I cook dinner for my family almost every night. I am tired of cooking the same old stuff, chicken, ribs, pork chops, etc. Any ideas on some creative menu items? also, if you can post the recipe, that would be great.

Just rice with corn and all of the leftovers- with chicken and add gravy. With ribs chopped in small pieces add pieces of everything and it is good. Whatever you prepare add a lot of love- that will do it for you and for your family, that's the best ingredient.

Get a crockpot cookbook. Really. We make soups in the crock several times a week. Serve with a crusty bread and a salad. How about lasagna or manicotti? Linguini with sauteed mushrooms and garlic and alfredo? Shake it up a little!

One-Pan Roasted Pork Supper Prep Time: 15 minTotal Time: 1 hr 5 min Makes: 6 servings 2 medium sweet potatoes (1 lb.), peeled, cubed 1 large red onion, cut into thin wedges 1/2 cup CATALINA Dressing 1-1/2 tsp. dried thyme leaves, divided 1 pkg. (6 oz.) Stuffing Mix for Chicken 1-1/2 cups water 2 small pork tenderloins, 3/4 lb. each PREHEAT oven to 375°F. Toss sweet potatoes and onion with dressing and 1/2 tsp. of the thyme. Arrange in single layer on 15x10x1-inch baking sheet sprayed with cooking spray. Bake 10 min. MEANWHILE, combine stuffing mix and water. Cut each tenderloin diagonally into thirds. Push vegetable mixture to edges of baking sheet. Spoon stuffing down center of baking sheet; top with pork. Sprinkle remaining 1 tsp. thyme over pork. BAKE 45 to 50 min. Easy Chicken Parmesan Prep Time: 5 min Total Time: 40 min Makes: 6 servings 1 jar (26 oz.) spaghetti sauce 6 Tbsp. Grated Parmesan Cheese, divided 6 small boneless skinless chicken breast halves (1-1/2 lb.) 1-1/2 cups Shredded Mozzarella Cheese PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. BAKE 30 min. Uncover. TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted. Try serving this delicious baked chicken over your favorite hot cooked pasta. Spicy Sausage and Pepper Stew Prep Time: 10 min Total Time: 40 min Makes: 9 servings 3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices 1 medium green pepper, chopped (about 1 cup) 1 stalk celery, sliced 2 Tbsp. flour 1 can (14 oz.) reduced sodium beef broth 2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained 2 cans (15-1/2 oz. each) kidney beans, drained, rinsed COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain. ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally. :)

check out foodtv.com they have a ton of recipes that you can download, and go from simple to elegant.

Mexican-Style Chicken Lime Soup Note from Cheri: Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare. Serves 4 - 6 This is a great camping recipe, just prepare the tortilla strip garnish before leaving home. 6 cups chicken stock 2 boneless, skinless chicken breasts, cut into thin slices 1 tablespoon olive or corn oil 8-10 cloves garlic, minced 1 small onion,, thinly sliced 2 medium Roma tomatoes, peeled, seeded and diced 1/3 C chopped cilantro 1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced 1/3 C fresh lime juice salt and pepper to taste 4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips) Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside. Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips. Tostaditas De Tingla Poblana -- Shredded Pork with Roasted Tomatoes and Chipotle Peppers Note from Cheri: This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant ¡Salpicón!. Lee Maloney recently visited and raved about the wonderful experience. For the Meat: 1 lb. pork shoulder 1 small onion 2 cloves garlic 1 tablespoon salt For the Sauce: 1/2 tablespoon canola oil 1 small onion thinly sliced 2 cloves garlic finely chopped 1 1/2 lbs. plum tomatoes roasted, peeled and chopped 4 ounces chorizo cooked 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1 teaspoon thyme 1 oz. canned chipotle chiles (or to taste) salt to taste 24 small tostaditas (small crispy tortillas) 1/2 cup Mexican cream 1 medium ripe avocado dice Serves 6 as an Appetizer (24 small pieces) For the Meat: Cut the meat in 3 by 3 inch pieces. In a medium sauce pan put the meat to boil cover with water, onion, garlic and salt for 1 1/2 hours. or until the meat is nice and tender. Let it cool, and shred. For the Sauce: In a medium sauté pan heat the oil, when this is hot add the onion and sauté for about 3 minutes, add the chopped garlic and sauté. Add the tomatoes and cover, let simmer for about 8 minutes then add the chorizo, shedded pork, the chipotle chiles, cloves, cinnamon and thyme. Mix well and let it simmer for 2 more minutes, add salt to taste. Remove from heat. Assemble the dish: On small tostaditas put 1 ounce (about 1 tablespoon of meat), garnish with a small amount of cream and small pieces of avocado. Options: This also makes great tacos using soft tortillas.

These are my quick and easy standby recipes for when the usual just sounds crummy. Crab cakes. Fast and easy. The recipe is on the back of the can and every working kitchen has all of the ingredients on hand. Lamb. Whether a rack, chops or riblets, (but not leg of lamb or a roast) smear them in garlic butter and bake in the oven at 375 for about 30-35 minutes, serve with mint jelly. For extra texture roll the lamb in crushed pork rinds (chicharillos have zero carbs) or bread crumbs before baking. Tacos. Anything goes into tacos, especially leftovers. If you have a little leftover chicken and pork and burger you can throw them all into a pan. Add some diced potatoes & carrots, this will unify the mixture and give it that intentional flavor. Serve with the normal garnishes like cheese, sour cream, etc., Pasta shells. Boil them until they are al dente. Stuff them with whatever you like, cover with cheese, and bake for about 20 minutes. Add sauce if you like, they are tasty enough without.

Baked Mahi−Mahi with Dill Sauce 1/4 cup sour cream 1/4 cup plain yogurt 1 tablespoon mayonnaise or salad dressing 1 tablespoon minced fresh dill or 1 teaspoon dried dill 1/2 teaspoon Dijon mustard 1/8 teaspoon bottled hot pepper sauce Salt & pepper to taste 2 Mahi−Mahi Steaks 1 tablespoon vegetable oil 1 tablespoon lemon juice Salt White pepper Combine our sour cream, yogurt, mayonnaise, mustard, and hot sauce. Stir in dill; add salt and pepper to taste. Blend well. Allow to stand at least 1/2 hour to blend flavors. Serve at room temperature. May be refrigerated up to 24 hours. Pat fish dry with paper towels. Combine oil and lemon juice; brush on both sides of fish. Season lightly with salt and white pepper. Place an inch apart in a lightly oiled baking dish. Bake at 450F for approximately 15 mintues. When fish tests are done, transfer to warm plates. Spoon Dill Sauce over fish. Walleye Fillet 1 1/2 pounds walleye fillets, skin removed 2 cups grated carrots 3 tablespoons margarine or butter, melted 2 tablespoons lemon juice 1/4 teaspoon ground thyme Salt to taste 3 tablespoons margarine or butter 3 1/2 tablespoons flour Salt and pepper to taste 1/3 cup milk Heat oven to 450F. Spray a 13 x 9−inch baking dish with nonstick vegetable cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Set aside. In medium bowl, combine carrots, melted margarine, juice, thyme and salt. Spread mixture evenly over fillets. Cover with foil. Bake for 25 to 30 minutes, or until fish is firm and opaque and just begins to flake. Drain liquid from fish into a 2−cup measure. Cover fish with foil to keep warm. Set aside. Add water to liquid in cup to equal 1 1/3 cups. In a 1−quart saucepan, melt 3 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture and milk. Cook for 5 to 7 minutes or until mixture thickens and bubbles, stirring constantly. Pour sauce evenly over fish and serve over hot rice or linguine. Bass with Avocado Sauce 1 small ripe avocado coarsely chopped 1/4 cup skim milk 1 tablespoon lime juice 1 garlic clove minced 1 dash hot sauce 2 tablespoons lemon juice 1 tablespoon soy sauce 1 teaspoon lemon rind grated 1 teaspoon Dijon mustard 16 ounces bass fillets 1/3 cup dry bread crumbs fine vegetable cooking spray Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce. Blackened Salmon 6 Salmon Fillets, 1/2 − 3/4 inch thick, skinned 2 1/2 cups unsalted butter or margarine 1/2 cup fresh lemon juice 1 1/2 teaspoons cayenne pepper 1 teaspoon salt 2 teaspoons fresh ground black pepper 1 Tablespoon dried thyme (do not use fresh − it will burn) Lemon wedges and Parsley for garnish Trim off the thin edges of fillets as these would burn. Pat dry and refrigerate until ready to cook. The butter sauce adheres better to cold fillets. In heavy 3−quart cast−iron frying pan over medium heat, melt butter, add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend; cool to lukewarm. Place an empty 10−inch cast−iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm. Discard accumulated butter sauce in skillet and charred bits between batches. When all fillets have been cooked, wipe skillet clean and place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet. Garnish and serve hot. Bombay Monkfish 1 pound monkfish, skinned Milk to cover 1/4 pound shrimp, shelled 2 eggs 3 tablespoons tomato paste 1/2 teaspoon curry powder 2 teaspoons lemon juice 1/4 teaspoon fresh rosemary, chopped 1 pinch of saffron or tumeric 3/4 cup light cream Salt and pepper to taste Preheat oven to 350F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2−3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite−size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a squeeze of lemon and a crusty french type bread. Cajun Crappie 4 Crappie fillets about 10" long 2 tablespoons butter 1 pinch cayenne pepper 3 teaspoons paprika 3 ounces cognac 1 cup heavy cream 4 tablespoons brown sugar 4 cloves crushed garlic 1 teaspoon corn starch Ground or fresh thyme Ground or fresh basil Ground or fresh parsley Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls. butter in a skillet and add fish, cooking until soft but not hard. Cook for 2 minutes per side. The idea is to not dry out the fish. After the fish have been cooked on both sides, remove fish and add brown sugar to pan. Then add remaining butter and return the fish to the pan once the sugar is melted. This will glaze the fish and finish cooking them. Remove fish to serving plate and deglaze skillet with cognac immediately, adding heavy cream once cognac is boiling. Reduce by 25 percent. Combine a small portion of liquid with corn starch and add to sauce. Allow sauce to boil for about one minute. Pour sauce on top of fish and garnish with fresh parsley. get a free cookbook pdf download here: just right button click & select "save target as: http://cafehobson.com/support-files/cookbook-library.pdf Found the above receipes at http://www.cafehobson.com/mediterranean-foods-mediterranean-recipes-directory.html

LAZY DAY PIEROGIS 1 BOX OF LARGE STUFFING SHELLS 1 MEDIUM ONION CHOPPED 2 STICKS OF I CAN'T BELIEVE ITS NOT BUTTER 2 ENVELOPES OF IDAHONIAN COMPLETE INSTANT MASHED POTATOES OR MAKE MASHED POTATOES FROM SCRATCH 1 PACKAGE OF SHREDDED VELVEETA CHEESE COOK SHELLS IN SALTED WATER DRAIN AND COOL TO HANDLE. IN THE MEANTIME SAUTE ONION IN MARGARINE TILL TENDER. MAKE THE POTATOESS CUTTING DOWN ON THE WATER. ADD THE SHREDDED VELVEETA CHEESE. MIX TILL MELTED STUFF SHELLS WITH POTATOE MIXTURE. LAYER IN A CASSEROLE SPRAYED WITH PAM. ADDING ONION MIXTURE BETWEEN LAYERS. BAKE AT 350º FOR 30 MIN.

cold taco salad 1 lbs ground beef cook drained & cooled i large bag regular dorritos crushed i small head of lettuce chopped fine 3 large tomatoes chopped & i large bag of shredded cheddar cheese mix well add 1 large bottle of kraft catalina dressing mix well chill & serve with sour cream

How bout a spaghetti pie? 1 - 2 lbs of lean ground beef pkg of spaghetti noodles 1 large container of cottage cheese 1 can of sweet corn (drained) 1 cup of grated Parmesan cheese After browning your lean beef & boiling your noodles, in a 10 inch round corningware dish, cover the bottom of dish evenly with the noodles. Then take the cottage cheese & put it on the noodles with about an inch & a half of the noodles showing on the outside all around. Then put the layer of lean ground over the cottage cheese leaving 1 inch of cottage cheese showing all around. Sprinkle the Parmasian over the top of the meat, then add evenly the corn over the top of just the meat. it was a hit with our family