Main Dish Recipes

Easy chicken souffle uses canned cream of mushroom soup as a shortcut béchamel, folded with whipped egg whites and shredded cooked chicken for a light, fluffy weeknight main.

Tuna au gratin, a quick weeknight casserole with canned tuna, mayonnaise, green pepper, and pimentos, topped with Parmesan-crusted breadcrumbs. Pantry-staple dinner for four, ready in 30 minutes.

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

Porcupine meatballs with uncooked rice mixed into ground beef, baked in cream of tomato soup until the rice pokes through like quills. A retro family favorite.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Whole red snapper stuffed with a Gulf Coast seafood dressing of crab, shrimp, celery and white wine. A showstopping coastal main course for dinner parties.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Grilled sirloin flap steak marinated in soy sauce, balsamic, maple syrup, and garlic. A budget-friendly, deeply flavored grill cut ready in 15 minutes over hot coals.

Breaded eggplant slices rolled around a ricotta and mozzarella filling, then baked in homemade tomato sauce with Parmesan. A vegetarian Italian casserole with golden, crispy edges.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Meatballs Kirkland with frozen Italian meatballs in a creamy mushroom and asparagus soup sauce with mushrooms, served over buttered egg noodles.

Lemon buttered cod fillets cooked in the microwave with butter, lemon juice, lemon pepper, and paprika. A fast weeknight fish dinner ready in under 15 minutes.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Retro microwave hamburger casserole with ground beef, cream of mushroom and chicken soups, rice, soy sauce, and crunchy chow mein noodles. Classic 1970s weeknight comfort food.

Grilled rosemary lamb chops marinated in balsamic vinegar, olive oil, lemon juice, and garlic. Four-hour soak builds bold flavor, then just minutes on the grill for juicy medium-rare chops.