Dinner Lineup: Week 19
Updated: 09/15/2026
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Tip: Instead of printing the list, save it to your phone. Using your phone, select the print option and then text it to yourself. You’ll be able to open the PDF from your text messages.
This week’s recipes:
Ground beef chili (2 hours 10 minutes)
This is the chili I come back to again and again, rich with fire-roasted tomatoes and warm spices and hearty enough to feel like a hug in a bowl. The secret is a little cornmeal stirred in near the end, which thickens the pot and adds a subtle roasted note people can never quite place. It’s an easy weekend simmer that leaves you with cozy leftovers for the busy days ahead.
Coconut lentil curry (1 hour)
Toasted cumin and coriander seeds, a whole head of garlic, and fresh ginger simmer with brown lentils and tomatoes until thick and savory. Coconut milk makes it rich and creamy, while cherry tomatoes and a big handful of cilantro keep every bite bright. It’s a mostly hands-off, one-pot dinner that tastes even better the next day.
Pecan crusted salmon (30 minutes)
Toasted pecans form a crisp, nutty crust over tender, flaky salmon, and a garlic ginger maple glaze bubbles up around the fillets for a savory-sweet finish. Everything happens in one skillet with a quick trip under the broiler, so it feels special without much effort. You can even make the pecan topping ahead.
Parmesan crusted carrots (35 minutes)
Sweet carrot rounds roast on a bed of Parmesan until they’re tender and caramelized, with a golden, lacy crust underneath. A drizzle of hot honey plays up the sweet and salty contrast. My daughter devours them every time, and they go with just about anything.
