Trader Joe’s chicken tenders, mushroom risotto, broccoli florets, and peach sauce.
It’s probably marketed as Seasoned Salt, with paprika and other spices. If you want, you can leave out the seasoned salt and poultry seasoning altogether, and just salt and pepper the flour generously. Maybe add some paprika, sage, and thyme, but they’re not really necessary.
When removing the pieces, put them on paper towels, as they will be rather greasy otherwise.
I keep a list of our greatest hits so I can avoid serving the same thing two weeks running. And it still feels like we’re eating the same old stuff!
Stir-fry is one I’m always tempted to put on the menu. It’s just so easy, and actually contains vegetables, which I have difficulty shoehorning in to some of our other meals.
Tacos is probably the most all-round popular thing.
Hot dogs are the permanent menu item. If any of the kids don’t like what we’re having, they’re welcome to fix themselves some. They don’t though…they just skip dinner instead.
Our menus are ruled by the kids’ taste, too.
Our usuals are:
Tacos
Fajitas
Spaghetti & salad
Chicken & broccoli stir-fry
Homemade chicken noodle soup
Most or all of those are on the menu every. single. week. I’m soooooo bored with dinner, but those are all fairly healthy meals that the kids will dig into, so there it is.
I was coming in to post this very thing. If, on Tuesdays we don’t have Tacos, there is a revolt. So every Tuesday is “Taco Tuesday.” (Refried black beans, cheese, salsa for the kids; taco salad for mom and dad.)
I also make stir-fry, spaghetti and meatballs (with ground turkey), grilled chicken, pork loin, and ham with depressing regularity. Although last night I did make chicken linguine with white sauce (fresh mushrooms on the side for Those Who Will Eat Them).
Vegetables side-dishes are peas and green beans most often. In the winter I also switch to more soups and chili.
I wish we could all rotate! You cook for me, I’ll cook for you. 
We’re both too lazy to cook every night, so we eat a lot of takeout. I usually have the urge to cook a few more elaborate meals on the weekend.
Also he loves chicken and I loath the stuff in all forms, so a lot of the time we try to make something that works both with that and pork.
Weekday cookery:
Chicken and pork chops cooked in crockpot with mushroom soup and mushrooms
BBQ chicken and pork chops on the grill w/ a foil packet of red potatoes and onions
Burgers w/ baked beans for me, rice for him
Turkey burgers w/ the same
Spaghetti (thin or angel hair) w/ fresh Parmesan and oil or butter
Tacos (turkey)
Weekend cookery:
same as above plus -
Lasagna (sausage)
Crockpot chili (beef or turkey, depending on what’s on hand)
Turkey w/ mashed potatoes and gravy and usually broccoli
Spaghetti (thin or angel hair or linguine) w/ fresh tomato sauce and Parmesan
Summer - bbq’d meat with salad and bread (or maybe potato salad)
Winter - lamb roast on a Sunday, shepherds pie on Monday/Tuesday (there’s only two of us so a lamb joint goes a long way!)
Reservations.
Chili
Vegetable beef soup
Stir-fry
Penne with meat sauce
Generic “Indian” food (generally using paste from a jar for seasoning)
Meat/veggie/starch (often pork chops with peas and mac n cheese or chicken with broccoli and rice)
I try to throw in something new every week or two, but it doesn’t always happen
I typically only cook ground beef and stew beef, because my husband is the one who can truly do justice to a steak.
Pretty sure I have some of it in my cupboard, or did at one time. You can find seasoning salt in the spices section easily though. 
I’m going to have to make chicken fried steak now too.
What do we make? Well we try to vary though it doesn’t always work. Winter is often more chili, spaghetti, lasagne, soups and anything that can be done in the oven. Summer is more stuff that can be done in the crockpot or on the stove or electric frying pan (we don’t have a grill or a BBQ though I’m thinking of getting one of the George Foreman ones).
Lots of stir-fry, chicken parmesan is a regular as is also beef stroganoff. I like to try other recipes on the weekends, so we try other chicken and fish recipes or I go all out for pot roast and our lazy days are things I made and froze (porcupines, spaghetti, lasagne, chili) or simple stuff like sausages and perogies. Tacos and fajitas or shepherd’s (cottage) pie make an appearance from time to time, as does ham (when its on sale).
Velcoiraptor eats what we eat. He can’t have other foods, and he can eat as much as he likes of what he likes that is served but should eat a bite or two of the other items. Mostly he’s fine with it though, and not a picky eater, so I can try different things.
For a moment I thought that you said that you frequently eat velociraptor for dinner.
I caught myself trying to figure out where you buy it from.
The meal I probably make the most is eggplant parmesan, per NajaHusband’s demand. I swear he’d eat it twice a week if I made it. For convenience meals, we eat a lot of baked potatoes and what we call “gringo Mexican” which is seasoned ground beef or turkey, black beans, chopped onions, red peppers, tomatoes, jalapeños, olives, lettuce, salsa, sour cream all set out, then arranged by the eater in whatever shape is preferred (burrito, nachos, tacos, salad).
Also in any given two-week period: grilled cheese and tomato soup, roasted chicken/veggie/rice or potatoes, chicken in barbecue sauce with collard greens and rice, tuna melt, omlettes. When I roast chicken, I usually roast a couple extra pieces and use it for chicken noodle soup or chicken pot pie. Once a week, toward the end of the week, we have a “big salad” for dinner which also serves to clear out the fridge of any salad-appropriate odds and ends.
Entrees:
Hamburger
Ham and eggs
Fried Chicken (fried in a pan)
Pot Roast
Grilled Cheese sandwiches
Veggies:
Green beans
Broccoli
Fruit:
Apples
Bananas
Oranges
It’s extremely hard to get, because more often than not you end up as velociraptor’s dinner instead of the other way around…
That just makes it a delicacy, like fugu, or that cheese with maggots in it.
In summer, pasta with pesto, gazpacho, grilled burgers, lots of salads with different meats/dressings.
The rest of the year, it’s stir-fry, mixing up the meats, veggies and sauces depending on what’s on hand, ground turkey tacos with homemade baked taco shells (about twice a month), salads, broiled chicken, baked chicken smothered in some kind of sauce (perhaps garlic), ribs or other pork cooked in the slow cooker, and pasta, either with a meat sauce, with shrimp, or just with olive oil and freshly-grated parmesan.
And at least once a month, I make something Indian, often a chicken dish, frequently a vegetable. And it’s always good.