Weeknight Dinner Planner: Here's Your Game Plan for the Week of Halloween

These warm-and-cozy dinners are so good, you may just prefer them over the kids' Halloween candy!
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Monday: Chicken & Butternut Bake

Chicken & Butternut Bake

Baked chicken and creamy butternut squash are scary good together. Just add stuffing and creme fraiche to complete this cozy fall dish.

Recipe: Try our Chicken & Butternut Bake

Tuesday: Farro & Sausage Stew

farro & sausage stew

You can't go wrong with stew on a chilly fall night, and this lightened-up version is just what you're craving right now.

Recipe: Try our Farro & Sausage Stew

Wednesday: Rachael's Quick Pumpkin Mac & Cheese

pumpkin mac and cheese topped with chives

Pumpkin mac is sure to keep the kids full and warm through a night of trick-or-treating, and you'll wanna grab seconds while they're out collecting candy!

Recipe: Try Rachael's Quick Pumpkin Mac & Cheese

Thursday: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

shrimp mexican chorizo pineapple tacos with tequila lime

Celebrate Dia de los Muertos with a colorful, Mexican-inspired dinner.

Recipe: Try our Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

Friday: Southwestern Kale & Sweet Potato Salad

Southwestern Kale & Sweet Potato Salad

Add some greens back into your diet after munching on candy all week! Sweet potatoes and toasted pumpkin seeds make this the perfect salad for fall.

Recipe: Try our Southwestern Kale & Sweet Potato Salad

Shopping list

For the chicken & butternut bake:

  • 3 shallots
  • 4 tablespoons butter
  • 1/3 cup creme fraiche
  • 1/3 cup chicken stock
  • 2 pounds boneless, skinless chicken breasts
  • 20 thin half- moon slices butternut squash
  • 1 1/2 cups herb stuffing mix
  • Chopped parsley

For the faro & sausage stew:

  • 1 cup whole-grain (not pearled) farro
  • 2 tablespoons EVOO
  • 8 ounces hot Italian sausage (about 2 links)
  • 4 cloves garlic
  • 5 cups chicken stock
  • 1 bunch kale
  • 1 teaspoon chopped fresh thyme leaves
  • Salt and pepper
  • 2 tablespoons grated pecorino-romano

For the pumpkin mac & cheese:

  • Salt
  • 1 lb. macaroni, medium pasta shells, or elbow pasta
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 cups whole milk
  • 1 can (14.5 oz.) pure pumpkin
  • 1 tsp. (about 1/3 palmful) granulated garlic
  • 1 tsp. (about 1/3 palmful) dry mustard
  • 1/4 tsp. cayenne
  • White pepper and a little freshly grated nutmeg (no more than 1/8 tsp. each), to taste
  • About 3 cups freshly grated yellow cheddar (3/4 lb.)
  • 2 oz. (about 1 cup) freshly grated Parmigiano-Reggiano
  • Finely chopped chives

For the tacos:

  • 2 tbsp. olive oil
  • 3/4 lb. fresh (Mexican) chorizo
  • 3/4 lb. medium shrimp
  • Salt and pepper
  • 1/4 fresh pineapple
  • 1 bunch spring onions or scallions
  • 2 jalapeños
  • 1/3 cup (a handful) cilantro or parsley
  • 2 cloves garlic
  • 2 shots (3 oz.) silver tequila
  • 2 limes
  • 12–16 6-inch corn tortillas
  • Shredded white or red cabbage
  • Hot sauce, preferably Green Tabasco or Frank’s RedHot

For the kale & sweet potato salad:

  • 5 tablespoons olive oil
  • 1 pound sweet potatoes
  • 1 bunch kale
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon ground cumin
  • 2 tablespoons pepitas