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Soccer grl <3 asked the following question:
I live in a family of 5. 3 teens, 2 adults. We can be picky. But… Because there is 5 of us it is hard to find stuff everyone likes. 2 of the teens do not like cheese by the way. But because we are so picky we have either pasta or chicken every night! I do not mind pasta or chicken but we are tired of the same things! Please give me new recipes! THANKS
I live in a family of 5. 3 teens, 2 adults. We can be picky. But… Because there is 5 of us it is hard to find stuff everyone likes. 2 of the teens do not like cheese by the way. But because we are so picky we have either pasta or chicken every night! I do not mind pasta or chicken but we are tired of the same things! Please give me new recipes! THANKS
December 3rd, 2009 at
If you are interested in trying a different cuisine, here is an option -
December 3rd, 2009 at
I love these
Mike’s Pork Chops
4 boneless pork chops 1/2-3/4” thick
¾ C Parmesan cheese, finely grated
1C plain or Italian bread crumbs
2 eggs – lightly beaten
4 T oil
1T butter
Wash pork chops, pat dry
Salt and liberally pepper the pork chops
Dip in Parmesan cheese, coat well, shake off any excess
Dip in eggs both sides, get off excess
Dip in bread crumbs
Heat oil and butter in pan over Medium to Medium HI heat. Put pork chops in skillet; cook 6-7 minutes on each side until crisp. Don’t keep flipping them. Cook one side then the other.
Remove and serve
These are excellent
Crusty Broiled Whitefish
2 pounds whitefish fillets
½ cup Parmesan cheese, grated
1 tbsp margarine, softened
3 tbsp reduced calorie mayonnaise (Miracle Whip light)
3 tbsp green onion, chopped
1/3 tsp salt
Dash Tabasco
Place fillets in a single layer on well oiled baking pan
Combine remaining ingredients. Spread evenly on fish.
Broil fish 6” from heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily with a fork. Be careful not to broil fish too closely to heat or topping will burn before fish is done.
Seafood Jambalaya
12 ounces fresh/frozen crawfish/shrimp/monkfish (any firm seafood)
2 stalks celery, sliced
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbls margarine
1 2/3 cup water
½ tsp salt
½ tsp thyme
¼ tsp crushed red pepper
½ tsp ground black pepper
1 bay leaf
½ cup long grain white rice
1 15 ounce can petite diced tomatoes
3 ounces tomato paste
In 3 quart saucepan cook celery, onion, green pepper, and garlic in margarine until tender, approx 5 minutes. Add water, salt, thyme, red and black pepper, and bay leaf. Bring to a boil, add rice, cover and simmer 15 minutes or until rice is tender.
Stir in undrained tomatoes and paste, add fish cook 2-3 minutes until fish is heated through. Serve in soup bowls with a crusty bread.
December 5th, 2009 at
Try some grilled steak fajitas
December 5th, 2009 at
The problem is this pickiness, not the recipes.
Try ground turkey instead & treat it like hamburger.
Use rice or potato instead of pasta sometimes.
Canned tuna is a good change of pace, in casseroles or salad.
Experiment with different vegetables for colour & flavour.