Get to enjoying early-fall nights stat with these quick and cozy weeknight ideas.


Monday: Coriander Chicken Cutlets with Preserved Lemon

coriander chicken cutlets with preserved lemon
Credit: Photography by Christopher Testani

Keep things simple to start the week with these quick, lemony chicken cutlets. The chicken's warm and crispy, the lemon's cool and bright, and the whole meal comes together with just 10 ingredients in 30 minutes flat. 

Tuesday: Spiralized Squash & Pancetta Pizza

Spiralized Squash & Pancetta Pizza
Credit: Photography by Christopher Testani

Pizza knows no season, and this recipe is proof. Top store-bought dough with early fall squash, crispy pancetta, ricotta, and oregano for 'za night, harvest style. 

Wednesday: Rach's Lasagna Soup

three bowls of lasagna soup
Credit: Photography by Kate Mathis

One of our fave Rach recipes, Lasagna Soup combines two of the world's coziest dishes into one tomatoey, carby, cheesy bowl. It's everything you love about lasagna without the time-consuming assembly. 

Recipe: Try Rachael Ray's Lasagna Soup

Thursday: Halibut in Creamy Coconut Sauce

halibut in creamy coconut sauce
Credit: Photography by Christopher Testani

Cozy and warm but not too heavy, this sweet-and-savory fish dish pairs halibut with coconut milk, lemongrass, ginger, lime, and kale for a perfectly balanced dinner. And all you need is 10 ingredients and 20 minutes to enjoy it! 

Friday: Rach's Creamy Chicken & Mushroom Egg Noodles

Creamy Chicken & Mushroom Egg Noodles
Credit: Photography by Kate Mathis

We love a good chicken-noodle dinner, and this one's perfect for the start of fall. It swaps the traditional brothy bowl for a creamy one packed with mushrooms, rotisserie chicken, tons of herbs and veggies, and a heavy cream-broth mixture. It's easy to make and oh-so good for the soul. 

Recipe: Try Rachael Ray's Creamy Chicken & Mushroom Egg Noodles


For the chicken cutlets:

  • 4 boneless, skinless chicken breasts
  • 1 tsp. ground coriander
  • 1/4 cup quick-mixing flour (such as Wondra)
  • 2 tbsp. olive oil
  • 1/2 cup chicken stock
  • 1/3 cup dry (white) vermouth
  • 4 tbsp. butter
  • Thinly sliced preserved lemon peel (from half of 1 preserved lemon)
  • 6 fresh bay leaves
  • 1/2 red onion

For the pizza:

  • 3 tbsp. olive oil
  • 1 lb. pizza dough
  • 1 cup fresh ricotta
  • 1 tsp. garlic powder
  • 2 cups butternut squash noodles
  • 1 cup sliced shallots
  • 4 oz. chopped pancetta
  • 1 tbsp. chopped fresh oregano

For the lasagna soup:

  • Salt
  • 8 oz. lasagna noodles with curly edges
  • 2 tbsp. olive oil
  • 12 oz. ground beef (80% lean)
  • 12 oz. sweet Italian sausages with fennel, or bulk sausage
  • Pepper
  • 1 tsp. (about 1/3 palmful) dried oregano
  • 1 small onion
  • 4 cloves garlic
  • 1 qt. chicken stock
  • 1 can (28 oz.) whole San Marzano tomatoes
  • 2 cups passata (uncooked tomato puree) or tomato puree
  • A few leaves of fresh basil
  • 1 cup fresh ricotta
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 to 1/3 cup heavy cream, crème fraîche, or mascarpone cheese
  • Finely chopped fresh flat-leaf parsley

For the halibut:

  • 4 boneless, skinless halibut fillets (6 oz. each)
  • 2 tbsp. olive oil
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 2 scallions
  • 1 tbsp. finely chopped fresh lemongrass
  • 1 tsp. lime zest, plus 1 tbsp. juice
  • 1 tsp. grated peeled fresh ginger
  • 1 tsp. grated garlic
  • 4 cups chopped stemmed kale (from 1 bunch)
  • Sliced red chile

For the egg noodles:

  • 4 tbsp. butter
  • 12 oz. cremini mushrooms
  • 1 rotisserie chicken
  • 2 shallots or 1 small onion
  • 1 carrot
  • 1 stalk celery with leafy top
  • 2 tbsp. fresh thyme leaves
  • 1 tbsp. fresh rosemary leaves
  • 3 cloves garlic
  • 1 bay leaf
  • Salt and pepper
  • 3 tbsp. flour
  • About 1/3 cup Marsala
  • About 1 1/2 cups chicken stock
  • About 1/2 cup heavy cream or crème fraîche
  • 12 oz. extra-wide egg noodles or 12 oz. egg tagliatelle or pappardelle
  • 1/2 cup mixed fresh herb sprigs (such as parsley, dill, or chives)