5 Warm-You-Up Weeknight Dinners for Winter

The air outside may be frigid, but that doesn't mean you can't keep things warm and toasty in your kitchen every night this week.
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Monday: Lamb Stew with Polenta

Lamb Stew with Polenta

There's nothing quite as cozy as hot, savory lamb or creamy, buttery polenta. Add 'em together and you've got your new favorite cold weather comfort food.

Recipe: Try our Lamb Stew with Polenta

Tuesday: Roasted Cod with Zucchini, Fennel & Onion

Roasted Cod with Zucchini, Fennel & Onion

Sure, it might look gourmet, but this warm and tasty dinner can be on the table in no time at all. Plus, you get to cook with wine. Win-win!

Recipe: Try our Roasted Cod with Zucchini, Fennel & Onion

Wednesday: Spinach & Feta Stuffed Chicken

Spinach & Feta Stuffed Chicken

If fresh-out-the-oven chicken doesn't get your mouth watering, maybe this recipe's cheesy, flavor-packed stuffing will.

Recipe: Try our Spinach & Feta Stuffed Chicken

Thursday: Beefy Baked Rigatoni

beefy baked rigatoni

A little hot and a little spicy – this baked pasta dish will warm you up from the inside out.

Recipe: Try our Beefy Baked Rigatoni

Friday: Chorizo & Black Bean Soup with Eggs

Chorizo and Black Bean Soup with Eggs

Does anything feel better than hot soup going down on a chilly winter evening? Jalapenos, chili powder, and ground cumin give this dinner a southwestern kick.

Recipe: Try our Chorizo & Black Bean Soup with Eggs

Shopping List

For the lamb stew with polenta:

  • 3 pounds lamb stew meat (preferably shoulder)
  • 2 tablespoons olive oil, plus more as needed
  • 2 medium onions
  • 2 carrots
  • 3 cloves garlic
  • 2 teaspoons chopped fresh rosemary
  • 1 28 ounce can diced tomatoes
  • 1/2 cup light cream
  • 1/2 cup polenta or instant polenta
  • 2 tablespoons butter
  • Chopped fresh basil

For the roasted cod with zucchini, fennel & onions:

  • 1 bulb fennel
  • 1 onion
  • 1 medium zucchini
  • 2 tbsp. olive oil
  • 1/2 cup white wine
  • 1 cup vegetable stock
  • 1 tbsp. chopped fresh oregano
  • 4 cod or halibut fillets (5 oz. each)
  • 1 baguette

For the spinach & feta stuffed chicken:

  • 3/4 cup crumbled feta
  • 1/2 cup thawed frozen chopped spinach
  • 3 tablespoons cream cheese
  • 1/4 cup chopped scallions
  • 2 cloves garlic
  • 3 tablespoons EVOO
  • 4 6 ounces boneless, skinless chicken breasts

For the beefy baked rigatoni:

  • 8 ounces rigatoni
  • 2 tablespoons olive oil
  • 3 onions (about 1 1/2 lbs.)
  • 3/4 pound 93-percent-lean ground beef
  • 4 cloves garlic
  • 1/2 teaspoon crushed red pepper
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
  • 4 ounces reduced-fat mozzarella, shredded (1 cup)
  • 1/4 cup freshly grated Parmesan
  • 1/2 bunch kale
  • 2 teaspoons cider vinegar

For the chorizo & black bean soup with eggs:

  • 1 tablespoon EVOO or vegetable oil
  • 1/2 pound raw chorizo
  • 1 onion
  • 2 serrano or jalapeno chile peppers
  • 3 - 4 cloves garlic
  • 1 tablespoon ancho chili powder (a scant palmful)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 2 15 ounce cans black beans
  • 3 cups chicken stock
  • 4 eggs
  • Tortilla chips
  • Optional toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapenos, diced tomotoes, chopped cilantro