Cozy Weeknight Dinners that Rely on Your Oven

Monday: Goat Cheese & Prosciutto Stuffed Chicken Breasts with Roasted Grapes

Easy chicken dinners feel right for a Monday, but easy doesn't have to mean basic. Stuff chicken breasts with an herby goat cheese and prosciutto mixture and roast 'em on a sheet pan with grapes. Dinner, done (and delicious)! 

Recipe: Try our Goat Cheese & Prosciutto Stuffed Chicken Breasts with Roasted Grapes

Tuesday: Roasted Poblano Enchiladas

They're cheesy, loaded with veggies, and oven-friendly—what's not to like?

Recipe: Try our Roasted Poblano Enchiladas

Wednesday: Eggplant Parm Boats

Eggplant's still in season, so turn it into this ridiculously simply, seven-ingredient eggplant parm. The eggplant bakes for about an hour, then gets topped with the bread crumbs, marinara, and cheese and broiled for a couple more minutes until everything's nice and bubbly. 

Recipe: Try our Eggplant Parm Boats

Thursday: Citrus & Chile Glazed Pork Chops

If you thought the eggplant parm was easy, just wait till you see this recipe: five ingredients, one sheet pan, 12 minutes in the oven. That's all it takes. Make it now, thank us later! 

Recipe: Try our Citrus & Chile Glazed Pork Chops

Friday: Baked Ziti with Beef & Wild Mushroom Ragu

Pasta's pretty much always a winner in our hearts and minds, but when you toss in mushrooms, ground beef, sauce, and cheese and bake it all to bubbly perfection? Swoon. 

Recipe: Try our Baked Ziti with Beef & Wild Mushrooms

Ingredients

For the chicken:

• 4 oz. fresh goat cheese
• 4 thin slices prosciutto
• 2 cloves garlic
• 1 tsp. herbes de Provence
• 4 boneless, skin-on chicken breasts (8 oz. each)
• 2 tbsp. olive oil
• 1 1/4 lb. grapes

For the enchiladas: 

• 4 poblano chiles
• 1 cup coarsely chopped red onion, plus thinly sliced red onion for garnish
• 4 cloves garlic
• 1 tbsp. olive oil
• 1 cup fresh cilantro leaves
• 1 cup vegetable stock
• 3/4 cup heavy cream
• 1 can (about 15 oz.) pinto beans
• 1 cup cooked brown rice
• 2 tsp. ground cumin
• 1 1/2 cups shredded Mexican cheese blend
• 8 corn tortillas
• 1 lime

For the eggplant parm boats: 

• 4 eggplants (10 oz. each)
• 2 tbsp. olive oil
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan
• 1 cup marinara sauce from jar
• 1/2 cup shredded mozzarella
• Chopped fresh basil

For the pork chops: 

• 4 bone-in pork chops (1 inch thick)
• 1/3 cup fresh orange juice
• 2 tbsp. gochujang (Korean hot pepper paste)
• 2 tsp. garlic salt
• Sesame seeds and cilantro

For the ziti: 

• 2 tbsp. olive oil
• 1 1/2 lb. mixed wild mushrooms
• 1 yellow onion
• 3 large cloves garlic
• 1 lb. ground beef (80% lean)
• 1 jar (32 oz.) marinara sauce
• 1 lb. ziti
• 2 tbsp. chopped fresh oregano leaves, plus whole leaves for garnish
• 4 cups shredded mozzarella
• 1 cup grated Parmesan, plus more for garnish