Some of my standbys:
Spinach Chicken
4 boneless skinless chicken breasts
Mrs. Dash to taste
Garlic Powder to taste
8 ounces mozzarella cheese, shredded
2 cups fresh spinach
olive oil
Season chicken breasts with Mrs Dash and garlic powder. Saute in olive oil on medium heat. When juices run clear, turn heat down to low. Spread raw, fresh spinach on top of each chicken breasts, and cover. Let steam until wilted. Sprinkle with cheese and cover until cheese melts.
Stuffed Peppers
6 large bell peppers (any color)
2 lbs ground beef
1 small chopped onion
3 cups cooked rice
1 tsp garlic powder
1 30-ounce can tomato sauce
2 cups shredded Jack cheese
Cut the stem out of each pepper and cut in half the long way. Remove seeds and rinse peppers. Cook in boiling water for about 5 minutes. Drain. Cook beef and onion in a large skillet over medium heat until browned. Drain. Stir in rice, tomato sauce and seasonings. Cook until hot. Heat oven to 350 degrees. Stuff peppers with beef mixture. Place in large (or 2 smaller) baking dish. Sprinkle with cheese. Bake, covered, for 45 minutes.
All-American Meat Loaves
2 lg eggs, lightly beaten
2 lbs ground chuck
1 md onion; chopped
¾ c quick cooking oats, uncooked
½ c ketchup
¼ c milk
1 tb prepared horseradish
1 tsp salt
¼ tsp pepper
SAUCE
½ c ketchup
3 tb brown sugar
1 tb prepared horseradish
2 tsp prepared mustard
Combine first 9 ingredients; shape mixture into 8 (4 x 2½ inch) loaves.
Place loaves on a lightly greased rack of a broiler pan. Bake uncovered
at 400° for 40 minutes. SAUCE: Combine ½ cup ketchup and remaining 3
ingredients. Remove pan from oven; pour ketchup mixture over meat loaves.
(sauce might be a bit spicy for the little ones with the horseradish, although mine don't mind it. you can cut the horseradish to 1tsp if you are so inclined.)
Fiesta Enchiladas
8 flour tortillas (8 inch)
2 c tomato juice
1½ c shredded iceberg lettuce
1 tbs vegetable oil
1 c seeded, chopped tomato
1/2 lb ground chuck
1 envelope taco seasoning mix
1 16oz can refried beans
2 c shredded cheddar cheese (more if you like it really cheesy)
Wrap tortillas tightly in foil. Bake at 350° for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet; drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2½ tbs cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream.
Chicken Santa Fe Burritos
1 tbs vegetable oil
1 diced onion
1 small red bell pepper, chopped
1 tbs cilantro, chopped
1/2 cup leftover shredded pork or chicken
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can corn with red and green peppers, undrained
2 tablespoons fajita seasoning
8 Flour Tortillas
1 cup Monterey jack cheese
Wrap tortillas tightly in foil and warm in a 250° oven while preparing filling.
Heat oil in a large skillet, and add onions. Cook until translucent. Add remaining ingredients, except tortilas and cheese, and simmer for 20 minutes, or until slightly thickened. Spread filling on warmed tortillas and top with a handful of cheese. Roll burrito style.
Creamy Spinach & Chicken Enchiladas
Ingredients:
1/4 cup green onions, sliced
1 clove garlic, minced
1 tbs. margarine or butter
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained (I use fresh)
1 cup small curd cottage cheese, ricotta or cream cheese
1 cup Monterey jack cheese, shredded
1 pkg. flour tortillas
1 can (10 oz.) mild enchilada sauce
1-2 lbs boneless, skinless chicken breast (or use leftover!)
2 c Monterey Jack cheese, shredded
Directions:
*Preheat oven to 375°F.
*In sauce pan cook onions and garlic in butter for 2 minutes.
*Add spinach.
*Cook for 3-4 minutes stirring occasionally.
*Reduce heat to low.
*Stir in cottage cheese & 1 cup shredded cheese.
*Cook chicken in a little olive oil, butter & 1 clove minced garlic.
*Finely chop or shred chicken, then add to the spinach mixture.
*Warm tortillas as directed on package.
*Spoon approximately 1/4 cup filling down center each tortilla, roll up.
*Place seam side down in 13x9-inch baking dish.
*Top with enchilada sauce and remaining cheese.
*Bake for 15-20 minutes until bubbly.
Pancakes and sausage is our fav & to make them special, I'll cut up strawberries and/or bananas to top the pancakes with. Plus, we add food coloring to the pancake batter to make them "fun". 
Just thought I'd add that.
