You don't have to wait for a special occasion to make it a great night for you and your significant other. Whether it's because you can't find a babysitter (us) or are looking to save money (also us), staying home is a great plan for most people. And even if you don't buy into the whole Valentine's Day hype, what better way to say "I love you" than a home cooked meal for your Love.

I have lots of recipes in my head, but when thinking about a special meal, I try to think of things that I don't cook often that are still easy to prepare while still taking care of three kids. I think the meal I've chosen is great if you have kids or work or both.

I like to start with the main entree and work my way down to appetizer. Steak is always a wonderful choice because it's not an everyday choice, but it can be expensive. The trick is to buy an inexpensive cut of meat and then tinker with the preparations to make the best of it. For this meal I've chosen Beef Brisket, which may not sound terribly poetic and romantic, but when paired with the right side dishes and the perfect bottle of wine, you'll be surprised at the result. Right now, brisket is running about $3.50/lb and you should get at least a pound to a pound and a half for dinner for two. Beef Brisket is best prepared slowly. I prefer the slow cooker, but it can be done on the stove top as well (as long as you are home while it's cooking).

Next are the sides. I like to prepare a vegetable side and a starch. An easy and elegant vegetable to prepare is baby asparagus. My recipe is a "make-ahead", which is great if you get home from work late or you're busy tending to the kids. The starch will be an herbed mashed potato, also very easy and with the addition of fresh herbs, very tasty.

The choices of appetizer are numerous, depending on your mood. When making a special meal at home, I try to make an appetizer that we would get at a restaurant, like caesar salad with homemade dressing, soup, or seared scallops. For this meal, I've gone with a very inexpensive but sophisticated roasted garlic and cheese crostini (toasted bread).

Finally, complete this meal with an inexpensive bottle of wine. In our home, we tend to drink the $10 or less per bottle, because they are so good these days...there is no reason to spend the extra money if you can't afford it.

• Season a 1 - 1.5 pound piece of beef brisket flat cut with salt and pepper
• Coarsely chop two onions and place at bottom of slow cooker
• Place brisket on top of onions in slow cooker
• Pour 1/2 cup of liquid (broth, water, wine) into slow cooker
• Cover and set to high or 6 hours

If you are preparing this on the stove top, begin by adding a tablespoon of olive oil to a heavy pot on medium-high heat. Add the chopped onions and after a few minutes add the brisket and increase liquid to 1.5 cups. Bring to boil, then immediately reduce heat to low (simmer) and cover tightly for a few hours (until meat is fork tender).

When the brisket is done (from either source) remove meat to plate and cover with aluminum foil to keep warm. Strain and reserve the cooking liquid. In a separate pan, melt 1 tablespoon of butter on medium heat. Add one tablespoon four and mix with whisk until smooth and light brown in color. Add the reserved liquid, a little at a time, until the gravy is at a consistency you like. Keep in mind that a gravy will thicken upon standing, so depending on when you are serving, you may want to adjust the thickness.

This is a great make-ahead side dish if you plan to eat it within 12 hours...meaning I will make this in the morning or a few hours before we'll actually eat it. Any longer and the asparagus could soften and wilt a bit.

• Bring to boil a medium pot of salted water
• Meanwhile, clean a bunch of thin asparagus under running water
• Trim the bottom 2 inches from the asparagus and discard bottoms
• When water is at boil, add the asparagus spears, making note of the time
• Let sit in water for 3 minutes (no longer) and remove to bowl
• Dress the asparagus in a drizzle of extra virgin olive oil, the juice of one lemon and salt to taste.
• Refrigerate until you are ready to eat

• Wash 6-8 small red potatoes and cut into quarters
• Place in large pot, fill with cold water to cover potatoes
• Bring water to boil and allow to cook until potatoes are fork-tender
• Drain water, return potatoes to pot (turn off heat)

• Add 2 tablespoons butter
• Using a masher, begin mashing potatoes in the pot until at the desired consistency (I like mine with chunks)
• Add 1/2 cup of milk and stir until blended. Add more milk for creamier consistency
• Add 2 tablespoons each of chopped parsley and chopped chives
• Salt and pepper to taste
• Serve immediately

In researching this recipe, I found that while goat cheese can be a bit pricey, around $5 for a 4 inch log, the other processed cheese spreads were the same price for a small tub. So while you may get more of the inexpensive cheese spread, you will only need a small amount of the goat cheese. I think in this situation, where you are saving money on the dinner overall, it's nice to splurge on that special ingredient.

• 1/2 loaf of baguette or other small diameter bread, sliced about 1 inch thick, toasted
• Cut the top 1/2 inch off of a head of garlic, so that you are exposing the garlic bulbs inside the paper. Place inside a aluminum foil pouch and drizzle with extra virgin olive oil. Close the foil tightly over the garlic head and cook in 400 degree oven for one hour. This can be done ahead of time.

Place the toasted baguette slices on a plate and serve along side the roasted garlic head (still in the garlic paper) and the goat cheese log. Take a slice of bread, spread on some goat cheese, then squeeze a garlic bulb from the head (will come out easily). Using your knife, spread the garlic on top of the goat cheese...the roasted garlic will spread. You should make these as you go along, as they are fun for you and your guest to assemble.

Now it's time to assemble this fantastic meal! Take the brisket, that has been resting under foil, and slice it gently (it will be falling-apart tender at this point). Split the slices between two dinner plates. Pour a little of the gravy over the brisket and put the extra gravy in a bowl for the table. Scoop a large spoonful of the mashed potatoes on the plate next to the brisket. From the refrigerator, add a few asparagus spears on the plate, between the potatoes and brisket. Serve with your inexpensive bottle of wine. I hope you enjoy this delicious, inexpensive and simple meal. Tell someone you love them, with a meal cooked from your heart.