Marc's meal plan this week: 5 dinners from the weekly ad

Ingredients

• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided, plus more to taste
• 1 pound 73% lean ground beef
• 1 medium cooking onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons chili powder and 1/2 teaspoon ground cumin
• 1 can (15 ounces) spicy chili beans, with their sauce
• 1/2 cup water
• 1/2 cup fresh cranberries, roughly chopped
• 1 tablespoon packed brown sugar
• 1 cup grated sharp cheddar cheese

Steps

1. Heat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment. Toss the sweet potatoes and Brussels sprouts with the olive oil and 1/2 teaspoon salt, then spread them in an even layer.
2. Roast for 25 to 28 minutes, stirring after 15 minutes, until the sweet potatoes are tender and browned at the edges and the Brussels sprouts have crisp, darkened leaves.
3. While the vegetables roast, heat a large deep skillet over medium-high heat for 2 minutes. Add the ground beef and onion. Cook for 8 to 10 minutes, breaking up the beef, until the onion is soft and the beef reaches 160°F in the center. Carefully spoon off and discard the excess fat.
4. Add the garlic, chili powder, cumin, and remaining 1/2 teaspoon salt. Stir for 30 seconds, until fragrant. Add the chili beans, water, cranberries, and brown sugar.
5. Bring the skillet to a gentle simmer. Cook for 7 to 8 minutes, stirring often, until the cranberries have softened and started to burst and the bean mixture is thick enough to leave a trail when stirred.
6. Fold in the roasted sweet potatoes and Brussels sprouts. Sprinkle the cheddar evenly over the top, cover the skillet, and cook over low heat for 2 to 3 minutes, until the cheese is fully melted. Rest for 5 minutes before serving.

Ingredients

• 1 1/2 pounds boneless pork loin, cut into 4 chops about 1 inch thick
• 1 1/2 pounds carrots, peeled and cut into 2-inch pieces
• 1 medium cooking onion, halved and cut into 1/2-inch wedges
• 1 12-ounce bag fresh cranberries
• 6 cups day-old bread, cut into 1-inch cubes
• 3/4 cup low-sodium chicken broth
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt, divided, plus 1/2 teaspoon black pepper

Steps

1. Heat the oven to 425°F with a rack in the middle position. Line a large rimmed baking sheet with parchment or foil for easier cleanup.
2. Toss the carrots and onion with 2 tablespoons olive oil, the thyme, 1 teaspoon salt, and the pepper directly on the prepared pan. Spread them over about two-thirds of the pan and roast for 12 minutes, until the carrots are beginning to soften at the edges.
3. Meanwhile, toss the bread cubes with the broth, melted butter, and remaining 1/2 teaspoon salt in a large bowl. Let stand for 5 minutes so the bread absorbs the broth.
4. Remove the pan from the oven. Stir the cranberries and brown sugar into the carrots and onions. Push the vegetables to the outer edges, arranging the pork chops in the center. Brush the pork with the remaining 1 tablespoon olive oil. Spread the moistened bread cubes in an even layer on the open side of the pan.
5. Roast for 18 to 22 minutes, stirring the stuffing once after 12 minutes, until the pork reaches 145°F in the thickest part, the carrots are tender, the cranberries have burst, and the stuffing is browned at the edges.
6. Transfer the pork to a cutting board and rest for 5 minutes. Stir the cranberry-carrot mixture to gather its juices, then slice the pork and serve with the vegetables and stuffing.

Ingredients

• 8 ounces bacon, cut into 1-inch pieces
• 1 pound butternut squash cubes, about 1/2-inch pieces
• 1 medium yellow onion, finely chopped
• 1 tablespoon olive oil, plus more for the baking dish
• 8 ounces sturdy white or Italian bread, cut into 1-inch cubes
• 8 large eggs
• 1 1/2 cups 2% milk
• 4 ounces sharp cheddar cheese, shredded
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper, divided
• 5 ounces baby arugula
• 2 firm ripe pears, thinly sliced
• 2 tablespoons apple cider vinegar

Steps

1. Heat the oven to 375°F. Oil a 9-by-13-inch baking dish. Put the squash in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave on high for 4 to 5 minutes, until the cubes are beginning to soften but still hold their shape. Drain well.
2. Set a large skillet over medium heat. Cook the bacon for 8 to 10 minutes, stirring often, until browned, crisp at the edges, and at least 145°F. Transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon drippings in the skillet.
3. Add the onion to the skillet and cook for 4 to 5 minutes, stirring, until softened. Stir in the drained squash, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, then remove from the heat.
4. Spread the bread cubes in the prepared baking dish. Scatter the bacon, squash-onion mixture, and cheddar evenly over the bread. In a large bowl, whisk the eggs, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper for 30 seconds. Pour evenly over the bread mixture.
5. Press the bread gently into the custard with the back of a spoon and let it stand for 10 minutes. Bake uncovered for 30 to 35 minutes, until puffed and golden and the center registers 160°F on an instant-read thermometer. Rest for 5 minutes before cutting.
6. While the strata rests, toss the arugula and pears with the olive oil, apple cider vinegar, and a pinch each of salt and pepper. Serve the salad alongside the warm strata.

Ingredients

• 14 ounces summer sausage slices, halved
• 2 tablespoons olive oil, divided
• 1 medium cooking onion, finely chopped
• 3 celery ribs, thinly sliced
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
• 1 pound turnips, peeled and cut into 1/2-inch cubes
• 1/4 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 2 cups whole milk
• 4 ounces cream cheese, softened and cubed
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper, plus more as needed
• 2 firm pears, cored and thinly sliced
• 5 ounces mixed salad greens and 2 tablespoons apple cider vinegar

Steps

1. Heat 1 tablespoon olive oil in a Dutch oven or other heavy soup pot over medium heat for 1 minute. Add the summer sausage and cook for 4 to 5 minutes, stirring once or twice, until browned at the edges. Transfer it to a plate. For a hot serving, heat the sausage until the center of a folded slice reaches 165°F.
2. Add the remaining 1 tablespoon olive oil, onion, celery, salt, and pepper to the pot. Cook over medium heat for 5 to 6 minutes, stirring often, until the onion is soft and translucent.
3. Sprinkle in the flour and cook for 1 minute, stirring constantly so no dry flour remains. Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot.
4. Add the potatoes and turnips. Bring the broth to a boil over medium-high heat, then reduce to a steady simmer. Cover partially and cook for 15 to 18 minutes, stirring twice, until both vegetables are easily pierced with a fork.
5. Whisk the milk and cream cheese together in a bowl until mostly smooth. Stir the mixture into the pot, return the sausage, and cook over low heat for 4 to 5 minutes, stirring often, until the chowder is creamy and the sausage is heated through to 165°F. Do not let the chowder boil after adding the milk. Taste and season with more salt and pepper if needed.
6. While the chowder finishes, toss the pears and salad greens with the cider vinegar, a pinch of salt, a few grinds of pepper, and any remaining oil from the measuring spoon. Serve the pear salad alongside bowls of hot chowder.

Ingredients

• 12 ounces rigatoni or penne pasta
• 1 pound beef franks, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• 1 pound parsnips, peeled and cut into 1/2-inch pieces
• 1 medium cooking onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon dried thyme
• 2 cups low-sodium chicken broth
• 8 ounces cream cheese, cut into small cubes
• 1 bunch curly kale, stems removed and leaves torn (about 5 packed cups)
• 3/4 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt, plus more for pasta water, and 1/2 teaspoon black pepper

Steps

1. Bring a large pot of generously salted water to a boil over high heat, about 8 to 10 minutes. Keep the water at a steady boil while you start the sauce.
2. Meanwhile, heat the olive oil in a Dutch oven or large deep skillet over medium heat for 2 minutes. Add the sliced beef franks and cook for 5 to 6 minutes, stirring once or twice, until browned at the edges. Transfer them to a plate.
3. Add the parsnips and onion to the same pot. Cook over medium heat for 7 minutes, stirring every minute or so, until the onion is softened and the parsnips have picked up some golden spots. Stir in the garlic and thyme and cook for 30 seconds.
4. Pour in the chicken broth, scraping up any browned bits. Cover, reduce the heat to medium-low, and simmer for 10 to 12 minutes, until the parsnips are tender enough to pierce easily with a fork.
5. While the parsnips simmer, cook the pasta for 10 to 12 minutes, or until just al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
6. Uncover the parsnip mixture and reduce the heat to low. Whisk in the cream cheese a few cubes at a time for 2 to 3 minutes, until smooth. Add the kale and cook for 2 minutes, stirring, until wilted. Add the drained pasta, Parmesan, vinegar, salt, pepper, and 1/2 cup of the reserved pasta water. Toss for 1 to 2 minutes until the pasta is coated, adding more pasta water if needed.
7. Stir the browned franks back into the pasta and cook for 3 to 4 minutes, stirring often, until heated through to 165°F. Let stand for 2 minutes before serving with extra Parmesan.