What to Eat This Week – Quick and Easy

Who has the time or energy to make elaborate meals on Thursday nights? Maybe you’re one of those “got-it-together” adults who preps freezer meals on the weekends for easy reheating during the week. Maybe, like me, you’re…definitely not. Well, I did it once. But then my weekends got shorter and shorter, and I had more important things to do. Like catching up on my BBC crime procedurals. And snuggling with my puppy.

Quick and/or easy meals that involve little prep, short cooking times, and lots of enjoyment. #WhatToEatThisWeek Click To Tweet

So, for the most part, my week night meals are hastily thrown together. And if I don’t want to eat cereal every night, it helps to have a game plan for hastily thrown-together meals. For #WhatToEatThisWeek we have quick and/or easy meals that involve little prep, short cooking times, and lots of enjoyment.

Here’s some easy ways to make a double recipe and have plenty of leftovers for those really last-minute evenings or even just lunch:


 Make Vegetable and Bean Chili on Monday while you still have some energy.

Vegetable and Bean Chili



2 yellow onions, chopped
1 red pepper, chopped
¼ cup olive oil
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
4 zucchinis, chopped
2 (28 ounce) cans Italian stewed tomatoes
2 cups vegetable stock
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)


4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
½ cup fresh cilantro, chopped
3 limes, cut into wedges


Quick Stovetop Mac and Cheese with Southwestern Flavors

Quick Stovetop Mac and Cheese with Southwestern Flavors


¾ cup whole-wheat macaroni, gobbetti, or medium shell pasta
1 teaspoon vegetable oil
¾ cup chopped onion (1 small)
¾ cup diced red bell pepper (1 small)
3 tablespoons canned chopped green chiles
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cup lowfat (1%) milk
3 ounces Cabot Pepper Jack, grated (about 3/4 cup)
3 tablespoons chopped fresh cilantro
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Pinch of ground red pepper (cayenne), if desired
2 tablespoons coarsely crumbled baked tortilla chips


Casseroles are the ultimate time saver. Throw some things in a dish and bake. 30-40 minutes later, you have dinner – and leftovers for tomorrow! Cauliflower and Hamburger Casserole

Cauliflower and Hamburger Casserole


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


If you’re making grilled cheese for more than one, skip the hassle of flipping a bunch of individual sandwiches. Introducing: Slab Grilled Cheese

Slab Grilled Cheese


1 large piece of focaccia, one that will fit snugly on an 18×13-inch baking sheet
1 ½ pounds Cabot Sharp Cheddar (about 6 cups), or comparable cheese
Crumbled bacon, pesto, sun-dried tomatoes, or anything you’d put in a regular grilled cheese


Roasted veggies are a default quick and easy meal in my house. One extra step – throwing the results in a quesadilla with some cheddar – is totally worth it. Butternut Squash Quesadillas with Cheddar!

Butternut Squash Quesadillas with Cheddar


1 (12-ounce) chunk butternut squash
1 medium red onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon olive oil
Salt and ground black pepper to taste
8 (5- to 6-inch) flour tortillas
1 cup chopped red bell pepper (about 1 large)
4 ounces Cabot Jalapeno Lite50 Cheddar, grated (about 1 cup)
Nonstick cooking spray
Cabot Sour Cream


At 40 minutes cooking time, this Sheet Pan Caesar Chicken and Cheddar Potatoes will take the longest to go from cutting board to plate, but it’s also all on one sheet pan, which means easy clean-up and everybody is happy.

Sheet Pan Caesar Chicken and Cheddar Potatoes


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 lb asparagus spears, trimmed
2 teaspoons olive oil
3 ounces Cabot Extra Sharp Cheddar grated (about ¾ cup)

Quick & Easy Meal Planner | Cabot Creamery

 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!You can also sign-up for our Newsletters so that you don’t miss a thing.


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.


Stick and Ladle | February 26, 2020 | 11:34pm

Healthy food preparation for the week, not just looks like delicious but its definitely delicious to taste.thanks for sharing recipes.

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