I need new recipes. I am a great cook but my recipes are getting kinda old. Can you guys help?

I am not new to the kitchen. I can cook like a pro but my family (My Husband) wants to try new stuff. Give me you family favorites. I have a 1 year old a 2 year old and a 24 year old to feed. So no caviar and sushi please.I need new recipes. I am a great cook but my recipes are getting kinda old. Can you guys help?
CHICKEN SCAMPI


start to finish 25 minutes





2 tbsp butter


1 1/2 pounds skinless, boneless chicken breast halves (about 4-6)


1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


1/4 cup water


2 teaspoons lemon juice


2 cloves garlic, minced or 1/2 teaspoon garlic powder


Hot cooked pasta (your choice of noodle)





1. Heat the butter in a skillet over med.-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.





2. Stir in the soup, water, lemon juice and garlic into the skillet. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.





3. Serve the chicken with the pasta and a side dish of Broccoli Medley.








CAJUN ROAST


3-5lb rump roast


15 whole garlic cloves


Creole seasoning (I like Tony chachere's)


Extra Virgin olive oil


Brown gravy mix


kitchen Bouquet seasoning liquid





Trim roast of all excess outer fat. Peel garlic cloves completely leaving them in tact. Using a butcher's knife, make openings all around the roast to stuff individual garlic cloves. After stuffing roast with garlic cloves , rub the roast completely with Tony's Creole seasoning. Place 3-5 tbsp. of olive oil in a lg. pot. Heat the pot until the oil spreads naturally. Once pot is highly heated, place the roast in the pot and begin searing the roast slowly. Brown until the roast is hard and crusty over its entire surface. a small bit of additional olive oil may be used to prevent burning in the bottom of the pot, although a crusty surface in the pot's bottom is desirable. This will serve as the seasoning for the gravy later in the process. After browning the roast completely, pour enough cold water in the pot to submerge about half of the roast. Lower heat to simmer and cover the pot. Cook for about 4 hrs. (until it nearly falls apart) turning the roast to prevent over-cooking on any one side.





Once the roast is fully cooked, remove it from the pot and return the au jus to a boil. Whisk in several teaspoons of brown gravy mix and 3 tbsp of kitchen Bouquet for color. After the gravy has reached your desired consistency, slice the roast into desired thickness and return it to the gravy until ready to serve.I need new recipes. I am a great cook but my recipes are getting kinda old. Can you guys help?
I get alot of recipes from www.foodnetwork.com, also do a serch on yahoo for a particular food %26amp; many sites pop up with recipes.
http://www.epicurious.com/


Great recipes of all kinds, I love this website!
Italian Meatloaf:





2 lbs lean burger


1 can Hunts meatloaf sauce


I egg


1 cup italian breadcrumbs


I jar ragu pizza sauce


1 package provolone cheese


1 jar black olives


1/2 to 1 package pepperoni





Mix first 4 ingredients in bowl until well blended. Pat out your meatloaf and add 1/2 jar pizza sauce, black olives, and provolone cheese. Beginning rolling up the meatloaf (like a jellyroll) Place in 350degree oven for 1 hour. After 1 hour top the meatloaf with the remaining pizza sauce and bake another 20-30 minutes. When you cut this meatloaf you see all the great ingredients and it is very yummy!
boneless turkey breast-in heavy pot-high heat add some oil and brown on all sides-throw in sliced onions and celery-when onions soften add water or broth (2 cups or so), add bay leaf and thyme or sage or whatever-turn heat down and cover pot. Check temp with thermometer remove meat at 160. Add thickener to juices in pot





stud pork shoulder with garlic-rub with salt and pepper and put in crock pot on low. add no liquid-cook overnight.reheat when ready to eat adding chopped green bell pepper.
This is a personal family favorite





Take 4 cloves of garlic %26amp; mash them (you can use a food processor or a mortar %26amp; pestel sorry my spelling sucks)


add salt, oregano, %26amp; a little bit of olive oil..make into a paste





Rub the paste all over the chicken breasts (you may want to cut some slits in the chicken to get seasoning inside)





Put in a baking dish with half a cup of white wine %26amp; a tablesppon of lemon juice (this part is optional... I just love how juicey %26amp; tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!





Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes





Serve on top of plain pasta or on the side of rice pilaf





Good Luck! Enjoy! ;-)
Kraftfoods.com You'll find something there to please everybody.