…with my next weeks menu.  I am ridiculously busy over the next few days and weekend.  Everyone post you and / or your family’s favorite meal and recipe and I will pick seven that seem the most different from things we usually fix AND from each other so that we get variety. I will let you know the winners after I pick late tomorrow.  And…GO!

Thanks! – Savory


13 Comments to “PLEASE HELP ME!!!”

    Because I LOVE this so much & its full of healthy veggies & its easy.(but with chicken, because I dont do pork)
    Because I am JONESIN’ for this. It is so yummy. We are making them Sunday. I Hope to make a double batch so we have left overs for later.

  2. Hmmm…I am thinking of what meal I can post cuz I am competitive and I want to win! : ) In the meantime, here is a link to my favorite potatoes!

  3. Last week we tried a stir fry of all vegetables you like and things in the refrigerator and plus cubed chicken breast added into the stir fry. When all is sufficiently cooked I added cream of mushroom soup and thin as desired. Your Dad uses cooked rice under this mixture and I use chinese noodles, the crispy kind. This particular evening we had small portabella muchrooms which I sliced and added to stir fry. Yummy.

  4. Grilled cheese and jelly sandwich. Ohhh so good. I e-mailed you the link so you could sheare when I won 😉 We absoluteyl love them and you know B’s a picky eater.

    Love ya!! XOXO

  5. Shasty – I just got to say…really???? Send me the link/recipe too cuz I’m having a hard time imagining that combination! 🙂 LOL! I have an awesome Beef Brisket recipe that is too die for – let me know if you want me to email it to you!

  6. I have a category for meal plans over at my recipe blog — favs are the fiesta chicken enchilada, herb pork & apples, sour cream chocolate cake, polynesian pork, sausage balls.

  7. You gotta shoot me an email so I don’t forget but my phone is dying and I wanted to post before forgetting. We have a recipe for mushroom and cheddar crusted quiche and it’s so delish and easy. The crust is made of finely chopped mushrooms and cheddar crackers. It’s insanely good. Filling is gr onions, cheese, ricotta, eggs, and dash cayenne. So good…please email me so I don’t foget to get it and paste it here. It’s also a fix n bake sort….easy! Oh…and brocolli 3 cheese calzones…we served em to angela…she can vouch…mmmm! In this unreal multigrain dough from whole foods…it’s so good…I think about it often 😉

  8. I may be a little late with this but Chicken Pot Pie is super easy and can be made the night before and then thrown into the oven the next day. All you do is boil some boneless skinless chicken breast until done. Cube it in bite size pieces and mix together with some melted butter, bag of mixed vegetables, and cream of mushroom soup (or cream of chicken) salt and pepper. It will be thick but you need it to be because when it bakes the vegetables will make some juice. Put into a pie pan with your store bought crust and then cover with the second crust. Bake at 350 until golden. Since everything inside is already cooked all you need is for the crust to cook. We have also made this and put into freezer for days we did not have time to cook. You can buy disposable pie pans for this.

  9. Angel…YES! It was an episode on Food Network quite a few years ago. Mike and I were like….um….no. This guy took 4 breads, 4 cheeses and 4 jellies and stopped people on the street to pick one of each and promised that no matter what combination…they would like it. They didn’t have ONE dislike. Mike and I then made them all and tried. True. My fave is blue cheese and raspberry jelly on croissant. YUM! It is on the right under recipes. – Kari

  10. I am going to have to say that the winner of this challenge is Puhak. I haven’t had the Asian Pork Skillet in a while and its really good. And it will incorporate a different meat for the week. Thanks for the reminder Jen!

    Mom – We love stir fry here, but we have it a lot…and we haven’t had the asian pork skillet lately, so we are gonna do that. But you get BIG points for commenting 🙂

    Shasty – YES! We do this a lot 🙂

    Angel – please send the brisket recipe. We had it last week or you could have won 🙂

    Linds – You can be the winner for next week. Mike wants both recipes. Especially the quiche.

    Kim- I am the only one in this family that likes chicken pot pie…so I never get it 😦

    Jenelle – Thanks for the blog! I shall follow you 🙂

    Angela – You are grounded for not posting a main dish. Shamey shame. 😉

  11. Sorry for the delay!! Here they are– you’re gonna enjoy. 😉

    Mushroom and Cheddar Crusted Quiche
    Prep time: 25 minutes Cook time: 35 minutes

    6 tablespoons butter, divided
    8 ounces whole button mushrooms, coarsely chopped
    1/2 cup cheddar flavored goldfish crackers
    4 green onions , chopped
    1 cup Swiss cheese, shredded
    1 cup shredded cheddar cheese
    1 cup cottage cheese
    6 large eggs
    1/4 teaspoon cayenne pepper
    1/4 teaspoon paprika

    per serving: 396 calories; 22 grams protein; 31 grams total fat; 1 gram fiber; 17 grams saturated fat; 8 grams carbohydrates; 284 mgs cholesterol; 418 mgs sodium Preheat oven to 350 degrees.

    [1] Melt half of the butter in a large skillet over medium heat. Add the mushrooms, and saute 3-4 minutes. Stir in crushed crackers. Turn mixture into a greased baking dish and press firmly.

    [2] In the same skillet, melt remaining butter, add onions and saute until transparent. Pour onions evenly over mushroom crust and sprinkle with Swiss and cheddar cheese. In a food processor or blender, pulse the cottage cheese, eggs and cayenne until smooth.

    [3] Pour mixture into crust and sprinkle with paprika. Bake for 30-35 minutes or until knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
    [A] 3 Cheese Broccoli Calzones (freezer meal)
    Prep time: 1 hour
    per calzone: 321 calories; 14 grams protein; 22 grams total fat; 3 grams fiber;
    10 grams saturated fat; 18 grams carbohydrates; 42 mgs cholesterol; 264 mgs
    sodium; 9 WW points plus
    1 tablespoon olive oil
    1 red onion , chopped
    2 10-ounce packages frozen chopped broccoli, thawed (I have used fresh, too)
    2 teaspoons garlic, minced
    1/4 tablespoon crushed red pepper flakes
    1 1/2 cups shredded mozzarella cheese
    1 cup Swiss cheese, shredded
    1 cup ricotta cheese
    coarse salt and freshly ground pepper, to taste
    1/4 cup all purpose flour, for rolling dough
    2 13.8-ounce cans refrigerated Pillsbury pizza crust (again– I prefer whole grain so I make my own or buy Whole Foods’)

    [1] In a large nonstick skillet, heat oil over medium. Add onion;
    cook until softened, 4 to 5 minutes. Add broccoli, garlic, and
    pepper flakes. Cook, stirring occasionally, until liquid has
    evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside
    to cool.
    [2] Stir cheeses into cooled broccoli mixture; season generously
    with salt and pepper.
    [3] Form calzones: On a lightly floured surface, roll out each pizza
    dough crust to a large rectangle. Cut each crust into quarters.
    [4] Assemble calzones: Spread a rounded 1/2 cup broccoli
    mixture over half of each piece of dough, leaving a 1/2-inch border;
    fold over to form a half-moon. Press edges to seal. With a paring
    knife, cut 2 slits in the top of each calzone. Wrap each calzone
    individually in plastic wrap and place all of the calzones in a large
    ziptop bag(s). Affix cooking label and place in the freezer.
    1. Preheat oven to 400 degrees. Remove plastic from calzones
    and place on baking sheet.
    2. Bake until golden, about 35-40 minutes. Serve with marinara
    sauce, if desired.


    Plan ahead – this recipe is best when taken slowly (marinate before and after cooking etc.)

    2 cans beef broth
    1/2 c. lemon juice
    1 1/2 c. soy sauce
    5 cloves minced garlic
    2 Tbs. liquid smoke
    10 lb brisket
    *Note: I do a big brisket and freeze half of it after it is prepared. You can always modify the recipe to accomodate a smaller brisket. I purchase mine at Sams but sometimes PC has them on sale.

    Combine 1st five ingredients in a large roasting pan. (I just use a foil pan and use that for freezing the other half.) Place brisket, fat side up, in marinade. Cover tightly with foil. Marinate in fridge for 24 hours. When ready to cook, place foiled pan in 275 degree oven. Cook one hour per pound. Let cool and transfer to a cutting board. Scrape or cut fat off the top. Slice against the grain and place back into cooking liquid. (I usually do this the day before serving.) Heat for one hour @ 350 on the day you are serving. Scrape off collected fat first.

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