Weeknight Dinner Planner: 5 Comfort Foods to Try This Week
Monday: Sausage, Pepper & White Bean Bake
Any dinner made in a skillet is sure to be a winner, but with sweet sausage, breadcrumbs, and rosemary, this bake is as good as it gets.
Recipe: Try out Sausage, Pepper & White Bean Bake
Tuesday: Rosemary & Butternut Squash Chicken Soup
Swap out carrots for creamy butternut squash and add ground chicken for a flavorful, fall-inspired twist on your classic chicken noodle soup.
Recipe: Try our Rosemary & Butternut Squash Chicken Soup
Wednesday: Rachael's Ground Sirloin & Porcini Stroganoff with Buttery, Herby Egg Noodles
Beef stroganoff is the epitome of comfort food. Rachael's recipe has mushrooms and brandy for amped up texture and taste.
Recipe: Try Rachael's Ground Sirloin & Porcini Stroganoff with Buttery, Herby Egg Noodles
Thursday: Apple-Bacon-Cheddar Mac 'n' Cheese
How do you make cheesy, creamy, buttery mac n cheese even better? Throw in some bacon and Granny Smith apples!
Recipe: Try our Apple-Bacon-Cheddar Mac 'n' Cheese
Friday: Red Chicken Enchiladas
Fall veggies, spicy red chile sauce, and lots and lots of cheese. Your Friday night is about to be SO good.
Recipe: Try our Red Chicken Enchiladas
Shopping list
For the sausage, pepper & white bean bake:
- 4 sweet Italian sausages (1 lb. total)
- 1 bag (8 oz.) mini multicolored bell peppers
- 4 oz. pancetta
- 1 onion
- 2 cloves garlic
- 1 tbsp. chopped fresh rosemary
- 2 cans (about 15 oz. each) cannellini beans
- 1 can (15 oz.) Contadina® tomato sauce
- 1/2 cup Contadina® breadcrumbs
- 2 tbsp. olive oil
- Chopped fresh basil
For the rosemary & butternut squash chicken soup:
- 4 tbsp. butter
- 3/4 lb. ground chicken
- 1 tbsp. finely chopped fresh rosemary
- 1/2 lb. butternut squash
- 1/4 lb. celery root
- 1 large leek
- 3/4 tsp. celery seed
- 1 tbsp. chopped fresh thyme
- 6 cups chicken stock
- 6 oz. campanelle (cone-shaped pasta) or other dried pasta
- 1/4 cup crème fraîche or sour cream
- 1 tsp. finely grated lemon zest
For the ground sirloin & porcini stroganoff:
- About 1 1/2 cups beef or chicken stock
- 1/2 cup (a handful) dried porcini mushrooms
- 2 tbsp. olive oil
- 4 tbsp. butter
- 1/2 lb. white mushrooms
- 1 lb. ground sirloin
- Salt and pepper
- 1 tsp. paprika
- 1 tsp. Worcestershire sauce
- 2 large shallots
- 2 cloves garlic
- A fat splash of brandy, cognac, or white wine
- 3/4 lb. extra-wide egg noodles
- 1/2 cup chopped mixed fresh dill, flat-leaf parsley, and chives
- 1/2 lemon
- 3/4 cup crème fraîche or sour cream
For the apple-bacon-cheddar mac 'n' cheese:
- 6 slices bacon
- 2 granny smith apples
- 2 leeks
- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups milk
- 8 ounces sharp white cheddar
- Salt and pepper
- 1/3 cup chopped flat-leaf parsley
For the red chicken enchiladas:
- 3/4 pound boneless, skinless chicken breasts
- 1 1/2 tablespoons peanut oil
- 1 large green bell pepper
- 1 cup frozen fire-roasted corn kernels
- 1 tablespoon whole-wheat pastry flour or all-purpose flour
- 1 15 - 16 ounce can red chile enchilada sauce
- 3/4 cup low-sodium chicken stock
- 8 6-inch corn tortillas
- 1/4 cup shredded Monterey or pepper jack
- 1/4 cup chopped fresh cilantro