The Winter Solstice Approaches

Power Hour: How I Prep a Week of Easy Fall Dinners

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Stores have had fall decor and Halloween displays up for weeks already, but I haven’t been ready to release my hold on casual summer suppers until now. The change in seasons brings a change to our kitchens as well. Instead of tomato salads and sautéed zucchini filling our plates, it’s time to lean into cozy chili and hearty casseroles featuring our favorite fall ingredients. Let’s forge ahead into autumn, dust off the Dutch oven, and focus on flavors that have been dormant for months. In this Power Hour, I’ll show you how to plan, shop, and prep for a week of dinners that will get you in the mood for fall. Here’s how to do it.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Meal Prep Goals

• Dinner: An easy week of ready-to-cook dinners for the fall season.
• Nutritional Goals: This week’s plan focuses on prepping easy dinners with all of the fall feels. Dinners are well-balanced and full of autumnal flavors.

Meal Prep Plan Snapshot

• Feeds: 2 adults and 2 kids
• Prep Time: About 1 1/2 hours
• Meals Covered: About 70% of dinners (no weekend dinners)
• Weekday Cooking Required? Yes. Most ingredients are prepped ahead, so dinner will be on the table in 45 minutes or less.

Meal Plan

Dinner

• Vegetarian Chili
• Apple Cider-Glazed Chicken Thighs with salad
• Easy Skillet Meatloaf with green beans and store-bought cornbread muffins
• Leftover Chili Baked Potato Casserole
• French Bread Pizza

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Shopping List

These are the ingredients you’ll need to prepare a week of easy fall dinners. Staple ingredients like kosher salt, black pepper, olive oil, and vegetable oils are not included in this list. Make sure to check the pantry, fridge, and freezer for items on this list that you may already have on hand — especially spices and seasonings.

• Produce: 1 cup apple cider or unfiltered apple juice, 1 bunch fresh basil leaves, 2 large bell peppers, 2 medium carrots, 2 stalks celery, 1 bunch fresh cilantro, 3 yellow onions, 1 (2-inch) rosemary sprig, 10 cloves garlic, 6 large russet potatoes (2 to 2 1/4 pounds total), 1 bunch scallions, 1 bagged salad kit
• Deli/Bakery: 1 (12-ounce) loaf soft French or Italian bread, cornbread muffins
• Meat: 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds), 1 1/2 pounds ground beef (preferably sirloin), 8 ounces ground pork
• Dairy: 2 large eggs, 1/4 cup grated Parmesan cheese, 1 1/2 cups shredded cheddar cheese, 1 cup shredded part-skim mozzarella cheese, sour cream (for garnish), 1 stick unsalted butter, 1/4 cup whole or 2% milk
• Dry Goods: 1/3 cup barbecue sauce, 1/4 teaspoon Dijon mustard, 3/4 cup pizza sauce, 1 tablespoon Worcestershire sauce, 1/4 teaspoon cayenne pepper, 2 tablespoons chili powder, 2 teaspoons dried oregano, 1/2 cup fine dried breadcrumbs, 1 tablespoon ground cumin, 2 (4-ounce) cans roasted green chiles, 1 (15-ounce) can whole kernel corn, 1 (28-ounce) can diced tomatoes (preferably fire-roasted), 2 cups low-sodium vegetable broth, 3 (15-ounce) cans beans (such as pinto, black, kidney, cannellini, or garbanzo)
• Freezer: 1 package steam-in-bag green beans

You’ll also need toppings for the chili and pizzas. Here are some ideas to personalize your grocery list.

• Chili: Sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onions, sliced jalapeños, sliced radishes
• Pizza: Sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover cooked veggies

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Power Hour: How to Get the Prep Done

1. Heat oven: Arrange a rack in the middle of the oven and heat the oven to 425°F.
2. Bake potatoes: As soon as the oven is hot, bake the potatoes until the outsides are dry and a fork slides easily into the center of the potatoes.
3. Make chili: Once the potatoes are in the oven, prepare the vegetarian chili . Once all of the ingredients are in the pot, slide it to the back burner and let it simmer for 30 to 40 minutes.
4. Reduce apple cider glaze: Combine 2 smashed garlic cloves, 1 cup apple cider, 1 fresh rosemary sprig, and 1/4 teaspoon Dijon mustard in a small saucepan and bring to a boil. Boil until thickened and reduced to 1/4 cup. Transfer to a food storage container, cool, and refrigerate.
5. Prepare pizza and chili toppings: Prepare the toppings you’ve chosen for the pizza and chili. For example, this may include toasting pumpkin seeds, sautéing onions or mushrooms, or slicing fresh radishes and jalapeños. Transfer any prepared toppings to food storage containers.
6. Make meatloaf: Prepare the meatloaf mixture, then place in an airtight container and refrigerate.
7. Assemble casserole: Slice the baked potatoes in half and scoop the fluffy insides into a bowl, keeping the skins intact. Using a hand masher, mash the potato flesh with butter, salt, and pepper. (Alternatively use a ricer or food mill, but do not use a food processor.) Spread 4 cups of the chili into an even layer in a 9×13-inch baking dish, and top with the mashed potatoes. Place the reserved skins on top, skin-side up. Drizzle with melted butter and top with cheese. Cover and refrigerate.
8. Store bread for pizza: Starting with soft bread is the key to great French bread pizza. Wrap the loaf in a plastic grocery bag and store at room temperature or wrap in foil and freeze.

Credit: Kitchn

Credit: Joe Lingeman

Dinner

• Monday, Vegetarian Chili : Reheat the chili on the stovetop over medium heat. You may need to add another splash of water or broth to thin the chili to your desired consistency. Garnish with your choice of prepared toppings.
• Tuesday, Apple Cider-Glazed Chicken Thighs with salad: Season the chicken with salt and pepper, then cook skin-side down in a cast iron skillet until browned and crisp. Flip the chicken and spoon the apple cider glaze over the top of the chicken; bake at 350°F until the chicken reaches an internal temperature of 165°F. Then broil until the sauce bubbles and the skin is dark golden-brown. Serve with bagged salad.
• Wednesday, Easy Skillet Meatloaf with green beans and store-bought cornbread muffins: Transfer the meatloaf mixture to a cast iron skillet and press into an even layer. Bake at 350°F until the center reaches an internal temperature of 165°F. Brush the top with barbecue sauce and broil until the sauce is glossy and sticky. Meanwhile, microwave steam-in-bag green beans. Serve meatloaf with green beans and cornbread muffins.
• Thursday, Leftover Chili Baked Potato Casserole : Take the casserole out of the refrigerator while you heat the oven to 375°F. Bake, uncovered, until heated through and the cheese is melted. Since the casserole has been refrigerated, it may take slightly longer than the recipe states to bake; budget for 30 to 45 minutes baking time. If you have frozen the bread for the French Bread Pizza, remove it from the freezer and place it on the counter to thaw overnight.
• Friday, French Bread Pizza : Arrange a rack in the top third of the oven and heat the oven to 425°F. Prepare the pizzas according to this recipe , making sure to add prepared toppings from the meal prep session.

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Power Hour Meal Prep is the series where we help you put it all together. We show you how to eat well during the week with an hour or two of Power Hour prep over the weekend. Every plan is different; mix and match to find your own personal sweet spot.

Patty Catalano

Contributor

Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

Source : food