I'm looking for recipies...

I love to cook but my mother is a picky eater. She has these “phases” ware she will only eat certain thing or she wont eat certain things. So basically, I’m looking for recopies that meat the following criteria:
Dinner/lunch recipe
No red meat
No starches (no grains, no potatoes or corn)
No deep frying

This one might meet your criteria; if she doesn't like spicy food, you could leave out the curry powder.

Curry Chicken Salad

Ingredients

* 1 1/2 cups peeled, chopped apple
* 1 teaspoon lemon juice
* 3 cups chopped cooked chicken breast
* 3/4 cup thinly sliced celery
* 1/4 cup raisins
* 1/3 cup low-fat mayonnaise
* 1/3 cup fat-free sour cream
* 2 tablespoons minced fresh chives
* 2 teaspoons sugar
* 1/2 teaspoon curry powder
* 1/4 teaspoon salt
* 2 tablespoons slivered almonds, toasted and chopped

Preparation

1. Combine apple and lemon juice in a large bowl; toss well to coat apple. Add chicken, celery, and raisins; toss well.

2. Combine mayonnaise and next 5 ingredients in a small bowl; pour over chicken mixture, and toss well. Sprinkle with chopped almonds. Cover and chill at least 1 hour.

Note: If you don't have 3 cups of leftover chicken, cook 1 pound of skinned, boned chicken breast halves on a baking sheet in the oven at 450° for 12 to 14 minutes or until the juices run clear. Toast the almonds on the same baking sheet during the last 3 minutes of cooking.
Nutritional Information

Calories: 220 (21% from fat)
Fat: 5.2g (sat 0.9g,mono 0.0g,poly 0.0g)
Protein: 25.8g
Carbohydrate: 16.8g
Fiber: 1.8g
Cholesterol: 66mg
Iron: 0.0mg
Sodium: 301mg
Calcium: 0.0mg

Here's one for Pork chops (we like spicy here)

Pork Chops Cubano with Garlic-Citrus Sauce

Ingredients

1 cup Fiber One® original bran cereal
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped garlic
2 teaspoons grated orange peel
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon pepper
4 pork loin chops, 1/2 inch thick (4 oz each)
1/2 cup buttermilk
Garlic-Citrus Sauce
2 teaspoons olive oil
1 tablespoon finely chopped garlic
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons chopped fresh cilantro

Total Time: 1 hour 20 min
1. Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, the orange peel, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; coat completely with cereal mixture. Place on cookie sheet.
3. Bake 25 to 30 minutes or until pork is no longer pink in center.
4. Meanwhile, in 1-quart saucepan, heat oil over medium heat. Cook 1 tablespoon garlic in oil about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

I'll keep looking.

Many of the recipe sites allow you to do an ingredient search, and some will allow you to enter a list of ingredients you don't want. Try www.allrecipes.com and www.recipezaar.com for some possibilities.

You don't indicate your mother's age, but elders are usually in great need of both natural Vitamin E and omega 3 oils, both of which are supplied by dark green vegetables. Go organic if you can. Best choices are collards and kale (for all-around nutrition and mild flavor), although my favorites are mustard greens and turnip greens...most people make the mistake of steaming these last 2 greens, which is a mistake because steaming leaves them tasting bitter; instead, boil them in just enough water to cover them, for 4 minutes, then drain, cool, chop, and serve with your choice of sauce. See macrobiotic recipes online or in the magazine Macrobiotics Today, sold in independent health food stores and cooperative markets. Save the cooled cooking water for nourishing your potted plants...they'll never look better! All 4 types of these cooking greens are so nutrient-rich that even the small vitamin loss in the cooking water results in a food that is still extremely nutrient-packed. -- Peace and blessings 2 U and your mom.

What about baked fish?

My method of cooking fish served with mixed salad

Take one salmon (or any other fish) fillet per person, place in an ovenproof dish. Add 1-2 tablespoons liquid (white wine is nice but you can use water or fish stock),a sprinkle of chopped fresh herbs -I like parsley but anything will do and black pepper, salt is optional. Cover.
Put in a moderate oven for 15-20 minutes, while you prepare a salad of any veg you consider worth eating uncooked, dressed with a mix of olive oil and cider vinegar (my preference -any salad dressing you like will do)

sit with a glass of wine and enjoy. Simple, easy, a minimum of fuss, the liquid prevents the fish sticking so you don't need fat or basting and as the cooking dish is sealed it steams the fish so it is moist and succulent. Delicious. Only one note of warning: it is easy to overcook if you forget about it or have to leave it hanging around. It is also delicious with cooked greens- I'm partial to both spinach and asparagus, and, if you are not watching carbs, new potatoes.

You could make spaghetti sauce using ground turkey and serve it over spaghetti squash.

thanks for the recipies and websites.