ok yesterday i bombed lol i didnt eat horrible but still not like i wanted but i was on the road all day with my in laws going to the drs etc etc anyway today will be better :)
b-eggs and sausage
l- philly cheesesteak no bun
s-cooked cauliflower,carrots
d-more philly cheesesteak i love this stuff
at least 3qts of crystal light!
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1|1|Pork patty recipe|flyvanguard|flyvanguard@yahoo.com|11:18:28|11/29/2011|
Here's an invention of ours that's pretty good. We buy pork in bulk and cut it up, pound it out and freeze the "cutlets". Thaw 6 cutlets and mix mayo, parm cheese, italian seasoning together. Season the cutlets with meat tenderizer and black pepper (NO salt ... there's plenty in the tenderizer and the italian seasoning). Coat both sides of the cutlet in the mayo/cheese mixture and put on a rack on a cookie sheet to bake. We use 375 and do about 10 - 15 minutes each side. Really tender and REALLY good. Enjoy ~ Sandy 2|2|ty ill have to try that|gwens29|gwen41539@bellsouth.net|11:23:43|11/29/2011|
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3|2|this sounds really good|cinda68|lacinda68@gmail.com|13:35:18|11/29/2011|
My daughter cooks a lot for us and she does chicken with a mayo/seasoning coating like this but she won't tell me the secret spices. lol 4|3|Cinda, use this and keep it your secret|flyvanguard|flyvanguard@yahoo.com|13:53:27|11/29/2011|
The italian seasoning looks like a ton of different spices. Use this recipe and act like it's a LONG LIST of ingredients and hide from your daughter 
My mom did me that way ... she had an awesome homemade spaghetti sauce recipe and when I asked for it these are her EXACT words, "oh ... just some fresh tomatoes and stuff" Sandy
5|4|lol well everyone needs to make it their own :)|cinda68|lacinda68@gmail.com|15:02:07|11/29/2011|
thank you for the recipe, I will keep it a secret! lol :) 6|1|Sausage Stuffed Mushrooms|Sharon|corvettelady@lavabit.com|17:45:55|11/29/2011|
I made this for my MIL on Thanksgiving. I also have a few for breakfast with couple eggs....yummy! Enjoy! Sharon:)
Ingredients:
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
6 to 8 servings.