What's for Dinner, simplified.

In my area of the country, we’re about to get hit with a winter storm. ☃️ The thought of being stuck at home for a few days makes me crave lots of cozy, comforting meals. So this week, you’re getting just that: soups, chowders, and even a breakfast-for-dinner idea! As a bonus, I’m including one of my favorite dinner roll recipes that’s on constant repeat in our home. I hope you enjoy.

On The Menu This Week

• 30 Minute Crispy Thai Peanut Chicken Ramen | Half Baked Harvest | 30 minutes

• The Best Crock-Pot Chili Recipe | Coop Can Cook | 30 minute prep

• Black Beans, Sausage & Rice Skillet | That Oven Feelin’ | 35 minutes

• Cheddar Bay Biscuit Casserole | Not Entirely Average | 45 minutes

• Perfect Potato Soup | The Pioneer Woman | 30 minutes

• One-Hour Dinner Rolls | Yummi Haus | 60 minutes

Dinnertime should be savored.

PROTEINS/MEAT:

• 3 lbs chuck roast

• 1 lb boneless skinless chicken thighs or breasts

• 13 oz smoked sausage

• 1 lb raw bulk sausage

• 1 package thin bacon

PRODUCE:

• 3 medium onions

• 3 green bell peppers

• 1 red bell pepper

• 1 jalapeño

• 8 cloves garlic

• 2 cups chopped kale

• 1 piece fresh ginger (or use the frozen version)

• 1 bunch fresh basil or cilantro

• 1 bunch green onions

• 3 carrots

• 3 stalks celery

• 6 small russet potatoes

• 1 bunch fresh parsley

DAIRY/REFRIGERATED:

• 3 sticks butter

• 8 large eggs

• 1 cup milk

• 1/2 cup heavy cream

• 1 3/4 cups shredded cheddar cheese

• 1/4 cup shredded pepper jack cheese

CANNED/BOXED:

• 1 quart chicken bone broth (4 cups)

• 2 1/2 quarts chicken broth (10 cups)

• 1 can (14 oz) coconut milk

• 1 can (28 oz) crushed tomatoes

• 2 cans (14.5 oz each) diced tomatoes

• 2 tbsp tomato paste

• 2 cans (15 oz each) chili beans or red kidney beans

CONDIMENTS/SAUCES:

• 1/4 cup tamari or soy sauce

• 2 tbsp fish sauce

• 1/3 cup creamy peanut butter

• 1/4 cup Thai red curry paste

• 2 tbsp Worcestershire sauce

GRAINS/PASTA/RICE:

• 3 squares ramen noodles

• 1 cup long-grain white rice

BAKING/PANTRY:

• 8 cups + 6 tbsp all-purpose flour

• 2 tbsp flour or cornstarch

• 2 tbsp yeast (rapid yeast)

• 4 tbsp granulated sugar

• 2 tbsp light brown sugar

• 1 tbsp sesame seeds

OILS:

• 2 tbsp vegetable oil

• 1 tbsp olive oil

SPICES/SEASONINGS:

• 1/3 cup ancho chili powder

• 1 tsp + 2 tbsp Italian seasoning

• 1 tbsp + 1 tsp paprika

• 2 tbsp onion powder

• 1 tbsp garlic powder

• 1 tsp cumin

• 1 tsp allspice

• 1/4 tsp red pepper flakes (optional)

• Salt

• Black pepper

• 1/2 tsp Cajun spice mix

• Sea salt flakes (for sprinkling)

MIXES:

• 1 package Red Lobster Cheddar Bay Biscuit mix (with seasoning packet) (or 1 tube regular canned biscuits)

30 Minute Crispy Thai Peanut Chicken Ramen | Half Baked Harvest | 30 minutes

Ingredients

• 1 pound boneless skinless chicken thighs or breasts, sliced

• 2 tablespoons flour or cornstarch

• 3 tablespoons salted butter

• 4 cloves garlic, chopped

• 1 tablespoon sesame seeds

• 4 cups chicken bone broth

• 1 can (14 ounce) coconut milk

• ¼ cup tamari or soy sauce

• 2 tablespoons fish sauce (or additional tamari)

• ⅓ cup creamy peanut butter

• ¼ cup Thai red curry paste

• 2 cups chopped kale

• 1 bell pepper, chopped

• 1 tablespoon fresh grated ginger

• 3 squares ramen noodles

• ⅓ cup fresh basil or cilantro

Instructions

1. In a soup pot, toss the chicken with the flour. Add 2 tablespoons butter and set the pot over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, the garlic, and sesame seeds. Cook another minute, then remove the chicken from the pot.

2. To the same pot, add the broth, coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, pepper, kale, and ginger. Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes or until the kale is tender.

3. Bring the soup to a boil over high heat. Stir in the noodles, basil/ cilantro. Let sit for 5 minutes or until the noodles are soft.

4. Ladle the soup into bowls and top with crispy chicken and cilantro/basil.

The Best Crock-Pot Chili Recipe | Coop Can Cook | 30 minute prep

Ingredients

• 3 lb chuck roast cut into 1 1/2 inch pieces

• 1 TBS salt

• 2 tsp black pepper

• 2 TBS vegetable oil

• 1 diced onion

• 1 diced bell pepper

• 1 TBS diced jalapeños

• 1 TBS minced garlic

• 1 28oz can of crushed tomatoes

• 1 14.5oz can of diced tomatoes

• 2 TBS tomato paste

• 2 15 oz cans of chili beans or red kidney beans (drained)

• 2 TBS Worcestershire sauce

• 1/3 cup ancho chili powder

• 2 TBS light brown sugar

• 2 TBS onion powder

• 1 TBS garlic powder

• 1 T Italian seasoning

• 1 tsp cumin

• 1 tsp allspice

• 1 cup beef broth

• Salt and pepper to taste

Instructions

1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.

2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.

3. Heat the vegetable in a pan.

4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.

5. Remove the roast.

6. In the same pan, add in the onion, bell pepper, and jalapeños.

7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.

8. Spray the Crockpot (slow cooker) with nonstick cooking spray.

9. Add in the roast with the juices it’s rendered.

10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.

11. Stir well.

12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.

13. Taste and adjust seasoning as desired.

14. Serve with toppings of your choice.

Black Beans, Sausage & Rice Skillet | That Oven Feelin’ | 35 minutes

Ingredients

• 1 tablespoon olive oil

• 13 ounces smoked sausage, sliced into 1/4-inch coins

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 cup long-grain white rice, rinsed and drained

• 2 cups low-sodium chicken broth

• 1 can (14.5 ounces) diced tomatoes, undrained

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• 1/4 teaspoon red pepper flakes optional, for heat

• 1/2 teaspoon kosher salt plus more to taste

• 1/4 teaspoon ground black pepper

• 2 tablespoons chopped fresh parsley or sliced green onions for serving

1. Warm the olive oil in a large lidded skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on the edges, 3–4 minutes.

2. Add the diced onion and bell pepper. Cook until softened and lightly golden, 4–5 minutes, scraping up any browned bits from the pan.

3. Stir in the garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant, about 30 seconds.

4. Add the rinsed rice and stir to coat it in the oil and seasonings for 30–60 seconds.

5. Pour in the chicken broth and the diced tomatoes with their juices. Stir well and bring the mixture to a full boil.

6. Reduce heat to low, cover, and simmer gently until the rice is tender and most of the liquid is absorbed, 15–18 minutes. Avoid stirring while it cooks.

7. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork, adjust salt and pepper to taste, and garnish with parsley or green onions. Serve hot.

Cheddar Bay Biscuit Casserole | Not Entirely Average | 45 minutes

Ingredients

• 1 pound raw bulk sausage

• 6 fresh green onions, white and green parts chopped; reserve 2 tablespoons for garnish

• 2 small sweet peppers, chopped

• 1 teaspoon paprika, divided

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon Kosher salt

• ¼ teaspoon black pepper

• 1 package Red Lobster Cheddar Bay Biscuit mix,

• ¼ cup unsalted butter, melted and combined with biscuit seasoning packet

• ¾ cup + 2 tablespoons shredded cheddar cheese, divided; ½ cup for biscuits, ¼ cup for casserole, 2 tablespoons for garnish

• ¼ cup shredded pepper jack cheese, divided

• 8 large eggs

Instructions

1. Preheat the oven to 375°F. Spray an 8×10-inch baking dish with cooking spray and set aside. Line a large baking sheet with parchment paper and set aside.

2. Brown the sausage in a non-stick skillet over medium heat. Cook until golden brown on one side before breaking up and stirring. Add 1/2 teaspoon paprika, garlic powder, onion powder, Kosher salt, and black pepper, and stir well to combine. Use a slotted spoon to remove the sausage to a paper towel-lined plate to drain.

3. Add the onions and peppers to the skillet and cook until soft, about 2 to 3 minutes. Reduce the heat slightly so they do not cook too fast and burn.

4. Remove the veggies from the heat and combine with the sausage, then dump the mixture into the prepared baking dish. Sprinkle with 1/4 cup (combined) of shredded cheddar and shredded pepper jack cheeses.

5. Whisk eggs and pour over the sausage mixture, filling in all of the nooks and crannies. Top with remaining shredded cheeses. Bake in preheated oven for 12-14 minutes.

6. While the casserole bakes, prepare the Cheddar Bay biscuit dough according to the package directions; use cold water, ½ cup of shredded cheese, and 1 tablespoon of the reserved green onions. Dissolve the herb seasoning packet in the melted butter and set aside.

7. Remove the casserole from the oven and increase the oven temperature to 425°F. Use a small cookie scoop to drop 12 equally sized portions of biscuit dough on the semi-baked casserole. Please note that the egg mixture will not be completely set when you add the biscuits.

8. Place the casserole back into the oven and bake 10 minutes. Remove from the oven and use a pastry brush to apply half the herb butter mixture to the tops of the biscuits. Sprinkle with remaining 1/2 teaspoon paprika. Place back into the oven for another 5-8 minutes, or until a wooden pick inserted into the biscuit middles comes out clean.

9. Remove the casserole from the oven. Baste the remaining herb butter atop the biscuits and casserole. Garnish with additional cheese and remaining tablespoon of chopped green onions. Let it stand for 5 minutes before serving. Enjoy!

Perfect Potato Soup | The Pioneer Woman | 30 minutes

Ingredients

• 6 slices thin bacon, cut into 1-in. pieces

• 1 whole medium onion, diced

• 3 whole carrots, scrubbed clean and diced

• 3 stalks celery, diced

• 6 small russet potatoes, peeled and diced

• 1/2 tsp. kosher salt, plus more to taste

• Black pepper, to taste

• 1/2 tsp. Cajun spice mix

• 8 cups low-sodium chicken or vegetable broth

• 3 Tbsp. all-purpose flour

• 1 cup milk

• 1/2 cup heavy cream

• 1 tsp. minced fresh parsley

• 1 cup grated cheese of your choice

Instructions

1. To a soup pot over medium heat, add the bacon pieces and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

2. Return the pot to medium-high heat and add the onion, carrot, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour it into the soup and allow the soup to cook for another 5 minutes.

4. Remove half to two-thirds of the soup and blend, in batches, in a blender or food processor until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in the cream, then stir in the parsley, reserving a little for garnish.

5. Serve in bowls with parsley, cheese, and crispy bacon pieces.

One-Hour Dinner Rolls | Yummi Haus | 60 minutes

Ingredients

• 1½ cups warm water 95-105 degrees

• 1 tablespoon yeast I used rapid yeast

• 2 tablespoons granulated sugar

• 2 tablespoons butter softened

• 1 teaspoon salt

• 4 cups all-purpose flour more or less as needed (I used 3-3/4)

• 3 tablespoons butter melted

• sea salt flakes for sprinkling on top

Instructions

1. Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. (if your bowl is chilled or your room is cool this could take longer)

2. Add butter, salt & 3 cups of the flour, and mix until combined.

3. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. (do not add too much flour!)

4. Let the mixer knead 3-5 minutes, until smooth.

5. Cover with plastic, place in a warm spot and let rise 20 minutes.

6. Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray.

7. Punch down the dough & divide it into 20 equal-sized pieces.

8. Roll each piece into a ball and space evenly in the prepared pan.

9. Brush with melted butter, sprinkle with sea salt and let rise for an additional 15-20 minutes.

10. Bake 13-15 minutes, or until golden brown. ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)

11. Remove and brush with butter.

12. Let cool slightly before serving.

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