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

Ingredients

• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound breakfast sausage
• 20 ounces refrigerated cheese tortellini
• 4 ounces cream cheese, cut into small pieces
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1 tablespoon Dijon mustard
• 1 teaspoon rubbed sage
• 1 1/2 cups shredded mozzarella cheese

Steps

1. Heat the oven to 425°F. Line a rimmed baking sheet with foil or parchment. Toss the sweet potatoes and Brussels sprouts with the olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread in an even layer and roast for 25 to 30 minutes, stirring once after 15 minutes, until the sweet potatoes are tender and browned at the edges.
2. While the vegetables roast, heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the sausage and cook for 8 to 10 minutes, breaking it into small pieces, until browned with no pink remaining and the center reaches 160°F. Transfer the sausage to a bowl, leaving any drippings in the pan.
3. Bring a large pot of well-salted water to a boil. Cook the tortellini according to the package directions until just tender, usually 3 to 5 minutes. Reserve 1/2 cup cooking water, then drain the tortellini.
4. Lower the skillet heat to medium-low. Add the cream cheese, broth, milk, Dijon, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Whisk for 3 to 4 minutes, until the cream cheese is fully melted and the sauce is smooth.
5. Stir the cooked tortellini and sausage into the sauce. Add the roasted sweet potatoes and Brussels sprouts, folding gently so the tortellini stays intact. If the sauce seems thick, stir in enough reserved pasta water to loosen it.
6. Sprinkle the mozzarella evenly over the top. Bake at 425°F for 8 to 10 minutes, until the cheese is melted and browned in spots. Let stand for 5 minutes before serving.

Ingredients

• 1 1/2 pounds top sirloin steak, about 1 inch thick
• 1 1/2 pounds carrots, peeled and cut on a diagonal into 2-inch pieces
• 2 firm Bosc or Anjou pears, cored and cut into 8 wedges each
• 1 1/2 cups pearl couscous
• 2 cups low-sodium chicken broth
• 4 ounces feta cheese, crumbled
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon kosher salt, divided, plus more as needed
• 1/2 teaspoon black pepper, divided

Steps

1. Heat the oven to 425°F. Place a large rimmed sheet pan in the oven while it heats for 5 minutes.
2. Toss the carrots with 2 tablespoons olive oil, the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Carefully spread them on the hot sheet pan and roast for 18 minutes, stirring once halfway through.
3. Add the pear wedges to the pan, turning them gently in the oil on the pan. Roast 8 to 10 minutes more, until the carrots are fork-tender and browned at the edges and the pears are soft but still holding their shape.
4. Meanwhile, bring the broth to a boil in a medium saucepan over high heat. Stir in the couscous, cover, reduce to low, and simmer for 10 to 12 minutes, until the couscous is tender and the broth is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
5. Pat the steak dry and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Sear the steak for 4 to 6 minutes per side, until browned and the thickest part reaches 145°F.
6. Transfer the steak to a cutting board and let it rest for at least 3 minutes. Toss the cooked couscous with the roasted carrots, pears, balsamic vinegar, and half the feta. Taste and add a pinch of salt or pepper if needed.
7. Slice the steak thinly against the grain. Spoon the couscous mixture onto four plates, arrange the steak alongside it, and scatter with the remaining feta.

Ingredients

• 2 pounds ground turkey
• 2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
• 1 pound broccoli crowns, cut into small florets
• 12 ounces fresh cranberries
• 1 medium yellow onion, finely chopped
• 1/2 cup plain panko breadcrumbs
• 1 large egg
• 1/2 cup whole milk, divided
• 1 cup chicken broth
• 1/4 cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 3 tablespoons butter
• 1 tablespoon neutral oil
• 1 1/2 teaspoons kosher salt, divided, plus 1/2 teaspoon black pepper and 1 teaspoon dried thyme

Steps

1. Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt, bring to a boil over high heat, then reduce to a steady boil and cook for 12 minutes.
2. While the potatoes cook, combine the turkey, panko, egg, 2 tablespoons of the milk, thyme, pepper, and remaining 1/2 teaspoon salt in a large bowl. Mix gently just until combined, then form into 8 patties about 3/4 inch thick.
3. Heat the oil in a large skillet over medium-high heat for 1 minute. Cook the patties in 2 batches, 3 to 4 minutes per side, until browned; transfer them to a plate. They will finish cooking in the sauce.
4. Reduce the skillet heat to medium. Add the onion and cook, stirring often, for 4 minutes, until softened. Add the cranberries, broth, brown sugar, and vinegar. Bring to a simmer and cook for 7 to 8 minutes, stirring occasionally and pressing some berries against the pan, until the berries have burst.
5. Return the patties and any juices to the skillet. Spoon cranberry sauce over them, cover, and simmer for 6 to 8 minutes, until the centers of the patties reach 165°F on an instant-read thermometer and the sauce is thick enough to coat a spoon.
6. After the potatoes have cooked for 12 minutes, add the broccoli to the pot and boil 4 to 5 minutes longer, until the potatoes are very tender and the broccoli is bright green and tender. Drain well, then return everything to the hot pot.
7. Add the butter and remaining milk to the potatoes and broccoli. Mash until rustic and creamy, seasoning with more salt and pepper if needed. Serve the mash topped with the turkey patties and cranberry sauce.

Ingredients

• 5 cups low-sodium chicken broth
• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 12 ounces spiral-sliced ham, cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 1 1/2 cups Arborio rice
• 1 tablespoon finely chopped fresh sage, plus a few leaves for serving
• 2 tablespoons unsalted butter
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more as needed

Steps

1. Pour the broth into a medium saucepan and bring it to a gentle simmer over medium heat, 5 to 7 minutes. Lower the heat to keep it hot but not boiling while you cook the risotto.
2. Heat 1 tablespoon oil in a Dutch oven or wide heavy pot over medium-high heat. Add the squash, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring every minute or two, until browned in spots and nearly tender, 7 to 9 minutes. Transfer the squash to a plate.
3. Add the remaining 1 tablespoon oil and the ham to the same pot. Cook, stirring occasionally, until the edges brown, 3 to 4 minutes. Transfer the ham to the plate with the squash.
4. Reduce the heat to medium. Add the onion and cook until softened, 3 to 4 minutes. Stir in the Arborio rice and sage; cook, stirring constantly, until the rice is glossy and smells lightly toasted, 2 minutes.
5. Add the hot broth 1 cup at a time, stirring often and waiting until most of each addition is absorbed before adding the next. Adjust the heat as needed to maintain a lively simmer. Cook until the rice is tender with a slight bite and the mixture is creamy, 20 to 24 minutes total.
6. Stir in the squash, ham, butter, Parmesan, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring, until the squash is fully tender and the ham reaches 140°F in the thickest pieces, 2 to 3 minutes. If the risotto seems thick, stir in a splash of hot broth.
7. Remove from the heat and let stand 3 minutes. Taste and season with more salt and pepper if needed. Spoon into shallow bowls and finish with extra Parmesan and sage leaves.

Ingredients

• 2 pounds rutabagas, peeled and cut into 3/4-inch cubes
• 1 large yellow onion, cut into 1/2-inch wedges
• 2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided, plus 1/2 teaspoon black pepper
• 1 1/2 pounds boneless pork loin chops, 4 chops
• 1/2 cup all-purpose flour, divided
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon dried thyme
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, sliced
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup sour cream, at room temperature

Steps

1. Heat the oven to 425°F with a rack in the center. Toss the rutabagas and onion with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed sheet pan. Roast for 20 minutes, stir well, then roast 12 to 15 minutes more, until the rutabaga is browned in spots and easily pierced with a fork.
2. While the vegetables roast, place each pork chop between sheets of plastic wrap or parchment and pound to an even 1/2-inch thickness. Put 2 tablespoons flour in a small bowl for the gravy. Place the remaining flour in a shallow dish, the eggs in a second dish, and the panko, thyme, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a third dish.
3. Working with one cutlet at a time, coat the pork in flour, then egg, then the seasoned panko, pressing gently so the crumbs adhere. Set the breaded cutlets on a plate and let them stand for 5 minutes while the skillet heats.
4. Heat the remaining 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium heat for 2 minutes, until the butter foam subsides. Cook 2 cutlets at a time for 3 to 4 minutes per side, adjusting the heat if the crumbs darken too quickly. Transfer to a clean plate when the centers reach 145°F on an instant-read thermometer. Repeat with the remaining cutlets and let them rest for 3 minutes.
5. For the gravy, wipe out any very dark crumbs from the skillet, then melt the remaining 1 tablespoon butter over medium heat. Add the mushrooms and remaining 1/4 teaspoon salt; cook for 6 to 8 minutes, stirring occasionally, until browned and their liquid has cooked away. Stir in the reserved 2 tablespoons flour and cook for 1 minute.
6. Gradually stir in the broth, scraping up the browned bits. Simmer 3 to 4 minutes, until the gravy lightly coats a spoon. Remove from the heat and stir in the sour cream until smooth. Serve the cutlets with the roasted rutabaga and onion, spooning mushroom gravy over the pork.