On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:

>
> So far, he's doing a lot of steamed veggies with seasoned butters,
> olive oil seafoods, and chicken parts. His natural range is southern
> USA cookery.

Ok, I probably can't be of any help then. Southern cooking is not my
thing.

I was going to suggest he consider things like Giada's Roman Style
Chicken.
http://www.foodnetwork.com/recipes/g...en-recipe.html
I use chicken parts and a bag of Trader Joe's frozen mixed tri-color
bell peppers, so there isn't much prep work to it. If he's a chef -
he'll be able to figure out how to break up a recipe so he doesn't
need to stand for more than 5 minutes at a time.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.