My first thought was lasagna/casseroles myself, but I wonder if your MIL would be able to lift them. You may want to stock up on some of those disposable plastic food containers and bring the food over in smaller portions so that it is easier for her to get out of the fridge, heat up, etc. Since I'm only cooking for 2, I usually mix up a whole casserole recipe but only cook half of it in a small dish and freeze the rest for baking on another day. That might work for them. Spaghetti sauce and taco meat also work really well for leftovers if you're looking for something that will last them for several days. If they are real meat and potato type of people, this is a meatloaf recipe that I just love. I usually bake 2 personal meat loaves for my husband and I and then have 4 leftover to freeze for later. These are really great and may be easier for your MIL to handle than a full-sized meat loaf. Chrissy Individual Meat Loaves Copyright 2005, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Lunch for the Boys 1 tablespoon good olive oil 3 cups chopped yellow onions (3 onions) 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons Worcestershire sauce 1/3 cup canned chicken stock or broth 1 tablespoon tomato paste 2 1/2 pounds ground chuck (81 percent lean) 1/2 cup plain dry bread crumbs (recommended: Progresso) 2 extra-large eggs, beaten 1/2 cup ketchup (recommended: Heinz) Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

I love Greek Food. Lots of Greek restaurants in both Toronto and Vancouver. For me a real Greek dinner isn't complete with out Greek potatoes and rice. Love how they serve both together. I'd add some souvlaki to your menu. Chicken, Lamb or pork. Or roast lamb. Slow roasted so it melts in your mouth. Or Greek Ribs. Or if you want a vegetable you could make Fassolakia Iadera (Potato, Zucchini and Green Bean Stew). This can be served hot, cold or room temperature. I don't really follow a recipe for the lamb. Just brown either a lamb shoulder, lamb shanks or a . Sprinkle with oregano, lots of garlic cloves, lemon juice, salt pepper and a little chicken broth, cover well and place in a 325F for as long as it takes. Long and slow. Add some potato halves cut length wise when the meat is tender and continue cooking until the potatoes are cooked. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Souvlaki ================ Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper . Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb Home Cookin Chapter: Recipes From Thibeault's Table Greek Ribs ========== 1 or 2 Racks of Baby Back Ribs 2 to 3 garlic cloves dried oregano Juice of 1 to 2 lemons Lemon zest (Optional) salt and pepper . Mince garlic and press with back of knife to turn into a paste. (or use a microplane) Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if using. Squeeze juice of whole lemons over ribs a few hours before cooking. Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat. Heat grill to high (both sides) Place ribs on one side of grill and turn that side off. Cook, turning occasionally until ribs are tender. On my grill they take about 45 minutes to an hour depending on the size of the ribs but could take longer depending on grill being used. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings

KSWL always has such a lovely yard and gardens (flowers). I will enjoy seeing her updates. So sorry to hear about your employee being hurt. I don't remember when this dinner is - or did you say? If it's soon, eating outside or even as you've now suggested outside first, then moving in - will be great. Your weather isn't much different from ours and evenings are still lovely and cool. Of course, I am one who will still be outside (in the evenings) in August! I hear you on the powder coating. I noticed on my wrought iron lounger (which is powder coated) the arms are starting to discolor/lighten. I believe hubby is going to repaint some of our pieces using auto paint - has held up well in the past.

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