Skillet Suppers Are The Only Thing You Should Make for Dinner this Week

Monday: Escarole & White Bean Skillet with Bacon & Artichokes

Start the week off right with a soupy skillet that's equal parts healthy and yummy. Don't forget the hunk of toasty ciabatta for dipping!

Recipe: Try our Escarole & White Bean Skillet with Bacon & Artichokes

Tuesday: Turkey & Pumpkin Skillet Lasagna

Instead of spending extra time boiling, layering, and baking, combine all three steps by using your handy dandy skillet. Pumpkin puree mixed with ricotta and sage—the only part that requires a separate bowl—will get you pump(kin)ed for Thanksgiving.

Recipe: Try our Turkey & Pumpkin Skillet Lasagna

Wednesday: Chicken Sofrito Skillet

This might just be the best way to cook chicken legs. Browning the bird in a skillet before transferring everything to the oven will crisp up the skin so it's crunchy, golden, and absolutely irresistible. 

Recipe: Try our Chicken Sofrito Skillet

Thursday: Sausage & Butternut Squash Skillet Supper

Fall is in full swing, so savor the short-lived season while you can with fennel, sage, squash, and a dash of nutmeg and cloves. A helping of Fresno chiles adds just the right amount of kick.

Recipe: Try our Sausage & Butternut Squash Skillet Supper

Friday: Chicken Skillet Noodles

Once you cook pasta this way, you'll never turn back. The noodles extra flavorful, and you don't have to waste time scrubbing a pot, pan, and colander. Focus on having a relaxing Friday night, instead.

Recipe: Try our Chicken Skillet Noodles

Shopping List

For the escarole & white bean skillet with bacon & artichokes:

• 2 tbsp. olive oil
• 1/3 lb. meaty slab bacon or pancetta
• 1 package (9 oz.) halved or quartered frozen artichoke hearts
• 1 medium onion
• 4 large cloves garlic
• 1 cup dry white wine
• 1 large or 2 medium heads escarole
• 1 lemon
• Nutmeg
• Salt and pepper
• 2-3 cups chicken stock
• 1 can (15 to 19 oz.) cannellini beans
• About 1 tbsp. fresh thyme leaves
• 1 tbsp. EVOO
• Shaved or grated Parmigiano-Reggiano
• Crusty ciabatta bread

For the turkey & pumpkin skillet lasagna:

• 1 large can (29 oz.) pure pumpkin
• 1 egg
• 3/4 cup ricotta
• 1/3 cup fresh sage
• 10 no-boil lasagna noodles
• 6 thawed Herbed Turkey Meatballs
• 1 cup shredded mozzarella

For the chicken sofrito skillet:

• 1 Anaheim chile
• 1 medium tomato
• 1/2 orange bell pepper
• 1/2 small onion
• 1/2 cup fresh cilantro
• 4 cloves garlic
• 1 tbsp. olive oil
• 4 chicken leg quarters (about 7 oz. each)
• 1 cup chicken stock

For the sausage and butternut squash skillet supper:

• 2 lb. good-quality fresh Italian sweet sausage
• A fat handful sage
• 1 tsp. fennel seed
• 1/4 tsp. ground cloves or ground allspice
• Coarsely ground black pepper
• 2 tbsp. olive oil
• 1 1/2 lb. butternut, cheese or red kuri squash
• 1 large onion
• 4 cloves garlic
• 1 small fresh Fresno or red jalapeño chile pepper
• 1/4 tsp. freshly grated nutmeg
• Salt
• 1/2 cup chicken stock

For the chicken skillet noodles:

• 1 lb. boneless, skinless chicken thighs
• 2 cloves garlic
• 2 tbsp. EVOO
• 1 15-oz. can diced tomatoes
• 8 oz. wide egg noodles
• 1 1/2 cups chicken stock
• 1/2 tbsp. Italian seasoning
• 1 cup shredded mozzarella
• 1/4 cup fresh parsley