Maybe check Pioneer Woman's website - I seem to recall her talking about a casserole her husband loves and that he normally will not eat them. I've tried a few of her recipes, and while they are certainly not low in calories, etc. they have been good!!

tina

That's sweet that your mother wants to invite him to meet you! If he's truly meat & potatoes you can't beat a pot roast. Throw it in a dutch oven or lecreuset pan over some onions, carrots and potatoes (might want to leave out the onions as some older people don't do well with them). It all cooks together so there isn't any timing issue. Add some yummy bread and maybe a salad and you are all set. Hooray for your mom for getting out.

This isn't a casserole per se, but I have made it twice this past week as it's SO darn good, and incredibly easy. I don't have a Dutch oven, as the recipe calls for, but I just used a large casserole dish covered with foil to bake it. It could be a great substitute for potatoes. I did use only a 1/2 tsp salt, where it called for 2 tsp. I used Emeril's organic chicken stock.

Recipe: Easy Parmesan "risotto"
Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbook
Ingredients

* 1.5 cups Arborio rice
* 5 cups simmering chicken stock, preferably homemade, divided
* 1 cup freshly grated Parmesan cheese
* 1/2 cup dry white wine
* 3 tablespoons unsalted butter, diced
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1 cup frozen peas

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper, and stir vigorously for two to three minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

If you live where outdoor grilling is possible (for me that's above freezing and no precip!), steak on the grill (by DH), baked potatoes and a salad. Make the salad (and dessert?) ahead of time, have the table set ahead of time, put the potatoes in the oven when your guests arrive and DM's friend can help DH grill. This is always an easy entertaining meal. If this isn't possible, ask your mother what she's made for him that will be easy to time right.

Meat and potato people usually do not like casseroles.

I think a pot roast would be perfect too. I would make it the day before without the veggies then cook veggies at last minute. Make cream cheese make ahead mashed potatoes the day before and also make the dessert ahead.
At last minute, reheat roast and potatoes in oven, have bread on the table and cook the veggies. A fruit salad would also be nice.

Do almost everything ahead and it has been my experience that most meat and potatoes people DO NOT like casseroles.

I can post a recipe later for the pot roast if you would like.

Bumblebeez: Yes, please. Keep 'em coming!

maybe you could make a casserole with both meat and potatoes...like shepherd's pie.

or a good beef stew with crusty bread is always an awesome dinner that's almost like a casserole!!

I was going to suggest beef stew as well. Since IMO it's always better the second day, you could make it the day before and just heat it up.

Or make my3dogs risotto but add some chicken. I made a similar dish a few weeks ago but I added cut-up boneless chicken breast and my family went crazy for it.

Hi, since I'm in the process of making dumplings to freeze may I suggest one of the men in my family's favorite soup/stews?
I sort of go with Virginia Willis's New Southern Chicken and Herb Dumplings recipe but I also add 1/2 a lb of Jimmy Dean regular ground sausage for extra flavor and instead of regular dumplings with all purpose flour I use half Fast grits and half flour. I also double the dumplings as they go like hot cakes around here. Who doesn't like chicken and dumplings? Plus, it's not like you can go out and find it on a menu so it's extra special comfort when you get it.
Add a nice salad and other delights!

Tina - Thanks for reminding me of PW! Her website is full of meat & potato type meals. I checked out her casseroles and really didn't see anything. I did spy the Marlboro sandwiches, though, which my DH loves. I enjoyed her blog a few years ago. I'm really trying to like her show.

Nellie, Bumble - I really like the pot roast suggestion. While the dinner is supposed to be informal I think a casserole is maybe too casual. Bumble you really laid out a nice meal. I leaning heavily towards using every suggestion! Yes, would you please post your pot roast recipe?

My3dogs - wow, that recipe sounds amazing. I've never attempted risotto because it sounded so time-intensive. I even have a wedge of parm I need to use up. I think I'll add chicken, like SueB suggested, and make it tomorrow. ( I hope the Healthy Check-in ladies forgive me)

Javachick - I was halfway through telling DH about this dinner when he interrupted me to say he was not grilling. I hadn't even mentioned it yet but was going to - he knows me well. He's pretty good at grilling but it does take a few times for him to get back into the rhythm so I understand.

BusyB - I love your ideas but strangely enough I now realize in all my years cooking I've never made Shepherd's Pie. Do you have a good recipe? I think I'm going with the Pot Roast but I'm pretty sure DH would love the pie.

JTerriLynn - my husband asks for dumplings when he's sick but every time I've tried to make them they turn out bland and doughy so they've never made the dinner rotation. I love the idea of adding sausage. I'll have to look that recipe up for sure. I don't think I can perfect my skills by next weekend, though!

I'm leaning towards pot roast or stew. Anymore tips or recipes would be appreciated!

Jennifer

That is so great that your mom is finally able to enjoy herself a bit, I hope whatever you decide to make it's a success.

Our taste in food would fall under the same preferences as your DM's friend and a favorite in our house is roast and browned potatoes and it couldn't be any easier to make.

Ingredients:

1 Chuck Roast
potatoes peeled/quartered (amount according to need)
baby carrots
cayanne pepper
1 box (2 packets) of Liptons Onion Soup Mix

Place chuck roast in a decent sized roasting pan
Sprinkle with 2 packs of Lipton Onion Soup Mix
Sprinkle some cayanne pepper over the meat, not heavy, just enough for a little zing,
Fill pan half way with water and cover foil
Cook 2 hours at 350
Turn, add potatoes and some baby carrots and cook until soft (about 45 more minutes) then serve.

I usually serve it with salad and some warm home made bread.

If you're good at making gravey you can thicken up the remaining liquid with corn starch or just serve it as it. Yum!

Just a note on risotto ... it's timing sensitive, meaning it's best served immediately after cooking.

Jennifer, Lurkkiish's pot roast sounds yum!

About the dumplings...I know how you feel. The first couple of times I made them they didn't turn out right. It made me so mad that I could screw up flour and milk. I mean it looks so easy. Now I know the trick and its fun. My youngest son was such a fussy eater but would eat lots of veggies as long as it was in a soup or stew and even better if I added dumplings.

All American Beef Stew
3 tbs flour
1/2 tsp thyme leaves
1/4 tsp garlic powder
1/8 tsp pepper
1 TBS instant mince onion
1 can 101/2 oz beef broth
1/4 cup ketsup
1 tsp Worchestersire sauce
2 lbs boneles beef stew
4 carrots cut in two inch pieces
3 stalks celery, sliced
2 potaotoes cut in eighths

Preheat oven to 325. Shake flour in regular size (10x16) Reynolds Cooking Bag: place in a 13x9x2 baking pan. Roll down top of bag. Add thyme garlic powder pepper onion beef broth ketsup and Worchestersire sauce. Squeeze bag gently to blend ingredients. Add beef and veggies. Turn bad gently to coat all the indgredients. Unroll bag and close with the tie. make 6 half inch slis in top,
Cook 1 3/4 to 2 1/4 or until meat is tender.
Sause will darken inside bag. This is normal reaction and does not indicate burning.

Make a salad , add crusty bread . No messy clean up. Just make sure to get good quality meat, so that it will be tender.

jterrilynn - is your dumpling trick using 1/2 fast grits & 1/2 flour? I think polenta is the same as grits. I have extra polenta from my yummy Grits-a-yaya experiment so I think I'll surprise my DH with your recipe.

Ellendi - You mention quality meat. I'm actually making a special trip to Super Target to get a roast. I've tried every butcher in town (even my own grass fed organic cow in the freezer) and it doesn't compare to their meat. Ahh, I've confessed and feel better.

Jennifer

Hi Jennifer, I don't really know if this is a trick or not but after I melt the butter and 1/2 the milk in a 2 cup microwave safe measure cup I add the baking powder. It foams up, I swirl it around and add the milk, butter and baking powder foaming mix to the dry ingredients. I only add the remaining milk in increments.

I do a different type of dumpling for different soups/stews. For pizza soup I use 1 1/2 cup of flour and 1/2 a cup of fast grits (I double the basic recipe below). I also add garlic and a bit of red pepper to the basic recipe.

For soup stews with pork, like bbq chipotle with roasted corn and peppers I do a 50/50 mix of fast grits and flour. I usually add a pinch of onion and garlic powder to the basic recipe.

Most of the time if the chicken soups do not have a bit of sausage added like chicken Marsala soup I just use the basic all flour recipe with an added pinch of thyme to basic recipe.

I don't add dumplings to everything lol, but they are a favorite.

Basic dumplings (I always double the recipe below).
2 cups of unbleached all-purpose flour or fast grits mix
2 to 3 tablespoons of parmigiano reggiano
1 tablespoon of baking powder
1 tablespoon of parsley
3/4 tea salt
3 tablespoons unsalted butter
1 cup of milk (warm 1/2 the milk w/butter and add the rest in increments).

You can make them in advance and freeze. In a large pot bring some stock to a boil, if I don't have homemade stock I use organic Better Than Bouillon vegetable base concentrate. After boil set to low. I make my dumplings a bit smaller, about a rounded teaspoon size because I want room for other goodies on my spoon.

After they are done take out with a strainer spoon, lay them on pans not touching and put in freezer until they are hard little rocks. Transfer to zip locks and put in freezer. You can just take them out of the freezer and toss them in a simmering stew when needed.

In the event you attenpt to do a roast rather than a casserole, choose a rib roast. That is a piece of meat that you can overcook and it will not be tough.

This 'risotto' - note that it was in quotes in the recipe - is good for several days after. I have shared it with friends and family and they are all amazed. I ate it for lunch for a week and it was still amazing! No need to serve it right away.

Jennifer, I will get back w/asap, and post several recipes and meal plan but today is very hectic.

My3dogs, I've never had baked risotto. Is the rice still al dente?

Yes...it's wonderful! And the easiest thing to make!

my kids love mashed potatoes, so i usually just made a version of SP without following a recipe...but this is how i make it...
i usually make shepherd's pie with ground beef, a large sweet onion chopped, couple of cloves of garlic, usually carrots, and sometimes corn--i never used to add peas because one of my kids didn't like them! or sometimes i don't add carrots and corn and use broccoli and mushrooms instead. for the broth i don't usually use beef broth(like recipes often call for) because i'm not crazy about it---will use canned vegetable broth instead or one or two of those lipton savory herb and garlic packs instead. top with mashed potatoes and sometimes sprinkled with parm.

a great add for pot roast or beef stew i have found is the spicy flavor of V8 juice added as the liquid---gives a nice, but not overpowering, kick!! yum!

I made Ina's baked risotto once and it was the creamiest I've ever made. Instead of stirring by hand for three minutes, I set my stand mixer on low.

My3dogs, I haven't made risotto in years, but recently bought a box of arborio rice. I may try Ina's method. Thanks for the comments.

I think the best pot roasts are made without vegetables. I simply salt and pepper chuck roast, put it in the crock pot on low or the oven at 250�, without any liquid at all, no browning necessary, for several hours. The sauce is intense and plentiful. You can serve it as is, or thicken with flour. Served with potatoes baked or mashed, or rice, a salad and bread or biscuits, it is always fail proof. Chocolate cake for dessert.

Have a good time, and don't stress!

Oops, sorry I meant to add that what I like about a meal like this stew is there is really no "last minute" rush to get everything done. All the prep work is done long before meal time. When it's time to eat, just pop the bread into the oven to heat and serve your meal and enjoy!

That is so sweet jennifer!

Our favorite roast is a chuck roast in the crock pot sprinkled with an envelope of ranch dressing mix. Add carrots, whole small potatoes and onions to the roast along with an inch or two of water and cook 6-7 hours.

So easy!

Sherman, I'm going to try chuck roast the way you mentioned! The intense sauce (I would make gravy like you stated) sounds good, along with your whole menu of mashed potatoes, etc. I just never thought to NOT put any type of liquid in with it. Is it still really tender?

Oh, yes, olliesmom, it is very tender. It surprised me, too, not to add liquid, but it is good. I'd give credit if I could, but I cannot remember where I read this recipe, years ago. Just don't overcook it or it will get dry, just like any other overcooked meat.

Trying it this week! Yum!

If he's a meat and potato guy, that's what I'd serve. Usually that type of guy isn't happy with rice, jmo. I think a good pot roast IS the best idea and you've got plenty of good suggestions here. Seeing that your Mom stated what he likes, it's probably best to give it to him.

If you want a stew, this is a favorite of mine and super easy. People always want the recipe.

Five Hour Oven Stew

1-1/2 # cubed stew meat (I prefer chuck)
5 medium potatoes-cut in 2" cubes
2 cups baby carrots
1-2 medium onions-quartered
1 cup celery-cut in 2" slices
2 cans(14-1/2oz) stewed tomatoes (I use the ones w/basil, garlic & oregano)
2 Tbls. quick cooking tapioca
1 Tbls. sugar
1-1/2 tsp. salt
1/8 tsp. black pepper

Combine all and bake in a heavy dutch oven at 275degrees for 5 hours.

With a loaf of good crusty bread and a green salad, this makes a great, easy, fool-proof meal.

my3dogs,

I made Ina's risotto over the weekend and it was as easy as you said. I made 2 mistakes, though. I didn't use a Parmesan brand that I loved and I should have cut the recipe in half (it made a lot!)

I had a Sargento wedge I needed to use but probably wouldn't buy it again. I wonder if I could use another type of cheese.

What parm do you use?

Jennifer

My favorite roast is sirloin tip. You guys have me wanting a good roast now!!

I'm sorry I haven't posted anything like I said, but I have a raging cold and am sick. I don't feel up to it right now but you have gotten some good ideas.

Awwww, feel better Bumble!!

Jennifer, I thought about trying Ina's recipe last weekend. Thanks for the heads up on cutting it in half.

Parmigiano-Reggiano would be my first choice, but I also like Grana Padano.

A big thanks to everyone who helped me out. Last nights Pot Roast dinner was a real hit. It was so nice being able to relax and join in the conversation instead of fretting over the meal.

Oh, and DM still has it! The new gentleman friend is not only fun and fit but quite handsome. We think he'll be able to keep up with my always-on-the-go DM. We're pretty happy for her.

Jennifer

Love hearing good news. Glad the meal was a hit and your DM's new friend is also a hit!

Sorry, Jennifer, I just saw this! The first time I made it bought a hunk of Parmesan and grated it myself.

The last time I made it, I couldn't find the cheese that I originally bought, so went to the deli area where they have several items to make your own pizzas, pasta, etc and bought a bag of freshly shredded parm that says it was aged 10 months. I live in Maine and it was the Hannaford stores 'Inspirations' brand.