Weeknight Dinner Planner: 5 Cheesy Meals You'll Love

Cheese: It's the ultimate comfort food! Add it to veggies, sandwiches, chicken, and more to create a week's worth of easy, cheesy dinners.
Author:
Publish date:

Cheesy Chicken Strata

Cheesy Chicken Strata

It's hard to say what the best part of this dish is – the cheese, the bread, or the chicken! (Let's be honest: it's probably the cheese).

Recipe: Try our Cheesy Chicken Strata

Double-Decker Grilled Cheese

double decker grilled cheese

Veggie lovers, rejoice – this is the grilled cheese for you! Pepper jack cheese provides a creamy texture, while peppers and scallions add flavor and crunch.

Recipe: Try our Double-Decker Grilled Cheese

Lamb & Pine Nut Ragu with Egg Pasta

Rachael Ray's Lamb & Pine Nut Ragu with Egg Pasta

Take Rach's hearty lamb ragu to the next level with generous dollops of ricotta.

Recipe: Try our Lamb & Pine Nut Ragu with Egg Pasta

Green Onion Cheeseburgers with Burst Tomato-Tarragon Sauce

Green Onion Cheeseburgers with Burst Tomato-Tarragon Sauce

Tarragon, sherry vinegar, zesty green onions – there are so many flavors bursting out of this burger.

Recipe: Try our Green Onion Cheeseburger with Burst Tomato-Tarragon Sauce

Paillard "Pizzette" with 'Nduja, Greens & Eggs

paillard pizzette nduja greens eggs

Frico on the bottom? Sign us up!

Recipe: Try our Paillard "Pizzette" with 'Nduja, Greens & Eggs

Shopping list

For the cheesy chicken strata:

  • 4 cups cubed French bread
  • 2 1/2 cups shredded rotisserie chicken
  • 6 ounces Gruyere
  • 2 cups milk
  • 6 eggs
  • 2 teaspoons chopped tarragon

For the double-decker grilled cheese: 

  • 2 poblano chiles
  • 2 tbsp. olive oil
  • 10 oz. grated pepper jack
  • 2 roasted red bell peppers
  • 5 scallions, chopped
  • 12 slices sourdough

For the lamb ragu pasta:

  • 1/2 cup pine nuts
  • 2 tbsp. olive oil
  • 1 lb. ground lamb
  • Salt and pepper
  • 1 bay leaf
  • Orange zest
  • 1 large shallot
  • 4 cloves garlic
  • 1 tsp. (about 1/3 palmful) fennel seeds
  • 1 tsp. (about 1/3 palmful) crushed red pepper
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cumin
  • 2 tbsp. tomato paste
  • 1 can (about 15 oz.) crushed or chopped Italian tomatoes
  • 1 cup chicken stock
  • 1/2 cup sweet (red) vermouth or fruity red wine
  • 1 lb. egg tagliatelle or other long egg pasta (such as fettuccine or pappardelle)
  • 1 cup grated Pecorino Romano
  • Fresh flat-leaf parsley and mint
  • 1 cup sheep’s-milk ricotta or cow’s-milk ricotta
  • Pecorino Romano or Parmigiano-Reggiano

For the green onion cheeseburgers with burst tomato-tarragon sauce:

  • 2 tablespoons olive oil, plus more for drizzling
  • 2 pints cherry tomatoes
  • 4 cloves garlic
  • Salt and pepper
  • 1/4 cup tarragon
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1 1/2 pounds lean ground beef
  • 1 bunch scallions (green onions)
  • 1 rounded tbsp. Dijon mustard
  • 8 thin slices fresh mozzarella or mild provolone
  • 4 soft sesame seed buns
  • Leaf lettuce

For the chicken paillard "pizzette":

  • 4 boneless, skinless chicken breasts (6 to 8 oz. each)
  • Salt and pepper
  • 2 tbsp. fresh rosemary
  • 4 tbsp. olive oil
  • 2 cloves garlic
  • 4 oz. ’nduja
  • 2 cups shredded provolone
  • Pickled hot cherry peppers
  • 2 cups baby kale or arugula
  • 1/2 lemon
  • About 1 tbsp. EVOO
  • 1 tbsp. butter
  • 4 eggs