Winter is all about cold weather, coziness, and comfort foods. Warm your belly in winter with some of these simple yet satisfying winter recipes from MyPlate Kitchen. There are hot soups you can enjoy at the end of a cold day, hearty side dishes to fill you up, and even some delicious, seasonal desserts. Warm up with these winter favorites!
Check out our Seasonal Produce Guide to see what's in season for Winter!
Skillet Lasagna
An easy lasagna; you don't even have to turn on your oven! Enjoy with a side salad and seasonal fruit.
Makes 8 servings.
Ingredients
8 ounces lasagna noodles (or 4 cups of any other type of pasta, uncooked)
1 ricotta cheese, part-skim 15 ounces (or cottage cheese)
1/2 cup Parmesan cheese (grated)
1 1/4 tablespoons Italian seasoning
1 jar spaghetti sauce, low-sodium (24 ounces)
1 package frozen spinach, thawed & squeezed dry (10 ounces, or chopped broccoli)
2 cups mozzarella cheese, part-skim shredded
Directions
- Wash hands with soap and water.
- Cook the noodles as directed on the package. Drain and set aside.
- In a small bowl, mix the ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, and Italian seasoning.
- Spray a large skillet well with cooking spray. Do NOT place skillet on heat until all ingredients are in skillet.
- Spread half of the jar of sauce in skillet. Top with half the cooked noodles (4 lasagna noodles).
- Spread half of the cheese mixture over the noodles. Top with half the spinach or broccoli.
- Sprinkle half the mozzarella cheese over the vegetables.
- Repeat with the remaining noodles, the remaining cheese mixture, the remaining vegetables, the remaining sauce, and the remaining mozzarella cheese.
- Sprinkle with the rest of the Parmesan cheese. Cover.
- Turn on the stove top to medium-low until the cheese is melted (approximately 20 minutes). Allow to stand for 5 minutes before serving.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
For nutrition information, please visit Skillet Lasagna at USDA’s MyPlate Kitchen.
Potato Soup
Warm up a cold winter night with this cozy soup. Enjoy with dark green vegetables and broiled fish, meat, or tofu.
Makes 6 servings.
Ingredients
1/2 cup onion (chopped)
1/2 cup celery (chopped)
6 potatoes (diced)
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup non-fat dry milk
3 cups water
2 tablespoons flour
Directions
- Wash hands with soap and water.
- Peel and chop the onion.
- Chop the celery.
- Peel the potatoes, and cut them into small cubes.
- Melt the margarine in a large saucepan on low heat.
- Add the onion and celery. Cook for a few minutes.
- Add the potatoes, salt, pepper and 1 1/2 cups water.
- Cook for 15 minutes until the potatoes are tender.
- In a small bowl, stir together the dry milk and flour.
- Add 1 1/2 cups water slowly, stirring as you add it.
- Add the milk mix to the potatoes.
- Cook until the soup is heated and slightly thickened.
- Adjust the seasonings.
For nutrition information, please visit Potato Soup at USDA’s MyPlate Kitchen.
Easy Chicken Pot Pie
Leftover chicken and frozen veggies help this chicken pot pie come together quickly.
Makes 6 servings.
Ingredients
1 2/3 cups frozen mixed vegetables (thawed)
1 cup cooked chicken (cut-up)
1 can cream of chicken soup, low-fat (10-3/4 ounce, condensed)
1 cup baking mix, reduced-fat (example: Bisquick)
1/2 cup milk (non-fat)
1 egg
Directions
- Wash hands with soap and water.
- Pre-heat oven to 400°F.
- Mix vegetables, chicken and soup in ungreased, 9-inch pie plate
- Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
- Bake 30 minutes or until golden brown.
- Let cool for 5 minutes and serve.
For nutrition information, please visit Easy Chicken Pot Pie at USDA’s MyPlate Kitchen.
Turkey Stew
This hearty stew of turkey, potatoes, and vegetables will warm up a cold winter night. You can replace the cooked turkey with cooked chicken.
Makes 4 servings.
Ingredients
2 teaspoons vegetable oil
1/2 cup onion (chopped)
1 garlic clove (finely chopped, or 1/2 teaspoon garlic powder)
4 carrot (chopped)
2 celery stalk (chopped)
2 potatoes (chopped)
1 can tomatoes, diced
2 cups water
2 cups turkey (cooked, chopped)
salt and pepper (optional, to taste)
Italian seasoning or oregano, basil or thyme (to taste, optional)
Directions
- Wash hands with soap and water.
- Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes.
- Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender. Add turkey and cook another five minutes or until heated.
- Season to taste before serving. Refrigerate leftovers.
For nutrition information, please visit Turkey Stew at USDA’s MyPlate Kitchen.
Chili Tomato Macaroni
You don’t have to use salt in this macaroni, tomato, and beef dish seasoned with the Eating Smart Seasoning Mix.
Makes 4 servings.
Ingredients
3/4 pound ground beef, 85% lean
1 1/2 cups water
1 cup macaroni, uncooked
1 can diced tomatoes, drained (15 ounces)
2 teaspoons chili powder, mild
8 servings Eating Smart Seasoning Mix (1/2 cup)
salt (optional, to taste)
Directions
- Wash hands with soap and water.
- Brown ground beef in a large skillet, drain the fat.
- Add water, macaroni, tomatoes, chili powder, and seasoning mix. Stir.
- Bring to a boil, reduce heat to low and simmer covered on low heat for 20 minutes or until macaroni is tender.
- Taste; add a small amount of salt if needed.
- Refrigerate leftovers.
For nutrition information, please visit Chili Tomato Macaroni at USDA’s MyPlate Kitchen.
Shirini
A tasty pumpkin dessert that will delight your dinner companions. Be cautious when making the syrup as it will be extremely hot.
Makes 6 servings.
Ingredients
1 1/4 cups granulated sugar
1/2 cup water
4 winter squash (1 1/4 pounds of butternut, acorn, or pumpkin)
1/2 cup chopped walnuts
1/2 teaspoon cinnamon (optional)
Directions
- Wash hands with soap and water.
- Boil the sugar and water until it forms a thick syrup.
- Wash the pumpkin, peel it, remove the seeds, cut into pieces and cook in the syrup until it is very thick and almost all absorbed.
- Arrange the pumpkin on a plate and decorate with walnuts and cinnamon (optional).
For nutrition information, please visit Shirini at USDA’s MyPlate Kitchen.
Deep Dish Apple Cranberry Pie
Cranberries and apples are the perfect combination for this delicious homemade dessert.
Makes 10 servings.
Ingredients
4 apples (large, peeled, cored, and sliced)
2 1/2 cups cranberries (fresh or frozen)
3/4 cup sugar
1/4 cup flour (all purpose)
1 teaspoon apple pie spice
1 pie crust (prepared)
Directions
- Wash hands with soap and water.
- Stir all ingredients (except for the pie crust) together in a medium sized mixing bowl and place in a 10-inch deep dish pie pan.
- Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape.
- Bake at 375 degrees for about an hour. Serve warm. Refrigerate any leftovers.
For nutrition information, please visit Deep Dish Apple Cranberry Pie at USDA’s MyPlate Kitchen.
Pork Loin Roast with Veggies
A perfect recipe for meat and potatoes fans. Enjoy this recipe with a fresh side salad, and a piece of fruit for dessert.
Makes 6 servings.
Ingredients
2 cups onions, cut in wedges (about 1/2 pound or 2 medium )
2 cups potatoes, diced (about 12 ounces or medium)
2 cups baby carrots (or 3/4 pound regular carrots, sliced)
2 tablespoons vegetable oil (divided)
1 1/4 pounds pork loin
3 teaspoons brown sugar (1 Tablespoon)
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Preheat oven to 400°F.
- In a bowl mix veggies with 1 tablespoon oil, salt, and pepper.
- Lay veggies around the edge of a 9"x13" pan and put in oven.
- Use a small bowl to make the rub. Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
- Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Turn after about 2-3 minutes per side.
- Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 145°F. Check the temperature after 30 minutes in the oven.
- Remove from oven. Let set for 5 minutes. Slice and serve.
For nutrition information, please visit Pork Loin Roast with Veggies at USDA’s MyPlate Kitchen.
Brunswick Stew
This hearty stew makes 8 servings or you can double it for a crowd. Skip the trip to the grocery store by using fresh leftover cooked chicken or turkey that has been properly stored and handled in addition to canned veggies from your pantry.
Makes 8 servings.
Ingredients
1 tablespoon vegetable oil
1 onion (medium, chopped)
2 cups chicken broth, low-sodium
2 cups chicken or turkey (cooked, diced and boned)
2 cups tomatoes, canned or cooked (low sodium)
2 cups lima beans, canned or cooked
2 cups whole kernel corn, canned or cooked
Directions
- Wash hands with soap and water.
- Heat oil in a large pan. Add onion and cook in oil until tender.
- Add all remaining ingredients. Bring to a simmer for 30 minutes at medium-low.
- Makes 8 servings of about 1 cup each.
For nutrition information, please visit Brunswick Stew at USDA’s MyPlate Kitchen.