19 Easy Dinners You’ll Want to Make This Winter By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on December 25, 2024 Close Credit: Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower These simple winter dinners require just 20 minutes or less of active cooking time, so you can get in and out of the kitchen. We’ve collected recipes that are as easy as they are delicious, and you’re sure to find something to whet your appetite. Recipes like our Sheet-Pan Roasted Butternut Squash Soup and Garlic-Butter Mushroom Steaks are healthy, flavor-packed ways to end your day. Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for EatingWell. 01 of 19 Sheet-Pan Roasted Butternut Squash Soup Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Roasting the vegetables in the oven before blending them intensifies their flavors, resulting in a deeply rich and flavorful fall soup. We love the sweet and nutty flavor of butternut squash, but any winter squash with a similar texture, such as acorn, honeynut or kabocha squash, can be used in its place. View Recipe Save 02 of 19 Garlic-Butter Mushroom Steaks Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Phoebe Hauser Garlic-butter mushroom steaks are a savory and delicious plant-based dish perfect for mushroom lovers and steak enthusiasts alike. We pair juicy portobello mushroom “steaks” with a buttery garlic sauce flavored with rosemary, for a mouthwatering combination that’s sure to impress. Swap out the rosemary for another woody herb like sage or thyme for a different twist. View Recipe Save 03 of 19 Honey-Garlic Chicken Casserole Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum This honey-garlic chicken casserole is the perfect option for when you want a stir-fry with less mess to clean up. To keep prep to a minimum, we use precooked brown rice. Look for it in pouches at the store or whip up this one-pot meal when you have leftovers to spare. View Recipe Save 04 of 19 Loaded Cabbage Steaks Photographer: Hannah Hufham, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines Melted cheese, bacon, scallions and a touch of sour cream are perfect toppings to add to a nicely seared cabbage steak in this low-carb twist on a classic loaded baked potato. To make this meal vegetarian, leave out the bacon, or swap it out for veggie bacon or roasted mushrooms. Roast any extra cabbage you may have separately, or store it and save it for another use. View Recipe Save 05 of 19 Buffalo Cauliflower Grain Bowl Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower This Buffalo cauliflower grain bowl is a delicious and healthy alternative to traditional Buffalo wings, packing plenty of gut-healthy fiber and plant-based protein. It features a variety of fresh and colorful vegetables on a bed of precooked brown rice to keep prep speedy. Feel free to swap out the rice for another whole grain. View Recipe Save 06 of 19 Easy Slow-Cooker Potato-Leek Soup with Boursin Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless This creamy slow-cooker leek soup showcases leeks’ mild onion flavor, enhanced by plenty of fresh and dried herbs and with potatoes adding texture and body. Boursin is a soft, spreadable cheese, similar to whipped cream cheese, that comes in a variety of flavors. We like how the garlic-and-herb flavor enhances the overall flavor of the soup, but you can substitute sour cream. View Recipe Save 07 of 19 Cabbage Steak Marsala Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser This easy vegetarian cabbage steak recipe features thick slices of cabbage roasted and smothered in a classic Marsala mushroom sauce. If you have leftover cabbage, roast it separately or store it and save it for another use. The best substitute for Marsala is Madeira, another kind of fortified wine with a similar flavor profile. If you’re looking for a nonalcoholic substitute, balsamic vinegar can stand in for the Marsala wine. View Recipe Save 08 of 19 20-Minute Udon Noodle Soup with Buttery Tomato Broth Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too. There’s no need to strain the broth to remove the spices. You can simply remove the spices with a slotted spoon when you pour the broth over the noodles, if desired. View Recipe Save 09 of 19 20-Minute Creamy Mushroom Soup with Sherry Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless This quick creamy mushroom soup is loaded with earthy wild mushrooms enhanced by the flavor of dry sherry. To keep prep to a minimum, look for sliced wild mushrooms in packages, or slice your own using whatever combination you prefer. View Recipe Save 10 of 19 Cheesy Cauliflower Steak Pizzas Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser We ditch traditional pizza crust in favor of cauliflower “steaks” for these cheesy pizzas. The steaks are cooked just enough to develop a sweet roasted flavor that pairs beautifully with the toppings. While we love this veggie-packed version, you can top your cauliflower-steak pizza with just about anything. View Recipe Save 11 of 19 Sheet-Pan Chicken Thighs with Sweet Potatoes & Broccolini Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell Chicken thighs and sweet potato get crispy in the oven while broccolini roasts alongside in a foil packet for even cooking and easy cleanup. Pro tip: Place the chicken thighs in the corners of the baking sheet, where there is more air circulation, for crispy skin. View Recipe Save 12 of 19 Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines These pitas are piled high with roasted veggies for a satisfying vegetarian dinner. Be sure to dry the chickpeas well or they won’t crisp up in the oven. Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned. Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice. If you have it, a garam masala or shawarma spice blend can be used in place of the spices. View Recipe Save 13 of 19 Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This simple vegetarian pasta bake is rich in protein and comes together effortlessly in the slow cooker, for a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto and plenty of veggies delivers a mix of sweet and savory flavors with every bite. Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish. View Recipe Save 14 of 19 Slow-Cooker Spinach & Artichoke Chicken Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker. View Recipe Save 15 of 19 Sheet-Pan Teriyaki Salmon with Green Beans Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Think of this sheet-pan teriyaki salmon as a stir-fry without the stirring! Instead, rice and veggies are baked on a hot sheet pan alongside green beans and salmon coated in a sweet teriyaki glaze. Microwaveable precooked rice or leftover brown rice works well here. Just be sure to break up any clumps of rice that are stuck together so it cooks evenly. View Recipe Save 16 of 19 Lemony Chicken & Rice Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand. View Recipe Save 17 of 19 Creamy Chicken & Cauliflower Rice Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This protein-rich, one-skillet dinner features tender chicken thighs baked on a bed of creamy cauliflower rice packed with meaty mushrooms. While chicken thighs are quick and convenient, you can substitute halved bone-in chicken breasts in their place. View Recipe Save 18 of 19 Slow-Cooker Marry Me Chicken with Barley Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley, which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly. View Recipe Save 19 of 19 Chicken Alfredo & Broccoli Rice Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This cheesy, creamy rice casserole is full of flavor and exactly what you’re looking for when you need a delicious, quick meal with little to no effort. Packages of microwaveable rice help to expedite the cooking process, but leftover rice works well too as an easy swap. 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