Help me please?! Picky eaters coming over

This is super easy and I think it taste pretty good. It is a packet of the itailian season, 1/2 cup of parmesean cheese. Mix that together ( I use a ziplock bag) Put in 4 (larger chicken breasts) and shake it up so that the breast are coated. Bake in the oven until done.

What if you made the burgers with lean ground turkey? Then you can have buns for the picky eaters and you could do yours lettuce wrapped. I have fed these to a mens softball team before and they had no idea it wasn't ground beef!

Grilled vegetable and chicken kabobs with rice on the side pleases my meat and potato guy. I make beautiful long colorful kabobs that I marinate in fat free Italian dressing as they cook. You can even offer 2 meats and several choices of vegetables: kind of a do it yourself kabob bar! Include spicy sauce on the side for anyone who needs the jolt! Usually I also have plates of fresh cut up fruits, vegetables and cheese available as well-always a hit with all ages and tastes!

This recipe for chicken skewers is really good. Serve with a nice cool yogurt dip (or buy some tzatziki) and sweet potato fries and a greek village salad of tomatoes, cucumbers & feta with a simple oil & vinegar dressing.

Ingredients

Marinade
1/4 cup freshly squeezed lemon juice
1 tbsp liquid honey
1 tbsp olive oil
1 tbsp each minced fresh oregano leaves and minced fresh mint leaves
2 tsp balsamic vinegar
2 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper

4 large boneless, skinless chicken breasts (about 1 1/2 lbs/680 g), cut into one-inch chunks

Cucumber-Dill Sauce
1 cup low-fat, plain yogurt
1 cup peeled, seeded and diced English cucumber
1 tbsp minced fresh dill or minced fresh mint leaves
1 tsp minced garlic
1/4 tsp each salt and freshly ground black pepper

4 12-inch metal skewers

1. Combine all marinade ingredients in a small bowl. Place chicken in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat chicken with marinade. Marinate in the refrigerator for at least one hour (six hours is perfect).
2. While chicken is marinating, prepare Cucumber-Dill Sauce. Combine all sauce ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. (Make sure you refrigerate the sauce for at least one hour.)
3. Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard marinade. Coat grill with cooking spray or brush lightly with oil. Grill chicken for eight to 10 minutes, turning occasionally, until no longer pink in the centre. do not overcook chicken, or it will be dry.
4. Serve hot chicken with cool Cucumber-Dill Sauce. Tastes great with a greek salad and hummus with warm pita wedges.

Makes 4 servings.

You could also put other veggies on the skewers.

If you're wanting more of a casserole thing, this one is pretty basic but popular at my house: http://www.myfitnesspal.com/blog/muzio/view/chicken-spinach-zucchini-casserole-91897 It's a chicken, spinach and zucchini casserole. Tastes way more indulgent than it actually is.

Thanks guys! Looks like I will be making some kind of skewers, I hope their 2 year old likes them

Find out what kind of veggies she does/doesn't like - I hate most of them, including tomatoes! I swear this pickiness borders on an ED!