If it’s warm out I don’t usually serve hot food (I know, sacrilege) so I’ll serve gilled chicken cutlets, home-cooked corned beef, peppered overnight roast, chicken salad, cold cuts or something else room temperature.
If it’s cold I like to cook some sort of fleishig stew. This week I made a wheat berry beef stew with dried mushrooms. Sometimes I serve baked beans or black bean soup with hot dogs/sausages, and I also make kasha stew with turkey or chicken chunks.