Downloaded this app the other night for meal planning/creating a grocery list and just thought I'd share a few recipes I found on there for those looking for something 'new' to try!  Choose these because they had easy ingrediants that I probably already have, or very few, 'normal' ingrediants and some that were marked as being Kid Friendly!

Italian Herb and Cheese Chicken Balls

?         11/2 (pound) ground chicken

?         2 (tablespoon) onion, minced

?         2 (teaspoon) whole cloves, ground

?         1/4 (cup) ricotta cheese

?         1/4 (cup) mozzarella cheese, shredded

?         1/2 (cup) parmesan cheese, shredded

?         3 (tablespoon) ketchup

?         1 (tablespoon) fresh basil, minced

?         2 (teaspoon) dried parsley

?         2 eggs, beaten

?         1/8 (cup) bread crumbs

1.       In a large bowl combine the ground chicken, onion, cloves, ricotta cheese, mozzarella cheese, half of parmesan cheese, ketchup, basil, parsley and eggs. Mix well to form uniform mixture. Shape into 1 inch balls.

2.       Roll balls in rest of parmesan cheese and bread crumbs. Heat a large skillet to medium high heat. Coat pan with a thin layer of oil. Fry balls, making sure to not overcrowd the pan, for 20 minutes or until internal temperature reaches 165 degrees.

Cheddar Beef Enchiladas

Ingredients

• 1 (pound) 1 pound ground beef
• 1.25 1 (1.25 ounce) package taco seasoning mix
• 1 (cup) 1 cup water
• 2 (cup) 2 cups cooked rice
• 16.0 1 (16 ounce) can refried beans
• 2 (cup) 2 cups shredded Cheddar cheese, divided
• 10 10 (8 inch) flour tortillas
• 16.0 1 (16 ounce) jar salsa
• 10.75 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

Orange and Ginger Glazed Pork Chops

Ingredients

• 1 Nonstick cooking spray
• 1/4 (cup) brown sugar
• 2 (tablespoon) orange Juice
• 1/4 (teaspoon) ground ginger
• 1/2 (teaspoon) salt
• 4 (1-inch thick) bone-in, center-cut pork chops

Directions

1. Arrange oven rack about 6 inches from heating element and preheat broiler. Line a large baking sheet with foil and spray with nonstick cooking spray; set aside.
2. In a small bowl, whisk together sugar, orange juice, ginger and salt. Arrange pork chops on prepared baking sheet in a single layer, spacing them a few inches apart. Spread half of the glaze over the tops of the pork chops and broil until golden and just crisp, 6 to 8 minutes.
3. Carefully flip pork chops and spread remaining glaze over the tops. Return to oven and broil until just golden and crisp on the second side and cooked through, 6 to 8 minutes more. Transfer to plates and serve.
4. This gluten-free recipe is from Whole Foods: http://www.wholefoodsmarket.com/recipes/2444
5. The diet and nutrition information is for educational purposes. Please follow the advice of your health-care provider and check product labels!

Baked Chicken Tenders

Ingredients

• 1/2 (cup) Parmesan cheese
• 1/2 (cup) breadcrumbs, Italian seasoned
• 2 (tablespoon) mayonnaise
• 1 (pound) chicken tenders

Directions

1. Preheat Oven to 425F.
2. Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
3. Mix bread crumbs and cheese in a gallon-size zippie bag.
4. Prepare baking sheet with cooking spray.
5. Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
6. Place chicken tenders in a single layer on prepared baking sheet.
7. Continue until all tenders are coated and on the baking sheet.
8. Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
9. Serve with your favorite dipping sauce.

Beef Ribeye Stroganoff

Ingredients

• 1 1/2 (pound) rib eye steak or round steak, cut into strips
• 1 (2.0 ounce can) sliced mushrooms
• 1 (10.75 ounce can) cream of mushroom soup
• 1/2 (cup) water
• 1 (cup) chopped onions
• 1/2 (stick) butter
• 1 (8.0 ounce container) sour cream
• Pepper, to taste
• Salt, to taste

Directions

1. Dredge steak with flour and pound well. Cut strips and brown in butter. Remove steak to dish and saute onions in butter. Replace meat and add cream of mushroom soup and water. Simmer 20-30 minutes. Add sour cream just before serving.

Country Fried Chicken

Ingredients

• 1/3 (cup) all-purpose flour
• 1 (teaspoon) garlic salt
• 1 (teaspoon) pepper
• 1/2 (teaspoon) paprika
• 1/4 (teaspoon) poultry seasoning
• 1 egg, beaten
• 1/4 (cup) milk
• 2 chicken thighs
• 2 chicken drumsticks
• canola oil for frying

Directions

1. In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes.
2. Heat about 1 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180 degrees - about 15 minutes.

Baked Chicken with Mushrooms and Tomatoes

Ingredients

• 1 (3.0 pound) whole chicken, cut into pieces
• 2 bay leaves
• 1/2 (cup) Italian-style salad dressing
• 2 (1.0 ounce package) dry onion soup mix
• 1/4 (teaspoon) dried oregano
• 1 (4.5 ounce can) mushrooms, drained
• 2 medium tomatoes, quartered

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking pan, arrange chicken and bay leaves. In a small bowl, combine the salad dressing, onion soup mix and oregano. Pour mixture over chicken.
3. Bake uncovered in preheated oven, basting occasionally, for 40 minutes. Add the mushrooms and tomatoes and bake an additional 20 minutes (or until chicken and vegetables are tender.)