On The Menu The Week Of November 16th

BySue Dhillon

There’s something about November that makes a home-cooked dinner especially appealing. The days are shorter, Thanksgiving is getting closer, and a comforting meal at the end of the day sounds better than ever.

This week’s menu brings together seven dinners, including two StoneGable favorites and several delicious recipes from other talented home cooks. There’s a traditional meatloaf, a creamy chicken soup, a vegetable casserole, and a slow-cooked Sunday supper. I’ve also included a few recipes to save for Thanksgiving week and a seasonal dessert.

I hope you’ll find something here to make your week a little easier and your dinners more enjoyable.

Monday: Turkey Meatloaf With Mashed Potatoes

Photo: Well Plated by Erin Clarke

We’re starting the week with a classic dinner that never seems to go out of style. Meatloaf and mashed potatoes are always a good combination, and this version from Erin Clarke at Well Plated uses ground turkey, mushrooms, and seasonings to make a tender, flavorful loaf.

Add green beans or another favorite vegetable, and Monday’s dinner is taken care of.

ON THE MENU

Tuesday: Creamy Chicken Gnocchi Soup

Tuesday’s dinner is one of StoneGable’s hearty soup recipes. Creamy Chicken Gnocchi Soup is filled with tender chicken, vegetables, spinach, and soft potato gnocchi in a rich broth.

It’s the kind of soup that makes a complete meal, especially with warm bread. The recipe comes together in about 30 to 40 minutes, and using cooked chicken makes preparation even easier.

ON THE MENU

A 6-quart enameled Dutch oven gives you plenty of room to stir in the gnocchi and spinach.

Wednesday: Roasted Vegetable Enchilada Casserole

Photo: Cookie and Kate

A meatless dinner can be every bit as satisfying as a traditional casserole, and this recipe from Kathryne Taylor at Cookie and Kate is a good example.

Roasted vegetables, black beans, cheese, and tortillas are layered together with salsa and baked until everything is hot and bubbling. It’s colorful, substantial, and a nice change from the usual weeknight dinners.

ON THE MENU

Thursday: StoneGable Chicken Taco Soup

Thursday is a good night for a dinner that can be prepared in one pot. StoneGable’s Chicken Taco Soup is filled with chicken, beans, tomatoes, corn, and plenty of Southwest flavor.

Make it on the stovetop or let the slow cooker do the work. Either way, be sure to set out a few toppings. Shredded cheese, sour cream, avocado, and crunchy tortilla strips make each bowl even better.

ON THE MENU

Friday: Baked Salmon With Lemon and Herbs

Photo: Well Plated by Erin Clarke

Friday’s dinner is a little lighter, but still special enough to look forward to.

This baked salmon recipe from Well Plated uses lemon, garlic, and fresh herbs. The fish cooks in a foil packet, which helps keep it moist and makes cleanup easier.

Serve it with roasted potatoes and something green for a simple Friday supper.

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Set the foil packet on a rimmed sheet pan to catch any juices that escape while the salmon bakes.

Saturday: Homemade Vegetarian Chili

Photo: Cookie and Kate

Saturday’s dinner is a big pot of chill, just right for a chilly November evening.

This vegetarian chili from Cookie and Kate is made with beans, tomatoes, vegetables, and a generous blend of spices. It’s hearty enough to satisfy everyone at the table, and leftovers are even better the next day.

Serve it with cornbread or StoneGable’s easy beer bread.

ON THE MENU

Sunday: Slow Cooker Beef Stew

Photo: Well Plated by Erin Clarke

Sunday dinner doesn’t always need to mean spending the afternoon in the kitchen.

This slow cooker beef stew from Well Plated is made with tender beef, carrots, potatoes, peas, and a rich gravy. It’s a traditional, satisfying dinner that cooks slowly while you take care of other things.

A loaf of crusty bread is all you need alongside it, although a simple salad would be lovely too.

ON THE MENU

If you’re looking for a slow cooker for this recipe, here’s a 6-quart programmable Crock-Pot.

Something Sweet This Week

Pumpkin desserts are especially welcome this time of year, and StoneGable’s Pumpkin Spice Cake With Maple Glaze is an easy one to keep in mind.

It begins with a cake mix, making it a practical choice when you want something homemade without a complicated afternoon of baking. The maple glaze gives it a wonderful seasonal finish.

GET THE STONEGABLE PUMPKIN SPICE CAKE RECIPE

More Recipes To Keep Handy

With Thanksgiving coming up next week, it’s a good time to bookmark a few recipes for the days ahead. Whether you’re planning a casual dinner, baking something to share, or looking for a soup to make ahead, these StoneGable favorites are worth saving.

Kitchen Favorites For The Season

November is when some of the hardest-working pieces in the kitchen really earn their place. A good Dutch oven, a sturdy roasting pan, a beautiful baking dish, and a few dependable utensils make everything from weeknight dinners to holiday cooking a little easier.

Three kitchen picks from this week’s menu: a Dutch oven for the gnocchi soup, a rimmed sheet pan for the salmon, and a slow cooker for Sunday’s beef stew.

Getting Ready For Thanksgiving

Thanksgiving is less than two weeks away, so now is a good time to begin checking a few things off the list.

You don’t need to do everything at once. Start with the menu, check what you already have in the pantry, and think about which dishes can be made ahead.

If you’re hosting this year, StoneGable’s Easy Thanksgiving Countdown will help you plan the days leading up to the holiday.

I hope this week’s menu gives you a few good ideas for dinner and a little more time to enjoy the season.

Have a wonderful week!

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