This Pasta Primavera with Italian Sausage is my family’s favorite. We have it nearly every week. It’s easy, inexpensive, nutritious, delicious…perfect.
We also like to get a pork tenderloin, coat it in Zatarain’s seasoning, and grill it. Food of the gods!
What’s your best chow?
It’s simple, but my roommate’s come up with a nice dish of pan-cooked chicken breast marinated in Italian dressing, potatos au gratin, and a random side veggie, usually green beans or carrots. Easy to make, so we get it often, relatively healthy, and completely delicious.
I make a Thai Green Curry - meat and veggies vary based on what’s in the fridge, but usually shrimp or chicken, and chopped zucchini or green beans, with big chunks of portobello mushrooms, too.
could not be easier:
Takes, oh, 20 minutes or so and everyone loves it. We have guests over and they think I am some sort of chef…
I make pizza. Get home from work, start the dough. Slice and oven roast about 8 roma tomatoes with garlic, oreg, basil, s&p.
Sit down, watch some TV, drink some red wine. Check on dough, check on tomats. Tomats need a little more time to caramelize. More wine.
Grate the mozz, some times slice if I got fresh. Provalone under the sauce. Stick pepperoni, feta. More wine.
Onto a peel for assembly, onto a 450 degree pizza stone. More wine.
Tough call. Probably stuffed porkchops.
Stuffing is just torn up bread, sauteed onion and garlic in a ton of butter, some salt, some pepper and some sage. That gets put in a double cut porkchop (salted and peppered) that has a pocket cut into it. Then they get put in an oven at 400 and cooked until they’re done. Then I make mashed potatoes, I open up a jar of gravy, and I heat up corn. That’s kind of it.
And biscuits. I forgot the biscuits.
Definitely roast chicken. We have it once a week, and then something different with the leftover half. Chicken pie, nachos, fajitas, enchiladas. But always starts with roast chicken!
Grilled chicken breast and Pioneer Woman’s Hot Crash potatoes or chicken Alfredo and a big Cesar salad. I love them both.
Ditto on roast chicken. We do one every couple of weeks in fall/winter/spring, give or take (I’d probably even roast chicken in summer, if heat wasn’t a problem). My favourite way to make it lately is to rub all over with a paste of Ethiopian berbere spice, lemon juice and olive oil, sprinkle with some salt and pepper, stuff a lemon or two into the cavity, and then roast it on a bed of thinly sliced red onion. It’s seriously good stuff.
The best part about roast chicken is that we usually have enough leftovers for a couple of meals, and use the carcass into broth once we’ve picked it clean.
This sounds like a lot of fun, and also a recipe for burned pizza. 
We make chicken taco soup almost every Friday night during the winter. It’s essentially this recipe, made with chicken instead of ground beef, kidney beans instead of pinto, and we only use one can of diced tomatoes. We add shredded cheese and eat it with blue corn tortilla chips.
pork loin roast with al pastor seasonings. Works with any sides, and does great as leftovers for sandwiches, chopped in salads, in quesadillas etc… . Even a 7 lb roast lasts maybe 2 or 3 days.
My everything-but-the-kitchen-sink chef’s salad.
Ours is pasta primavera like the OP, but ours is vegetarian. We serve it to guests a lot, and they always ooh and ahh.
Regular rotation? Nothing.
However, I will cook once in a blue moon and that is always damn awesome. 
Either black beans and rice, made very simply with lots of aromatics (onions, garlic) and vegetable broth or loaded mac and cheese, with roasted red peppers, caramelized red onion and broccoli and four kinds of cheese.
I make a meat loaf with potatoes roasted in the same pan. It’s my SMIL’s recipe, and the best meat loaf I’ve ever had. It take forever to bake, but it’s a one-pan meal.
And that chicken marinated in Italian dressing is a close second!
Spaghetti, with meatballs, and garlic bread.
My 15 pound* lasagna, made in my big roasting pan, with garlic bread. It feeds us for almost a week. I don’t make it very often 'cause while I like lasagna, after a week it gets kind of old.
[sub]*estimated weight. It may be 20.[/sub]
Garlic kai lan. Blanch some kai lan (it’s a Chinese vegetable - look for it in Asian supermarkets). Chop some garlic. Stir fry kai lan and garlic with a little corn starch for thickening. I could eat this stuff all day.
Freeze the leftovers in single serving packages. Congratulations, you now have your own TV dinners, which will actually have some flavor to them. My husband always likes to have some frozen home made lasagna in the freezer. He says that he just doesn’t care for restaurant lasagna any more.
At our house, we have pan fried pork chops, with mashed potatoes and gravy at least once a week. Sometimes I make another veggie, sometimes it’s just bagged salad. If my husband’s brother is staying for dinner after helping us around the house, it’s spaghetti or meatloaf. BIL is divorced, can’t cook very well, and really, really appreciates a homecooked meal once in a while.