One meal my whole family likes is an Indian tomato chickpea curry dish. It's easy to make and tastes as good or better a day or two after making it. You could roast or sear some chicken breasts to go along with this dish.

1/4 cup canola oil

1/2-1 tbsp cumin seeds (less is better for the first time b/c not everyone likes the taste of cumin seed)

One medium onion-chopped

2-3 garlic cloves-diced

5 tbsp ginger-diced

1 jalapeño pepper-diced (you can use less or leave it out if you want to keep it less spicy, or use a serrano if you want more heat)

14-16 oz box or can of chopped tomatoes

1 tsp salt (optional-leave out if you want to keep the sodium level down)

3 cans garbanzo beans

2/3 can coconut milk

Heat 1/4 cup canola oil over med-high heat. Add the cumin seed and fry until fragrant, about 30 sec to 1 min. Add the onion and sauté until soft, about 5 min. Add the garlic and sauté for 1 min. Add the ginger, the pepper, the salt and the tomatoes. Increase the heat until it begins to gently bubble. Keep at this heat for 8-10 min, until the top is shimmery with oil. Add the beans and the coconut milk and bring to a boil. Reduce the heat to low, cover and let simmer for 10 min. Serve alone or over rice.

That sounds delicious. Coconut milk adds a nice creaminess/gravy and garbanzos or any bean is a nice addition for a one pot meal. Easy to re-heat and freezes well if needed. Can be frozen over a scoop of rice. A bit of steamed spinach in between.

Similar to what i make once a month during the winter months.

A beef stew is also hearty and comforting during a stressful time.

I was surprised that a dear friend and my SIL wanted any and everything that had eggs. They wanted my egg fritatas any way i wanted to make them. I found some to-go pans in various sizes that had cardboard lids and baked and froze them. Some were the 4x7 inch ones. Mostly smaller. I lined them with parchment and mandolined thin sweet potatoes as a crust. All sorts of veg. I always checked to see if they had a favorite one over others.

Might be good after the first phase to find out what is the desired 'winner'. Even the caregivers need to eat and they are often horribly stressed. Having options is so welcome and make sure they speak up about what 'feels' good.

If eggs are out something else might be top of the list. I just happened to hit it with my garden leeks, pea shoots, zucchini flowers, thyme and cherry tomatoes and some baby greens. I never added meat until Deb asked for some bacon or proscuitto. Just a little on top. "it is not a problem or a chore, i'm making these anyway, and i will make them just for you. Tell me what you want and i will make it." (at the time we lived next door). It was her favorite 'craving'. The body needs nourishment and your body tells you what it needs.

When my husband was recovering from knee replacement surgery, a neighbor brought this dish. I think it meets all your restrictions. Serve it with rice and a vegetable.

Betsy's Chicken in Wine

• 6 chicken breast halves

• Salt

• Pepper

• 1/2 cup butter

• 1 cup chopped green onions

• 3 tablespoons Worcestershire sauce

• 1 cup or more sliced mushrooms (I use fresh; you can use canned)

• 4 tablespoons lemon juice

• 2 tablespoon chopped parsley

• 1 cup white wine ( can use red; I prefer white)

• 1 big pinch rosemary

• Salt and pepper

Brown chicken in butter in skilletPlace chicken in casseroleAdd all other ingredients to the casseroleUse skillet drippings or add more butter to skillet and melt then pour on chickenCover and bake 275 for 2 hours

I would be wary of anything too spicy as chemo can play havoc with your stomach.

I'm not as sure about the spicy thing. My nephew only wanted things beginning with P, but it was pickles and pizza. Maybe the tastebuds needs something?

Thank you all. They sound delicious. I'll have to make them for DH and me, also.

Then there's ways Chicken Marbella.

Below recipe for maple mustard chicken thighs. One of our favorites. From "Cooking Light" magazine. As usual with their recipes, I double the sauce ingredients to get enough flavor. Also, I usually don't grill these, just cook the chicken on top of the stove (brown first in little oil, then sautee) and then either bake in the oven or simmer for a while in the sauce. I have even forgone the marinade and done the whole recipe in the crockpot. I browned the chicken thighs first and then mixed in the marinade ingredients, turned on the crockpot and came back to yummy dinner fiver or so hours later. Good with brown rice and broccoli too, two of our favorite dinner sides. Could put finished thighs and sauce over a br/broc. pilaf in a casserole to take over for reheating, depending on the people you are cooking for. Some people do not like their foods all mixed together and hate casseroles for that reason. Oh yeah, you can also use chicken breasts, just adjust the recipe for your preferred way of cooking boneless chicken breasts. I give them a whack on the fat side with a meat hammer and then cut in half to create uniform thickness pieces about the size of a chicken thigh.

Here's the link to their Web page with the recipe, http://www.myrecipes.com/recipe/maple-mustard-chicken-thighs

Maple-Mustard Chicken Thighs

Speed up prep on this chicken main dish by marinating only 30 minutes. Serve with cabbage-carrot slaw.

• Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 1/3 cup spicy brown mustard
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced
• 8 bone-in chicken thighs, skinned
• 1/4 teaspoon kosher salt
• Cooking spray

Preparation

1. Combine first 9 ingredients. Place half
of mixture in a zip-top plastic bag; reserve remaining mixture. Add
chicken to bag; seal. Chill 2 hours.

2. Preheat grill to medium-high heat.

3.
Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a
grill rack coated with cooking spray; grill 8 minutes on each side or
until done. Serve with reserved mustard mixture.

Something simple like grilled chicken, roasted potatoes and onions, steamed asparagus or green beans with an almond and balsamic vinaigrette, fresh berries with some kind of gluten free cookie. I would keep the spices slight although use fresh herbs for color and presentation.

But I could eat that everyday and be happy.

Late to this, but also thinking old fashioned simple comfort foods might be welcome: roast meat (chicken, beef, pork) & mashed potatoes, shepherd's pie, meatloaf w/ rice, chicken & (gluten free) dumplings or fricassee, stews w/ biscuits. Sides could be fresh fruits/salads & rolls.

Have you asked the couple what kind of meals they like best?

I had thought of making chicken tenders (with GF Bisquick), garden salad, fresh fruit and GF lemon bars.

That sounds good but add a starch. Potatoes are gluten free.

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

Thanks for the suggestion. I checked the site and it is filled with helpful information. The recipes are healthful and tasty.

For anyone under the spell of chemotherapy, I would keep things simple and non spicy.

One of the best chicken meals I had was when, at some very distressing days of my early life, my sister made the most delicious chicken soup -- fine pieces, hand gleaned along with small dice carrot, potatoes and onion. Not fatty.

Flavorful, simple comfort dishes like chicken fricassee ("plain" side and lower the fat?) or chicken and wide egg noodles. Keep it flavorful and simple and it will be a hit, I'm sure.

Best wishes for this gentleman.

Another thing that came back to me was that I would feel really hungry, then only be able to eat a couple of bites. So something you can pick at is good. Flavourful is really important but gentle on the tummy. I hope he gets well soon.

Chicken soup would be good and I could add rice instead of noodles. Too bad it has to be GF or I could add a whole wheat bagette.

I have pretty much decided on Chicken Fingers made with GF Bisquick over a salad made with maple dijon balsamic vinaigrette plus baked potatoes. However, when I read the recipe I noted that it includes Parmesan cheese and the meal has to be dairy free along with gluten free. What could I substitute for the cheese to give the chicken flavor? It also calls for melted butter but I'm just going to substitute olive oil spray. Healthier, too.

Here is the recipe FYI: http://www.bettycrocker.com/recipes/gluten-free-ultimate-chicken-fingers