Acme meal plan this week: 5 dinners from the weekly ad

Ingredients

• 12 ounces short pasta, such as penne or rigatoni
• 1 1/4 pounds boneless rotisserie turkey breast, cut into bite-size pieces
• 12 ounces Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil, divided
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup fresh cranberries
• 1 cup chicken broth
• 2 tablespoons maple syrup
• 4 ounces cream cheese, softened and cut into pieces
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes

Steps

1. Set a rack in the upper third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
2. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper on a rimmed baking sheet. Roast for 18 to 22 minutes, stirring once after 12 minutes, until browned at the edges and tender when pierced with a fork.
3. While the sprouts roast, cook the pasta for 10 to 12 minutes, until barely al dente. Reserve 1 cup of the cooking water, then drain the pasta.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the shallot with the remaining 1/4 teaspoon salt and red pepper flakes for 3 minutes, stirring often. Add the garlic and cook for 30 seconds, just until fragrant.
5. Add the cranberries, chicken broth, and maple syrup. Bring to a steady simmer and cook for 7 to 9 minutes, stirring occasionally, until most cranberries have burst and the liquid is lightly reduced.
6. Lower the heat to medium-low and whisk in the cream cheese until smooth, about 2 minutes. Stir in the turkey and cook for 3 to 5 minutes, until the turkey is hot throughout and reaches 165°F in the center of several pieces.
7. Add the drained pasta, roasted Brussels sprouts, and Parmesan to the skillet. Toss for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta. Taste, season with more salt and pepper if needed, and serve with extra Parmesan.

Ingredients

• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 1/4 pounds pork tenderloin, trimmed
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon chopped fresh thyme, plus more for serving
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 2 firm ripe pears, cored and cut into 1/2-inch pieces
• 3/4 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar

Steps

1. Heat the oven to 425°F with a rack in the center. Line a rimmed sheet pan with foil or parchment, if desired, and let the oven heat for at least 10 minutes.
2. Toss the carrots and parsnips with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the thyme on the sheet pan. Roast for 15 minutes, stirring once halfway through.
3. Meanwhile, pat the pork dry and season all over with the remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes.
4. Sear the pork for 3 minutes per side, until well browned. Transfer it to the sheet pan, nestling it among the vegetables, and roast for 12 to 15 minutes more. The vegetables should be tender and browned at the edges, and the thickest part of the pork must reach 145°F on an instant-read thermometer.
5. Transfer the pork to a cutting board and rest it for 5 minutes. Return the skillet to medium heat and melt the butter. Add the shallot and cook for 2 minutes, stirring often. Add the pears and cook for 3 minutes, until they begin to soften.
6. Stir the broth, Dijon, and cider vinegar into the skillet. Simmer for 4 to 5 minutes, stirring and scraping up the browned bits, until the pears are tender and the sauce lightly coats a spoon. Slice the pork, arrange it with the roasted vegetables, and spoon the pear sauce over top.

Ingredients

• 4 (6-ounce) Atlantic salmon fillets, skin on or off, patted dry
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large Honeycrisp or Gala apple, cored and cut into 1/2-inch cubes
• 1 small yellow onion, thinly sliced
• 4 cups chopped kale, tough stems removed
• 2 tablespoons olive oil, divided
• 1/3 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon butter
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon kosher salt, divided, plus more as needed
• 1/2 teaspoon black pepper, divided

Steps

1. Set the salmon on a plate and season all over with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let it stand at room temperature for 10 minutes while you prepare the vegetables.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat for 1 minute. Add the sweet potatoes, onion, 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, for 5 minutes, until the onion starts to soften.
3. Add 1/4 cup water to the skillet and cover. Reduce the heat to medium and cook for 8 to 10 minutes, stirring once halfway through, until the sweet potatoes are nearly tender when pierced with a fork. Uncover, add the apple and thyme, and cook for 3 to 4 minutes, stirring often, until the apple is warm and the sweet potatoes have browned at the edges.
4. Stir the kale and remaining 1/4 teaspoon salt into the sweet potato mixture. Cook for 2 to 3 minutes, tossing often, until the kale is wilted. Transfer the hash to a serving platter or four plates and cover loosely to keep warm.
5. Wipe out the skillet and heat the remaining 1 tablespoon oil over medium-high heat for 1 minute. Add the salmon, skin-side down if using skin-on fillets. Cook for 4 to 5 minutes, until the skin is crisp and the fish releases easily from the pan. Turn and cook for 2 to 4 minutes more, until the thickest part reaches 145°F on an instant-read thermometer. Transfer the salmon to the hash.
6. Reduce the heat to medium. Add the cider and Dijon to the skillet, scraping up any browned bits, and simmer for 2 minutes until slightly reduced. Remove the skillet from the heat, whisk in the butter, and spoon the sauce over the salmon and hash. Serve right away.

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds 80% lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper
• 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 5 cups)
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup plain yogurt, for serving

Steps

1. Heat the oil in a Dutch oven or other heavy pot over medium-high heat for 1 minute. Add the beef and onion and cook for 7 to 9 minutes, breaking up the meat with a spoon, until the beef is browned with no pink remaining and reaches 160°F on an instant-read thermometer.
2. Carefully spoon off all but about 1 tablespoon of fat from the pot. Add the garlic, chili powder, cumin, oregano, salt, and pepper; stir for 30 seconds, until fragrant.
3. Add the butternut squash, crushed tomatoes, and beef broth. Scrape up any browned bits from the bottom of the pot and bring the mixture to a steady boil over high heat, about 4 minutes.
4. Reduce the heat to maintain a gentle simmer. Cover partially and cook for 20 minutes, stirring once or twice, until the squash is nearly tender when pierced with a fork.
5. Stir in the kidney beans and simmer uncovered for 5 to 7 minutes, until the beans are hot and the squash is fully tender. If the chili becomes thicker than you like, stir in water 1/4 cup at a time.
6. Taste and add more salt or pepper if needed. Ladle into bowls and top each serving with cheddar and a spoonful of yogurt.

Ingredients

• 3 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, halved, sliced, and rinsed
• 1 small head cauliflower, cut into 3/4-inch florets (about 5 cups)
• 8 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon dried rubbed sage, 1/2 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper
• 3 cups shredded rotisserie chicken, skin removed
• 1 cup frozen peas
• 2 refrigerated 9-inch pie crusts, thawed according to package directions

Steps

1. Heat the oven to 425°F. Butter a 9-by-13-inch baking dish. Set the pie crusts on the counter while the oven heats so they are easy to unroll.
2. Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the leeks, cauliflower, and mushrooms. Cook for 8 to 10 minutes, stirring often, until the leeks are soft and the cauliflower is beginning to turn tender at the edges.
3. Add the garlic and cook for 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Slowly stir in the broth, then the milk, sage, thyme, salt, and pepper. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring, until the sauce is thick enough to coat a spoon.
4. Stir in the chicken and peas. Cook for 2 to 3 minutes, until the filling is steaming. Transfer the filling to the prepared baking dish and spread it into an even layer.
5. Lay the pie crusts over the filling, overlapping them slightly in the center and pressing the edges against the inside of the dish. Cut 5 or 6 small vents across the top. Set the dish on a rimmed baking sheet to catch any drips.
6. Bake for 18 to 22 minutes, until the crust is deep golden and the filling bubbles around the edges. Check the center of the filling with an instant-read thermometer; the chicken and filling must reach 165°F.
7. Let the pot pie rest for 10 minutes before scooping so the filling can thicken slightly.