepared pan, and bake for 50 minutes or until golden brown, and toothpick comes back clean when inserted in.
Invert on serving dish, and allow to cool about 30 minutes. Mix powdered sugar (about 1/2 cup) with enough lemon juice to make a thin paste and drizzle over cooled cake.