5 Tailgate-Friendly Weeknight Dinners

Monday: Meatball Margherita Pizza

Take this game-day classic up a notch by topping it with homemade meatballs and fresh cherry tomatoes. 

Recipe: Try our Meatball Margherita Pizza

Tuesday: Barbecue Brisket Sliders

Juicy brisket, melty cheese, and tasty toppings on lightly toasted buns are all good things, but the best thing is how small these are—no need to limit yourself to just one!

Recipe: Try our Barbecue Brisket Sliders

Wednesday: Rachael Ray's Beef 'n' Bean Skillet Macho Nachos

Who says this quintessential tailgate app can't be savored for Wednesday's dinner? Not Rach.

Recipe: Try Rach's Beef 'n' Bean Skillet Macho Nachos

Thursday: Turkey & Roast Poblano Chili

It's hard to say why, but fall, football, and chili just go together. Enjoy that trifecta with this hearty bowl of chili featuring turkey, tons of seasonings, hominy, and corn meal.

Recipe: Try our Turkey & Roast Poblano Chili

Friday: Buffalo Chicken Sandwiches

Buffalo wings in sandwich form means you get the winning flavor combos in an easier-to-eat package. Score!

Recipe: Try our Buffalo Chicken Sandwiches

Shopping List

For the meatball margherita pizza: 

• 1 lb. pizza dough
• 1 1/4 cups shredded mozzarella
• 8 thawed Herbed Turkey Meatballs
• 1 tsp. fennel seeds
• 1 pt. cherry tomatoes
• 2 tsp. olive oil
• 1/4 cup fresh basil leaves

For the barbecue brisket sliders:

• 1 flat-cut beef brisket (4 lbs.)
• 1 1/2 tsp. ancho chile powder
• Salt and pepper
• 1 1/2 tsp. EVOO
• 1 can (12 oz.) cola
• 1 can (14 oz.) fire-roasted crushed tomatoes
• 16 small potato rolls or 8 potato sandwich rolls
• 1/2 cup chipotle-flavored mayonnaise
• 4 small dill pickles
• 16 thin slices Swiss

For the beef 'n' bean skillet macho nachos: 

• 2 tbsp. olive or vegetable oil
• 1 lb. ground beef
• Salt and pepper
• 2 tbsp. (about 2 scant palmfuls) chili powder 
• 2 tsp. (about 2/3 palmful) ground cumin
• 2 tsp. (about 2/3 palmful) ground coriander
• 1 small onion
• 1 jalapeño chile
• 2 large cloves garlic
• 1 can (about 15.5 oz.) pinto beans
• Yellow or blue corn tortilla chips, for serving
• 1 cup (4 oz.) shredded pepper Jack or Monterey Jack
• 1 cup (4 oz.) shredded Chihuahua cheese or mild cheddar
• 1 tomato
• 1 sprig fresh oregano or 1 tsp. dried oregano
• Pickled jalapeño slices
• A small handful of fresh cilantro or flat-leaf parsley leaves
• 1 avocado
• 1 lime 
• 2 scallions

For the turkey & roast poblano chili: 

• 5 large poblano chiles
• 2 tbsp. olive oil
• 1 lb. ground turkey, white and dark meat
• Salt and pepper
• 1 tbsp. (about a palmful) ground cumin
• 1 1/2 tsp. (about 1/2 palmful) ancho chile powder or chili powder blend
• 1 tsp. (about 1/3 palmful) dried oregano, preferably Mexican
• 1/4 tsp. (a couple of pinches) ground cinnamon
• 1 onion
• 4 cloves garlic
• 3 cups turkey or chicken stock
• 1 can (14 to 14.5 oz.) pinto or great northern beans
• 1 can (15 oz.) hominy or 1 potato
• 3 tbsp. cornmeal, masa harina or crushed corn chips
• Mild hot sauce, such as Tabasco Green Jalapeno Pepper Sauce
• 1/4 cup (a small handful) cilantro or parsley
• 1 lime
• Toppings: sour cream or crema mixed with lime juice, toasted pumpkin seeds, radishes, white onion, queso fresco or shredded pepper jack, pickled jalapeño slices

For the buffalo chicken sandwiches:

• 4 ciabatta rolls, split
• 1/4 cup mayonnaise
• 1/2 cup crumbled blue cheese
• 1 container shredded Garlic & Coriander Roasted Chicken
• 2 to 3 tbsp. hot sauce (such as Frank’s RedHot)
• 1 cup celery stalks with leaves