Any recipes for picky eaters....specifically picky boyfriends?

Answer 1

I would just cook whatever I wanted and if he doesn't appreciate what you are cooking, he needs to get over it and grow up.
Get him to try different foods. There are lots of foods I didn't like as a kid, but later on I tried them and wondered why in the world I put up such a stink. Mangoes are the best when they are ripe, but not too ripe because they begin to ferment. But when they are just a little soft to the touch, oh, they are so good!
My son would not touch an avocado, then one day he saw me eating one and said,"You act like that's pretty good." I said, "Sure is, want some?" He tried it and liked it.
You just have to been willing to try different foods. Sure makes cooking a lot easier!
Also I think what makes people tend to not like some veggies and fruit is that when they did try it, perhaps it wasn't ripe enough or too ripe, it could have been cook too long or not long enough, so their first impression of that food was not a good one. For example, carrots, if they are not the just ripeness, they can be bitter, but a good carrot is like eating candy, they are sweet. Celery is that way too, it can be bitter, but give him some of the heart, it tastes all together different.

Answer 2

I,m afraid picky eaters go hungry at my house,I cook daily for 9 people one is diabetic and one has food allergies i have to work around so i cook a variety of food and let them choose.I have one boy that wants to be picky but i,ve pretty much trained him to eat whats offered and pick out what he absolutely cant stand like onions or mushrooms. the trick i,ve found is to have a choice like when i make salad I toss greens in the bowl and let them choose their own toppings from a platter.find out what he cant eat and adjust your recipes to fit.I would ,nt tolerate someone who insisted on big mac,s or kfc everyday.junk food junkies would,nt be very happy at my house.

Answer 3

Mexican Skillet Spaghetti
Ingredients:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ounces tomato sauce
4 cups water
One envelope taco seasoning mix
8 ounces spaghetti, thin, uncooked
1/2 cup fat-free cheddar cheese, shredded

Directions:
In a 12-inch skillet, heat oil over medium heat.

Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.

Stir in tomato sauce, water, and seasoning mix. Bring to a boil.

Add spaghetti. Reduced heat. Simmer covered until spaghetti is tender, 25 minutes.

Sprinkle with cheese.

Answer 4

Pasta with Garlic and Oil

1 lb pasta
1 hot pepper, crushed
1/2 cup olive oil
4 garlic cloves, minced
1/2 cup breadcrumbs (optional)

Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.

Answer 5

Sweet & Sour Meatballs

1 lb ground beef
1 tsp garlic salt
dash pepper
1 sml can pineapple (optional)
1 can or jar sweet & sour sauce (I like the Contadena brand, but any will work)

Combine first 3 ingredients. Make into meatballs, 1 to 1 ½ inch wide. Place in shallow casserole dish and bake in 350 F oven, for 20 minutes. Drain of grease. Bake for 10 more minutes. Drain again. Pour sauce over meatballs and bake for 15 minutes. Serve over rice. Makes 2-4 servings.


Chicken Enchilada Casserole

1 – 1 ½ lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 - 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated


Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.

In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.

Serving suggestions: Mexicorn and Mexican rice.


Moms Accidental Teriyaki Pork Chops

This dish can be made more or less sweet according to taste. It is just as good without the mushrooms.

6 to 8 pork chops (boneless)
¼ cup butter or margarine
3 TBS olive oil
1 cup slice mushrooms (optional)
¼ cup sweet wine (White port wine is good)
½ cup Kikoman Teriyaki Marinade
¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet
1 - (10 ½ oz) can white sauce or package white sauce made according to directions

In large skillet brown pork chops in 2 tablespoons melted butter and 2 ablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender.

Makes 6 to 8 servings.

Serving suggestions: Goes great with mashed potatoes (use the sauce over the potatoes), pasta, or rice.

Answer 6

If you can spare about 45 minutes prep time and about a billion calories, try this mac and cheese recipe. I mean come on--WHO doesn't like mac and cheese?? Seriously, this is the best I've ever had.

16 ounces macaroni, cooked according to package
3 3/4 cups hot milk
8 tablespoons butter, divided
6 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
salt and pepper
4 cups shredded sharp cheddar cheese, divided
1/2 cup heavy cream or half-and-half
1/2 cup fresh breadcrumbs

Preheat oven to 350. Butter a 13 X 9 baking dish and set aside.

In large pot, melt 6 T. of the butter over medium low heat and add flour. Cook, stirring constantly, for 3 - 4 minutes. (Flour must foam in order to cook the raw flour taste out. Do NOT let your flour burn.).

Add cayenne pepper, salt and pepper and mix well. Raise heat to medium high and gradually add in hot milk. Bring to a simmer, and cook and stir constantly for 3 - 5 minutes, until mixture thickens. Remove from heat and stir in 2 cups of the shredded cheese until melted. Stir in cooked, drained macaroni.

Sprinkle 3/4 cup of the remaining cheese in bottom of prepared baking dish. Add half of the cheese and pasta mixture, spreading evenly. Add 3/4 cup shredded cheese to that, and repeat with remaining pasta mixture. Top casserole with remaining cheese. Pour heavy cream (or half and half) over top of casserole.

In small frying pan, melt remaining 2 T. butter and add fresh bread crumbs, coating thoroughly and toasting slightly. Sprinkle evenly over top of macaroni and cheese.

Bake uncovered for 30 minutes.

Answer 7

I guess that depends what he's picky about...what does he like? My husband won't eat anything cheesy or creamy or that has a vegetable that's not corn, carrot or potato.

Answer 8

It would help if you gave a rough list of the things he doesn't like. Otherwise, any suggestions would be given blindly.

Answer 9

Well what are the foods that your boyfriend does and doesnt like? I need some more details!

Answer 10

only 2 things on the menu at my house...

1. take it
2. leave it