Fresh Panera (aka Breadco) sourdough bread, toasted and buttered.
There are lots of things equally good, but really nothing better.
I would make two changes to this: one, I would season the pork shoulder with some salt, pepper and maybe a Country Herb blend (I buy mine in the grinder at Aldi’s); and I wouldn’t dump in the BBQ sauce until I got home. If it cooks for too long, the sugars in it will caramelize too much, and taste burnt.
Otherwise, yep, sounds good!
Melt a little butter in a pan. Throw a corn tort in, cover with shredded cheddar, top with another corn tort. Turn and brown the other side until the cheese is melted. Dust a bit of cinnamon on top. It’s a funtadaTM!
Pastrami on rye, with grainy mustard, provolone, and a little bit of mayo.
Last week I couldn’t be bothered to make an interesting dinner, so I stuffed a chicken breast with garlic, feta, diced onions and anchos. I didn’t do a lot of work, but it was delicious. Pan seared, sprinkled some sea salt and black pepper on top, et voila! The whole thing was done in under 30 minutes. Actual 30 minutes, not the fake Rachael Ray 30 minutes.
Put some thick commercial teriyaki sauce or Korean kalbi sauce in a big bowl. Squirt in some Sriracha hot sauce. Broil chicken wings until they are cooked and golden brown, then toss them in the sauce until they’re well-coated.
Voila, Asian buffalo wings. I made way too many for our hockey playoff “tailgate party” yesterday, so we’re eating the leftovers tonight.
I remember when we were kids, my mom would often bake bread from scratch - the first loaf that came out of the oven was usually completely consumed, hot with butter. I did a thread here one time, polling people on fresh, hot, buttered bread versus chocolate layer cake - it was interesting. 
Both good suggestions - but I consider it a point of pride that this “recipe” requires no steps beyond “dump X,” and demands less effort than opening a can with a non-electric opener. 
Seasoning the meat sounds like effort.
Fresh thin asparagus, in about 2 tablespoons of butter with a couple cloves of fresh garlic, salt and pepper. Top with grated/shredded parmesan cheese (NOT the kind in a can).
Sriracha is the answer to everything. On Sunday I was putzing around, too lazy to make food, so I wrapped some blue cheese crumbles in a sheet of romaine, squirted some Sriracha on top, and consumed. It was a pretty good snack, and the preparation time is 10 seconds.
- A big spinach wrap, Mission makes a good one
- Rare roast beef, your own or a grocery store that does their own
- a bit of mayo
- lettuce and tomato, preferably grape or cherry tomatoes split
- your choice of cheese (I like swiss)
I ate probably 5 of these in one week. Utterly delightful.
Best line of the night.
Oh no!
Sweet potatoes should never be violated with anything.Bake and eat.
My choice is a Turkey Reuben(aka Georgia Reuben),turkey instead of corned beef,coleslaw instead of saurkraut.
Is there anything simpler than hot pasta with butter and salt? Pure. Heaven. Not so good for the waistline in large quantities, though, and lacking in protein and micronutrients. 
Sauteed spinach. Put handful pine nuts in bottom of large pot, turn on burner to medium for a minute or two to lightly toast the nuts, then add a handful of dried cranberries and two tablespoons of EVOO with an ounce or so of water. Add fresh spinach (baby spinach is even better but it doesn’t really matter) to fill pot, stir and mash spinach down, finish adding spinach, cook just until spinach is all flat and starting to lose the brilliant green color. Consume with pasta or by itself. When no one is looking, drink the “juice” at the bottom.
There’s some sort of art in the perfect peanut butter and jelly sandwich, made with a thick spread of natural (100% pulverized legumes) PB and fruit-juice-sweetened jelly on whole wheat bread.
One of the most sublime flavors I’ve ever had in my mouth:
Crusty bread
Sliced chicken breast
Mayonnaise, sprinkled with curry powder
Apricot jam
By far my favorite sandwich in a universe of sandwiches.
Mine, celery salt instead of plain, and make sure the pepper is fresh ground. And a good, rich mayo is better than butter in this situation, although I’d sooner live without mayo than butter in general.
If you use Barilla Plus pasta, you’re getting a bunch more protein, fiber, and other nutrients! The only thing I would add to this recipe is a hand full or good grated Romano, or Parmagiano Reggiano cheese.
When blending instant pudding with milk, add a half-cup of nuts (any kind), Yummy!
During the big storm that took out our electricity, I had some frozen chese ravioli in the frrrzrt and a cast on my arm. Rather than let them go bad, and afraid to boil water, I fried them in some butter. They were fantastic.
Chuck roast cubed, beef broth, Campbell’s golden mushroom soup, a little allspice and cubed potatoes with enough water to just cover. In the oven a long @$$ time. That thars meat and potaters.
My mom used to do this with country-style ribs (and no beer). But you had to have the right barbeque sauce otherwise it was just a little off.
I make this exact same thing, except over couscous instead of spaghetti. Yum!
My submission:
drizzle o’ olive oil
juice of one lemon
parmesan cheese
salt and pepper.
serve over salad greens (bag, box, fresh picked, etc). Do the lemon very last to keep lemon from wilting. My bf’s mom says to make salad you should “season like a generous person and mix like a crazy person”.
I have not been able to go back to dressing since I started doing this.
Now that it’s grilling time, my favorite nom is hobo potatoes:
Russet potatoes, sliced thin
Few cloves of fresh garlic, minced
Red onion, minced
Salt and pepper
Tons of butter
Wrap in aluminum foil, toss on the grill. Ten minutes on each side. I tend to add a dollop of sour cream when serving. Absolute heaven. Last night we made burgers and taters on the grill - the burgers are in the fridge. We ate only the taters.