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