Hi jill ann!
I don't know how complicated of dishes you would like to prepare for dinner...I have posted a SCRUMPTIOUS Pork Tenderloin baked in White Wine Cream Sauce with thyme...this is a tried and true recipe that I just served last week for a dinner party with rave reviews! I have also made it several times in the past few years...I really can't tell you how truly delicious it is! It is also VERY EASY to prepare. If you are going to make it..let me know I'll give you a couple of additions/omissions I have found since first preparing it. I also have a chicken cordon bleu recipe to die for!! It is lengthy so if you would like it let me know and I will gladly type it in for you!
If you type in Ideas...recipes... into the search engine for all boards..the second posting will have the recipe for the tenderloin and an impressive easy dessert...the posting will be by me..BB and will also direct you to some ideas others gave me for my dinner party.
For a breakfast idea that's easy and impressive I would suggest this dish:
It is one of those "impossible" creations made with Bisquick..don't know if this one was adapted by my friend Alice..but she brought it to a ladies get together in the 80's and we all enjoyed it so much I got her recipe and have made it from time to time since...Infact, a bread and breakfast my husband and I went to served a very similar dish, I think it may even have been this exact same recipe!...Serve it with a platter of fresh fruit and perhaps if you like bacon or sausages...anyways..here it is:

Alice O Cana's Southwestern Quiche Type Dish....

1 7oz can diced green chiles (or 2-4oz cans)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped onion
salt and pepper to taste
2 cups milk
4 eggs
1 cup Bisquick

Heat oven to 400 degrees F. Spray 10 1/2 inch pie plate with vegetable spray..such as Pam.
Saute onion and green chiles until onions are tender..add salt and pepper to taste.
Sprinkle chile mixture and cheese into pie plate.
Beat milk, eggs, and Bisquick until smooth..about 25 seconds in blender on high or about a minute with a hand mixer.
Pour into plate. Bake until knife inserted in center comes out clean. 25-30 minutes.
This makes about 6-8 servings.
(The thing about this dish is the leftovers are even great reheated! It's not as fluffy as when first prepared but just as yummy!)

Best of Luck to you!! If you would like that Chicken Cordon Bleu recipe just holler!! It is involved but I tell you it is the BEST Chicken Cordon Bleu I have ever tasted!!