Cold winter nights make everyone want to feel cozy with full tummies. Far too often, our favorite winter recipes are time-consuming, and it can feel impossible to muster up the energy to make our go-to comfort foods. Luckily, we’re here to help! Keep reading to find your new staples for winter—without the hours spent laboring over the stove or oven.
Super Easy Meatloaf
This meatloaf will make everyone want the recipe.
- 2 Pounds Ground Beef
- 1 Egg
- 1 Onion, Chopped
- 1 c. Milk
- 1 c. Crackers, Smashed
- 2 Tbsp. Brown Sugar
- 2 Tbsp. Dijon Mustard
- 1/3 c. Ketchup
- Salt and Pepper to Taste
- Preheat oven to 350 F. Lightly grease a 9×5-inch loaf pan.
- Combine beef, egg, onion, milk, cracker crumbs, salt and pepper into a bowl. Mix until just combined. Place in loaf pan.
- Combine brown sugar, mustard and ketchup in a small bowl. Mix well and pour over meatloaf.
- Bake for one hour. Let rest for 20 minutes once done.
Weeknight Meatball Soup
No one will know you made this soup in 30 minutes!
- 3 c. Water
- 2 (14 oz) Cans Diced Tomatoes
- 5 Garlic Cloves, Minced
- 1 Onion, Finely Chopped
- 2 (14 oz) Cans Beef Broth
- 1 Tbsp. Italian Seasoning
- 1 lb. Frozen Mini-Meatballs (Italian-Style Preferred)
- 1 lb. Frozen Italian-Blend Vegetables
- 1 c. Elbow Pasta
- ½ c. Parmesan Cheese, Grated
- Lightly saute onions and garlic in a large pot until onions are transparent.
- Stir in water, tomatoes, beef broth and Italian seasoning; bring to a boil.
- Add meatballs, vegetables and pasta; return to boil.
- Reduce heat to medium-low and cook for ten minutes or until pasts is tender.
- Garnish each serving with Parmesan cheese.
Quick and Easy Pumpkin Soup
Leftover pumpkin? Think outside pies and try this soup.
- 2 Tbsp. Olive Oil
- 1 Medium Onion, finely chopped
- 3 Garlic Cloves, Minced
- 1 Can Pumpkin Puree (15 oz.)
- 2 Tbsp. Fresh Thyme
- 1 tsp. Kosher Salt
- ½ tsp. Ground Cumin
- ½ tsp. Black Pepper
- 1/8 tsp. Ground Ginger
- 1/8 tsp. Cayenne Pepper
- 2 c. Chicken or Vegetable Broth
- 4 tbsp. Heavy Cream
- Toasted Pumpkin Seeds for Garnish
- Heat olive oil in a dutch oven. Add onion and garlic, sauteing about 4 minutes or until fragrant.
- Add pumpkin, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook for about 5 minutes or until steaming and fragrant.
- Add chicken or vegetable broth, cooking for 3-4 minutes, continuously stirring.
- Remove soup from heat, add cream.
- Garnish with pumpkin seeds and serve.
This traditional Irish dish is perfect for cold winter nights.
- ½ lb. Thick Cut Bacon
- 1 lb. Sausage (use a high-quality sausage, preferably bangers)
- 2 Large Onions
- 2 Garlic Cloves
- 2 lbs. Potatoes (Yukon Gold or Red)
- 1 (32 oz) Carton Chicken Stock
- 1 Bunch Parsley, Chopped
- Salt and Pepper to Taste
- Preheat oven to 300 F.
- In a dutch oven, cook bacon until crispy and golden brown. Remove and place on paper towel.
- Brown sausage on all sides. Remove.
- Saute onions until carmelized. Add garlic and saute until fragrant (about 2 minutes). Remove.
- Remove pot. Add half of the potatoes to bottom of pot. Season with salt, pepper and ¼ parsley.
- Add half of onion/garlic mixture and bacon.
- Repeat layers.
- Place whole sausages on top.
- Add chicken broth. Place pot back on stove and bring to a boil.
- Cover pot; place in oven and cook for 2-4 hours. Check every hour to ensure an inch of liquid is at the bottom of the pot while cooking. Add more liquid if necessary.
- Remove from heat; season with salt and pepper to taste; add remaining parsley for garnish.
Chicken Pot Pie Casserole
Don’t worry about slaving over the perfect pie crust for this one! Instead, the flaky crescent roll dough creates a melt-in-your-mouth crust everyone will love.
- ½ c. Mayonnaise
- 2 Tbsp. All-Purpose Flour
- 1 Chicken Bouillon Cube
- 1 tsp. Pepper
- ¾ c. Milk
- 10 oz. Mixed Vegetables, Thawed
- 1 ½ c. Cooked Chicken (Cubed or Shredded)
- 8 oz. Crescent Roll Dough
- Preheat oven to 375 F. Grease 8×8 baking dish.
- In a large saucepan, whisk mayo, flour, bouillon and pepper together until smooth. Slowly pour in milk. Bring mixture to a boil. Cook and stir until thickened.
- Add vegetables and chicken to mixture; cook and stir until heated. Transfer to baking dish.
- Unroll crescent dough; separate triangles; arrange dough over chicken mixture.
- Bake until topping is golden brown (15-20 minutes).
Easy, Peasy Shepherd’s Pie
You’ll fall in love with this pie made with instant mashed potatoes.
- 2 tbsp. Olive Oil
- 1 Yellow Onion, Chopped
- 1 lb. Ground Beef or Lamb
- 2 tsp. Dried Parsley
- 1 tsp. Dried Rosemary
- 1 tsp. Dried Thyme
- 1 Tbsp. Worcestershire Sauce
- 2 Garlic Cloves, Minced
- 2 tbsp. All-Purpose Flour
- 2 tbsp. Tomato Paste
- 1 c. Beef Broth
- 1 c. Frozen Peas and Carrots
- ½ c. Frozen Corn Kernels
- 5 c. Mashed Potatoes (made from instant boxed potatoes)
- ½ c. Parmesan Cheese
- Salt and Pepper to Taste
- Preheat oven to 400 F.
- Add oil to a skillet and heat on high for 2 minutes. Add onions and saute for 5 minutes.
- Add ground meat to skillet, breaking apart with spoon; add parsley, thyme, rosemary, salt and pepper. Stir well. Cook meat until browned.
- Add Worcestershire and garlic. Cook for 1 minute.
- Add flour and tomato paste. Stir until fully incorporated.
- Add broth and frozen vegetables. Bring mixture to a boil and reduce heat. Simmer for 5 minutes.
- Place meat mixture into 9×9 inch baking dish, spreading evenly.
- Add parmesan cheese to mashed potatoes.
- Placed mashed potatoes on top of meat mixture, spreading evenly.
- Bake uncovered for 25-30 minutes.
- Let cool for 15 minutes before serving.
These quick and easy recipes are sure to keep you feeling warm and fuzzy all winter long. Which one is your favorite? What’s your winter recipe staple? Let us know below!