Mid-November evenings are dark early and a little chilly, which makes this the perfect week for warm, easy dinners that don't keep you in the kitchen all night. This lineup has a dinner for every night: a one-pan maple Dijon salmon with Brussels sprouts and sweet potatoes, bright chicken shawarma rice bowls, crispy Parmesan panko pork chops, a hearty chicken tortilla soup, and a creamy broccoli cheddar soup.
Sheet Pan Maple Dijon Salmon with Brussels Sprouts and Sweet Potatoes: One Pan, Zero Fuss
Sheet Pan Maple Dijon Salmon with Brussels Sprouts and Sweet Potatoes is the weeknight dinner that looks like you tried a lot harder than you did. A quick glaze of Dijon mustard, maple syrup, apple cider vinegar, garlic, and olive oil does double duty: half coats cubed sweet potatoes and halved Brussels sprouts for a head start in a 400°F oven, and the rest gets brushed over salmon fillets before they join the pan. Fifteen minutes later, the salmon is flaky and glazed and the vegetables are tender and caramelized. Use your largest sheet pan, or two, so everything roasts instead of steams.
Classic Chicken Shawarma Rice Bowls: Big Flavor, Bright Toppings
Classic Chicken Shawarma Rice Bowls bring takeout-style flavor home. Bite-sized chicken thighs marinate in olive oil, lemon juice, garlic, and a warm spice blend of cumin, paprika, turmeric, cinnamon, and allspice, then sear golden in a hot skillet. They're piled over fluffy rice with diced tomatoes, cucumber, red onion, and parsley, and finished with a creamy tahini, yogurt, and lemon sauce. Give the chicken at least thirty minutes in the marinade, and keep an eye on it in the pan, since bite-sized pieces cook through in just a few minutes.
Crispy Parmesan Panko Pork Chops: Golden, Crunchy, and Juicy
Crispy Parmesan Panko Pork Chops are proof that a simple coating can make a weeknight dinner feel special. Pork chops are seasoned, dredged in flour, dipped in egg, and pressed into a mix of panko and grated Parmesan. A quick sear in olive oil turns the crust golden, then they finish in a 400°F oven until juicy and cooked to 145°F. Chops about an inch thick work best for that timing. Serve them with a green salad or roasted vegetables.
Classic Chicken Tortilla Soup: Cozy Bowls with Crunchy Toppings
Classic Chicken Tortilla Soup is the soup everyone loves to top. Onion, bell pepper, and garlic soften with cumin and chili powder, then diced tomatoes, chicken broth, corn, and shredded chicken simmer together until the flavors meld. The fun part is the toppings: homemade crispy corn tortilla strips, shredded cheddar, a dollop of sour cream, and fresh cilantro. For extra flavor, poach the chicken right in the broth, and add a squeeze of lime at the table if you have one.
Creamy Broccoli Cheddar Soup: A Chilly Night Classic
Creamy Broccoli Cheddar Soup is pure comfort in a bowl. Onion and garlic soften in butter before a quick roux, then chicken broth and milk are whisked in until smooth. Tender broccoli florets simmer in the creamy base, and plenty of sharp cheddar gets stirred in at the end until melted and silky. For a thicker, smoother soup, blend part of it with an immersion blender before adding the cheese. It's perfect with crusty bread.
A Dinner for Every Night of the Week
Start the week with the sheet pan salmon, save the shawarma bowls for a night when you can marinate the chicken ahead, and pull out the pork chops when you want something crispy and comforting. The two soups make great leftovers for lunch and are easy to reheat on the busiest nights.
Make Mid-November Easy
From a glazed sheet pan salmon to a bowl of cheddary broccoli soup, these five dinners keep the week warm and simple. Pick your favorites or cook through all five, and when you need fresh ideas, tell Recipe Boss what's in your kitchen and get personalized recipes back in seconds.
