A Month of Quick-Fix Suppers
Monday, September 14
This gorgeous salad features breaded chicken tossed with lettuce, broccoli, and grapes, and topped with almonds and a honey and Dijon mustard vinaigrette.
Tuesday, September 15
Wednesday, September 16
Thursday, September 17
Recipe: Skillet Steak and Wilted Kale
Sprinkle this restaurant-style steak salad with crumbled blue cheese for even more flavor.
Friday, September 18
Recipe: Mushroom Stroganoff
Smoked paprika adds depth to this meatless dish.
Saturday, September 19
These open-faced sandwiches are topped with tons of tasty ingredients: shrimp, avocado, bacon, and mayonnaise. For a sturdy sandwich base, use a thicker cut of bread.
Sunday, September 20
Upgrade your burritos by crisping them in a skillet.
Monday, September 21
Recipe: Southern Pimiento Mac and Cheese
Undercook the pasta by 1 minute. It will continue to cook in the creamy sauce while the crumb topping toasts under the broiler.
Tuesday, September 22
Wednesday, September 23
Serve this zesty beef with toasty bread and a tangy herb salad.
Thursday, September 24
We love a rub. It's easier and less messy than a marinade and gives through-and-through flavoring.
Friday, September 25
Recipe: Garlicky Beef-and-Bean Stir-Fry
Cut costs at the supermarket by rethinking how you buy meats. Here, we use a less expensive cut of beef and stretch it by adding colorful fresh veggies to the entrée. Thinly slice the meat and stir-fry it quickly to keep it tender.
Saturday, September 26
Recipe: Cheesy Bacon-and-Two-Onion Tart
This savory and rustic tart makes a complete meal when paired with a light salad.
Sunday, September 27
If you don't have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.
Monday, September 28
Recipe: Shrimp and Pesto-Rice Salad
Serve this brand-new twist on the old rice salad warm, or make it ahead, chill, and serve cold.
Tuesday, September 29
Wednesday, September 30
Israeli couscous is also sometimes labeled pearl couscous.
Thursday, October 1
Elegant and easy, this hearty dish comes with a side and a sauce all-in-one. Be sure to brown the chops well so they'll give the mustardy pan sauce deep flavor.
Friday, October 2
Recipe: Steak Tacos with Charred Salsa
Here's a fresh serving idea: Assemble and serve tortillas in parchment paper-lined cups.
Saturday, October 3
Cleanup is easy with this one pan dinner (you'll make the sauce in the same pan you used to cook the cutlets). Serve the dish over mashed potatoes or with a loaf of crusty bread to sop up the earthy sauce. To cut costs, purchase fresh herbs labeled "poultry blend." You'll get an assortment of herbs for the price of one package.
Sunday, October 4
Recipe: Curried Shrimp with Peanuts
For an easy side, cook 2 (8.5-oz.) pouches ready-to-serve basmati rice according to package directions. Stir in 1/4 cup chopped fresh cilantro, 1 tsp. loosely packed lime zest, and 1 Tbsp. fresh lime juice.
Monday, October 5
This fresh and savory salad is a winner year-round.
Tuesday, October 6
Wednesday, October 7
This recipe for breaded pork chops gives the meat a nice crunch. Serve with homemade mustard sauce and green beans.
Thursday, October 8
This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.
Friday, October 9
Recipe: Sloppy Cola Joe Dogs
When you think of having Sloppy Cola Joe Dogs you should just plan on a delicious mess. Our Test Kitchen couldn't get enough of these new sloppy Joes enlivened with a splash of cola, which gives the ground beef a sweet boost that plays well off the filling's spices. One of the secret ingredients is sliced pepperoncini peppers—they bring just that little bit of heat. Try these with traditional or split-top hot dog buns, or hoagie rolls. You’ll love these even more when you add your favorite coleslaw for crunch and color.
Saturday, October 10
Use this creamy sauce to dress up store-bought fried chicken or as a salad dressing or dip for wings. Adjust the heat by adding more or less jalapeño. We like to double up on the tortillas, taco-truck style.
Sunday, October 11
Your family will love all of the fall flavors that come to the table with this winner of a dinner.
Monday, October 12
Recipe: Roasted Chicken Caesar Salad
Reinvent the Caesar by roasting the lettuce to caramelize it, and jazz up store-bought dressing to make it taste like homemade.
Tuesday, October 13
Wednesday, October 14
Recipe: Tortilla Soup
Anaheim peppers are long, slender chile peppers with a sweet, mild heat. Look for Mexican tortilla soup broth on the soup aisle.
Thursday, October 15
Recipe: Tangy Slow-Cooker Pork Shoulder
This will become your new go-to pork shoulder slow-cooker recipe, thanks to the sweet and tangy soy-and-vinegar flavor profile. Pull the pork, and serve it Southern-style over grits or sandwiched between buns, and ladle on plenty of sauce.
Friday, October 16
Recipe: Salsa Verde Corn Chip Pie
Pepper Jack cheese and green chiles are sure to be bringing the heat, so be sure you are ready to dig in to our incredible Salsa Verde Corn Chip Pie. You’ll be devouring the garlic pork sausage smothered in sweet onions so enthusiastically that you might be called for a penalty, and you’ll love how the fresh, tart lime cuts through it all. Make a Texas Friday-night-lights favorite your Tuesday supper—or enjoy it on your favorite night of the week, in any and every season.
Saturday, October 17
Recipe: Lemon, Orzo, and Meatball Soup
Lemon, Orzo, and Meatball Soup is our hearty twist on chicken noodle soup, featuring small grains of orzo pasta and savory chicken meatballs.
Sunday, October 18
Hearty veggies and Asian flavors paired with perfectly cooked steak come together to create one satisfying salad.
Monday, October 19
Stirring the rice as it cooks releases the starch that helps hold the veggie patties together. Want to go beyond vegetarian? Top these burgers with grilled shrimp or sausage.
Tuesday, October 20
Wednesday, October 21
Recipe: Greek Chicken Tacos
Crisp lettuce cups offer a light, refreshing spin to this Greek salad-inspired taco, but feel free to use warm flour tortillas or pitas instead.
Thursday, October 22
Serve this stick-to-your-ribs dish with garlicky slabs of thick Texas toast and a green salad to all of your cowpokes on the range; then take a bow as they tip their hats.
Friday, October 23
Recipe: Pepper Relish Mini Meatloaves
Use pepper relish to add sweet-savory punch and a pretty glaze.
Saturday, October 24
Nicknamed "Anytime Chicken," this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.
Sunday, October 25
Breakfast for dinner is always a welcome surprise. Use biscuits to make the sandwiches, and serve with fresh fruit to balance out the meal.
Country Ham Caesar Salad : Alison Miksch-Photographer / Vanessa Rocchio-Food Stylist / Buffy Hargett Miller -Prop Stylist
This quick and easy dinner recipe is packed with savory protein and crunchy greens.
Tuesday, October 27
Wednesday, October 28
Recipe: Caribbean Pork Tacos
The combination of salty char-grilled meat with fiery-sweet salsa makes this a family favorite.
Thursday, October 29
Recipe: Skillet Orzo with Fish and Herbs
Cook the orzo like rice, paella-style, on the stove, then top with fish, and bake. Feel free to substitute salmon for any flaky white fish.
Friday, October 30
We make these fantastic burgers with ground sirloin, then give them that little something extra, Carolina-style, with a delicious scoop of chili on top. You may need to eat these over-the-top burgers with a knife and fork, or set out a pile of napkins, since we don’t call them sloppy for nothing. A pile of cole slaw on top of these Carolina-style Sloppy Joes will add crisp flavor and texture. You can sop up some of that chili with extra slaw on the side—or you can just save it for another day.
Saturday, October 31
Recipe: Quick Beef Chili
Mouthwatering chunks of meat are cooked to perfection in a Dutch oven before being combined with the other ingredients to make this hearty chili. We suggest using petite tender—the quick-cooking foundation of this dish and a supermarket steak that is cut from the shoulder. It looks and tastes like tenderloin but costs a third of the price. Can't find it? Try chuck-eye steak, which has good flavor but may need a little more trimming. Whatever you choose, this quick chili, spicy, hot, and delicious, will have you filling your bowl for seconds. Smother it in green onions, sour cream, or many other great toppings.