What's for Dinner, simplified.

Our goal is to make life a bit less stressful and, well… simpler. So today you’ll see a new format where we do just that. Instead of two emails each week, you’ll now only receive one.

One place for your grocery list. One place for your recipes. It will all be here.

Tell us what you think:

On The Menu

• Easy Lemon Chicken Dinner with Rice & Asparagus | A Bountiful Kitchen

• Taco Chili with Cornbread | Baked by Melissa

• Pork Chops alla Pizzaiola with Polenta | Giadzy

• Oh My Chicken Pot Pie | A Bountiful Kitchen

• 20-Minute Bolognese | Giadzy

Goal: Filling mouths while filling hearts.

Grocery List Week 2 |

Taco Chili with Cornbread

Derived from the archives of Baked by Melissa 

Instructions

1. Heat the oil in a large stock pot over medium heat and add the ground beef. Season with ¼ teaspoon salt and a few turns of black pepper. Cook for about 10 minutes, stirring halfway through, so the meat browns.

2. Remove the beef from the pot and add the celery, onions, and carrot. Season with ¼ teaspoon salt and a few turns of black pepper. Cook for 5-7 minutes until translucent.

3. Add the garlic and cook for another minute, until aromatic.

4. Drain and rinse the beans, then add them to the pot. Return the beef to the pot. Add the taco seasoning packet and stir to combine. Add the tomatoes and pour the broth into the empty tomato can. Pour it into the pot.

5. Cover and bring soup to a boil, then lower the heat to a simmer. Cook for 30-45 minutes (or longer if you want) for the flavors to meld.

6. Taste and adjust seasonings as needed (you can also adjust the amount of broth if you want a soupier consistency), then top with cheese, sour cream, and cilantro or chives if you have them. Serve with chips.

Easy Lemon Chicken Dinner with Rice & Asparagus

Derived from the archives of A Bountiful Kitchen 

Instructions

1. Cook pasta or rice to serve with chicken, set aside.

2. Heat a 2-3-inch deep frying pan or dutch oven over medium high heat* and add olive oil to pan. Generously salt and pepper chicken on both sides.

3. Carefully place chicken in pan with olive oil. Cook for one minute on each side. The chicken should start to turn golden in color. Remove to a plate or platter. Set aside.

4. Turn heat to medium. Do not clean out pan. Add 2 tablespoons butter to the pan.

5. Add 2 tablespoons flour. Cook and whisk just until flour and butter are incorporated, scraping up browned bits from bottom of pan.  The mixture will most likely be a little lumpy. Add fresh lemon juice to the pan.

6. Slowly add 1 1/2 cups of chicken broth, whisking while adding broth. Add 1 cup of half and half. Add tarragon, salt and pepper to taste.

7. Heat until smooth and bubbly. Add chicken back to the pan with the sauce and cook for 5 minutes over medium heat. The sauce should gently boil while cooking the chicken. If it is not a gentle boil, adjust the heat. Cover pan with lid and remove from heat after cooking and let sit, covered, for 5 minutes.

8. Just before serving, garnish with lemon slices and freshly chopped parsley.  Serve with rice while hot.

Pork Chops alla Pizzaiola with Polenta

Derived from the archives of Giadzy

1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes.

3. Make polenta according to instructions on package.

4. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.

5. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

6. Place a spoonful of polenta on each plate. 1 pork chop on top. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve. 

Oh My Chicken Pot Pie

Derived from the archives of A Bountiful Kitchen

Instructions

1. Place potatoes, carrots, and chopped onion in a large pan.

2. Cover with chicken broth. Heat to boil, cover and cook just until vegetables are tender, about 5-7 minutes.

3. Using another pan, cook butter over medium heat.

4. Add flour, whisk until smooth.

5. When vegetables are cooked, remove vegetables from pan using slotted spoon and place cooked vegetables, fresh green beans or peas and chopped chicken in a greased 9×13 pan.

6. Slowly add the chicken broth to the pan with butter and flour.

7. Cook until sauce is thickened, and smooth.

8. Whisk in chicken stock concentrate.

9. Add one to two additional cups of water, a little at a time, until gravy is still slightly thickened, about the consistency of a cream soup. Add 2 teaspoons dried tarragon, salt and pepper to taste.

10. Pour gravy over vegetables and chicken in greased 9×13 pan. Cover with pie crust.

20-Minute Bolognese

Derived from the archives of Giadzy

Instructions

1. Heat a medium dutch oven over medium high heat. Add the olive oil, and wait one minute for it to heat up. Add the onion, carrot and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 4 minutes or until the vegetables are soft and fragrant.

2. Add in the ground beef and break it up with a wooden spoon. Cook until completely cooked through, continuing to break it up as you stir, for about 3 minutes.

3. Stir in the canned cherry tomatoes. Before discarding the cans, fill each one up with ¼ cup of water and swirl around to get the remaining bits of tomato sauce, and add that to the pan as well. Either use the spoon to gently break them up or scissors to cut them up in the pan. Nestle in the parmesan rind and basil. Season with the remaining 1 teaspoon salt. Reduce the heat the medium and simmer the sauce for about 10 to 15 minutes, until slightly thickened.

4. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook according to package instructions for aldente pasta. Using a slotted spoon or spider, add the pasta directly from the pasta water to the sauce. Add the Pecorino or Parmesan cheese directly to the bare pasta. Toss the pasta with the sauce to coat, thinning if needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more parmesan cheese and basil if desired.

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