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