5 winter dinner recipes

Five Dinner Recipes to Keep You Warm in Winter

Winter has arrived and it is the perfect time to stay warm and cozy indoors with some of our top winter dishes. You can try a hearty one-pot soup or stew, or if you’re looking for something more, go for a classic pot roast or easy one-pan roasted salmon. No matter which recipe you choose, you won’t even notice the cold weather outside with these comforting and warming winter dinner recipes. Scroll down for some of our winter inspired recipes. These recipes and more can also be found on our meal planner program.

The Best Chicken Soup

Nothing soothes and warms you up like a big bowl of chicken soup.

  • 4 chicken breasts diced
  • 3 carrots diced
  • 1 stalk celery diced
  • 1 zucchini diced
  • Spanish onion chopped
  • 1 tomato chopped
  • 10 sprigs fresh dill chopped
  • 1 dash salt, to taste
  • 5 peppercorns, or to tastes
  • 1 tablespoon coconut oil
  • 20 fluid ozs water

INSTRUCTIONS

  1. Heat the coconut oil in a large pot on medium to low heat and add the onion. Cook until they are fragrant and translucent.
  2. Add the tomato and cook for 2 minutes.
  3. Add the cut vegetables to the pot with the salt, peppercorns, dill chicken and water. Bring to a boil.
  4. Reduce heat and simmer at a low heat, skimming any foam that rises to the top, until the chicken is cooked through, about 30-40 minutes.
  5. Serve.

Homestyle Pot Roast

winter dinner recipe pot roast

This homestyle pot roast is tender and a definite cold weather favorite.

  • 1 1⁄2 pounds boneless chuck roast
  • 3 tablespoons olive oil
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 pound button mushrooms sliced
  • 1 onion peeled, sliced
  • 4 carrots peed, sliced
  • 4 red potatoes quartered
  • 2 stalks celery sliced
  • 1⁄4 cups reduced sodium beef broth
  • 2⁄3 cup red wine
  • 2 tablespoons tomato paste
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 2 bay leaves

INSTRUCTIONS

  1. Preheat the oven to 325°F.
  2. In a large dutch oven, heat the oil over medium high heat.
  3. Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper. Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust. Transfer the meat to a platter and add the mushrooms with a sprinkle of salt.
  4. Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5-8 minutes, stirring occasionally. When most of the liquid has evaporated from the mushrooms, add the onions and cook for an additional 2-3 minutes until crisp tender.
  5. Add the chuck roast and any accumulated drippings back to the dutch oven. Add the carrots, celery and potatoes, thyme, rosemary, and bay leaves.
  6. Stir together the broth, red wine and tomato paste and pour over the vegetables. Cover and heat to boiling. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.

Stuffed Spaghetti Squash Bowls

Spaghetti squash topped with a simple and go to meat sauce can make a hearty winter dinner.

Want to make it vegetarian? Leave out the ground beef or substitute with your favorite meat alternative.

winter dinner recipe spaghetti squash
  • 1⁄2 tablespoon olive oil
  • 1 1⁄4 pounds lean ground beef
  • 1 shallot diced
  • 8 crimini mushrooms diced
  • 1 tablespoon onion powder
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 dash sea salt
  • 1⁄4 teaspoon black pepper
  • 4 cups Organic No Salt Added Tomato Sauce
  • 2 small spaghetti squashes

INSTRUCTIONS

  • Preheat oven to 425°F and line a baking sheet with aluminum foil.
  • Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.
  • Drizzle half the olive oil over the inside of the squash. Sprinkle with black pepper and half the sea salt.
  • Place the squash cut side up on the baking sheet. Roast for 40-45 minutes, or until a fork can easily pierce the squash. Remove from oven and allow to cool.
  • Once cool, use a fork to scrape the spaghetti squash “noodles” from the skin. Take care to keep the outer skin in tact as this will serve as the bowl. Place the noodles in a large bowl and set the skins aside.
  • Heat remaining oil in a large skillet over medium heat. Add ground beef and break into crumbles. Add shallots, mushrooms, onion powder, and garlic powder and cook until the meat is browned.
  • Add oregano, basil, thyme, the remaining salt, a pinch of pepper, and tomato sauce. Stir to combine.
  • Once the mixture starts to simmer, reduce heat to medium and cover. Cook for 15 minutes, stirring occasionally.
  • Add the meat sauce to the bowl with the spaghetti squash noodles and toss to combine.
  • Scoop the mixture into the spaghetti squash “bowls”. Serve immediately.

Sheet Pan Maple Dijon Salmon

winter dinner recipe salmon

A quick and easy one pan dinner that can be on your table within 30 minutes this includes the preparation time. Serves 3.

  • 1 1⁄8 pounds salmon
  • 1 1⁄2 pounds brussels sprouts quartered
  • 3 tablespoons maple syrup
  • 4 1⁄2 cup dijon mustard
  • 1 1⁄2 tablespoons fresh thyme
  • 3 cloves garlic minced

INSTRUCTIONS

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Mix maple syrup, dijon, thyme, and garlic together to prepare glaze.
  3. In a small bowl, pour half of the glaze on the quartered brussels sprouts and toss until coated.
  4. Transfer brussels to baking sheet. Add salmon fillets in the middle of the pan. Use a small brush to coat with rest of glaze. You may have some left over.
  5. Bake for 20 minutes or until salmon is prepared to desired doneness.

Chickpea Cretan Stew

winter dinner recipe bean stew

This Mediterranean vegetarian stew will warm you up in the cold winter months.

Makes: 4 servings

  • 3 tablespoons olive oil
  • 4 cloves garlic crushed
  • 1 yellow onion diced
  • 4 cups chickpeas
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon pepper
  • 1 cup low sodium vegetable broth
  • 1⁄4 cup raisins
  • 1 tomato chopped
  • 1 pound spinach rinsed

INSTRUCTIONS

  1. Preheat the oven to 375°F.
  2. In a large skillet over medium heat, add the olive oil.
  3. Once hot, add the garlic and onion and season lightly with salt; cook, stirring occasionally, until softened and lightly golden, 10–12 minutes.
  4. Add the beans and vegetable broth and bring the broth to a simmer.
  5. Add the raisins, cover, and cook until most of the liquid has been absorbed, 18–20 minutes.
  6. Uncover the pot, stir in the tomato and spinach, and season with salt.
  7. Transfer the pot to the oven (do not cover).
  8. Bake, shaking or stirring the pan occasionally, until the greens are wilted and dark and all remaining liquid has evaporated, 10–12 minutes.
  9. Season to your liking with additional black peppercorn and/or salt.

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