I’m loving every meal on this week’s menu!
What are you planning to cook this week?
What to Eat This Week
Tomato Soup Pot Pies
Sheet Pan Chicken Fajitas
Crispy Orzo Frittata
Gnocchi Baked in Vodka Sauce
Smoky Sloppy Joes with Green Chiles and Yogurt Slaw
Blackened Chicken Chopped Salad with Chipotle Raspberry Vinaigrette
Winter Chickpea Salad with Smoked Provolone
Pumpkin Baked Oatmeal Cups
This week’s lineup mixes cozy comfort food with bright, fresh flavors. The tomato soup pot pies are warming and nostalgic, perfect for cooler evenings, while sheet pan chicken fajitas keep things simple and hands-off for a busy night. For something a little different, the crispy orzo frittata uses tender orzo and crisp edges to create a satisfying breakfast-for-dinner option.
Pasta lovers will appreciate the gnocchi baked in vodka sauce—creamy, tangy, and indulgent without being heavy. Smoky sloppy joes bring a bold, spiced twist to a classic sandwich, balanced by a refreshing yogurt slaw. The blackened chicken chopped salad pairs smoky, well-seasoned chicken with a tangy chipotle raspberry vinaigrette for a salad that feels like a meal.
For vegetarian-friendly variety, the winter chickpea salad combines hearty chickpeas with savory smoked provolone for texture and depth. And for an easy make-ahead breakfast or snack, pumpkin baked oatmeal cups are cozy, nutritious, and portable.
Whether you want a comforting baked pasta, a quick sheet-pan dinner, or a bright salad, this week’s menu has something for every mood. Pick a couple of dishes to mix and match—leftovers will make great lunches the next day.