Thanks for the ideas! I thought that I could measure out and pack the dry ingredients for simple easy step meals and include the recipe card all together in a single pack/ bag so that Dad or my nieces could just throw it together. I'd pack about 4 meals or so into a box and mail it weekly. I'd also include a grocery list in each box for all of the wet ingredients or meat that would go into the recipes. Then all Dad would have to do is shop and then all they would need to do is measure out the wet ingredients and throw it all together. I'd also include a gift cert. to a local pizza shop or something else that is nearby. I really like the soup idea - there are so many good dry mixes out there! And I know she likes all kinds of breads! It's a shame that I can't get the Martha Stewart mac and cheese to her that I make and she requests all of teh time when we're together! Too many steps and ingredients for Dad or the kids to handle. I will def. check out the Wife Saver store - sounds perfect! Any little bit to help. Thank you for your thoughts - I will begin researching simple recipes to put together for them. Annie - my daughter's name is Eleri!

Mushrooms are another good substitution for meat, especially portobellos. I made this lasagna a few years ago and I thought it was the bomb. Its great for mushroom and 'smokey flavor' lovers. Only complaint I have it is doesn't keep - turns to rubber the next day. Kids won't touch it :-(. I googled 'smoked mushroom lasagna' and snagged it off Dean and Deluca's site - but I'm sure it's elsewhere too - one of those recipes all over the net. Wild Mushroom Lasagna with Smoked Mozzarella and Fresh Sage Austere, unsaucy, devoted singularly to the flavors of one ingredient- mushrooms Ingredients: 1 1/2 firmly packed cups dried porcini 4 tablespoons unsalted butter 6 cups very thinly sliced cultivated mushrooms (about 1 pound) 6 cups very thinly sliced wild mushrooms (about 1 1/4 pounds) 6 shallots, peeled and very thinly sliced 6 cloves garlic, peeled and finely minced 2 tablespoons fresh sage, finely minced (plus extra leaves for garnish) 1/2 cup heavy cream salt and freshly ground pepper to taste freshly grated nutmeg 9 sheets lasagna, each one about 10 inches by 2 inches, parboiled (see pages 160 and 161) 1 pound smoked mozzarella, shredded 3/4 cup shaved Parmigiano-Reggiano plus extra for serving Directions: 1. Place the dried porcini in a bowl, and cover with about 2 cups of hot water. Soak for 30 minutes. 2. Place 2 tablespoons of the butter in a very large sautpan over moderately high heat. When the butter has melted and is just starting to brown slightly, add the sliced cultivated mushrooms. Make sure the pan is not crowded (if it is, do this in two batches). Sauté the mushrooms over high heat for 2 minutes, or until they begin to brown slightly. Remove and reserve. 3. Add the remaining 2 tablespoons of butter to the pan over moderately high heat. When the butter has melted and is just starting to brown slightly, add the sliced wild mushrooms. Make sure the pan is not crowded (if it is, do this in two batches). Also add the shallots, the garlic, and the minced sage. Sauté the mushrooms over high heat for 2 minutes, or until they begin to brown slightly. Return the sautéed cultivated mushrooms to the pan, and mix together well. Drain the porcini, and add to the pan, mixing well. Add the cream, and cook over high heat until the cream thickens slightly (about 30 seconds). Remove mixture from heat. Season with salt, pepper, and freshly grated nutmeg. 4. Butter a lasagna pan that is roughly 9 inches by 11 inches by 1 1/2 inches. Place 3 parboiled lasagna strips on the bottom of the pan (they may overlap slightly). Cover with half of the mushroom mixture, half of the Parmigiano-Reggiano, and a quarter of the smoked mozzarella. Make sure everything is spread out evenly. Top with 3 more lasagna strips. Cover with the remaining half of the mushroom mixture, the remaining half of the Parmigiano-Reggiano, and the second quarter of the smoked mozzarella (reserving half of the original amount). Make sure everything is spread out evenly. Top with the last 3 lasagna strips. Place whole leaves of sage over the lasagna in a decorative pattern. Top with the remaining smoked mozzarella, spreading it out evenly. 5. Cover the lasagna pan well with aluminum foil, and bake in a preheated 325 degrees oven for 30 minutes. Remove from oven, remove foil, and place under the broiler until brown and bubbly on top, about 1 minute. Let rest 10 minutes, then cut into sections and place on plates. There will probably be a little creamy liquid at the bottom of the lasagna pan. Reduce briefly, if desired, and spoon a little over the lasagna portions. Sprinkle each portion with salt and freshly grated Parmigiano-Reggiano, and serve. Note: This recipe, especially, is good with fresh lasagna noodles. It doesn't have as much goo in the middle as other lasagnas, and the fresh noodles help pull it together. You've probably never had a lasagna like this one: austere, unsaucy, devoted singularly to the flavors of one ingredient -- mushrooms. And do those flavors ever come through! The smoky mozzarella only serves to underline the earthy, woodsy autumnness of it all. Use the deepest-tasting wild mushrooms you can find (we've done this dish with everything from French chanterelles to Japanese mitsutake mushrooms). The key to success is slicing all of the mushrooms very thinly; the thinness of the cut is what gives the dish its delicacy. We like to use a mandoline or one of those less expensive plastic versions. Serves 6

You might want to check the links below from Dana Farber Cancer Institute in Boston. They have wonderful recipes that can help to ease the side affects of chemotherapy and radiation. You can search the specific type of cancer and add nutrition to the search and get helpful info and recipes that way and you can just search their wonderful lists of recipes to use as well., all geared specifically toward healthy nutrition for the cancer patient undergoing chemo and/or radiation search for type of cancer and nutrition http://www.dana-farber.org/Health-Library.aspx Edited to add Dana Farber Recipes

Thank you for the helpful suggestions! I didn’t realize that there was a previous thread on this topic with more great ideas. I’m leaning towards a nice taco spread similar to what deegw suggested. I know their family would enjoy that, and it lets everyone choose what to include. However, I can see on the Meal Train signup that a few others are planning things like chili, so I don’t want to be too repetitive. I also love the idea of quiche and other brunch-like options such as fresh fruit and pastries. They seem well-covered for dinnertime so maybe it would be a welcome change of pace. I can see that there are lots of kind people on this board who know how to help in times of need!