May these Sunday night dinner recipes inspire you to gather often, eat heartily, and savor every “bite” of time together.
I love the beginning of a new year — fresh starts, clean slates, and the hope of endless possibilities. Still, I find it hard to fully step into the new year without first pausing to reflect on the last one. A quick glance in the rearview mirror helps me grow, carrying forward the lessons and blessings into the present.
The year 2025 brought some big, unexpected surprises to our family. Our middle child, Taylor, and his beautiful wife, Lauren, shared that they were expecting their second child … just four months after welcoming their first. That joyful news would come with many unforeseen changes to their lives and ours. Finances, housing, jobs, and even family dynamics shifted when they decided to leave Los Angeles for our hometown of Franklin, Tennessee.
While we were thrilled to learn they were coming, we knew they would be making huge sacrifices and adjustments — from leaving behind Lauren’s extended family and her career to new employment for Taylor in order to (literally) start building a home of their own. But what we gained was priceless: the chance to really know our daughter-in-law and new grandson and to see all our children and their families back home. It also meant the cousins would grow up together — something I’d prayed for over the years.
Recently, I’ve been sharpening my skills for this new, blessed phase of life. Our family gatherings were affected most. After 31 years away from my large, extended family, I was overjoyed to once again host the kind of gatherings I grew up with. Picture it: eight adults, eight grandchildren — 16 of us total — squeezing into our downsized home and around one table. Somewhere along the way, I realized I had stepped into the modern-day version of my nana’s role as matriarch. The baton had been passed, and I was determined not to drop it.
That’s how our tradition of Sunday night dinners was born. Casual, come-if-you-can evenings filled with laughter, little feet under the table, and plates passed hand to hand. I keep it simple: make-ahead meals, slow cookers bubbling, instant pots humming, ovens and grills doing their part. I lean
on budget-friendly dishes most weeks, with a few splurges for special
celebrations. It’s less about the menu and more about the togetherness — but I admit, there’s nothing like watching a roast disappear in minutes or seeing the kids fight over the last buttered roll.
I never expected them all to come home. It was just a whispered prayer over the years, tucked between everyday moments. From 2006 to 2025, someone was always missing from the table — whether it was a child off to college or one chasing work on a distant coast. What did all of this teach me? Prepare to be surprised.
So, here’s to 2026 — and to filling your table, whatever its size, with the people you love most.
Sheet Pan BBQ Chicken and Vegetables
Makes 10-12 servings
Ingredients
Seasonings:
2 tsp. paprika
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 tsp. brown sugar
1 tsp. black pepper
Remaining Ingredients:
4 cobs of corn
1 red onion (quartered)
3 large zucchinis (halved, cut into 1-inch pieces)
16 boneless, skinless chicken thighs
2 Tbsp. olive oil
½ c. barbecue sauce
1 bunch of scallions
Directions
Preheat oven to 375°. Combine seasoning ingredients then set aside. Cut the corn into small round segments, about 1-inch long, quarter onion, and cut zucchini in half and then into 1-inch pieces. Keep all vegetables about the same size so they cook evenly. Place vegetables on a sheet pan and drizzle with olive oil. Sprinkle the vegetables with half the seasoning. Sprinkle both sides of chicken with the other half of the seasoning, then nestle the chicken in and around the vegetables. Bake the chicken and vegetables together for 35 minutes, then remove from the oven and baste the chicken thighs only with barbecue sauce. Place the chicken and vegetables back in the oven and turn the oven to broil. Continue broiling until the sauce is set and vegetables begin to char, about 3-5 minutes. Garnish with sliced scallions.
Spinach-Stuffed Pork Tenderloin
Makes 10-12 servings
Ingredients
3 lbs. pork tenderloin
2 tsp. celery salt
2 tsp. garlic powder
1 tsp. black pepper
12 slices of provolone cheese
5 oz. fresh spinach
6 slices of thin prosciutto
Directions
Preheat the oven to 425°. Cut each tenderloin lengthwise down the center within a 1/2 inch of the bottom of the meat. Open the tenderloin so it lays flat. On each half, make another slit down the middle to within 1/2 inch of the bottom of the meat. Use a meat mallet, rolling pin, or a heavy skillet to flatten tenderloin until it’s 1/4 inch thick. Combine seasonings in a small bowl then sprinkle over the entire tenderloin, both sides. Layer with cheese, spinach, and prosciutto. Starting at the long end, roll up jelly-roll style. Tie the tenderloin at 2-inch intervals with kitchen string. Transfer the tenderloin to a sheet pan and bake for 30 minutes or until the meat thermometer reads 160° in the center. Allow the meat to rest for 10 minutes and transfer to a cutting board. Slice the tenderloin into 2-inch rounds and place on a serving dish.
Kimmie’s Beef and Cheese Enchiladas
Makes 10-12 servings
Ingredients
4 lbs. roast
2 Tbsp. olive oil
1 tsp. garlic salt
1 tsp. pepper
1 onion (diced)
2 jalapeños (halved, seeds removed)
2 bell peppers (sliced, seeds removed)
2 c. cheddar cheese (shredded)
1 c. water
1 onion (sliced)
Enchilada sauce:
½ c. butter
½ c. flour
1 tsp. black pepper
1½ tsp. salt
2 tsp. garlic powder
2 tsp. onion powder
4 tsp. cumin
1 tsp. dried oregano
2 Tbsp. chili powder
4 c. beef broth (low sodium)
2 Tbsp. tomato paste
Directions
Season roast on all sides generously. In a large skillet over medium heat, add oil and sear roast on all sides. Add the roast to the slow cooker along with onion, jalapeños, and water. Cook on low 10 hours, until the meat shreds. Shred the roast in the pot and set aside. For enchilada sauce, use a large skillet over medium heat to melt the butter. Add the flour and whisk together to make a roux, stirring constantly for a minute or two. Add spices to the roux to make a thick paste. Add the broth and tomato paste and stir until smooth. Continue to simmer for five minutes.
Preheat the oven to 350°. In a skillet over medium heat, sauté sliced onion and peppers. Add onion and peppers plus 1/2 cup of enchilada sauce to the shredded meat. Divide meat mixture evenly between 16 burrito corn tortillas and sprinkle with shredded cheese. Roll up and place seam side down on a greased 9-by-13-inch baking dish. Pour remaining enchilada sauce over the top. Bake for 25 minutes. Top with more cheddar cheese and bake for 5 more minutes.
These recipes are from the January 2026 issue of HomeLife Magazine. For more delicious recipes, check out these “yellow-marker” recipes.
