Comfort Food Recipes - 5 Comfort Foods to Try This Week - Rachael Ray Every Day

Weeknight Dinner Planner: 5 Comfort Foods to Try This Week

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

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

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

ground sirloin and 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

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

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