What to Eat This Week – Easy & Cheesy

Here we are in that special time between Thanksgiving and Christmas when so many of us are adjusting to the change in season. I don’t know about you, but all I want is warm and comfy. And a fire in the fireplace. Yes, there’s a lot going on. You’re expected to show up. Plan A is to spend very little time cooking and a lot of time being where you need to be and, if you’re lucky, cuddling up with a book.

Meal plan for this upcoming busy week with these easy & cheesy recipes #Cabotcheese Click To Tweet

So, here is the weekly meal plan that I recommend!


Sheet Pan Caesar Chicken & Potatoes

Sheet Pan Ceasar Chicken and Cheddar Potatoes

Sheet pan dinners are the simplest! Our sheet pan Caesar chicken and potatoes recipe is especially simple, with only 8 ingredients – most of which you most likely already have on hand. 10 minutes prep. Promise!


1 ½ pounds golden potatoes, halved lengthwise and cut into 1/2-inch thick slices
½ cup Caesar dressing, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 ½ pounds chicken breast
¾ pound asparagus spears, trimmed
2 teaspoons olive oil
3 ounces Cabot Extra Sharp Cheddar grated (about ¾ cup)


Cauliflower and Hamburger Casserole

Cauliflower & Hamburger Casserole

This cheesy hamburger and cauliflower casserole is hearty and filling…. and yummy. Made with layers of browned ground beef, gluten-free cheese sauce made with Cabot Seriously Sharp Cheddar, carrots, onions, and cauliflower, this dish is packed with incredible flavor. And bonus, great leftovers!


2 pounds ground beef, preferably 90% lean
1 tablespoon Cabot Salted Butter
1 large onion, chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
½ teaspoon salt
1 teaspoon paprika
½ teaspoon dry thyme
½ teaspoon pepper
2 tablespoons tomato paste
½ cup dry red wine
2 teaspoons Worcestershire sauce
¾ cup chicken broth
1 large head cauliflower, cored and cut into small florets
2 cups milk, divided
2 tablespoons plus 1 teaspoon cornstarch
12 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 3 cups)
¼ teaspoon ground white pepper


Classic Grilled Cheese

Classic Grilled Cheese

Need I say more? Serve with tomato soup or salad or chips!


2 tablespoons Cabot Salted Butter, softened
8 slices of your favorite bread
Salt and ground black pepper to taste (optional)
6 ounces Cabot Sharp Cheddar, thinly sliced


Baked Eggs with Cheesy Polenta

Baked Eggs with Cheesy Polenta

This recipe for polenta and eggs is hearty and easy. And, it almost qualifies as breakfast for dinner. Who doesn’t love that?


Cooking spray
4 cups corn broth (see step 2), vegetable broth or water
1 cup polenta or coarse yellow cornmeal
8 ounces Cabot Sharp Lite50 Cheddar, grated (about 2 cups)
¼ cup Cabot Sour Cream
1 teaspoon salt, preferably kosher, plus more to taste
½ teaspoon ground white pepper plus more to taste
1 cup homemade or jarred marinara tomato sauce, plus more for serving if desired
1 dozen large eggs
8 ounces Cabot Hand-Rubbed Tuscan Cheddar, cut into ⅛ inch-thick slices


Let’s end this week right! Pepperoni Pizza Empanadas

Pepperoni Pizza Empanadas

These super-easy kid-friendly “empanadas” come together in a snap because they’re made with purchased dough. We’ve filled them up with pepperoni, Cabot cheddar and tomato for classic pizza flavors in a tidy hand-held pastry!


2 small Roma tomatoes
5 ounces Cabot Seriously Sharp Cheddar, shredded (about 1⅓ cups)
½ cup Marinara sauce
½ cup, diced pepperoni
King Arthur All-Purpose Flour for dusting
2 14-ounce boxes chilled refrigerated pie dough, 4 rounds
1 egg yolk


Spicy Hot Potato Soup

Spicy Hot Potato Soup

You have better things to do 2 weekends before Christmas than making dinner, if you ask me! So while you’re baking those cookies or wrapping gifts, your dinner can cook itself. Tangy, spicy as you’d like, and full of flavor and comfort, this potato soup is also loaded with creamy cheddar!


2 slices bacon
1 cup chopped carrots
1 cup chopped poblano chilies
1 cup chopped onion
2 tablespoons seeded and minced jalapeno pepper
3 cloves garlic, minced
½ teaspoon ground cumin
5 cups diced peeled baking potatoes
2 (14½-ounce) cans fat-free chicken broth
½ teaspoon salt
⅓ cup King Arthur Unbleached All-Purpose Flour
2½ cups skim milk
5 ounces Cabot Jalapeno Lite50 Cheddar, grated (about 1¼ cups)
2 ounces Cabot Sharp Lite50 Cheddar, grated (½ cups)
⅔ cup chopped green onion

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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