My husband and I have switched to salads for dinner on a regular basis but here are a few recipes from when I used to "cook" each night, I tried to give you a variety of meats:

Swiss Chicken

2 chicken breasts
2 slices ham
2 slices swiss
1/2 tsp. each of salt, pepper, garlic powder, parsley
1/2 cup white wine
8 oz. sour cream
1 can cream of chicken soup
1 pkg. stuffing mix (Pepp Frm) or bread crumbs

Place chicken breasts in casserole dish and place a piece of ham then swiss on top of each. Mix all remaining ingredients together and pour over chicken.
Baken at 425 for appx. 30 minutes until done. Nice twist on cordon bleu.

Beef Macaroni & Cheese Casserole

1 lb. ground beef or turkey
8 oz. twist pasta (appx. amount)
2 small cans Hunts tomato sauce (or other brand)
1 pkg. onion soup mix
2 cups shredded cheddar, divided

Cook pasta until done. In the meantime, brown ground beef. Add to beef, the onion soup mix and tomato sauce, heat and mix well. Add 1 cup of cheddar to beef mixture until melted. In a medium casserole dish, combine beef mixture w/ pasta. Mix well and top with other cup of cheddar. Bake at 350 for 30 minutes.

Spanish Chicken (one of my favorites)

2-4 bone-in,skin-on chicken breasts
1 cup white rice (adj qty to # of chix breasts)
1 cup chopped tomato
1/4 cup parsley
1/2 cup chopped white or yellow onion
1-1/2 cup chicken broth (I usually use one can and make up the difference with water)
1-1/2 tsp. chili powder
1-1/2 tsp. salt
celery salt, garlic salt, & paprika to taste

Place chicken breasts in a 9 x 12 casserole dish and sprinkle with celery salt, garlic salt and paprika. Bake at 425 for 20 minutes and remove from oven. While cooking the chicken, combine chicken broth, tomato, chili powder and salt and bring to a boil. Remove chicken breasts from dish and add rice, onion and parsley to dish. Pour broth mixture in and mix. Return chicken breasts to dish. Cover with foil and return to oven for 40 minutes. I generally uncover it for the last 5 minutes of cooking to ensure the rice absorbs all the liquid.

Italian Shrimp

1 lb. large shrimp, peeled & deveined, tails on
4 tbsp. butter
Good Seasons Italian Dressing Mix, prepared
2 tbsp. Minced Garlic (fresh or bottled)added to dressing mix

In individual or one larger casserole dish, place shrimp and cover equally with dressing mixture. Place butter in divided tablespoon pats randomly. Bake at 350 for appx. 20-30 min. or until shrimp are done.

Pork Chops Ole

2 pork chops (reg bone in)
1 cup white rice
1/2 pkg. taco seasoning
1 small can tomato sauce
1/2 cup water
salt and pepper to taste

Salt and pepper pork chops and brown on stove for a few minutes. In a covered casserole, combine rice, water, tomato sauce and taco seasoning. Place pork chops on top of mixture. Cover and bake for 1 & 1/2 hours at 350. Takes a while to cook but chops turn out very tender.