Fall Sundays are made for dinners that can take their time. A roast slowly cooking in the oven, chicken turning golden beside seasonal vegetables, or a bubbling casserole can make the whole house feel warmer before anyone even sits down to eat.
These fall Sunday dinners include hearty beef roasts, chicken, pork, pasta, casseroles, salmon, and slow-cooked favorites that work especially well when you have a little more time to cook. For even more seasonal inspiration, these healthy high-protein fall dinners are worth keeping in your autumn meal rotation.
1. Classic Pot Roast
Few dinners feel more suited to a cool Sunday than a tender pot roast. Chuck roast cooks slowly with carrots, potatoes, onions, and savory broth until the beef becomes soft enough to pull apart with a fork.
The vegetables absorb the rich cooking juices while everything cooks together in one pot. Start it earlier in the afternoon and dinner is ready when everyone is hungry.
2. Beef Bourguignon
Beef bourguignon turns chunks of beef into an incredibly tender fall dinner by slowly braising them with red wine, mushrooms, carrots, onions, and herbs. The long cooking time creates a dark, deeply flavored sauce.
Serve it over creamy mashed potatoes or buttered noodles to catch all that sauce. It is especially good for Sundays when dinner can simmer without being rushed.
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3. Braised Short Ribs
Short ribs become exceptionally tender after several hours of slow braising. A combination of beef broth, vegetables, tomato paste, and herbs creates a rich sauce around the meat as it cooks.
Mashed potatoes make an ideal base because they soak up every bit of the braising liquid. This one feels special enough for company while still fitting naturally into a cozy family dinner.
4. Herb Roasted Whole Chicken
A whole roasted chicken is simple, comforting, and useful well beyond Sunday dinner. Rub the bird with butter or olive oil, garlic, rosemary, thyme, salt, and pepper before roasting it until the skin turns deeply golden.
Add carrots, potatoes, or other sturdy vegetables around the chicken and they can roast in the flavorful pan juices. Any leftover meat can become sandwiches, salads, or one of these easy rotisserie chicken recipes later in the week.
5. Garlic Herb Prime Rib
Prime rib makes a beautiful centerpiece when you want Sunday dinner to feel more celebratory. A simple garlic and herb coating complements the beef without covering its natural flavor.
Roasted potatoes, green beans, or Brussels sprouts are all easy sides. Letting the roast rest before carving also helps keep those thick slices juicy.
6. Slow Roasted Roast Beef
Roast beef rewards a slower approach. Season a beef roast simply with garlic, herbs, salt, and pepper, then let the oven gradually cook it until tender.
Serve thin slices with roasted potatoes, carrots, broccoli, or gravy. Leftovers are just as useful the next day tucked into sandwiches or warmed with vegetables.
7. Homestyle Meatloaf
Meatloaf is classic comfort food for a reason. Ground beef mixed with breadcrumbs, egg, seasonings, and a tangy tomato topping creates a tender dinner that slices beautifully.
Pair it with mashed potatoes and green beans for a familiar Sunday plate. It is also a practical option when you want something comforting without spending the entire afternoon at the stove.
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8. Shepherd’s Pie
Shepherd’s pie brings the entire dinner together under a layer of fluffy mashed potatoes. A savory meat filling with peas, carrots, and rich gravy sits underneath, while the potato topping becomes lightly golden in the oven.
Because everything is baked together, it is especially convenient for feeding a family. Assemble it earlier in the day and bake it closer to dinner.
9. Baked Ziti with Meat Sauce
Baked ziti delivers everything you want from a fall pasta dinner: rich tomato sauce, seasoned meat, tender pasta, and plenty of bubbling cheese.
It is easy to assemble ahead of time and works particularly well for larger families or Sunday guests. Make an extra pan for the freezer and you have another comforting dinner waiting for a hectic evening.
10. Herb Crusted Pork Tenderloin
Pork tenderloin is a good choice when you want the feeling of a Sunday roast without the long cooking time. Garlic, rosemary, thyme, and olive oil create a flavorful crust while the center stays tender.
Roasted sweet potatoes, apples, green beans, or Brussels sprouts pair especially well with it. Pork steaks, chops, and roasts should reach 145°F and rest for at least three minutes, according to USDA food-safety guidance.
11. Maple Glazed Pork Chops
Thick pork chops become an autumn dinner with a simple maple glaze. The lightly sweet exterior caramelizes as the chops cook, while garlic and herbs keep the dish firmly on the savory side.
Serve them with roasted sweet potatoes or sautéed green beans. Apples also work beautifully alongside pork if you want to lean further into fall flavors.
12. Creamy Chicken Pot Pie
Chicken pot pie is exactly the kind of dinner that belongs on a chilly Sunday. Tender chicken, carrots, peas, and a creamy sauce bake beneath a flaky golden crust.
Each spoonful has crisp pastry and warm filling together. You can also prepare the filling earlier and add the pastry just before baking.
13. Turkey Meatballs in Marinara
Tender turkey meatballs simmered in marinara make an easy family-style Sunday dinner. Parmesan, breadcrumbs, garlic, and Italian seasoning give the meatballs plenty of flavor without making the recipe complicated.
Serve them with spaghetti, polenta, or crusty bread. Make a larger batch and the extras can be refrigerated or frozen for another meal.
14. Garlic Roasted Pork Loin
Pork loin is a great centerpiece when you need enough food for several people. A garlic and herb rub develops a savory crust while the roast stays tender inside.
Surround it with potatoes, carrots, cauliflower, or Brussels sprouts and much of dinner can cook in the same roasting pan.
15. Slow Cooker Pork Roast
A slow cooker does most of the work for this fall Sunday dinner. Pork roast cooks for hours with onions, garlic, broth, and seasonings until it becomes tender enough to shred.
Serve it with mashed potatoes for a traditional dinner or spoon the meat over rice. If slow cooking is your favorite way to handle relaxed weekends, these fall crockpot dinner ideas offer even more inspiration.
16. Slow Cooked Beef Brisket
Brisket is a true low-and-slow Sunday project. Cooking it gradually gives the tough connective tissue time to soften, resulting in tender slices with plenty of rich beef flavor.
Serve brisket with roasted potatoes, vegetables, or a simple salad. Leftovers are excellent in sandwiches, tacos, or breakfast hash.
17. Crispy Roasted Chicken Legs
Chicken legs are economical, flavorful, and difficult to dry out, making them an easy choice for family dinner. Roast them at a relatively high temperature so the skin becomes crisp while the meat stays juicy.
Potatoes, carrots, or squash can roast alongside them. A simple garlic-herb seasoning keeps the flavors familiar and comforting.
18. Slow Simmered Spaghetti Bolognese
Sunday gives Bolognese sauce the time it deserves. Ground meat, tomatoes, aromatic vegetables, and seasonings slowly simmer until the sauce becomes thick and deeply savory.
Toss it with spaghetti or another favorite pasta and finish with Parmesan. Make plenty because the sauce tastes excellent reheated the following day.
19. Glazed Ham with Mac and Cheese
Glazed ham paired with creamy macaroni and cheese creates a comforting dinner that feels especially appropriate as the holiday season gets closer.
Add green beans or roasted broccoli to balance the richness. This meal also works well for larger family gatherings because both the ham and macaroni can feed plenty of people.
20. Braised Beef over Mashed Potatoes
Slow-braised beef and mashed potatoes are made for cool weather. Beef cooks in savory broth with onions, garlic, and herbs until it can be separated easily with a fork.
Spoon the beef and its rich sauce directly over buttery potatoes. It is filling, warming, and exactly the kind of meal that makes a long Sunday dinner worthwhile.
21. Pan Seared Chicken with Mashed Potatoes
Not every Sunday dinner needs hours in the oven. Golden pan-seared chicken breast served with mashed potatoes and a green vegetable can still create a complete comfort-food plate.
A quick pan sauce made from the browned bits adds plenty of flavor without much additional work. Asparagus, green beans, or broccoli all fit nicely on the side.
22. Gnocchi with Crispy Pancetta
Soft potato gnocchi and crisp pancetta give you a cozy pasta dinner without requiring a long cooking session. The contrast between pillowy gnocchi and salty, crisp pancetta makes a simple dish feel special.
Add Parmesan and sautéed asparagus or spinach to finish it. This is particularly useful when you want Sunday comfort food but do not want a heavy casserole.
23. Herb Roasted Turkey
Turkey does not have to wait until Thanksgiving. A roasted turkey breast or smaller whole turkey makes a wonderful fall Sunday dinner and gives you plenty of leftovers.
Season it with butter, garlic, rosemary, sage, and thyme for classic autumn flavor. Serve with mashed potatoes, roasted vegetables, and gravy for a meal that feels like an early holiday dinner.
24. Baked Salmon with Roasted Vegetables
For a lighter Sunday option, bake salmon alongside seasonal vegetables such as broccoli, cauliflower, Brussels sprouts, or sweet potatoes.
Lemon, garlic, olive oil, and herbs are enough to make the salmon flavorful without overpowering it. Most of the meal can cook on one sheet pan, keeping cleanup manageable.
25. Braised Chicken Thighs
Chicken thighs are especially good for braising because they remain juicy during longer cooking. Simmer them gently with broth, garlic, onions, and herbs until tender and coated in a flavorful sauce.
Serve them over brown rice, mashed potatoes, or creamy polenta. For more cold-weather chicken and meat ideas, browse these high-protein fall dinner ideas.
26. Beef and Rice Stuffed Peppers
Stuffed peppers turn simple ingredients into an all-in-one dinner. Fill bell peppers with seasoned ground beef, rice, tomato sauce, and cheese before baking until the peppers soften.
The filling stays hearty while the peppers add sweetness and texture. They can also be assembled ahead and refrigerated until you are ready to bake them.
27. Slow Cooker Pulled Pork and Rice
Pork shoulder becomes tender and easy to shred after several hours of slow cooking. Serve the pulled pork over warm rice with roasted vegetables or a simple slaw for a filling Sunday meal.
Making a large roast also gives you useful leftovers. The pork can become tacos, sandwiches, bowls, or quesadillas during the week.
28. Cheesy Enchilada Casserole
Finish the list with a bubbling enchilada casserole layered with tortillas, seasoned meat, enchilada sauce, beans, and melted cheese.
It has all the familiar flavors of enchiladas without having to roll each tortilla separately. Bake until the center is hot and the edges are lightly crisp, then serve with avocado, sour cream, or a simple salad.
1. Classic Pot Roast
Sunday RoastIngredients: 3 lb boneless chuck roast, 1 1/2 tsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil, 1 large yellow onion cut into wedges, 4 carrots cut into chunks, 1 lb baby potatoes, 3 garlic cloves minced, 2 cups low-sodium beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary.
Step 1: Heat oven to 325°F. Pat the roast dry and season with salt and pepper.
Step 2: Heat olive oil in a Dutch oven over medium-high heat and brown the roast for 4 to 5 minutes per side. Transfer to a plate.
Step 3: Add onion and garlic to the pot. Stir in tomato paste, broth, thyme, and rosemary, then return the roast to the pot.
Step 4: Cover and roast for 2 1/2 hours. Add carrots and potatoes, then continue cooking for 45 to 60 minutes, until the beef is fork-tender and the vegetables are soft.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days.
2. Beef Bourguignon
Cozy DinnerIngredients: 2 1/2 lb beef chuck cut into 1 1/2-inch cubes, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil, 4 slices bacon chopped, 1 onion diced, 3 carrots sliced, 3 garlic cloves minced, 2 tbsp tomato paste, 2 cups dry red wine, 2 cups beef broth, 1 tsp thyme, 1 bay leaf, and 8 oz mushrooms halved.
Step 1: Heat oven to 325°F. Season beef with salt and pepper.
Step 2: Cook bacon in a Dutch oven until lightly crisp. Remove, then brown beef in batches in the rendered fat and olive oil.
Step 3: Add onion, carrots, garlic, and tomato paste. Cook for 3 minutes, then stir in wine, broth, thyme, bay leaf, bacon, and beef.
Step 4: Cover and bake for about 2 hours. Stir in mushrooms and cook uncovered for another 30 to 40 minutes, until the beef is tender and the sauce has thickened.
Storage: Refrigerate for up to 3 to 4 days. Reheat until steaming hot.
3. Braised Short Ribs
Slow BraisedIngredients: 4 lb bone-in beef short ribs, 1 1/2 tsp salt, 1 tsp black pepper, 2 tbsp olive oil, 1 onion chopped, 2 carrots chopped, 2 celery stalks chopped, 4 garlic cloves minced, 2 tbsp tomato paste, 2 cups beef broth, 1 cup dry red wine, 1 tsp thyme, and 1 bay leaf.
Step 1: Heat oven to 325°F. Season short ribs with salt and pepper.
Step 2: Brown ribs in olive oil in a Dutch oven, working in batches. Transfer to a plate.
Step 3: Cook onion, carrots, celery, and garlic for 5 minutes. Add tomato paste, broth, wine, thyme, and bay leaf.
Step 4: Return ribs to the pot, cover, and braise for 2 1/2 to 3 hours, until the meat is very tender.
Storage: Refrigerate leftovers with their sauce for up to 3 to 4 days.
4. Herb Roasted Whole Chicken
Family FavoriteIngredients: 1 whole chicken about 4 1/2 lb, 2 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1 lemon halved, 4 carrots cut into chunks, and 1 lb baby potatoes.
Step 1: Heat oven to 425°F. Pat chicken dry and rub with olive oil, salt, pepper, garlic powder, thyme, and rosemary.
Step 2: Place lemon halves inside the cavity. Arrange carrots and potatoes around the chicken in a roasting pan.
Step 3: Roast for about 1 hour 15 minutes to 1 hour 25 minutes, or until the thickest part of the breast and thigh reaches 165°F.
Step 4: Rest the chicken for 10 to 15 minutes before carving.
Storage: Refrigerate carved chicken and vegetables for up to 3 to 4 days.
5. Garlic Herb Prime Rib
Special DinnerIngredients: 5 lb boneless prime rib roast, 2 tbsp olive oil, 2 tsp kosher salt, 1 tsp black pepper, 4 garlic cloves minced, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme.
Step 1: Heat oven to 450°F. Pat roast dry and coat with olive oil, garlic, rosemary, thyme, salt, and pepper.
Step 2: Roast for 20 minutes, then reduce oven temperature to 325°F.
Step 3: Continue roasting until the center reaches at least 145°F for USDA-safe doneness.
Step 4: Rest at least 15 minutes before slicing.
Storage: Refrigerate sliced leftovers for up to 3 to 4 days.
6. Slow Roasted Roast Beef
Classic RoastIngredients: 3 lb top round beef roast, 1 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme.
Step 1: Heat oven to 325°F. Rub roast with olive oil and seasonings.
Step 2: Place on a rack in a roasting pan.
Step 3: Roast until the center reaches at least 145°F, about 1 1/2 to 1 3/4 hours depending on thickness.
Step 4: Rest for at least 10 minutes, then slice thinly across the grain.
Storage: Refrigerate for up to 3 to 4 days.
7. Homestyle Meatloaf
Comfort FoodIngredients: 2 lb lean ground beef, 2 large eggs, 3/4 cup breadcrumbs, 1/2 cup milk, 1 small onion finely diced, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup ketchup, and 1 tbsp brown sugar.
Step 1: Heat oven to 375°F. Mix beef, eggs, breadcrumbs, milk, onion, Worcestershire sauce, garlic powder, salt, and pepper just until combined.
Step 2: Shape into a loaf in a baking dish.
Step 3: Mix ketchup and brown sugar and spread over the top.
Step 4: Bake for 55 to 65 minutes, until the center reaches 160°F. Rest 10 minutes before slicing.
Storage: Refrigerate leftovers for up to 3 to 4 days.
8. Shepherd’s Pie
Cozy CasseroleIngredients: 1 1/2 lb ground lamb, 1 tbsp olive oil, 1 onion diced, 2 carrots diced, 2 garlic cloves minced, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 cup beef broth, 1 cup frozen peas, 3 cups prepared mashed potatoes, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Heat oven to 400°F. Cook lamb in olive oil until browned and reaches 160°F.
Step 2: Add onion, carrots, garlic, tomato paste, Worcestershire sauce, broth, salt, and pepper. Simmer until slightly thickened, then stir in peas.
Step 3: Transfer filling to a baking dish and spread mashed potatoes over the top.
Step 4: Bake for 20 to 25 minutes until bubbling and lightly golden.
Storage: Refrigerate for up to 3 to 4 days.
9. Baked Ziti with Meat Sauce
Family PastaIngredients: 1 lb ziti, 1 lb lean ground beef, 24 oz marinara sauce, 15 oz ricotta cheese, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp salt.
Step 1: Heat oven to 375°F. Cook ziti 2 minutes less than package directions and drain.
Step 2: Brown ground beef until it reaches 160°F. Drain excess fat and stir in marinara.
Step 3: Combine pasta with meat sauce and ricotta. Transfer to a 9×13-inch baking dish and top with mozzarella, Parmesan, and Italian seasoning.
Step 4: Bake for 25 to 30 minutes until hot and bubbling.
Storage: Refrigerate for up to 3 to 4 days.
10. Herb Crusted Pork Tenderloin
Easy RoastIngredients: 1 1/2 lb pork tenderloin, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme.
Step 1: Heat oven to 425°F. Pat pork dry.
Step 2: Rub with olive oil, salt, pepper, garlic powder, rosemary, and thyme.
Step 3: Roast for 20 to 25 minutes, until the thickest part reaches 145°F.
Step 4: Rest for at least 3 minutes before slicing.
Storage: Refrigerate for up to 3 to 4 days.
11. Maple Glazed Pork Chops
Fall FavoriteIngredients: 4 bone-in pork chops about 1-inch thick, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 3 tbsp pure maple syrup, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, and 1 garlic clove minced.
Step 1: Heat oven to 400°F. Season chops with salt and pepper.
Step 2: Heat oil in an oven-safe skillet and sear chops for 2 to 3 minutes per side.
Step 3: Mix maple syrup, Dijon, vinegar, and garlic. Brush over chops.
Step 4: Transfer skillet to oven and cook until pork reaches 145°F. Rest at least 3 minutes before serving.
Storage: Refrigerate for up to 3 to 4 days.
12. Creamy Chicken Pot Pie
Comfort FoodIngredients: 3 cups cooked shredded chicken, 3 tbsp butter, 1 small onion diced, 2 carrots diced, 1/3 cup all-purpose flour, 2 cups chicken broth, 1 cup milk, 1 cup frozen peas, 1/2 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 refrigerated pie crust or puff pastry sheet.
Step 1: Heat oven to 400°F. Melt butter in a skillet and cook onion and carrots for 5 minutes.
Step 2: Stir in flour for 1 minute. Slowly whisk in broth and milk and cook until thickened.
Step 3: Stir in chicken, peas, thyme, salt, and pepper. Pour into a pie dish and top with pastry.
Step 4: Cut a few vents in the crust and bake for 30 to 35 minutes until golden and bubbling.
Storage: Refrigerate for up to 3 to 4 days and reheat until steaming hot.
13. Turkey Meatballs in Marinara
Easy DinnerIngredients: 2 lb ground turkey, 1 large egg, 1/2 cup breadcrumbs, 1/3 cup grated Parmesan, 2 garlic cloves minced, 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil, and 24 oz marinara sauce.
Step 1: Mix turkey, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Form into about 24 meatballs.
Step 2: Heat olive oil in a large skillet and brown meatballs in batches.
Step 3: Return meatballs to skillet, add marinara, cover, and simmer for 15 to 18 minutes.
Step 4: Check that the center of the meatballs reaches 165°F before serving.
Storage: Refrigerate in the sauce for up to 3 to 4 days.
14. Garlic Roasted Pork Loin
Sunday RoastIngredients: 3 lb boneless pork loin roast, 2 tbsp olive oil, 4 garlic cloves minced, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp rosemary, and 1 tsp thyme.
Step 1: Heat oven to 375°F. Pat pork dry.
Step 2: Rub with olive oil, garlic, salt, pepper, rosemary, and thyme.
Step 3: Roast for about 60 to 70 minutes, until the center reaches 145°F.
Step 4: Rest at least 3 minutes before slicing.
Storage: Refrigerate leftovers for up to 3 to 4 days.
15. Slow Cooker Pork Roast
Slow CookerIngredients: 3 1/2 lb pork shoulder roast, 1 large onion sliced, 4 garlic cloves minced, 1 cup chicken broth, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
Step 1: Place sliced onion in the bottom of a slow cooker.
Step 2: Season pork with garlic, paprika, thyme, salt, and pepper and place over onion.
Step 3: Pour broth and Worcestershire sauce around the pork.
Step 4: Cover and cook on LOW for 8 hours, until very tender. Shred or slice before serving.
Storage: Refrigerate cooled pork with some cooking juices for up to 3 to 4 days.
16. Slow Cooked Beef Brisket
Low & SlowIngredients: 4 lb beef brisket, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 large onion sliced, 2 cups beef broth, and 2 tbsp Worcestershire sauce.
Step 1: Heat oven to 300°F. Season brisket with salt, pepper, paprika, and garlic powder.
Step 2: Arrange onion in a roasting pan and set brisket on top.
Step 3: Pour broth and Worcestershire sauce around the meat. Cover tightly with foil.
Step 4: Roast for 4 to 4 1/2 hours until very tender. Rest for 15 minutes and slice against the grain.
Storage: Refrigerate sliced brisket with cooking juices for up to 3 to 4 days.
17. Crispy Roasted Chicken Legs
Budget DinnerIngredients: 8 chicken drumsticks, 1 1/2 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper.
Step 1: Heat oven to 425°F. Pat chicken dry.
Step 2: Toss drumsticks with olive oil and seasonings.
Step 3: Arrange on a lined baking sheet with space between each piece.
Step 4: Roast for 40 to 45 minutes, turning once, until chicken reaches 165°F.
Storage: Refrigerate for up to 3 to 4 days.
18. Slow Simmered Spaghetti Bolognese
Pasta NightIngredients: 1 lb spaghetti, 1 lb lean ground beef, 1 tbsp olive oil, 1 small onion diced, 1 carrot finely diced, 1 celery stalk finely diced, 3 garlic cloves minced, 28 oz crushed tomatoes, 2 tbsp tomato paste, 1/2 cup beef broth, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Heat oil in a large pot. Cook onion, carrot, celery, and garlic for 5 minutes.
Step 2: Add ground beef and cook until browned and at least 160°F.
Step 3: Stir in tomatoes, tomato paste, broth, seasoning, salt, and pepper. Simmer partially covered for 60 to 75 minutes.
Step 4: Cook spaghetti according to package directions and serve with the sauce.
Storage: Refrigerate sauce and pasta for up to 3 to 4 days.
19. Glazed Ham with Mac and Cheese
Family DinnerIngredients: 1 fully cooked 4 lb spiral ham, 1/3 cup maple syrup, 2 tbsp brown sugar, 1 tbsp Dijon mustard, 12 oz elbow macaroni, 3 tbsp butter, 3 tbsp all-purpose flour, 3 cups milk, 3 cups shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Heat oven to 325°F. Place ham cut side down in a roasting pan, cover, and heat according to package directions.
Step 2: Mix maple syrup, brown sugar, and Dijon. Brush over ham during the final 20 minutes.
Step 3: Meanwhile, cook macaroni. Melt butter, whisk in flour, then slowly whisk in milk. Cook until thickened and stir in cheddar, salt, and pepper.
Step 4: Stir pasta into cheese sauce and serve alongside sliced ham.
Storage: Refrigerate leftovers promptly and use within 3 to 4 days.
20. Braised Beef over Mashed Potatoes
Comfort DinnerIngredients: 2 1/2 lb beef chuck cut into chunks, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil, 1 onion diced, 3 garlic cloves minced, 2 tbsp tomato paste, 2 1/2 cups beef broth, 1 tsp thyme, and 4 cups prepared mashed potatoes.
Step 1: Heat oven to 325°F. Season beef with salt and pepper and brown in olive oil in a Dutch oven.
Step 2: Add onion and garlic and cook for 4 minutes. Stir in tomato paste, broth, and thyme.
Step 3: Cover and braise for about 2 hours, until beef is fork-tender and sauce has reduced.
Step 4: Spoon beef and sauce over hot mashed potatoes.
Storage: Refrigerate beef and potatoes separately or together for up to 3 to 4 days.
21. Pan Seared Chicken with Mashed Potatoes
Easy SundayIngredients: 4 boneless skinless chicken breasts about 6 oz each, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, 1 cup chicken broth, 1 tbsp butter, and 3 cups prepared mashed potatoes.
Step 1: Season chicken with salt, pepper, garlic powder, and thyme.
Step 2: Heat olive oil in a large skillet over medium heat and cook chicken for about 5 to 7 minutes per side, until it reaches 165°F.
Step 3: Remove chicken. Add broth to the skillet, scrape up the browned bits, simmer for 2 minutes, and stir in butter.
Step 4: Serve chicken with mashed potatoes and spoon the pan sauce over the top.
Storage: Refrigerate for up to 3 to 4 days.
22. Gnocchi with Crispy Pancetta
Cozy PastaIngredients: 1 lb potato gnocchi, 4 oz diced pancetta, 1 tbsp olive oil, 8 oz asparagus cut into 2-inch pieces, 2 garlic cloves minced, 1/3 cup grated Parmesan, 1/4 cup reserved pasta water, and 1/4 tsp black pepper.
Step 1: Cook gnocchi according to package directions. Reserve 1/4 cup cooking water and drain.
Step 2: Cook pancetta in a large skillet until crisp. Transfer to a plate.
Step 3: Add olive oil and asparagus to the skillet and cook for 4 to 5 minutes. Add garlic and cook 30 seconds.
Step 4: Add gnocchi, pancetta, Parmesan, black pepper, and enough reserved water to lightly coat everything.
Storage: Refrigerate for up to 3 to 4 days.
23. Herb Roasted Turkey
Fall RoastIngredients: 1 whole turkey about 8 lb, 3 tbsp softened butter, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried sage, 1 tsp dried thyme, 1 tsp dried rosemary, 4 garlic cloves minced, and 1 onion quartered.
Step 1: Heat oven to 325°F. Pat turkey dry.
Step 2: Mix butter with salt, pepper, sage, thyme, rosemary, and garlic. Rub over the turkey and place onion inside the cavity.
Step 3: Roast until the thickest parts of the breast and thigh reach 165°F, checking with a food thermometer.
Step 4: Rest for 20 minutes before carving.
Storage: Refrigerate carved turkey within 2 hours and use within 3 to 4 days.
24. Baked Salmon with Roasted Vegetables
Sheet PanIngredients: 4 salmon fillets about 6 oz each, 2 cups broccoli florets, 2 cups cauliflower florets, 2 tbsp olive oil divided, 1 tsp kosher salt divided, 1/2 tsp black pepper, 1 tsp garlic powder, 1 lemon, and 1 tsp dried dill.
Step 1: Heat oven to 425°F. Toss broccoli and cauliflower with 1 tbsp olive oil, half the salt, and half the pepper. Roast for 10 minutes.
Step 2: Brush salmon with remaining olive oil and season with garlic powder, dill, remaining salt, and pepper.
Step 3: Add salmon to the sheet pan and roast for another 12 to 15 minutes, until the fish is opaque and flakes easily.
Step 4: Finish with fresh lemon juice before serving.
Storage: Refrigerate cooked salmon and vegetables for up to 3 to 4 days.
25. Braised Chicken Thighs
One PotIngredients: 6 bone-in skin-on chicken thighs, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp olive oil, 1 onion sliced, 3 garlic cloves minced, 1 1/2 cups chicken broth, 1 tsp dried thyme, and 1 tsp dried rosemary.
Step 1: Heat oven to 375°F. Season chicken with salt and pepper.
Step 2: Heat olive oil in a Dutch oven and sear thighs skin-side down for 5 to 6 minutes. Turn and cook 2 minutes more, then transfer to a plate.
Step 3: Cook onion and garlic for 3 minutes. Add broth, thyme, and rosemary, then return chicken to the pot skin-side up.
Step 4: Bake uncovered for 30 to 35 minutes, until chicken reaches 165°F.
Storage: Refrigerate with the braising liquid for up to 3 to 4 days.
26. Beef and Rice Stuffed Peppers
Family FavoriteIngredients: 6 large bell peppers, 1 lb lean ground beef, 1 small onion diced, 2 garlic cloves minced, 1 1/2 cups cooked rice, 15 oz tomato sauce, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup shredded mozzarella.
Step 1: Heat oven to 375°F. Cut tops from peppers and remove seeds.
Step 2: Brown beef with onion and garlic until meat reaches 160°F. Stir in rice, 1 cup tomato sauce, Italian seasoning, salt, and pepper.
Step 3: Spoon filling into peppers and arrange in a baking dish. Pour remaining sauce around them.
Step 4: Cover and bake for 30 minutes. Uncover, top with mozzarella, and bake another 10 minutes.
Storage: Refrigerate for up to 3 to 4 days.
27. Slow Cooker Pulled Pork and Rice
Slow CookerIngredients: 3 1/2 lb boneless pork shoulder, 1 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1 cup chicken broth, 1 tbsp apple cider vinegar, and 4 cups cooked rice.
Step 1: Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper and rub over pork.
Step 2: Place pork in a slow cooker and add broth and vinegar.
Step 3: Cover and cook on LOW for about 8 hours, until the pork shreds easily.
Step 4: Shred with two forks, toss with some cooking juices, and serve over warm rice.
Storage: Refrigerate pork and rice promptly and use within 3 to 4 days.
28. Cheesy Enchilada Casserole
Easy CasseroleIngredients: 1 lb lean ground beef, 1 small onion diced, 2 tsp taco seasoning, 15 oz black beans drained and rinsed, 10 oz red enchilada sauce, 8 small corn tortillas, and 2 cups shredded Mexican-blend cheese.
Step 1: Heat oven to 375°F. Brown beef and onion in a skillet until beef reaches 160°F. Stir in taco seasoning and black beans.
Step 2: Spread a thin layer of enchilada sauce in a 9×13-inch baking dish.
Step 3: Layer tortillas, beef mixture, enchilada sauce, and cheese. Repeat, finishing with cheese.
Step 4: Cover and bake for 25 minutes. Uncover and bake for another 10 minutes until bubbling.
Storage: Refrigerate leftovers for up to 3 to 4 days and reheat until steaming hot.
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