This recipe makes a lot. I halve the recipe (don’t ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes. With the whole recipe, I can usually get about 25-30 meatballs.

This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish through dividing the pasta between the two pans; let cool completely before covering tightly with plastic wrap and placing in the freezer.

Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.

This is lawmama’s own personal tweaked pot roast recipe. This is one of my favorite dinner recipes of all time and I am still playing with it to make it perfecto!

To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.

The ultimate weeknight dinner, this salmon is on the table in less than 15 minutes from the time the pan hits the stove. With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a sweet and sour chutney (see related recipe), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime.