Ken does the same thing to me. Except he takes it one further. I ask what he wants, he says he doesn't care. So I make something. Then he only eats part of it and says "I guess I didn't really feel like so and so tonight".
Do like I did. Don't start dinner until he comes up with an idea. I'll set down with a bowl of cereal and he is left fending for himself. Only happened a couple of times. Now I will hand him a list of options for the week and he picks out which ones he wants.
1 (8 ounce) package manicotti pasta
16 ounces ricotta cheese
6 ounces shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. (Or use the oven ready ones and omit this step)
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.
When I can't decide what to make, I give him a list of options from my basic dinner options. If I'm inspired, or just want whatever it is, I cook and he eats it. Two recent experimental hits:
The carrot curry recipe from Vegetarian Epicure (1970's hippie cookbook) with chicken added, served over rice.
Celery, carrots, onions cooked up with some chicken in Soy Vay teriyake sauce, also served over rice.
I have a wheat sensitivity, so we eat lots of rice!