Making dinner for 6 people tonight.. What should I make?! (One person is lactose intolerant.)?

Try one of these. The Morroccon chicken is very very yummy.

Moraccan Chicken with Olives:

1 onion finely diced

10 springs fresh cilantro-finely chopped-reserve some for garnish

1 bunch flat leaf parsely-finely chopped

1 tsp paprika

1/2 tsp ginger

1/4 tsp turneric

1/4 tsp ground cumin

1/4 tsp kosher salt

1/8 tsp cayanne pepper

1/4 cup olive oil

3 lb chickeen cut into quarters

1 cup olives such as Gaestas OR Kalmatta

1-2 lemin cut into slices, or 6-8 wedges brined lemons.

1 cup chicken broth

In a large bowl mix the onion, herbs and spices. This mix is called the "charmoula". In a deep skillet pr dutch oven heat oil on a medium hi heat. Cook the chicken in 2 batches until bornwed on all sides-about 3 min per side.

Transfer the chicken to the bowl with the charmoula when they are nice and golden. Give the chicken and charmoula a good mix, drain most of the oil off the pan-leave a bit of a film, and add the about a quarter of the broth. Scraping up any good bits and chunks.

Place chicken back into the skillet with the remaining broth and charmoula. Add olives and covre and simmer for about 15 min, turning once or twice.

Cook until chciken is cooked thru and the charmoula has made a nice sauce. If the miquid is gone then add more broth and continue to cook to get a good sauce.

Plate chicken and spoon sauce over the top. Serve with rice or cous cous.

To do this in a large batch lay the chicken in a baking dish after browning, de-glaze the pan then pour everything over the chicken and bake-covered Add a few slices of lemon scattered around.

Very very good. Even as left overs the breast meat is still juicy.

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Non-dairy Creamy chicken enchiladas:

1 pound boneless chicken breasts diced

1 8oz package cream cheese cut into cubes-use soy cream cheese it is still pretty yummy and works in this case.

Flour or corn tortillas

1 can diced green chili peppers

ground cumin

1 or 2 can green enchilada sauce

Shredded cheese-try vegan cheese or shred up some almond cheese montery jack style to go on top.

Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.

Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.

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This is one of my favorite recipe for company. I like to serve it with roasted potatoes.

Heavenly Harvest Pork Roast:

1/4 cup pomagranite juice

1/4 cup sugar

1 tbsp salt

1 tbsp granulated garlic

1 tbsp steak seasoning

1 tsp black pepper

1 pork roast (4-5) pounds

2 pears, cored peeled and sliced thick

1/2 ornage peel on, sliced thick

Heat the pomagranite juice and sugar until the sugar is dissolved, pour into the bottom of the crock pot.

Mix the salt, granulated garlic, steak seasoning, and pepper. Rub all over pork, then lay the pork on top of the juice in the pan. Turn once so that it is coverd in the juice.

Cover the pork with the pears and oranges. Cover and cook on high for 6-8 hours or until tender. Serve with juice and fruit slices.

Hello Hailee, I'm lactose intolerant so I think I can help you with this.

When someone is lactose intolerant the cheese is already fermented so it's not a big deal, so you can use cheese. (Which really lightens the load.)

I'm glad to see you're looking for something different.

How about chicken masala? Here is the recipe: http://jeenaskitchen.blogspot.com/2008/03/chicken-...

There's another blog called closetcooking.blogspot.com which is amazing, and the guy has tons of recipes that are both unique and delicious. I can't remember what it's called but he had a hamburger that was actually chicken with pineapple, and it was delicious.

Just an FYI...my 2 sisters are lactose intolerant. I just use lactose-free milk in anything I'm cooking that calls for milk (does not have a taste difference in cooking)

steak and baked potatoes, bake spuds for an hour on 450, cook steak per persons likeness.{ well, rare..} maybe a salad too.

Jumbalaya, fajitas, spinach pie, curried veggies or meat over couscous, shish kabob...

You can't go wrong with a batch of spaghetti and a big salad.

spagghetti bolognese, and for main course you can make some meat like steak or ribs, with green beans and potatoes and rolls

Baby back ribs!