My favorite one that’s in regular rotation is salmon patties served with a side of homemade vinegar slaw and another veggie. Quick to fix and food of the gods. I make it about every two weeks and freeze the leftover salmon patties and veggies for lunches.
Every two weeks I make lasagna. People will run over their own mothers to get my lasagna. It’s best ever made in the history of the world.
Homemade refried beans with shredded lettuce, sour cream, and hot sauce. Nom with corn chips.
THAT does it! Macaronis at twenty paces, at dawn. No, better make that 2 PM. I don’t do mornings.
We have several in a two week rotation - chicken fried steak, pan fried pork chops, sauteed chicken livers, spaghetti and meatballs, meatloaf.
My favorite of late (since I’m trying to cook healthier meals!) is Creole Catfish (or tilapia) with dirty rice. It’s just baked fish with a creole sauce (onions, celery, peppers, garlic, tomatoes and seasonings.) The dirty rice has about 1/4 pound of breakfast sausage, peppers, onions, garlic and celery all sauteed together, then mix in cooked rice. To die for.
This week I’m going to make a Food Network dish that I’m going to tweak. It’s called “tri-color pepper meatloaf rings.” Make a meatloaf mixture and stuff into thick rings of bell pepper. Pan fry both sides. It calls for a can of diced tomatoes as the sauce, then you finish it in the oven. I’m going to substitute creole sauce! I love the stuff. 
We’ve been doing Marcella Hazan’s Lemon Roast Chicken, the simplest version I’ve ever made, and endlessly satisfying.
Just salt and pepper the bird, stick a lemon with a fork a few times and insert it into the cavity, roast upside-down at 350 for 20 minutes a pound, and flip over to breast-side-up for the second half of roasting time. It’s self-basting, and you spoon the pan juices over the meat after carving.
She’s a keeper, that Marcella Hazan.
This frightens me. I made this last night, with a load of roasted veggies (sweet potato, red & white onion, butternut, white potato & carrots). The chicken was amazing. Two thumbs up Marcella!
Spaghetti Bolognese, hands down. Simple, easy and tastes great, but the quantity of sauce means that I’m still going at it for a week - first as leftovers, then as jaffles.
I make a sauceless pasta…I haven’t been able to come up with a good name for it.
Angel hair pasta, tossed with crumbled Italian sausage, olive oil, and shredded asiago cheese. Get the brick and grate it yourself. Season with salt and pepper…we rarely have leftovers.
Oh, yeah - the last-minute meal. Buy some refrigerated tortellini, and after cooking drop a substantial amount of butter into the colander with the draining pasta and coat everything. Then use tongs or a slotted spoon to put it back in the original pot (leaving the excess butter), and stir through a teaspoon of garlic-in-a-jar, some parmesan and a moderate amount of green Tabasco.
Sounds awful, tastes great. Lesson one is never to tell anyone what the sauce is before they’re finished.