10 Easy Winter Dinner Recipes To Spice Up Your Gatherings

• 2 teaspoons olive oil
• 1 ½ pounds extra lean ground beef
• 1 medium onion diced
• 1 bell pepper diced
• 3 garlic cloves minced
• 2 tablespoons chili powder
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ⅛-1/4 teaspoon cayenne pepper
• 28 ounce can fire-roasted tomatoes
• 1 cup tomato sauce
• 1 4 ounce can green chilis
• ¼ cup low sodium beef broth (or more if you prefer a thinner chili)
• 1 15 oz can low sodium black beans
• 1 15 oz can low sodium kidney beans
• 1 cup corn kernels
• Salt and pepper to taste

• ½ cup finely diced onion
• 1 red bell pepper diced
• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
• 3 tablespoons fajita seasoning (homemade or store-bought)
• ⅛ teaspoon cayenne pepper (optional)
• 1 cup corn kernels frozen
• 1 14 ounce can low sodium black beans drained and rinse
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 4 ounce can mild green chilies
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 ¼ cups shredded Monterey Jack cheese

• 1 tablespoon olive oil
• 2 ½ pounds beef stew meat
• salt and pepper to taste
• 1 onion diced
• 2 teaspoons minced garlic
• 1 pound small yellow potatoes halved
• 4 carrots halved and sliced into 1 inch chunks
• 3 cups beef broth
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 3 tablespoons flour
• 2 tablespoons chopped parsley

• 2 boxes Jiffy Cornbread Mix
• 2 eggs
• ⅔ cup milk
• 1 ½ lbs ground beef or turkey
• 1 onion diced
• 1 bell pepper diced
• 1 can corn drained
• 1 can Rotel don't drain
• 1 can Pinto Beans drained
• 3 tablespoon taco seasoning

• ½ lb dried pasta of any desired shape
• 3 oz jarred sun-dried tomato pesto
• ½ cup heavy cream
• 4 oz mascarpone cheese
• ⅛ tsp red pepper flakes
• ½ cup pasta water to thin sauce
• salt to taste
• fresh basil for garnish
• freshly grated parmesan for garnish

• 4 tablespoon butter melted
• 1 lb chicken cooked/shredded
• 1 box Cheddar Bay Biscuit Mix
• 2 cups milk
• 12 oz frozen vegetables
• 1 cup chicken broth
• 1 can cream of chicken soup

• 1 medium spaghetti squash
• 1 teaspoon avocado oil
• ½ teaspoon sea salt
• 1 lb chicken breast cooked and shredded
• ¼ cup dried chives
• 1 cup kefir ranch salad dressing
• ⅓ cup buffalo sauce

• 1 pound small to medium boneless skinless chicken breasts (roughly 8 ounces each, purchase cutlets or thinly slice if you can)
• 4 ounces sliced button mushrooms (or other mushroom of choice)
• ¼ cup yellow onion, chopped
• 2 tablespoon extra-virgin olive oil
• Salt and pepper to season
• ½ cup low-sodium chicken broth
• 3 ½ ounces Boursin Garlic & Fine Herbs
• 2 teaspoons lemon juice

• 12 pack slider buns - brioche
• 2 pounds ground beef
• 1 small onion - diced or grated finely
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons garlic powder
• ½ cup mayonnaise
• ⅓ cup shredded cheddar cheese
• 10 slices cheddar cheese
• 3 tablespoons unsalted butter - melted
• 2 teaspoons sesame seeds
• ¼ cup sriracha aioli

Sriracha Aioli

• 1 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon lime juice
• 1 clove garlic - minced or grated finely
• ⅛ teaspoon salt