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Egg substitute - using a variety of foods to make different omelets:

onions, swiss cheese and crabmeat.

onions, peppers, Provolone Cheese

Scrapple - a Philadephia, PA phenomenon meat by-product - with smoked Edam cheese.

Waffles with frozen fruit medley, butter and sugar-free pancake syrup.

Meat Loaf.

Sausage Cacciatorre: Mild/sweet Italian sausage cooked with tomato sauce, green peppers and onions - in the slow cooker.

A variety of soups: ALL prepared/canned:

Manhattan clam chowder [thin red]; New England [thick wihite]

Italian Wedding soup.

French Onion with homemade croutons, in a crock, topped with Swiss cheese, baked in the toaster oven until the cheese is bubbly and brown.

Philoadephia Pepper Pot: A regional soup with tripe.

Snapper soup: with snapping turtle, chopped hard boiled egg and sherry wine

French Bread pizza - homemade with long rolls, tomato sauce "jazzed-up" with oregano, basil, garlic powder, Parmesan cheese and provolone cheese. baked in the toaster oven.

Whole wheat Pasta with a myriad of flavorings: just think of some of the above ingredients cooked in the tomato sauce and added to the pasta and stirred.

Baked fish: any variety, baked in the oven.

A simple, all-beef hot dog: with Dijon mustard, chopped Spanish Onions and sauerkraut.

Homemade hamburgers: 85%/15% ground beef, grilled in a pan with sauteed fresh mushrooms and onions.

Grilled chipped steak sandwiches [a/k/a "Philly Cheese Steaks"]: with fried onions - LOTS of them! mushrooms, hot peppers and ketchup with any type of cheese on an Italian roll.

Baked Rock Cornish Game Hens: just like you make chicken. these are one bird, one serving. With wholeberry cranberry sauce.

Breaded and Fried Fish: in a skillet.

Chateau Burger: one of our favorites! A triple hamburger, grilled/fried in a pan served with assorted green veggies and mushrooms, homemade mashed potatoes and onion ringfs. JUST like Chateaubriand ONLY A LOT less expensive and not as difficult to prepare or carve.

Live Maryland blue crabs: Steamed with "Old Bayu", served with beer. A GREAT treat on a summer afternoon or early evening - especially good at a party!

Roast Suckling Pig: cooked in a pit about 12 hours. Served with beer. Well, not really served - more like "Dig in" - you know where eveything else is.

Homemade salads: tuna, cucumberr, potato, macaroni and/or cole slaw.

I have a variety of other dishes, too. I think I gave you a pretty good start.

Thanks for asking your Q! I enjoyed answering it!

VTY,

Ron Berue

Yes, that is my real last name!

While ingredients and having a certain dish on a certain day (say fish on friday) can be consistent. so can cooking styles. Maybe you can mix the variety of ingredients with a certain consistency of preparation. I assume you live in the west, like I do. Actually I live in Alabama, but I grew up in Germany. So we usually have the same three meats. Beef, chicken and pork. Find out different variations of cooking just these three meats. However, don't point out to your partner, "We're having croquettes." Simply say, we're having chicken. Ask his opinion of your interpretation. From this base you can inject a certain amount of variety of other side dishes.

I once had a friend whose tastes in food were rather bland. Now while I'm not saying your parteners taste in food is bland, he's obviously not as culinarily adventerous as you. You gotta break these things in slowly. All the while, it couldn't hurt to take an interest in something he finds totally fascinating that's outside your scope of knowledge. This is where two people meet.

I really need variety and must make at least a five day plan. I make enough always to freeze for another meal in two or three weeks. Saves a lot of time cooking.

One thing I am consistent about is hot oatmeal & milk for breakfast. I really love it. I only have about 1 cup. I make about 4 cups and refrigerate it and eat it for the next 3 days and then I make more. There is a second thing and that is a green side salad with whatever I am having for dinner.

If your partner likes consistency perhaps he will have a stew or a casserole or chili or pot pie twice in the same week.

Why don't you sit down with your partner and find out all his likes and dislikes that may help if you find yourself cooking two meals every night. As I already said, I make enough for myself so that I don't have to cook every night.

I love to try different stuff, but usually we end up eating a lot of the same stuff....my wife does most of the cooking. Every once in a while I get a wild hair and cook something new that I see on Food Network. Sometimes it works and sometimes it doesn't...lol

I am totally jealous of you going to culinary school though.... that's awesome. I like to cook, I just don't do it much because I don't really know how very well.

Variety and consistency. I have comfort foods I like. If I am having a good day, I love sushi, if I am having a bad day, it's a grilled cheese sandwich and a bowl of vegetable soup.

i feel the same way my husband is stuck in a rut and will only eat certain foods and will say he doesnt like something even if hes never tried it. ive always loved trying new foods even as a kid. i like breaded oysters i cant look at them though when i eat them i just shove them in my mouth and they taste great. ive eaten raw turnips like apples. cleaned and peeled.

i love to try new restaurants. i like different styles of cuisine from tai to mexican. i havent tried Indian food (India not native americans) but would love to some day. theres a place not too far from here i have never been to.

i love liver and onions. poached eggs.

and i prefer homecooked meals and try new recipes and foods that way too...

consistency is more commonly known as familiar. most people eat the same things because there is no change.

We eat enchiladas regulary......tex mex way.

We also eat grilled chicken sandwiches, lasagna, or hoagies.

I just recently learned how to make a variety of eggrolls, southern style.

Enchiladas! My favorites are black bean and chicken with a salsa topping, spicy chicken with an enchilada sauce topping, and cheese with enchilada sauce!

I also like baked tilapia and chicken with pan fried potatoes or scalloped potatoes.

I also like making homemade calzones. They are so easy to change up especially if the people you are feeding have different tastes (such as my brothers, mother, and myself). We just set out all the ingredients and each person builds their own. I love mine with bell peppers, onions, mushrooms, black olives, sauce, and just a little cheese.

Omelettes are also a good change up.