I've adapted a prime rib recipe I got from Chowhound for every beef roast I cook now.

I get Cross Rib Roast and Rump Roast with our cow every year. This recipe has worked every time.

Rub all over with salt, pepper and garlic
Let sit uncovered in the refrigerator (on a rack) overnight
Set out to come to room temperature for about an hour
Roast on a rack, uncovered, at 200̊ until temperature reaches internal temp of 120 degrees
(Took 1 hour 40 minutes for our small roasts - may 3.5 lb)
Pull from oven and tent for about half an hour to an hour while potatoes/vegetables roast at 450 degrees
Put roast back in 450 degree oven for about 10 minutes
Comes out perfect medium rare

Husband's favorites:

meat loaf
salisbury steak
chicken fried steak
fried chicken
spaghetti
Wendy's chili
french toast and bacon
pancakes and sausage
taco pizza
pork chops and stuffing
ham and bean soup
beef barley soup (pretty much any type of soup or stew)
salmon Caesar salad
shrimp salad
Cobb salad
pulled pork sandwiches
fish sandwiches (think McDonald’s fishwich)
salmon patty burgers
tuna gravy over biscuits
tuna casserole
pasties
grilled tuna and cheese sandwiches with tomato soup
patty melts

I need to have a menu plan. It's not set in stone, but I pull out about three proteins from the freezer and work from those all week.

Season it heavily the day before. Let sit, uncovered, on a rack in the refrigerator overnight. Pull out to come to room temp for about an hour. Put on the lowest rack in a 200° oven until it reaches an internal temp of 120°. Pull out, tent with foil and let rest. Turn oven to 450° and put bakers in. When bakers are almost done, uncover the roast, crank the oven to 550°, and pop it back in the oven for about ten minutes, until the top forms a nice crust. Comes out perfect, for our tastes, every time! Merry Christmas, everybody!

I usually do a 2 "rib" roast, three inches thick, and it takes about 2.5 hours to come to 120°.

Breaded Pork Tenderloin Sandwich

Ingredients

1 pork tenderloin (about 1 1/4 pounds)
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar

1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides

Suggested garnishes: lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard

Directions

Trim the pork tenderloin of excess fat and silver skin. Cut crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.

Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.

Heat 1/2-inch oil in a large high-sided skillet to 350 degrees F. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all three dishes with salt and pepper.

Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.

Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

Not a regular poster, but using these threads for menu inspirations each week. Cooking for 2 in north Idaho. Last week:
Monday - Salmon Caesar Salads with crusty french bread
Tuesday - BBQ bacon cheeseburgers with chips. I don't like BBQ sauce, except on Lil' Smokies, but I saw it on an episode of Food Paradise and *had* to have it. Will make again.
Wednesday - German sausage, eggs, fried taters and English muffins
Thursday - Pork tenderloin sandwiches with onion rings. Husband loves those sandwiches. I don't make them often. Too much prep, and clean up, for a work night.
Friday - whatever you find in the fridge
Saturday - Beef and mushroom barley soup with honey/wheat bread in the bread maker
Today - leftover tenderloin sandwiches and barley soup

On the menu for next week:

Monday - Teriyaki chicken with broccoli and bean sprouts and steamed rice
Tuesday - Lamb chop for me, pork chops for husband, cheese tortellini with spinach and sauteed mushrooms, tossed in Alfredo sauce
Wednesday - Sweet and sour pork, fried rice and shrimp egg rolls (pretty ambitious for a work night, we'll see how it plays out!)

That's as far as I've gotten at this point.

I'm impressed at the menus of so many single folks. I'd grab a chicken drumstick at the deli on the way home, and call it good! LOL

Husband loves his "one pan" for breakfast, fry up some bacon or sausage, toss in some diced potatoes and onions, when taters are getting done, toss in some diced peppers (red, green, yellow), stir it all up real good and add 6 - 8 raw eggs beaten together. When the eggs are done, sprinkle with cheddar cheese.

I always seem to make kabobs when camping. I cube everything up before leaving and store in zip lock baggies, marinade in another (large) zip lock. A few hours before dinner, I toss everything in the marinade and let it set. (I'm too lazy too skewer kabobs) I either toss it all in a grill basket and put it over the campfire, or fry it up in a cast iron skillet.

Hot dogs and hamburgers are must haves.

I usually have deli meats and cheeses to make hoagies with.

Baggies of raw veggies to have with Ranch or Blue Cheese dressing. I store the dressing in an 8 oz deli container.