This is one my mother used to make, I still make it for the grandkids & family. Spaghetti Casserole: 1 lb. bacon cut in small pieces 2 cans stewed tomatos 4 small cans tomato sauce 16 oz. package shredded cheddar cheese Brown bacon til crisp, drain off grease, add stewed tomatos(I always cut the tomatos into bite size piecs) juice & all, and the 4 cans tom. sauce. Let simmer on low while you cook the spaghetti. I use about 2/3 a large box of spaghetti for this. One spaghetti is cooked & drained, start out with small amount of sauce in bottom of casserole. Layer spaghetti, sauce & cheddar cheese, over & over & ending with sauce & cheddar on top. Cover with lid, not foil, as foil will stick to the cheese while backing. Bake about 45 mins to an hour in 350 oven. To make larger amount, just add more tom. sauce & cook more spaghetti, I really don't have a recipe, just do it as I remember my mom making it. Reuben Casserolle: 1 loaf rye bread swiss cheese, slices or shredded (or substitute) mozz. shredded cheese or a comination of both. 1 can sauerkraut (drained) 1 bottle of Thousand Island dressing. 1 can corned beef Chop slices of bread into bite size pieces. Layer, sauerkraut, bread, corn beef, cheese & Thous. Is. dressing, ending with cheese on top. Bake covered at 350 approx. 45 mins or til casserole is bubbly & cheese melted. Note: I water down the dressing a bit, so the casserolle is not to dry. Be sure to use enough between layers.

I usually only use leftover turkey for hot turkey sandwiches and then only the breast meat. The rest of the carcass goes in the stock pot for soup. I don't like the taste of turkey or chicken recooked. The exception to that is this casserole. Kind of like a tetrazzini. I make it occasionally with or tuna. Home Cookin Chapter: Recipes From Thibeault's Table Tuna Casserole ============== Source: My Own 8 Tablespoons butter 1/4 all purpose flour 2 1/2 cups milk or mixture of milk and cream 2 garlic cloves 2 cans white tuna, well drained (or turkey/chicken) 1 cup mushrooms sliced 1/2 cup chopped green onions 1/2 cup chopped celery 1 tablespoon fresh thyme 8 ounces penne (or use pasta shape of your choice) 1 1/2 to 2 cups fresh breadcrumbs saute in butter 3 Tablespoons parmesan cheese . Put water on to boil and cook pasta. Do not overcook pasta as it will cook again in the oven. Heat milk in microwave with whole garlic cloves. Make a roux with 4 tablespoons butter and 1/4 cup flour. Add milk or cream and season with salt and pepper. Simmer for a few minutes and remove garlic cloves. Saute mushrooms, onions and celery in butter or margarine until tender. Add the thyme. Stir this mixture into the cream sauce. Add well drained pasta to sauce and stir in tuna. Leave tuna in fair size pieces. Place in buttered casserole dish and sprinkle with breadcrumbs to which you have added the parmesan cheese. Bake for 30 to 40 minutes or until crumbs are golden in a 350°F oven.

The almighty hamburger (or sausage or a mix) can be a real lifesaver at times. Hamburgers, meatloaf, sloppy joes, spaghetti, chili, hamburger soup, doctor up canned soups, tater tot hotdish, macaroni hotdish, tacos, burritos, etc. Don't discount what sounds more complicated but is real easy like a pot roast. Put it in a dutch oven, an electric roaster, slow cooker or whatever along with potatoes, onions and let it go slow all day. Smells great, is pretty foolproof and is a gourmet meal in my book. Sometimes I'll roast potatoes with a meatloaf too. Other things are a chef's salad. How easy! Remind him that "breakfast for supper" is fine too. Eggs & favorite meat with toast, pancakes, maybe with fresh fruit on them. French toast or waffles. I'm sure he has a busy day and there's going to be times he just won't feel much like cooking. Let him know it's OK to keep a Stouffer's Lasagna or a frozen pizza or two in the freezer. The kids are old enough to cook some too. Even making a peanut butter sandwich, chips, veggie sticks and fresh fruit can be done and is fine. They can cook pasta and the like, with proper supervision. See if you can find some shows like How to Boil Water and the like at the library and let him watch those. It can be some family entertainment too and they can learn the basics. Other things off the top of my head are a simple baked potato topped with chili. Soup, stew, chili, casseroles/hotdishes. The biggest challenge is to get over the fear of cooking. The second biggest challenge is to think end result and not dwell on the details. Sometimes the simplest meal enjoyed with good friends is far better than a fancy meal when depressed. I thought I'd contribut more of ideas and techniques rather than a specific recipe. One other thought: Maybe some suggestions and help on meal planning. Cook once, eat twice (or more) and things like that. Brown up hamburger and you have the start for sloppy joes one night, tacos another night, spaghetti another night, tater tot hot dish another night and even more, depending on how much you make, plus there's just the grease cleanup only one time. My best to them. What a nightmare it must be for them. I know that often you just don't feel like eating either. That's why the simple things and hey, there's nothing wrong with picking up some deli chicken or deli meats & salads occasionally too! And you're a very thoughtful person for thinking of them and trying to help out like this.

This o0ne is great. You can do the shells and sauce in advance. Crown Scramble (Marilyn) 2 Tbl butter divided 1 Tbl flour Cup whole milk Salt and fresh ground pepper ¾ Cup shredded Monterey Jack cheese ¼ Cup freshly grated Parmesan cheese 6 frozen puff pastry shells 6 eggs 3 Tbl cream chopped parsley to garnish Pre-heat the oven to 400. Make the cheese sauce: Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Lower heat and stir in cheeses. Cover and keep warm. Bake frozen pastry shells on a baking sheet lined with parchment paper for about 20 minutes or until golden and flaky. Remove from oven and place on serving plate. Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula or spoon under them until they are almost dry but still moist. (Eggs continue to cook after removing from skillet.) Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley. Inspired by Sandra Lee's English Crown Scramble. Marilyn Baked Eggs And Mushrooms In Ham Crisps 3/4 Lb mushrooms finely chopped 1/4 Cup finely chopped shallot 2 Tbl unsalted butter 1/2 Tsp salt 1/4 Tsp black pepper 2 Tbl creme fraiche or sour cream 1 Tbl finely chopped tarragon 12 Slice Black Forest or Virginia Ham w/out the holes (10 ozs) 12 large eggs Preheat oven to 400 degrees Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon. Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas. Tortilla Cup Eggs I made the neatest eggs for breakfast on Saturday. I got this recipe/idea from Canadian Living and would highly recommend it anytime you are trying to put a hot breakfast on for a large group. So simple..... Spray a muffin tin (deep one works best) with cooking spray. Warm the required number of small flour tortillas in the microwave or oven. Gently press a tortilla into each of the muffin "spots". Crack an egg into each one. Sprinkle with chopped peppers, amd green onions and sprinkle grated cheese on top. Bake at 375 for 15-20 minutes. Serve with salsa on the side. I made 12 of these in one tin and they were great. This is a great breakfast dish when you have a houseful of company.