Sometimes, it's okay to indulge in creamy cheeses and warm, buttery sauces. Treat yourself to these majorly satisfying comfort foods this week – they're guaranteed to hit the spot!

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Monday: Sausage, Pepper & White Bean Bake

Sausage, Pepper & White Bean Skillet Dinner
Credit: Photography by Peter Ardito

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.

Tuesday: Rosemary & Butternut Squash Chicken Soup

Rosemary Butternut Squash Chicken Soup
Credit: Photography by Andrew Purcell

Swap out carrots for creamy butternut squash and add ground chicken for a flavorful, fall-inspired twist on your classic chicken noodle soup.

Wednesday: Rachael's Ground Sirloin & Porcini Stroganoff with Buttery, Herby Egg Noodles

ground sirloin and porcini stroganoff with buttery herby egg noodles
Credit: Photography by Tara Donne

Beef stroganoff is the epitome of comfort food. Rachael's recipe has mushrooms and brandy for amped up texture and taste. 

Thursday: Apple-Bacon-Cheddar Mac 'n' Cheese

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! 

Friday: Red Chicken Enchiladas

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