As temperatures drop, it’s good to eat foods that will keep you warm. The good news is there are a ton of delicious recipes out there perfect for the cooling weather.
Here are 5 weekday picker-upper dishes for the cold nights—enjoy!
Monday: Sweet Potato & Quinoa Vegan Chili
1/2 cup uncooked quinoa rinsed well in cool water
3 cups cooked black beans
2 cups vegetable broth
2 cans diced tomatoes
1 medium yellow onion
2 medium sweet potatoes, peeled and diced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt and pepper
Step 1: Add all ingredients to a large slow cooker or pot.
Step 2: Cook for 5-6 hours.
Step 3: Enjoy!
Tuesday: Creamy Chicken & Wild Rice Soup
1 cup chopped celery
1 cup chopped carrots
1 tsp. minced fresh rosemary
2 Tb. olive oil
3 large boneless chicken breasts, cut into cubes
2 (32 oz.) containers of chicken broth
1 box of wild rice with seasoning packet
Roux (4 Tb. butter & 4 Tb. flour)
1/2 cup cream
2 cups shredded Swiss & Gruyere cheese
Step 1: Heat 2 Tb. of oil over medium heat in a large pot.
Step 2: Add in the chopped celery, onions, carrots and rosemary and saute.
Step 3: Add the chicken and brown.
Step 4: Stir in the wild rice box, seasoning packet and chicken broth.
Step 5: Stir and cover with lid; reduce heat and allow to simmer for 30 minutes.
Step 6: Make roux in a small pan. Do this by melting butter and then add in flour. Stir roux into the soup and cook on low for 10 more minutes.
Step 7: Turn off the heat and pour in the cream and cheese.
Step 8: Garnish with a sprig of fresh rosemary, serve and enjoy!
Wednesday: Turkey Biscuit Stew
1/3 cup chopped onion
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt and pepper
1 can chicken broth
3/4 cup whole milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 can buttermilk biscuits
Step 1: In an ovenproof skillet, saute onion in butter until tender.
Step 2: Stir in the flour, salt and pepper until blended.
Step 3: Add broth and milk and bring to a boil.
Step 4: Cook and stir about 2 minutes then add the turkey, peas and carrots.
Step 5: Separate biscuits and arrange over the stew.
Step 6: Bake at 375°F until biscuits are golden brown.
Thursday: Beef Barley Soup
1 pound lean beef stew
1 teaspoon salt
1/2 teaspoon black pepper
2 cups onions
2 1/2 tablespoons Worcestershire sauce
5 cups beef broth
2 cup frozen mixed vegetables
1 cup barley
Step 1: Season beef with salt and pepper, and brown.
Step 2: Place in boiling water with onions, Worcestershire sauce and beef broth.
Step 3: Cover and cook on low, stirring occasionally until done.
Step 4: After an hour, stir in mixed vegetables and barley; cook on low for another 30 minutes and serve.
Friday: Stove Top Goulash
1 pound ground beef
1 package frozen mixed vegetables
2 cans condensed tomato soup
1 cup water
1 small onion
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt and 1 teaspoon chili powder
1/2 teaspoon dried oregano and 1/2 teaspoon paprika
1/8 teaspoon ground cinnamon
1 package mashed potatoes
Step 1: Brown beef in a large skillet over medium heat and drain.
Step 2: Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings; bring to a boil.
Step 3: Reduce heat and simmer uncovered for 10 minutes.
Step 4: Heat potatoes and serve with goulash.