Here’s What to Cook Every Night This Week (October 16 – 22)

The days are getting shorter, the weather is turning colder and our schedules are endlessly filling. It’s time to employ our favorite cure-all: comfort food. This week, treat yourself to seven dinners that will inspire all the warm-and-fuzzy feelings you crave. Think Swedish meatballs, mac and cheese, soul-soothing chicken and dumplings and more cozy classics.

23 Winter Comfort Food Recipes That Are Cozier Than a Fuzzy Blanket

what to cook this week october 16-22: hand picking up a yellow onion from a bucket of yellow onions at the market
d3sign/Getty Images

Shopping List

4 yellow onions
2 heads garlic
1 medium butternut squash
2 sweet onions
Assorted vegetables for serving, such as mini sweet peppers, broccolini, Brussels sprouts, endive and fingerling potatoes
20 ounces mushrooms (one kind or a mixture, such as cremini, shiitake and oyster)
1 medium shallot
3 celery stalks
2 medium carrots
1 red onion
1 bunch parsley
1 bunch thyme
1 bunch rosemary
1 bunch chives
1 bunch dill
1 bunch cilantro
1 bunch scallions

1 pound ground beef
2 large eggs
8 ounces thick-cut bacon
2 pounds bone-in, skin-on chicken thighs
3 boneless, skinless chicken breasts

3 sticks unsalted butter
36 ounces whole milk
4 ounces heavy cream
8 ounces shredded white cheddar cheese
16 ounces shredded Monterey Jack cheese
3 ounces grated Parmesan cheese, plus more for serving
6 ounces buttermilk
8 ounces Gruyère cheese
Sour cream, for serving

1 pound dry, bite-size pasta, such as elbow macaroni or shells
8 ounces polenta
8 slices sourdough bread
20 small corn tortillas

Canned and Packaged Goods
3 ounces plain breadcrumbs
12 ounces beef broth
One 14-ounce can coconut milk
16 sheets frozen phyllo dough
40 ounces chicken broth
One 14-ounce can black beans
One 14-ounce can corn
One 4-ounce can green chiles
One 28-ounce can enchilada sauce
Taco seasoning

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, ground allspice, ground nutmeg, all-purpose flour, cayenne pepper, smoked paprika, Dijon mustard, baking powder

Monday: Swedish Meatballs

IKEA has nothing on these tender, warm-spiced meatballs, which just so happen to be ten times more delicious served over 20-minute mashed potatoes. Not only does the recipe feed six people in one fell swoop, but it’ll also only take you 40 minutes from start to finish.

Tuesday: Dairy-Free Butternut Squash ‘Fondue’

Believe it or not, you won’t miss the dairy in this communal classic. Butternut squash and coconut milk stand in for cheese, resulting in a “fondue” that’s equal parts decadent and seasonal. Add bread to the potatoes and veggies to make the dish more filling.

Wednesday: Mac and Cheese with Crispy Parmesan-Phyllo Crust

As if creamy, dreamy two-cheese mac wasn’t enticing enough, this baked pasta is crowned with Parmesan-encrusted phyllo rosettes, which offer crunch to every forkful. Serve with dressed greens or roasted Brussels sprouts.

Thursday: Polenta with Roasted Mushrooms and Bacon

This wintry side is hearty enough to stand on its own. Even better, you won’t need to stir the polenta constantly as it cooks, only occasionally to ensure that it doesn’t stick to the bottom of the pot. Might we suggest topping your plate with a fried runny egg?

Friday: Instant Pot Chicken and Dumplings

Your handy pressure cooker makes this comfort essential a breeze to prepare. The tender biscuits are infused with chives and buttermilk for maximum flavor and tang, but feel free to substitute store-bought biscuit dough to save time on prep. 

Saturday: French Onion Grilled Cheese

Jammy onions, buttery bread and a generous dose of Gruyère sounds like an autumn dream to us. Luckily, this simple handheld only requires seven ingredients and a single skillet to come together. The toughest step is waiting for the onions to caramelize without devouring them.

Sunday: Slow Cooker Chicken Enchilada Casserole

Leave dinner to your Crockpot to handle while you do more important things (like watch Halloween movies on the couch). All you need to do is layer enchilada sauce, tortillas and all the fixings (beans! corn! chicken! chiles!), then let the appliance work its magic.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...