Let’s face it dinner can sometimes be a drag, particularly when you’re in a rut, going through the same old familiar recipes week in and week out. You know the situation: you’re opened up the fridge, hunger pangs rumbling loudly, but inspiration is literally nowhere to be seen. Sound familiar? Well, friend, it’s time to mix things up! Dinner should be something to look forward to a warm, comforting hug on a plate or a bold adventure for your taste buds, not just another task to check off the list. If you’re ready to break free from the mundane and bring some excitement back to your evenings, you’re in for a treat!
This set of 14 original dinner recipes is here to save you from dull meals and bring happiness to your kitchen. These aren’t your ordinary dishes; they’re new, innovative, and loaded with flavors that’ll have you thinking about why you didn’t attempt them sooner. From creamy soups that feel like a cozy blanket to vibrant skillet meals bursting with global flair, these recipes are designed to fit into your busy life while delivering maximum deliciousness. Whether you’re cooking for yourself, your family, or a crowd, there’s something here to make every night feel special.
So, grab your apron, crank up your favorite playlist, and let’s dive into a world of culinary magic. These recipes are about to transform your weeknight dinners into moments of joy, connection, and pure satisfaction. Get ready to discover your new favorite dish, because tonight, we’re making dinner an experience to savor!
1. Creamy Italian Sausage Soup
Imagine this: it’s been a long day, you’re snuggled up in your favorite sweater, and all you crave is warm, soul-satisfying food to wash the stress away. Welcome Creamy Italian Sausage Soup an easy one-pot soup that’s like a giant, comforting hug in a bowl. This is not soup; this is a game-changer that requires a snap of assembling, with you having more time to relax with a glass of wine or your favorite Netflix program.
Why is this soup so darned tempting? It’s the ultimate combination of rich Italian sausage, zesty tomatoes, and rich creamy foundation that holds it together. Each spoonful is a flavor burst that’s substantial enough to be a meal on its own but light enough to leave you contented, not bloated. And it’s so versatile pair it with some crusty bread for dipping or a basic side salad for an easy dinner that’s really effortless but still tastes like you’ve spent all day in the kitchen.
And here’s the best part: you can have this on the table in just 30 minutes! Whether you’re feeding a hungry family or just craving something cozy for yourself, this soup is your new weeknight hero. Here’s why you’ll love it:
Sausage, Pumpkin and Arborio Soup
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 Wooden Spoon
- 1 Chef’s knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons EVOO plus more for drizzling
- 1 pound bulk Italian sweet sausage with fennel
- 3 to 4 cloves garlic chopped
- 1 onion chopped
- 1 large bay leaf
- 1 butternut squash or small pumpkin 2 pounds, peeled and cut into 3/4-inch dice
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 6 cups chicken stock
- 2 cups half-and-half
- 1 small bunch Tuscan kale stemmed and chopped
- 3/4 cup Arborio rice
- A few fresh sage leaves torn
- Shaved Parmigiano-Reggiano for serving
Instructions
- Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
- Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
- Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook’s Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
Notes
2. Loaded Broccoli Cauliflower Casserole
Raise your hand if you’ve ever hoped dinner just magically occurred without your spending hours in the kitchen. (Same!) That’s when the Loaded Broccoli Cauliflower Casserole comes along to rescue the day. This casserole is the epitome of low-maintenance, high-payoff meal think cheesy, veggie-stuffed goodness that almost cooks itself while you sit back with a cup of tea or get caught up on your group chat.
This casserole is a flavor bomb, with tender cauliflower and broccoli mixed with gooey melted cheese and crunchy bacon bits. It’s a dish that makes it feel like a pleasure to eat your vegetables, not a duty. The cheesy, creamy texture combined with the smoky crunch of bacon is a combination that’s hard to resist, whether served to children or adults.
Best of all, it’s ready in 30 minutes, so it’s a lifesaver on those busy nights when you crave something substantial but don’t feel up to making a big fuss. It’s also great make-ahead fare stick it in the fridge and reheat and you’ve got an even faster meal the next day. Here’s why it’s a must-try:
- Veggie-Packed: Puts greens in the most delicious manner.
- Family-Friendly: Even finicky eaters will love it.
- Low Effort: Throw it together and let the oven do the rest.
3. Chicken Pot Pie Soup
If comfort food did have a Hall of Fame, Chicken Pot Pie Soup would be a first-ballot pick. This recipe does everything you enjoy about traditional chicken pot pie and turns it into a slurp-filled soup that’s ideal for cold winter nights. It’s like huddling in a warm blanket, but edible and much tastier.
This soup is easy to throw together, but it has the feel of an order from a quaint diner. The rich broth is filled with substantial vegetables such as carrots, peas, and chicken, making for a filling meal that isn’t heavy. It’s the type of meal that gathers everyone to the table, eager to tell stories and indulge in each morsel, so dinner seems like a holiday, even on a random Wednesday night.
In about an hour, you’ll have a pot of pure comfort ready to serve, and it’s perfect for meal prepping make a big batch and enjoy leftovers all week. Pro tip: serve it with some flaky biscuits for dipping to take it to the next level. Why you’ll fall in love with it:
Campbell’s Kitchen Easy Chicken Pot Pie
Equipment
- 1 9-inch Pie plate
- 1 Large Mixing Bowl For the filling
- 1 Medium Mixing Bowl For the topping
- 1 Whisk
- 1 Rubber Spatula For scraping and spreading
Ingredients
Main
- 1 10.75 ounce can Campbell’s® Condensed Cream of Chicken Soup (regular, 98% Fat Free, or 25% Less Sodium)*
- 1 10 ounce package frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- 0.5 cup milk
- 1 egg
- 1 cup all-purpose baking mix
Instructions
- Preheat your oven to 3750F (1900C).
- In a large mixing bowl, combine the thawed mixed vegetables, cubed cooked chicken (or turkey), and Campbell’s® Condensed Cream of Chicken Soup. Mix until well combined.
- Pour the chicken and vegetable mixture evenly into an ungreased 9-inch pie plate.
- In a separate medium bowl, whisk together the milk and egg until thoroughly blended.
- Gradually add the all-purpose baking mix to the milk and egg mixture, stirring with a whisk or fork until a smooth batter forms. Do not overmix.
- Carefully pour the prepared baking mix batter over the chicken and vegetable filling in the pie plate, spreading it evenly to cover the top.
- Place the pie plate on a baking sheet to catch any potential drips, then transfer to the preheated oven.
- Bake for 30 to 35 minutes, or until the topping is golden brown and a knife inserted into the center of the topping comes out clean. The filling should be bubbly.
- Once baked, carefully remove the pot pie from the oven.
- Let the chicken pot pie stand for 5-10 minutes before serving to allow the filling to set and cool slightly, making it easier to serve.
Notes
4. Cheesy Beef Casserole with Cauliflower Rice and Spinach
Certain evenings, you just want a dinner that tastes like a big hug, and this Cheesy Beef Casserole with Cauliflower Rice and Spinach is just that. It’s the type of meal that invites you to bring your family together at the table, take a bite, and enjoy the experience. And best of all, it’s so simple to prepare that you’ll wonder why you didn’t make it sooner.
This casserole is a taste sensation, bringing together rich ground beef, light cauliflower rice, colorful spinach, and a delicious layer of melted cheddar. It’s a comforting, wholesome dish with every bite providing a delightful balance of texture and taste. It’s a great way to get your veggie fix without sacrificing the cheesy, beefy goodness.
Prepared in only 30 minutes, a weeknight miracle come true. It’s also a perfect choice for leftovers just reheat and savor the same deliciousness day after tomorrow. Here’s why it’s a hit:
- Quick Prep: Ready from stove to table in 30 minutes.
- Nutrient-Dense: Loaded with protein and veggies.
- Leftover Love: Savor even better the next day!
5. Twice Baked Potato Casserole
Let’s discuss comfort food that tastes like a big hug from your grandmother’s kitchen. The Twice Baked Potato Casserole reworks all you love about traditional twice-baked potatoes creamy spuds, crispy bacon, and melty cheese into a crowd-pleasing casserole that’s perfect for any weeknight. It’s indulgence simplified, and trust me, your dinner table is about to be a whole lot happier.
This recipe is a rich combination of creamy mashed potatoes, crispy bacon, and melty cheese, all baked to a golden brown. Each bite is a party of deep, satisfying flavors that compel you to pause and enjoy the moment. It’s the sort of dish that brings people together, no matter whether you’re having a family dinner or simply indulging in something special.
The best part? It’s incredibly easy to make, with all the flavor of traditional twice-baked potatoes but none of the fuss. Ready in about 45 minutes, it’s a versatile dish that works as a main or a side for holiday feasts or weeknight dinners. Why you’ll love it:
- Ultimate Comfort: Pure indulgence in every bite.
- Easy to Serve: No individual potato prep required.
- Crowd-Pleaser: Perfect for gatherings or cozy nights in.
Twice Baked Potato Casserole
Equipment
- 1 Saute Pan For cooking bacon
- 2 Baking Sheets For baking potatoes
- 1 Large Mixing Bowl For combining ingredients
- 1 Potato Masher For mashing potatoes
- 1 Baking Dish For the casserole
Ingredients
Main
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks 1 pound salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack or a mix of both, plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions sliced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Notes
6. Hungarian Mushroom Soup
When you’re craving something that’s both comforting and a little bit fancy, Hungarian Mushroom Soup is your answer. This isn’t your average mushroom soup it’s a rich, earthy bowl of goodness that feels like a culinary escape to a cozy European café. The best part? It’s so simple to make, you’ll feel like a pro chef without breaking a sweat.
The star of this soup is, naturally, the mushrooms, which add a rich, umami flavor that’s complemented by aromatic herbs and a creamy foundation. It’s a one-pot dish that simplifies cleanup without sacrificing flavor. If you’re a mushroom enthusiast or simply want to try something new, this soup will be a winner with its rich, indulgent flavor.
Ready in under an hour, it’s perfect for busy weeknights or lazy weekend dinners. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s as heartwarming as it is delicious. Here’s why it’s a must-try:
Hungarian Mushroom Soup
Equipment
- 1 Large Pot (Dutch Oven) For sautéing and simmering the soup
- 1 Whisk Essential for blending flour and milk to avoid lumps
- 1 Cutting Board For preparing onions, mushrooms, and parsley
- 1 Chef’s knife For chopping and slicing ingredients
- 1 Stirring spoon/ladle For stirring and serving
Ingredients
Main
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ground black pepper to taste
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes. Dotdash Meredith Food Studios
- Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally. Dotdash Meredith Food Studios
- Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately. Dotdash Meredith Food Studios
Notes
7. Coconut Curry Thai Turkey Meatballs
Ready to transport your taste buds to Thailand without leaving your kitchen? These Coconut Curry Thai Turkey Meatballs are a comfort explosion with an exotic twist. They’re the type of dish that makes you feel like a rockstar chef, even if you’re just serving yourself up a Tuesday night dinner.
Tasty turkey meatballs are cooked through in a rich, coconut milk-infused curry sauce that is full of sweet, savory, and lightly spicy flavors. The sauce sticks to every meatball, so every bite is a flavorful adventure. It’s a special-feeling dish that’s ready in only 30 minutes, a reminder that gourmet doesn’t have to be complicated.
This single-pan masterpiece is ideal for a hectic evening when you need something swift but spectacular. Serve it over rice or naan to mop up all that fabulous sauce, and prepare yourself for oohs and ahhs from the whole table. Why it’s a game-changer:
- Exotic Flavors: Brings Thai food into your kitchen.
- Quick and Easy: Ready in 30 minutes flat.
- Minimal Cleanup: One pan, no fuss.
Thai Meatballs in a Tomato Coconut Curry Sauce
Equipment
- 1 Mixing Bowl
- 1 Large Skillet
- 1 Large Saucepan
- 1 Immersion Blender (or standard blender)
- 1 Spatula (or wooden spoon)
Ingredients
Main
- 1 ½ pounds lean ground pork
- 2 teaspoons fish sauce
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced fresh ginger root
- ¾ teaspoon lemon grass puree
- 3 tablespoons minced fresh cilantro
- 1 tablespoon peanut oil
- 2 tablespoons peanut oil divided
- ½ cup minced onion
- 1 28 ounce can Hunt’s® Diced Tomatoes
- 2 tablespoons red curry paste
- ¾ cup canned coconut milk
- Salt to taste
- 1 tablespoon Fresh chopped cilantro
Instructions
- Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
- Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
- Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
- Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
- Garnish with cilantro if desired.
Notes
8. Creamy Ground Beef Skillet with Cauliflower Rice
When you’ve had a long day, the last thing you want to face is a fussy dinner recipe. Enter the Creamy Ground Beef Skillet with Cauliflower Rice as a one-pan dish that’s every bit as good as it is simple. It’s like a hug in a plate, a comforting blanket that you can devour on those nights when all you want is something easy and comforting.
This dish combines savory ground beef, fluffy cauliflower rice, tender mushrooms, and a creamy sauce topped with melted cheddar. It’s a wholesome, protein-packed meal that feels indulgent but sneaks in plenty of veggies. The best part? It’s all cooked in one skillet, so you’re not stuck with a sink full of dishes.
Ready in just 30 minutes, this skillet is a lifesaver for busy evenings. It’s also great for meal prep make a big batch and enjoy leftovers throughout the week. Here’s why you’ll love it:
9. Tuscan Garlic Shrimp and Spinach
Want to taste like you’re eating on Tuscany’s sun-kissed coast without taking a flight? The Tuscan Garlic Shrimp and Spinach is your portal to a Mediterranean-flavored meal that’s both classy and easy. This recipe is assurance that you don’t have to spend hours in the kitchen to make something that will taste like it was made at a five-star restaurant.
Delicious shrimp are sautéed in a garlic sauce free of dairy, elevated with bright grape tomatoes, fresh spinach, and a touch of smoky paprika. The dish is light but rich, with a little zip that makes it interesting. It’s ideal for date nights, family meals, or anytime you need to impress without the pressure.
In just 25 minutes and one pan, you’ve got a meal that’s as beautiful as it is delicious. Pair it with crusty bread or a side of quinoa for a complete dinner that’s sure to wow. Why it’s a must-make:
- Gourmet Vibes: Feels fancy, cooks fast.
- One-Pan Wonder: Minimal cleanup required.
- Light and Flavorful: Perfect balance of fresh and savory.
Creamy Tuscan-Inspired Shrimp
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Preferably a deep one for sauce
- 1 Colander For draining spaghetti
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 6 ounces spaghetti
- 2 tablespoons salted butter
- 6 cloves garlic minced
- 1 pound shrimp
- 1 small yellow onion diced
- ½ cup sliced fresh mushrooms
- ½ cup white wine
- 5 ounces oil-packed sun-dried tomatoes drained and cut into strips
- 3 cups baby spinach leaves
- 1 ¾ cups half-and-half
- â…” cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian herb seasoning
- 1 tablespoon water Optional
- 1 teaspoon cornstarch Optional
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
- Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
- Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
- If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
- Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Notes
10. Asparagus Noodles with Alfredo Sauce and Bacon
Who says comfort food can’t be fresh and fun? Asparagus Noodles with Alfredo Sauce and Bacon is an innovative take on traditional Alfredo that’s innovative as it is tasty. It’s the perfect method to get your creamy pasta fix while getting some extra veggies in.
In place of regular noodles, this recipe employs asparagus peeled into thin noodle-like strips, mixed in a decadent, garlicky Alfredo sauce and topped with crumbled bacon. The marriage of creamy, savory, and smoky flavors is heaven, making each bite feel like a privilege. It’s an excellent means to relish a familiar meal in an innovative, exciting manner.
Ready in just 30 minutes, this meal is perfect for a cozy night in or a quick weeknight dinner. It’s a fun way to get your veggies and indulge at the same time. Here’s why you’ll love it:
Chicken Carbonara
Equipment
- 1 Large Skillet or Sauté Pan For preparing the sauce and combining ingredients.
- 1 Large Pot For cooking linguine and blanching asparagus.
- 1 Colander For draining pasta and blanched vegetables.
- 1 Chef’s Knife and Cutting Board For preparing asparagus and mushrooms.
- 1 Tongs or Pasta Spoon For tossing and serving.
Ingredients
Main
- 4 Tyson fully cooked crispy chicken strips
- 1/4 cup butter
- 1 tablespoon garlic-pepper seasoning blend
- 2 tablespoons parmesan cheese grated
- 1 cup fresh asparagus sliced and blanched
- 1/2 cup wild mushrooms such as porcini, shittake, chanterelle
- 1/4 cup Tyson Applewood Smoked Bacon fully-cooked
- 6 ounces linguine noodles cooked
- 6 ounces alfredo sauce
- 1 cup chicken broth
Instructions
- Cook linguine noodles according to package directions until al dente; reserve 1/2 cup of pasta water before draining.
- Blanch sliced fresh asparagus in boiling water for 1-2 minutes until tender-crisp, then immediately transfer to an ice bath to stop cooking and preserve color; drain well.
- Prepare Tyson fully cooked crispy chicken strips according to package directions, ensuring they are heated through and crispy.
- In a large skillet or sauté pan, melt 1/4 cup butter over medium heat.
- Add wild mushrooms to the skillet and sauté until they are tender and lightly browned, about 3-5 minutes.
- Stir in the 1 tablespoon garlic-pepper seasoning blend and 1/4 cup cooked Tyson Applewood Smoked Bacon, cooking for another minute until fragrant.
- Pour in the 6 ounces alfredo sauce and 1 cup chicken broth, bringing the mixture to a gentle simmer.
- Add the blanched asparagus and the prepared crispy chicken strips to the simmering sauce, stirring to combine.
- Add the cooked and drained linguine noodles to the skillet with the sauce and ingredients; toss everything together until the pasta is well coated.
- Stir in the 2 tablespoons grated Parmesan cheese. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to achieve desired consistency. Serve immediately.
Notes
11. Sausage and Veggies Sheet Pan Dinner
If you’re after the ultimate weeknight hack, the Sausage and Veggies Sheet Pan Dinner is it. It’s a no-stress meal that’s all about throwing everything onto a sheet pan, putting it in the oven, and having a tasty, filling dinner that everyone will enjoy. It’s the type of recipe that makes you question why you ever worried about cooking.
This recipe is infinitely adaptable use whichever sausages you like and any vegetables you have in the fridge, such as bell peppers, zucchini, or broccoli. A quick toss with seasoning, and you’re done. The oven roasts everything to tender-crisp vegetables and plump, flavorful sausages that combine perfectly.
Within 30 minutes, you have a whole meal with hardly any effort and cleaning up. It’s ideal for busy evenings when you need something wholesome but without the hassle. Why it’s a weeknight winner:
- Extremely Easy: Simply toss and roast.
- Versatile: Use whatever veggies you fancy.
- Low Cleanup: One pan, sorted.
Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner
Equipment
- 1 Large Baking Sheet Essential for sheet pan cooking; ensures even roasting.
- 1 Large Mixing Bowl For tossing vegetables and seasoning.
- 1 Chef’s knife For precise cutting of vegetables, sausage, and apple.
- 1 Cutting Board For safe and efficient food preparation.
- 1 Tongs or Spatula For arranging ingredients on the hot pan and turning if needed.
Ingredients
Main
- 8 ounces baby carrots
- 8 ounces Brussels sprouts halved lengthwise
- 1 small red onion peeled and cut into 8 wedges
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 12 ounce package Hillshire Farm Rope Smoked Sausage, cut in 1/2″ bias-cut slices
- 1 medium Honeycrisp apple cut into 12 wedges
- 1 lemon halved
- 2 tablespoons chopped parsley
Instructions
- Place a large baking pan in the oven. Preheat the oven to 450 degrees F (232 degrees C).
- Toss together carrots, Brussels sprouts, onion, olive oil, rosemary, salt, and pepper in a large bowl until combined. Arrange vegetable mixture and sausage in a single layer on the preheated pan.
- Bake in the preheated oven until just tender, about 20 minutes. Remove from the oven.
- Turn the broiler to high.
- Add apple to the pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove from the oven, squeeze lemon over vegetable mixture in the pan, and sprinkle with parsley.
Notes
12. Roasted Cubed Butternut Squash with Cauliflower and Bacon
Want to spice up your evening meal? The Roasted Cubed Butternut Squash with Cauliflower and Bacon is a stunning, filling side dish that’s as lovely as it tastes. It’s a fall harvest party on a sheet pan, but you can have it whenever.
This dish brings together sweet butternut squash, soft cauliflower, pungent red onions, fresh spinach, and crunchy bacon, all roasted to a caramelized and golden brown. A spoonful of tangy creamy sour cream tops it all off. It’s a healthy, delicious dinner that’s easy to prepare.
Ready in approximately 40 minutes, this sheet pan meal is ideal for hectic weeknights or when you need to impress but don’t want to cook all day. Here’s why it’s a hit:
Roasted Butternut Squash & Cauliflower
Equipment
- 2 Large Baking Sheets For roasting vegetables and bacon evenly.
- 1 Large Skillet For cooking bacon and sautéing shallots.
- 1 Medium Saucepan For cooking quinoa and preparing the cheese sauce.
- 1 Whisk Essential for smooth, lump-free cheese sauce.
- 1 Large Casserole Dish For assembling and baking the final dish.
Ingredients
Main
- * 3 cup cubed peeled butternut squash
- * 1 head cauliflower broken into small floret
- * 3 tbsp olive oil
- * 1 tsp salt
- * 1/2 tsp dried rosemary
- * 1/4 tsp freshly ground black pepper
- * 1/2 tsp red chili flake
- * 8 bacon slice chopped into small piece
- * 1 cup thinly sliced shallot
- * 1 cup quinoa
- * 1/4 cup all purpose flour
- * 2 cup milk
- * 3/4 cup 3 ounce shredded sharp provolone cheese
- * 1/3 cup 1 1/2 ounce grated fresh parmesan cheese
- * fresh rosemary to serve (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On two large baking sheets, toss the cubed butternut squash and cauliflower florets with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp dried rosemary, 1/4 tsp black pepper, and 1/2 tsp red chili flakes. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway.
- While vegetables roast, cook the 1 cup quinoa according to package directions, typically simmering in 2 cups of water or broth until liquid is absorbed and quinoa is fluffy. Set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, reserving about 1-2 tablespoons of fat in the skillet. Set crispy bacon aside.
- Add the thinly sliced shallots to the skillet with the reserved bacon fat and sauté over medium-low heat until softened and translucent, about 5-7 minutes.
- Sprinkle the 1/4 cup all-purpose flour over the sautéed shallots and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the 2 cups milk, stirring continuously to prevent lumps, until the sauce thickens. Bring to a gentle simmer.
- Remove the skillet from heat and stir in the 3/4 cup shredded sharp provolone cheese and 1/3 cup grated fresh parmesan cheese until melted and smooth.
- In a large casserole dish, combine the roasted butternut squash and cauliflower, cooked quinoa, crispy bacon, and the cheese sauce. Stir gently to ensure everything is well coated.
- Bake for 15-20 minutes, or until the bake is heated through and bubbly. Garnish with fresh rosemary, if desired, and serve warm.
Notes
13. Creamy Spinach Chicken Bake
Some nights, you simply want a dish that envelops you in comfort and makes everything right again. The Creamy Spinach Chicken Bake is that dish. A warm, cheesy casserole, it’s as simple to prepare as it is pleasing. It’s the sort of meal that makes an ordinary weeknight feel special.
This chicken bake puts together tender chicken thighs, rich cheese, tender spinach, and melty mozzarella, all baked until golden and bubbly. It’s easy to prepare with pantry ingredients, but dressy enough to serve company. Serve with a salad, steamed vegetables, or rice to mop up the tasty sauce.
Prepared in 30 minutes, this casserole is a timesaver for hectic nights. It’s also a meal prep win make it ahead and have leftovers throughout the week. Why you’ll love it:
- Comfy and Cozy: Ideal for cold winter nights.
- Simple Ingredients: Works with pantry staples you probably already have.
- Noodleversatile: Can be paired with many sides.
Spinach Chicken Parmesan
Equipment
- 1 Baking Dish 8x8x2 inch
- 1 Small Bowl For mixing cheese and seasoning
- 1 Small Saucepan For preparing the spinach sauce
- 1 Whisk or Wooden Spoon For stirring sauce
- 1 Cutting Board and Knife For chopping green onions and pimento
Ingredients
Main
- â…“ cup grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- 6 skinless boneless chicken breasts
- ¼ cup chopped green onions
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ cup skim milk
- ½ 10 ounce package frozen chopped spinach, thawed and drained
- 1 tablespoon chopped pimento peppers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
- In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Notes
14. Creamy Dijon Chicken
Let’s finish off this culinary journey with a dish that’s the essence of comfortable and delicious: Creamy Dijon Chicken. This one-pan meal is a weeknight hero, bringing big, bold, tangy flavors in a rich cream sauce that’ll have you licking your plate.
It’s the ultimate way to leave our list with a bang.
Tender chicken thighs are browned to perfection and cooked in rich Dijon mustard sauce with fresh spinach and crispy bacon. The bitter, savory, and smoky flavor combination is absolute heaven, and every bite is a pleasure. It’s a dish that tastes gourmet but requires little effort.
In just 30 minutes, you’ve got a meal that’s perfect for busy weeknights or a casual dinner party. Serve it with mashed potatoes or crusty bread to soak up the sauce, and get ready for rave reviews. Why it’s a must-make
Mustard Chicken (Poulet a La Moutarde)
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning and simmering
- 1 Cutting Board
- 1 Chef’s knife
- 1 Whisk For combining the mustard mixture
- 1 Slotted Spoon or Tongs For removing bacon and chicken
Ingredients
Main
- 3/4 cup Dijon mustard
- 1/4 teaspoon paprika
- fresh ground pepper to taste
- 1 teaspoon sea salt
- 15 chicken wings not broken down
- 1/2 lb bacon sliced and diced
- 1 small onion finely chopped
- 2 teaspoons thyme leaves
- 1 cup white wine I used Portuguese vinho verde
- 1/2 tablespoon yellow mustard seeds
- 1/2 tablespoon brown mustard seeds
- 3 tablespoons creme fraiche
- flat leaf parsley chopped for garnish
Instructions
- In a small bowl, whisk together the Dijon mustard, paprika, sea salt, and fresh ground pepper; set aside.
- Heat the Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy and most of the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Pat the chicken wings thoroughly dry. Place them in the hot bacon fat and brown on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the browned chicken and set aside.
- Add the finely chopped onion, thyme leaves, yellow mustard seeds, and brown mustard seeds to the pot with the remaining bacon fat. Sauté over medium heat until the onion is softened and translucent, about 5-7 minutes.
- Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits (fond) into the liquid.
- Return the browned chicken wings to the pot, nestling them into the onion and wine mixture.
- Spoon the prepared Dijon mustard mixture over the chicken, ensuring each piece is well coated.
- Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and cook for approximately 45-60 minutes, or until the chicken is tender and cooked through.
- Just before serving, stir in the crème fraîche until fully incorporated and the sauce is creamy.
- Garnish generously with fresh chopped flat-leaf parsley and the reserved crispy bacon pieces before serving warm.
