Hi Gail - tough to do complete one dish meals for so many days! I'm giving you a few ideas that might need a salad or side dish, but I hope they HELP! Have a great birthday week!

This is an old favorite of my mother’s and it still works!

Zucchini Milano

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sweet italian sausage
1/2 cup olive oil
2 large onion -- sliced
10 cups zucchini -- sliced
2 large onion -- sliced
6 ounces tomato paste
48 ounces canned tomatoes
5 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 1/2 pounds pasta -- cooked
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese -- grated

Remove sausage from casings and crumble. Saute until well browned. Remove from from
pan and drain well. (Alternatively, keep sausage in casings, prick all over, and cook on all
sides until well browned. Cool and slice into 1/2 inch slices.). Keep to the side.
Drain off visible fat from pan. Add olive oil and saute onion until transluscent. Add
zucchini and saute for about 7-8 minutes, or until softened. Add chopped garlic and saute
for about one minute. Stir in tomato paste, canned tomatoes (with juice), and herbs and
spices.
Cook until zucchini is cooked through and sauce is reduced. Stir in sausage meat and
pasta. Place in casserole and top with cheeses.
Bake at 350 until cheese is melted but not browned.This one is such a popular one for crowds, but I guess there is a reason:

Turkey Tetrazzini

Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces spagettie
2 cups sliced mushrooms
4 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup light cream cheese
3 tablespoons sherry
1 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
3 cups cooked turkey or chicken
1/2 cup parmesan cheese
1/4 cup minced fresh parsley

Cook spaghetti.
Cook mushrooms in 2 TBL butter until just tender. Add to the spaghetti. Melt remaining
butter, and blend in flour. Cook for 2 minutes. Stir in the chicken broth, gradually,
cooking until sauce thickens. Boil one minute. Remove from heat.
Stir in cream, sherry and seasonings. Pour half the sauce into the spaghetti. Stir turkey
into remaining sauce.
Turn spaghetti into greased 2 quart (or larger) casserole dish. Pour chicken mixture over
top. Sprinkle with cheese and bake at 375 degrees for 30 minutes or until hot and bubbly.

NOTES : To make this a one-dish meal, add 2 cups of lightly cooked broccol, asparagusi
or zucchini, and maybe a small jar of chopped pimientos for color.
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Here is a breakfast or brunch idea, just a tiny bit different than the usual strata:

No-Crust Quiche

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shredded swiss cheese
6 each egg
1 cup biscuit mix
1/2 cup melted butter
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
filling of choice - see note

Beat eggs lightly, add biscuit mix, melted butter, milk and seasonings. Pour into gtreased
9 x 13" pan. Sprinkle with shredded cheese and filling ingredients. Bake 50-60 minutes at
350 degrees or until set. Let set at least 10 minutes before serving (though quiche is
excellent at room temperature and you don't have to worry about the timing!).

NOTES : Fillings: use your favorite quiche flavor. Here are a few ideas -
~a mixture of 3/4 cup cooked asparagus cut in 1" lengths mixed with 3/4 cup cubed ham.
Add a couple of teaspoons of minced lemon zest to the egg mixture.
~2 10-oz. packages of frozen spinach, defrosted and sqeezed very dry. Add a healthy
pinch of ground nutmeg to the egg mixture for this one.
~16 oz mushrooms sauteed with one minced onion. Add fresh chopped parsley, and, if
possible, use a smoked provolone instead of the swiss cheese.
~one 10-oz. package of frozen artichoke hearts, chopped, 1/2 cup sliced black olives, 4 lg.
sundried tomatoes (rehydrated, drained and chopped), 1 small red onion, lightly sauteed,
and 1/3 cup shredded parmesan cheese.

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Here is a lunch idea - just add a crudite platter and maybe a fruit salad.

Tuna and Potato Salad Nicoise

Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds new potatoes
16 ounces canned tuna
1 bunch scallion or 1 chopped red onion
2 pounds green beans
2 each bell peppers, one red and one green
1 cup pitted olives -- sliced
2 pints cherry tomatoes
6 each hard-boiled egg
1/2 cup red wine vinegar
1 cup Dijon-style mustard
1/2 cup chicken broth (or white wine or water)
2 cups garlic
3 cloves garlic
1/2 cup minced parsley

Cut potatoes into bite-sized pieces. Cook in salted water until just tender throughout.
Cool in cold water to stop cooking process.
Trim green beans and cook in salted water until desired doneness. Cool in cold water to
stop cooking process.
Mix together potatoes and green beans.
Make dressing: Whirl vinegar, mustard, broth and garlic in blender or processor. Add
olive oil (or a blend of olive oil and canola oil) until emulsified. Pour dressing over
still-warm ingredients and mix without mashing up the potatoes.
Chop scallion. Cut cherry tomatoes in half. Slice olives (black, green or a mix). Slice
peppers and chop into 1" pieces. Gently stir in tuna, scallion, olives, tomatoes, peppers
and parsley.
Place salad in serving dish. Cut hard-boiled eggs in quarters. Garnish with salad greens
of choice and hardboiled egg quarters.