Last Week of the Month of Our Simple Suppers Challenge

January 25, 2017
Greg DuPree
Your last week of meals is here. Are you going to miss it as much as we are? Not having to plan the weekly meals and organize our grocery lists has been amazing. The conversations around the dinner table have really made it special though. End the Month of Dinners on a strong note with these last few recipes. Don't worry, we didn't forget dessert!
Start Slideshow

1 of 7

Week 4, Monday: Steak, Sweet Potato, and Blue Cheese Salad

Greg DuPree

Recipe: Steak, Sweet Potato, and Blue Cheese Salad

This filling salad won't leave you feeling unsatisfied.

Advertisement
Advertisement

2 of 7

Tuesday: Tortellini, White Bean, and Turnip Greens Soup

Greg DuPree

Recipe: Tortellini, White Bean, and Turnip Greens Soup

This filling soup is loaded with pasta, beans, and veggies. You can swap the tortellini for refrigerated ravioli.

3 of 7

Wednesday: Ham and Lima Bean Fried Rice

Greg DuPree

Recipe: Ham and Lima Bean Fried Rice

This tasty twist on a takeout favorite is made weeknight-friendly thanks to pantry and freezer staples.

Advertisement

4 of 7

Try This One-Dish Chicken-and-Collards Pilau For Dinner

Recipe: Chicken-and-Collards Pilau

This comforting dinner recipe is full of bright flavors and colors, but can be prepared in just one pot. It's simple enough that it makes a great weeknight meal for your family, but it's also pretty enough that it makes a handsome main dish at your next dinner with friends or potluck. The chicken is a hit in this classic Lowcountry staple. Using boneless, skinless chicken thighs brings juicy, moist flavor to the dish. The chicken stays tender through the cooking process, and using the same pan allows for those rich juices to transfer their flavor into the rest of the ingredients. The star of this dish, however, is the collards.

A Southern staple, collard greens provide this dish with some extra nutritional value, but they are also a vibrant green and give some texture to your Chicken-and-Collards Pilau. Other veggies, like chopped onion, chopped celery, and chopped carrots bring a crunch to the dish. This recipe also contains Cajun smoked sausage, which brings out layers of smoky flavor that marry into the chicken and the vegetables. By using quick-cooking basmati rice, the dish becomes a hearty main course. The rice cooks in the vegetable broth, and stays nice and fluffy through the process. Black pepper, olive oil, salt, crushed red pepper, and garlic cloves take this savory dinner to the next level, and infuse the rice, greens, and chicken with mouthwatering seasoning. It's a full meal in just one dish, which makes it filling and simple to pull together. Plus, the clean-up is much simpler. We highly recommend making this Chicken-and-Collards Pilau for the next round of guests that you're hosting, and serving up this one-dish dinner recipe with a side of crusty French bread, some fresh butter, and a few glasses of white wine. Guests will rave about the incredible flavors, and they won't be able to tell that the whole process only took you about an hour.

5 of 7

Thursday: Buttermilk Chicken Tenders with Roasted Potatoes and Green Beans

Greg DuPree

Recipe: Buttermilk Chicken Tenders with Roasted Potatoes and Green Beans

Quick-cooking chicken breast tenders get a grown-up spin but, we assure you, the kids will still love them.

6 of 7

Friday: BBQ Pork Loaded Baked Potatoes

Greg DuPree

Recipe: BBQ Pork Loaded Baked Potatoes

Susbstitute chicken for pork if you prefer.

Advertisement
Advertisement
Advertisement

7 of 7

10-Minute Dessert: Sautéed Apple Crisp

Greg DuPree

Recipe: Sautéed Apple Crisp

Serve this apple crisp with a scoop of vanilla or cinnamon ice cream.

Replay gallery

Share the Gallery

Up Next