Giant Eagle meal plan this week: 5 dinners from the weekly ad

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 3 tablespoons unsalted butter, divided
• 1/2 cup whole milk, warmed
• 2 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 12 ounces Brussels sprouts, trimmed and thinly sliced
• 1 1/4 pounds ground turkey
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can petite diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme and 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese

Steps

1. Heat the oven to 425°F with a rack in the upper-middle position. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
2. Put the sweet potatoes in a large pot, cover with cold water by 1 inch, and add 1 teaspoon of the salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until the potatoes are very tender when pierced with a fork.
3. Drain the sweet potatoes well and return them to the hot pot for 1 minute to steam off excess moisture. Add 2 tablespoons butter, the warm milk, and 1/4 teaspoon pepper; mash until mostly smooth. Cover to keep warm.
4. While the potatoes cook, heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the onion, Brussels sprouts, and remaining 1 teaspoon salt. Cook for 6 to 8 minutes, stirring often, until the onion is soft and the sprouts have browned in spots.
5. Add the ground turkey and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and the thickest pieces register 165°F. Stir in the tomato paste and thyme; cook for 1 minute. Add the drained tomatoes and Worcestershire sauce, then simmer for 3 to 4 minutes, until the mixture is thick and no longer watery.
6. Spread the turkey mixture evenly in the prepared baking dish. Spoon the sweet potato mash over the filling and rough up the surface with a fork. Sprinkle with the cheddar and dot with the remaining butter.
7. Bake for 12 to 15 minutes, until the filling is bubbling around the edges and the cheese is browned in spots. Rest for 5 minutes before scooping into bowls.

Ingredients

• 1 1/4 pounds beef cube steak, patted dry
• 1 pound carrots, peeled and cut on a diagonal into 1/2-inch pieces
• 12 ounces wide egg noodles
• 1 large yellow onion, thinly sliced
• 1 1/2 cups fresh cranberries
• 1 cup beef broth
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 2 tablespoons packed brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, divided

Steps

1. Heat the oven to 425°F. Toss the carrots with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast for 25 to 30 minutes, turning once after 15 minutes, until browned at the edges and tender when pierced with a fork.
2. Bring a large pot of well-salted water to a boil over high heat. While it heats, place the flour in a shallow dish and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the cube steaks one at a time, shaking off excess flour.
3. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat for 1 minute, until the butter foam subsides. Cook half the steaks for 2 to 3 minutes per side, then transfer to a plate. Repeat with the remaining oil, butter, and steaks. The beef should reach 145°F in the thickest part; tent loosely with foil and rest for 5 minutes.
4. Cook the egg noodles in the boiling water for 7 to 9 minutes, or until tender but still slightly firm in the center. Reserve 1/2 cup pasta water, then drain the noodles and return them to the pot.
5. Reduce the skillet heat to medium. Add the onion and cook for 4 to 5 minutes, stirring often, until softened and lightly browned. Add the cranberries, broth, brown sugar, vinegar, thyme, and remaining 1/2 teaspoon salt. Simmer for 7 to 9 minutes, stirring and pressing a few cranberries against the pan, until the berries burst and the sauce thickens slightly.
6. Add 2 to 3 tablespoons reserved pasta water to the noodles and toss until glossy. Divide the noodles, roasted carrots, and cube steak among four plates. Spoon the warm cranberry-onion sauce over or alongside the steak and serve.

Ingredients

• 1 1/2 pounds coho salmon portions, cut into 4 pieces if needed
• 2 medium delicata squash (about 2 pounds), halved, seeded, and cut into 1/4-inch half-moons
• 2 firm ripe pears, cored and cut into 1/2-inch wedges
• 1 1/2 cups plain couscous
• 1 1/2 cups water
• 3 tablespoons olive oil, divided
• 1 small shallot, finely chopped
• 2 tablespoons unsalted butter
• 1 lemon, finely zested and juiced
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper, plus more as needed

Steps

1. Pat the salmon dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside at room temperature for 10 minutes while you prepare the squash and couscous.
2. Bring the water, 1 tablespoon olive oil, and 1/4 teaspoon salt to a boil in a small saucepan over high heat, about 4 minutes. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork, then cover to keep warm.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 1 minute. Add the squash, shallot, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add 1/3 cup water, cover, and cook for 9 to 11 minutes, stirring once, until the squash is nearly tender when pierced with a fork.
4. Uncover the skillet and cook the squash for 4 to 5 minutes, stirring occasionally, until the water has evaporated and some edges are browned. Add the pear wedges and cook for 3 minutes, turning gently, until warm and lightly browned. Stir in the butter, lemon zest, and 1 tablespoon lemon juice. Transfer the squash and pears to the couscous and cover.
5. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat for 2 minutes. Add the salmon, skin side down if it has skin, and cook undisturbed for 5 to 6 minutes, until the skin is crisp and the fish releases easily from the pan.
6. Turn the salmon and cook for 2 to 4 minutes more, depending on thickness, until the center reaches 145°F on an instant-read thermometer and flakes easily with a fork. If the pieces are thick, lower the heat to medium after turning so the outside does not overbrown.
7. Spoon the couscous, squash, and pears into shallow bowls. Set a salmon portion on each serving and squeeze the remaining lemon juice over the fish. Taste the couscous and add salt or pepper if needed.

Ingredients

• 12 ounces penne or rigatoni pasta
• 1 1/4 pounds boneless, skinless chicken breast strips
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 3 medium carrots, peeled and cut into 1/4-inch dice
• 2 medium parsnips, peeled and cut into 1/4-inch dice
• 1 small yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1 can (14.5 ounces) diced tomatoes with their juices
• 1 cup low-sodium chicken broth
• 1/2 cup finely grated Parmesan cheese, plus more for serving

Steps

1. Bring a large pot of well-salted water to a boil over high heat. Cook the pasta 9 to 11 minutes, or until just al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
2. While the water heats, pat the chicken strips dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep skillet over medium-high heat for 1 minute.
3. Add the chicken in an even layer and cook 4 to 6 minutes, turning once, until browned and the thickest pieces reach 165°F on an instant-read thermometer. Transfer the chicken to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the carrots, parsnips, onion, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 8 to 10 minutes, stirring often, until the onion is soft and the root vegetables are beginning to brown at the edges.
5. Stir in the garlic and rosemary and cook 30 seconds, just until fragrant. Add the tomatoes and their juices and the broth. Bring to a steady simmer, scraping up any browned bits, and cook 6 to 8 minutes, until the carrots and parsnips are tender when pierced with a fork.
6. Return the chicken and any juices to the skillet and simmer 1 to 2 minutes, until hot throughout. Add the drained pasta and Parmesan, tossing for 1 to 2 minutes. Add reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta. Serve with more Parmesan.

Ingredients

• 1 medium spaghetti squash (about 3 pounds), halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound 75% lean ground beef
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 (14.5-ounce) can petite diced tomatoes with sweet onion, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 5 ounces baby spinach
• 6 ounces pepper Jack cheese, shredded

Steps

1. Heat the oven to 425°F. Brush the cut sides of the spaghetti squash with 1 tablespoon oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on a rimmed baking sheet and roast for 32 to 38 minutes, until the skin gives slightly when pressed and the flesh pulls into tender strands with a fork.
2. While the squash roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat for 1 minute. Add the ground beef and onion. Cook for 7 to 9 minutes, breaking up the meat, until the onion is soft and the beef is browned with no pink remaining; the beef must reach 160°F.
3. Carefully spoon off and discard excess fat from the skillet. Add the garlic and cook for 30 seconds, stirring, until fragrant.
4. Stir in the diced tomatoes with their juices, tomato paste, Italian seasoning, red pepper flakes if using, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer over medium heat for 5 to 7 minutes, stirring once or twice, until thickened slightly.
5. Add the spinach a handful at a time and stir for 1 to 2 minutes, until wilted. Remove the skillet from the heat.
6. When the squash is cool enough to handle, scrape the strands into a 9-by-13-inch baking dish, leaving any tough shell behind. Add the beef sauce and half of the cheese, then toss until evenly combined.
7. Sprinkle the remaining cheese over the top. Bake at 425°F for 8 to 10 minutes, until the sauce is bubbling around the edges and the cheese is fully melted with a few browned spots. Let stand for 5 minutes before serving.