Here are some your family might like. Enjoy. Sue Chicken/Veggie Stacks 1 Eggplant 2 Zucchini 4 thin-sliced boneless, skinless chicken breasts 2 Portobello mushrooms, sliced into 1/4" slices 2 Cups favorite pasta sauce Grated cheese Preheat oven to 425. Slice eggplant length wise into 1/2 to 1/4 inch thick slices Place slices in one layer on rack over a cookie sheet (with sides). Sprinkle with salt and let sit for 30 minutes (this extracts bitter flavor) Spray a cookie sheet (with sides) with oil (use two sheets if necessary) Rinse and dry, then place eggplant and sliced zucchini in one layer on the cookie sheet. Spray lightly and roast in lower have of oven for 15 minutes, or until eggplant is tender but not overcooked. Remove from oven and cool slightly. Once cool enough to handle, carefully remove slices from pan and reserve on separate dish. For each serving, place one slice of eggplant on cookie sheet then top with a slice of zucchini. Spread with 1 tablespoon of sauce then top with a small amount of mozzarella. Continue layering, finishing with mozzarella on top. Top with a little sauce and sprinkle with grated cheese. Return of oven and cook until cheese is melted. Serve with Italian bread and a side of pasta. ================= Stuffed Chicken Cutlets (Cheese, Ham, & Asparagus) NOTE: Any type of filling can be used such as bread stuffing. Also consider using any type of cheese like goat cheese, herbed cream cheese, Fontina, etc. Additionally, spinach leaves can be used as well as any kind of meat such as prosciutto. 4 Boneless, skinless chicken cutlets 1 T Parsley, dried 1 C Grated Jarlesburg cheese 4 Slices ham 12 Asparagus stalks 1 Egg, beaten 2 C. Chicken stock (or broth) 3/4 cup white wine 2 T Butter 2 T Flour Pound chicken cutlets so they're of even thickness. Layer parsley, Jarlesburg, ham, asparagus. Season with salt and fresh ground pepper. Roll up cutlet and tie with kitchen string (be sure to tie the ends tight so that filling isn't lost during cooking). Brush with egg and roll in seasoned breadcrumbs or panko (Japanese breadcrumbs). Lay chicken rolls seam side down in baking pan that fits the rolls so they're not crowded. Add chicken stock and wine to pan (should come up about 1/2 inch). Bake at 350 for 45-60 minutes Remove chicken rolls from pan and keep warm. Melt 2 T. butter in small sauce pan over medium-high heat. Add flour and stir until lightly golden. Carefully add the baking pan liquids to the sauce pan and whisk until thickened. Serve chicken and pass the gravy. =================== Lemon Chicken (Mr. C's) If making ahead, store in a baking dish and reheat covered, in oven for 30 minutes at 300 or in a chafing dish. 2 lbs. chicken breasts, skinless, boneless 3/4 cup Flour 4 T. Butter 1/4 cup Canola oil 1 C. Dry white wine Juice of 1/2 lemon 1 C. Chicken broth (canned or home made) 8 lemon slices Fresh parsley for garnish Pound chicken cutlets to 1/4 or 1/3 inch thick. Cut into 2x2" pieces. Lightly coat with flour. Heat butter in large skillet. When bubbly, add oil. When oil is hot, add chicken pieces in batches so only one layer of chicken is in pan at a time - brown lightly on both sides. Remove chicken and reserve in a baking dish. When all pieces are browned and removed from pan, add wine and lemon juice to pan. Scrape up bits on bottom of pan (deglaze). Bring to a boil, and reduce liquid over high heat, for 3 minutes. Add chicken broth and reduce for another 3 minutes. Return chicken to pan. Top with lemon slices. Simmer for 5 - 6 minutes. Garnish with fresh parsley and additional lemon slices. =================================== Chicken Sorrentino 6 Boneless, skinless chicken breasts, pounded very thin 2 T. Butter 1 Eggplant, peeled and sliced into 1/2-inch diagonal slices 1 Egg, beaten 2/3 C. Flour 1 C. Seasoned breadcrumbs Cooking spray 1 C. Sherry 1 C. Chicken stock (or canned broth) 6 Slices prosciutto 6 Slices mozzarella Preheat oven to 375 F. Lightly coat a jelly roll pan (cookie sheet) with oil. Coat eggplant slices with flour, then dip into egg, then breadcrumbs. Place eggplant slices on cookie sheet and bake for 20 minutes While eggplant is cooking: Heat large skillet and melt butter. Brown the chicken cutlets for a few minutes until golden brown. Remove from skillet, set aside and keep warm. When eggplant slices are tender, remove from oven and set aside. Over medium-high heat, add sherry and chicken broth to skillet, scraping up all brown bits (deglazing the pan) Cook for about 2 minutes, reducing sauce somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over medium-high heat. Remove cover and top with mozzarella slices. Cover and heat over medium heat for 1 minute or until mozzarella melts. ============================== Flank Steak - Stuffed Servings: 4 1 Flank steak, butterflied 3/4 Cup Parmesan cheese, grated 3 Tablespoons Parsley, chopped, dry or fresh 3 Cloves garlic, minced Salt and pepper 2 Tablespoons Olive oil Mix cheese, parsley, and garlic, then spread on butterflied flank steak. Sprinkle with salt and fresh-ground pepper. Roll tightly, and tie at 1 - 1 inch intervals. Make sure the ends are tied to prevent filling from oozing out. Heat grill. Brown all sides of roast. Set roast over non-fire part of the grill, cover and let roast for 30 minutes or until internal temp is 130. Let sit for up to 10 minutes. Cut on diagnonal into 1-inch slices. ====================================== Salisbury Steak in Mushroom and Green Peppercorn Sauce Ann Thibeault (Ann_t) 2 lbs ground Sirloin 1 onion , chopped fine 2 cloves garlic minced 2 Tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme 1 Tablespoon Worchestershire Sauce 1 Tablespoon dijon mustard Salt and Pepper to taste Sauce 1/2 small onion chopped 1 garlic clove minced 1 Tablespoon green peppercorns Fresh Mushrooms sliced Flour Broth (Beef or chicken) Pan drippings Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, worchestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 lbs, but you could make smaller if you prefer) If you have a grill pan use it. Heat pan until hot and grill steaks until grilled on both sides. Add a bit of broth to the pan to pick up the drippings to add to sauce. Sauce Saute onion in 1 Tablespoon of oil until tender. Add mushroom and cook for 3 or 4 minutes and add flour. Cook for 2 or 3 minutes and add broth and green peppercorns. Place Salisbury Steaks in with sauce and continue to cook on low for at least one hour. This makes the meat really fork tender. ============================== Shrimp Wrapped in Prosciutto with Mozzarella in a White Wine/Shallot Sauce Dad/Sue Servings: 6 Serves 6 as a first course 18 jumbo shrimp, shelled and de-veined 10 Slices prosciutto, sliced very thin 4 T Butter 3 Shallots - diced 2 Garlic cloves - chopped 1/3 C Chicken stock , or broth 2 T Olive oil 1/2 C Dry white wine 8 oz Mozzerella - cut into strips Preheat oven to 375. Cut prosciutto in half length-wise, using one half for each shrimp. Wrap each shrimp with prosciutto. Place in oven-proof dish with at least 1" between shrimp. Set aside. In a small saucepan, melt butter. Add shallots and garlic - saute until golden. Add olive oil - cook for 1 minute Add chicken stock - reduce over high-simmer for 2 minutes. Add white wine and reduce over high-simmer for 3 minutes. Sauce should be slightly thickened. Pour mixture over shrimp. Bake at 375 until shrimp are almost cooked through (10-15 minutes) Carefully place mozzarella strips over each slice. Return to oven and cook until mozzarella is melted. Place in serving dish. Spoon sauce over shrimp. Serving Ideas: Serve with warm, crusty Italian bread. =========================== Pecan-Crusted Salmon with Mango Salsa Servings: 8 8 Salmon filets 2 C. pecans 1 T. Garlic 1/2 t. Salt 1/4 t. cayenne pepper 1/2 C. Mayonnaise Mango Salsa Preheat oven to 400. Grind pecans into a course meal. Mix together garlic, salt, and cayenne. Coat filets with mayo, then dip into pecans, coating thoroughly. Place filets on cooking rack set in a baking pan. Bake for 15-20 minutes, or until fish is cooked through. Serve over mango salsa. ========================================== Salmon with Creamy Mustard Sauce Servings: 4 Serve with Creamy Mustard Sauce 4 Salmon Filets or steaks Dijon-style mustard Salt Olive oil Sprinkle salmon filets or steaks with olive oil and a little salt, and lightly brush with Dijon-style mustard. Broil or grill it until done to taste. Dijon Cream Sauce 3 Tablespoons Flour 3 Tablespoons Butter 3/4 Cup Milk, warmed 3/4 Cup Chicken stock, warmed 3 Tablespoons Dijon mustard 3 Tablespoons White wine Melt butter in saucepan ocer medium-high heat Add flour and whisk Let cook, stirring constantly for 2 mintues Add milk, whisk Add chicken stock, whisk Whisk constantly until mixture starts to thicken Add mustard and wine Whisk until thickened Serving Ideas: Serve with grilled or oven-roasted salmon =============================== Pasta with Zucchini and Prosciutto- Lite Servings: 4 8 oz. Pasta (rigatoni or penne) 1 1/2 T. Reduced-calorie margarine 1 1/2 T. Flour 1 C chicken broth, halved 1/2 C 1% milk 1/4 C Grated Parmesan cheese 1 oz. Prosciutto Freshly ground pepper 3 Medium Zucchini, peeled, chopped Cook pasta. Drain. Sauce Melt margarine in a small sauce pan. Add flour, mix well to a thick paste. Cook for 2 minutes over med-high heat, stirring constantly. Add 1/2 C. chicken broth and milk. Wisk constantly over med-high heat until thickened. Add cheese, prosciutto, and pepper. Meanwhile, cook zucchini in remaining chicken broth until crisp-tender. Pour sauce over pasta, add zucchini. ======================== Gianfranco's Pasta (Pasta with Sausage, mushrooms, and Parmesan cheese). Gianfranco Servings: 6 1 pound Pasta, Penne, Rigatoni, and bowties work well) 4 sausage links, Sweet, no fennel 10 Oz Mushrooms, sliced 3-4 Garlic cloves, Chopped fine 1 C Grated Parmesan cheese Prepare pasta according to directions (Penne, Rigatoni, and bowties work well here)- make sure not to overcook. Meanwhile, remove sweet sausage from casing and saute in a fry pan, breaking it up as you cook it. Add Gar;ic halfway thru cooking. Slice mushrooms and add to cooking sausage until they are both well cooked - keep warm. When pasta is done, drain (reserve some pasta water) and toss with sausage/mushroom mixture and grated cheese. Add some of the reserved cooking water if pasta seems dry. ============================= Stuffed Pork Tenderloin Servings: 6 You'll need butcher string to tie this up. Once you get the knack of butterflying the tenderloin, this is very easy to make. Consider substituting or adding sauteed mushrooms, fresh unclooked asparagus, prosciutto, etc. 2 Pork tenderloin, Costco sells thenm cheap and they're good 1 Cup fresh spinach, rinsed and drained. 1 C. grated Jarlsberg cheese, or Fontina 1/3 C. grated Parmesan cheese , or goat cheese 2 t. garlic powder, Fresh garlic is too potent for this dish Salt/Pepper 2 C White wine, or chicken stock Butterfly each tenderloin, and carefully pound to even thickness. Place on work surface, overlapping the long sides by about an inch or so (this makes the surface quite large for layering the ingredients). Layer the spinach leaves, then the grated Jarlesberg, then the parmesan. Sprinkle with garlic powder and some salt and pepper. Roll the roast tightly and tie off at 1.5 inch intervals. You can add some wine or chicken stock to the pan (about 2 cups). Preheat oven to 400F and roast (uncovered) 24 minutes per pound until internal temperature is around 160ish. (Typical tenderloins should take 1.5 hours (approx). Check temperature after 50 minutes and then every 10 minutes so it doesn't overcook. When cooked, remove from oven, transfer roast to a cutting board, and loosely cover with foil - let sit for 15 minutes. Drain liquids into a saucepan, turn heat up to medium-high and reduce liquid for 2 minutes - reduce heat to low. If there is less than 1.5 cups of liquid, add some chicken or beef broth. Mix a slurry of flour and cold water, then slowly add to the gravy until thickened. ================================== Pork Medallions with Mustard-Caper Sauce 1 Pork tenderloin 2 Cups Bread crumbs, seasoned, Fresh or packaged 1 Egg, beat it up 3/4 Cup Flour 4 Tablespoons Butter 4 Tablespoons Cooking oil Mustard-Caper Sauce Slice tenderloin into 1/2-inch medallions Pound medalions into 1/4-inch rounds Dredge each medallion in flour, then egg, then breadcrumbs Lay on wax paper until ready for frying Melt 1/2 the butter in heavy, large skillet over medium-high heat Add 1/2 the oil when foaming subsides Add pork to skillet in one layer, being careful not to crowd. Cook for 2 minutes per side. Remove and keep warm in a 250 oven Cook remaining medallions and keep warm. Prepare Mustard Caper Sauce Arrange medallions slightly overlapping on plate and drizzle with sauce. ======================================== Pork Loin Braised in Milk Marcella Hazan Essentials of Classic Italian Cooking An outstanding, simple dish. Perfect for a dinner party. This is made with a pork loin (bone in) roast, NOT a tenderloin. A sloping-sided braiser is best. Pots with high sides will not reduce and brown the milk properly. If cooked as a roast, the sides will be fork tender, but the middle chops will not be as tender. To remedy, cut roast into double chops before cooking. 1 T. Butter 2 T. Vegetable oil 2 1/2 pounds Pork loin roast Salt Black pepper, ground fresh 2 1/2 Cups Whole milk 3/4 Cup Heavy cream 3/4 Cup Chicken broth 2 T. Fine flour, Wondra is good Choose a heavy-bottomed pot that can snuggly accomodate the roast. Put in butter and oil and turn heat to medium high. When the butter foam subsides, add the meat, the fat side should be facing down. As it browns, turn it, every few minutes to brown evenly all around. Lower the heat if the butter browns too much. Add salt, pepper, and 1 cup of milk. Add milk slowly so it doesn't boil over. Allow the milk to simmer for 20 - 30 seconds; turn the heat down to minimum, and cover pot with the lid slightly ajar. Cook at lazy simmer for approximately 1 hour, turning the meat occasionally, until the milk has thickened, through evaporation, into a nut-brown sauce. When the milk reaches this stage, and not before, add one more cup of milk - let it simmer for about 10 minutes, then cover the pot, putting the lid on tightly. Check and turn the pork from time to time. After 30 minutes, set the lid slightly ajar. Continue to cook at minimum heat; when there is no liquid lft in the pot, add a 1/2 cup milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into dark clusters. Altogether, it will take about 3 hours. If before the meat is fully cooked, you find that the liquid in the pot has evaporated, add another 1/2 cup of mild, repeating the step if it should become necessary. When the pork is tender and all the milk in the pot has thickened into dark clusters, transfer the meat to a cutting board. Let it settle for a few minutes, then cut into single or double-thick chops; arrange on warm serving platter. Tip the pot and spoon off most of the fat-there may be as much as a cup of it - being careful to leave behind all the coagulated clusters. Add 2-3 tablespoons of chicken stock or broth and boil it away while using a wooden spoon to scrape loose the cooking residue from the bottom and sides of the pot. Over med-high heat, add 3/4 cup heavy cream, and 1/2 cup chicken broth. Whisk and add flour to thicken further if needed. Reduce until desired thick consistency. Pass gravy through a fine sieve, pushing against the mesh with a wooden spoon to get all the liquid out. ============================ Eggplant Rollatini Eggplant can be first coated with egg whites then dipped in panko that has been seasoned with garlic powder, grated Italian cheese, and parsley (or use seasoned breadcrumbs) before initial baking. Low-fat ricotta can be used in place of whole-milk ricotta. Rollatini can be frozen individually on cookie sheets for 8 hours, then packed in airtight container or freezer bags to up to 1.5 months. For a variation, add curry powder and diced green chiles to the ricotta mixture. Spice up the tomato sauce by sauteeing hot red pepper flakes in olive oil before adding to the sauce. 2 Large eggplant, peeled Olive oil 16 oz Ricotta 8 oz. Mozzarella, grated 3/4 C. Grated Parmesan cheese (separate into 1/2 C and 1/4 C) 2 T. Dried parsley , or 3 T. fresh chopped 3/4 Cup fresh spinach, chopped (optional) Salt/Pepper 1 Egg 1 Egg yolk 1 1/2 C Quick Tomato Sauce (see recipe) or your favorite sauce. Preheat oven to 350F. Cut peeled eggplant in 1/2 inch lengthwise slices. Coat a jelly roll pan (cookie sheet with sides) with olive oil. Place eggplant slices in pan, then brush or spray ligthly with olive oil, salt. Cook at 350 for 15 minutes, cool. Mix ricotta, 3/4 of the mozzarella, 1/2 C Parmesan cheese, and parsley. Add salt/pepper to taste. Taste the mixture to check seasoning before adding raw eggs; adjust as necessary. Add 1 egg, and 1 egg yolk, mix well. At widest short end place a scnat 1/4 C filling and roll up jelly-roll style. Please each roll into a baking dish, seam-side down. Top each with a couple of spoonfuls of sauce. Bake at 350F for 30 minutes, remove foil, sprinkle with remaining mozzarella and parmesan cheese; bake another 5 minutes. ============================== Eggplant Parmesan - Lite (2 servings) 2 Eggplant 6 oz Mozzarella - sliced thin 2 Cups prepared sauce Grated cheese Preheat oven to 425. Slice eggplant length wise into 1/4 to 1/2 inch thick slices Place slices in one layer on rack over a baking sheet (cookie sheet with sides). Sprinkle with salt and let sit for 30 minutes (this extracts bitter flavor) Rinse and dry, then place in one layer on a cookie sheet. Spray a cookie sheet with oil Spray lightly and roast in lower have of oven for 15 minutes, or until eggplant is tender but not overcooked. Remove from oven and cool slightly. Once cool enough to handle, carefully remove eggplant slices from cookie sheet and reserve on separate dish. For each serving, place one slice of eggplant on cookie sheet and spread with a tablespoon of sauce. Top with a small amount of mozzarella and continue layering finishing with mozzarella on top. Top with a little sauce then sprinkle with some grated cheese. Return to oven and cook until cheese is melted. Serve with Italian bread and a side of pasta.

I am a picky eater. DH is not. My kids -- well, two out of three of them -- eat a wide range of foods. But because I am picky and I am Head Chef, my family only gets adventurous foods (my term) when they eat elsewhere! It's become a joke with people who know us. "Can we go to this restaurant? Can you find anything on the menu that you'll eat?" I'm not THAT bad but I am a baby and won't try ethnic foods like Indian, Moroccan, etc... I do eat Chinese food and Thai and Mexican. I can't stand dishes that mix meat and fruit. It just makes me want to gag. I won't eat hummus. I don't get it. Blecch. But it's always in the fridge because my family likes it. I balk at eating casseroles when I can't identify the ingredients. I don't like certain foods to "run together" on the plate -- I got that one from my father. Certain things are okay, but OMG, if I have a cold salad on a plate and it's running into something hot on the plate? IWWWW. Raw oysters or clams? Grosss. But I love lobster and shrimp. I am fully aware that I am a baby and perhaps a little bit crazy in this regard!

Check out the recipes found at the web site link below. I think you'll find lots of possibilities. Although the recipes are geared for children to help make, they are also kid choices. Kids' Quesadillas Prep Time: 5 minutes Cook Time: 15 minutes (source: Just For Kids (sponsored by Birds Eye, Hershey's, French's, Oreo, and Lawry's) Prepare the quesadillas ahead of time, cover and chill, and cook just before serving. 8 slices American cheese 8 (10-inch) flour tortillas 1/2 pound thinly sliced deli turkey optional: 6 T. Honey Mustard or mayo 2 T. melted butter 1/4 t. paprika 1. To prepare 1 quesadilla, arrange 2 slices of cheese on 1 tortilla. Top with 1/4 of the turkey. Spread with mustard or mayo (optional), then top with another tortilla. Prepare 3 more quesadillas with remaining ingredients. 2. Combine butter and paprika. Brush one side of tortilla with butter mixture. Preheat 12-inch nonstick skillet over medium-high heat. Arrange tortilla butter side down and cook 2 minutes. Brush tortilla with butter mixture and turn over. Cook 1-1/2 minutes or until golden brown. Repeat with remaining three quesadillas. Slice into wedges before serving. Makes 4 servings. (Fun note: If you have some small cookie cutters in fun shapes, cut a shape from the piece of cheese to add to the top of the quesadilla, on the second side, just before serving.) Here is a link that might be useful: Kids a Cookin

I've got a lacto-ovo, a vegan, two flexible ones that like everything, and a meat lover in my house. Here's one for breakfast, or breakfast for dinner: Apologies in advance because a lot of my recipes are made up and I don't have measurements. That's how I roll on a lot of stuff. I'll post a list of what I've been making lately. Let me know which you'd like the whole recipe for. Vegan tofu scramble with assorted veggies See variations for Lacto-Ovo changes Basic tofu scramble: Drain, press and chop a package of medium-hard tofu (or other hardness as desired). Chop some vegan breakfast sausage (optional). Heat a small amount of vegan butter, olive oil or veggie oil in a pan over medium-high heat. Sauté onions until translucent, about 5 minutes. Add all your other chosen veggies. (see “Variations”). Add chopped tofu. Add chopped vegan breakfast sausage if using. Sprinkle with salt and pepper to taste. Cook until tofu is slightly browned and veggies are soft. Serve with toast or wrap in a tortilla for a breakfast taco. Note: For Lacto-Ovo Variations, add cheese of your choice. Variations: Make it Italian: Veggies: onions, garlic. Add: a pinch of red pepper flakes and Italian spice mix or dried oregano. At end: fresh chopped parsley and a sprinkle of parmesan cheese. Make it French: Veggies: shallot, garlic, mushrooms, tomatoes. Add: a pinch of dried basil and fresh chopped marjoram. At end: fresh chopped parsley. Make it Greek: Veggies: onions, garlic, tomatoes. Add: a pinch of dried basil. At end: fresh chopped parsley and crumbled feta cheese. Make is Mexican: Veggies: onions, garlic, sweet peppers, serrano pepper, seeded and chopped. Add: a small amount of cumin and Emeril’s Blend spice mix (get recipe online, mix it up at home and use it on all things Cajun or Mexican). Serve with lime wedges, Chilula hot sauce, avocado slices, shredded cotija cheese and tortillas. Make it Indian: Veggies: onions, garlic. Add: red or green curry paste. Make it Asian: Veggies: onions, garlic, shredded carrot. Add: Spicy or mild Kim Chi. Serve with rice. Make is Milanese: Veggies: onions, garlic, green peppers. At end: fresh chopped parsley. Make it Californian: Veggies: onions, sweet peppers, mushrooms, tomatoes. At end: fresh chopped parsley. Serve with avocado slices.