Since my heart attack in August we have been trying to eat healthier.  Most nights we follow a heart healthy and/or Mediterranean diet.   I found this recipe in the American Heart Association Cookbook, and adapted it a little bit.  It has quickly become one of our favorites!!  It’s quick and easy to put together, and cooks rather quickly on the stovetop making it a good choice for work nights when you don’t have a lot of time to spend preparing dinner!!  Any extra stuffing can be used as a topping!!  I absolutely LOVE apricots, and the combination of the sweet, soft fruit mixed with the crunchy walnuts satisfies both sweet and crunchy cravings!!  Give it a try, and let me know what you think. [Read more…]



Growing up in a house with a Polish mother and Russian father allowed for a lot of interesting dinners throughout the years!!

I was raised in the 70s with a strict religious Green Orthodox upbringing, which included not eating meat on Fridays….yes, EVERY Friday and not just during lent.

My mom was a homemaker and devoted endless hours to cooking dinner from scratch. Friday’s was ALWAYS Pierogi day!!  Pierogi is pretty much just a fancy name for Polish dumplings!! They’re great as a main dish, side dish or appetizer. [Read more…]



This recipe is compliments of my niece Katie ~  It’s almost as awesome as she is (but not quite)!!

The flavors compliment each other nicely, and it’s a great way to sneak some spinach in to everyone’s diet! [Read more…]

EASY TO MAKE SHISH KABOBS + Cave Tool’s Barbeque Skewer Shish Kabob set Review!!

DISCLAIMER: I received a free product to facilitate this review, although all opinions expressed are my own.

Shish Kabobs are a quick, easy and healthy dinner option.  We enjoy them immensely, and I honestly don’t think anyone here would complain if I made them every night.  You can add your favorite seasonal vegetables or whatever you have on hand.  Assembling them is fun and easy, and I can usually get someone to pitch in and help!!

My favorite Shish Kabobs are very simple and so easy to make!!

1 bottle Lawry’s Marinade (we prefer Lawry’s Teriyaki)
1 lb beef cubes cut into bite sized pieces
3 carrots, cut and parcooked
2 potatoes, cubed and parcooked
2 large onions cubed
1 medium red pepper
1 medium green pepper

I like to cut my beef cubes super small and marinate them overnight.  Assemble with desired ingredients.  You can substitute chicken for the beef cubes, use bacon, add zucchini, pineapple or whatever else you desire.


Cave Tool’s Barbeque Skewer Shish Kabob set is absolutely PERFECT for assembling the shish kabobs.   We used to use wooden skewers, and they would splinter and burn.  I never felt like they were safe so I invested in metal skewers, but the food stuck to the grill and it was hard to cook them evenly.  

Cave Tool’s Barbeque Skewer Shish Kabob set comes with a frame and five skewers.  The skewers themselves are flat, with flat handles, making them easy to turn.

shish3  They rotate a full 360º, ensuring your food cooks evenly.  They can be positioned on the frame eight different ways , and because of the elevated frame your food doesn’t touch the grill, or stick to it, and you don’t lose pieces of your kabobs.  

My shish kabobs have never tasted as delicious as they do when I grill them using  Cave Tool’s Barbeque Skewer Shish Kabob set.  Every morsel is cooked to absolute perfection, all of my food slid off of the skewers so easily, and I didn’t have to worry about wood splintering. The little round disc at the end of the skewer makes it super easy to push the food up and off.  I just love this set!! shish2

The stainless steel design of the rack and skewers are dishwasher safe making it easy to clean!!  You can order this set directly from Cave Tools website HERE, and it is also available on Amazon HERE  ~  Save 15% with code:  LHWJZQMZ




Creamy Tomato and Spinach Pasta with Chicken Recipe


Shore Savings with Patti was founded on January 27, 2011.

I have written a lot of blog posts since that time, but this Creamy Tomato and Spinach Pasta with Chicken Recipe is my most popular post EVER!

It’s been viewed tens of thousands of times, and pinned and repinned thousands of times.

It’s quick, easy and delicious!

Your family will LOVE it, and your kids won’t even realize there’s spinach in it.

CLICK HERE for the recipe and give it a try.


Brown Sugar Glazed BBQ Chicken

We eat a TON of chicken in this house.  I work full time so I am ALWAYS looking for quick easy and creative things to do with it. I pretty much ONLY buy boneless breasts here, but I am sure this would be delicious with bone in chicken as well. [Read more…]

HOLUPKI (Stuffed Cabbage) #RECIPE

holupki recipe

HOLUPKI is another favorite recipe of ours from the American Carpatho Russian Cookbook, originally compiled in 1960 (my mom was on the cookbook committee). [Read more…]


zesty italian parmesan crusted chicken Are you looking for a new way to try chicken tonight??

This HAS to be one of the easiest and tastiest dishes I make. [Read more…]


chicken pot pieThis chicken pot pie recipe is a favorite dish of ours.

It’s perfect for the days I work since it’s super quick and easy to throw together, and tastes like you spent HOURS making it.

The crust comes out flaky, and this dish has a lot of different  flavors and textures going on all at once.  

If you’re looking for a new way to make chicken, give it a try. You will love it!

Easy Chicken Pot Pie
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Prep Time
15 min
Prep Time
15 min
  1. 1 box of refrigerated pie crusts
  2. 1/3 c. butter
  3. 1/3 c. butter
  4. 1/3 c. onion, chopped
  5. 1/3 c. flour
  6. 1/2 tsp. salt
  7. 1/4 tsp. pepper
  8. 1 3/4 cups chicken broth (I have tried many and prefer Progresso)
  9. 1/2 c. milk
  10. 2 1/2 c. cooked chicken, shredded
  11. 2 c. frozen mixed vegetables, thawed
  1. 1. Preheat oven to 425 degrees. Line 9' pie pan with one crust.
  2. 2. In a pan, melt the butter over medium heat. Add the onion and cook until it's transparent (about 2 minutes). Stir in the flour,s alt and pepper and mix well. Stir in broth and milk while cooking over low to medium heat and stirring until it's thick and bubbly.
  3. 3. Stir in the chicken and mixed vegetables. Remove from heat. Pour into crust lined pan.
  4. 4. Top with second crust, seal the edges, and gently "fork" around the edges to further seal it and make it look nice. Poke the fork through the top crust in approximately six spots so it can vent while cooking.
  5. 5. Bake for 30-40 minutes or until golden brown. During the last 15 minutes of baking you may need to cover the crust edges with foil to prevent them from over browning.
  6. 6. Let stand 5 minutes before serving.
  7. 7. Enjoy!
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copycat pf changs mongolian beef yummy


We love going to PF Changs, but what we don’t love are the prices so we decided

to try replicating their Mongolian Beef recipe, which is my favorite thing there!

We could not believe how AMAZING it turned out.


we will be making this quite often!!

It was easy to put together, and cost under $10 to feed three people.  Give it a try ~ I just know you will LOVE it as much as the real thing!

This is just as good, if not better, than the real thing!!
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  1. 2 teaspoons vegetable oil
  2. 1/2 teaspoon ginger, minced (I used the powder from a jar, not fresh ginger)
  3. 1 tablespoon garlic, chopped
  4. 1/2 cup soy sauce
  5. 1/2 cup water
  6. 3/4 cup dark brown sugar
  7. Vegetable oil, for frying (approx. 1 cup)
  8. 1 lb flank steak
  9. 1/4 cup cornstarch
  10. 2 large green onions, sliced on the diagonal into one-inch lengths
  11. 1-2 cups of rice, prepared, to serve on the side
  1. 1. Make the Sauce: Heat 2 tsp. oil over medium/low heat. DO NOT let the oil get too hot. Add the garlic and ginger to the pan, then add the soy sauce and water before the garlic scorches. Add the brown sugar, raise the heat to medium, and boil for 3-5 minutes until it begins to thicken. Remove from heat.
  2. 2. Cut the flank steak against the grain into 1/4" bite sized slices. Dip the steak in cornstarch and apply a thin coating of corn starch to each side of the meat (I put it in a bowl and shook it to coat and mix it thoroughly). Let the beef sit for about 10 minutes until the cornstarch is absorbed into the meat.
  3. 3. Using a skillet or wok heat about 1 cup of oil until it's hot, (you will want the beef to be mostly covered with oil during this step). Saute the beef for approximately 2-3 minutes, or until it cooks evenly and begins to darken on the edges. (Don't worry, the beef will go back on the heat and cook more later). I did NOT cook all of the beef at once. I cooked about 10-12 pieces at a time, then placed it on to paper towels until all of the meat was cooked.
  4. 4. Pour out the remaining oil from the skillet, dump ALL of the meat back in the pan, and cook for 1-2 minutes.
  5. 5. Add the sauce and cook for one minute while stirring continuously.
  6. 6. Add the green onions.
  7. 7. Cook for one additional minute, then remove the beef and onions with tongs or a slotted spoon on to a serving plate. (Just leave the excess sauce behind in the pan).
  8. 8. Serve with a side of rice, and ENJOY!!
Adapted from Food.com
Adapted from Food.com
Shore Savings With Patti http://www.shoresavingswithpatti.com/