Doable Dinners 2

Eating home-cooked meals at home with your family is possible! Try Cub's Doable Dinners. Each Doable Dinner suggestion contains just a few ingredients, is easy to prepare and serves 4 for under $25. Order any meal bundle at Cub.com during your lunch break. Then pull into a Cub pickup spot on your way home and we’ll bring your ingredients (and whatever else you need) to your car so you can be on your way. You can also order a bunch of Doable Dinner ingredients and have them delivered right to your front door. Or switch to list mode in the store selector and add dinner ingredients to your list for in-store shopping.

Looking for more dinner inspiration? See Doable Dinners 1-20 >>

To make Weeknight Chicken Alfredo, cook the fettuccine in a 3-quart saucepan according to package directions. While that's boiling away, season the chicken with salt and pepper and pan fry in a large skillet with 2 tablespoons of oil for 5-6 minutes over medium heat, turning occasionally. Add vegetables of your choice (we like fresh asparagus or spinach or frozen broccoli) to the skillet for the last 3-4 minutes. Once the vegetables and chicken are hot and cooked through, pour jarred Alfredo sauce over the top and heat until it is steamy and bubbly. Drain the pasta and spoon the chicken, vegetables and Alfredo sauce over the fettuccine and top with Parmesan cheese. Serve immediately with a side of garlic bread. To make Alfredo sauce from scratch, switch to this Chicken Asparagus Fettuccini Alfredo recipe from our Fall Magazine.

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Say hello to spiralized hot dogs! They’re perfectly engineered to deliver maximum char (and thus flavor) in every bite. Best of all, little extra effort and no special equipment is needed, just a skewer and a knife. The extra surface area created by the cuts makes for nooks and crannies that open like a spring as the hot dog is grilled, which means your dog-to-bun ratio is spot on every time. Here’s how: insert a skewer the entire length of the frank. Hold a pairing knife at an angle and twirl the hot dog, cutting down to the skewer. Remove skewer, admire your handy work and grill over medium-high heat turning occasionally. Serve with baked beans (made according to package directions) and prepared potato salad.

To make Smoked Paprika Grilled Chicken with Feta Asparagus check out the full recipe here or follow these easy steps: place chicken, paprika, vinaigrette, plus salt and pepper to taste, in a medium bowl; toss to coat. Cover and refrigerate 30 minutes. Heat grill to medium-high. Remove chicken from marinade (discard); grill 8-10 minutes, turning once, until no longer pink in center and internal temp reaches 165°F. Halfway through, add asparagus to grill and cook until tender. Divide chicken and asparagus among plates and sprinkle with feta to serve.

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An easy way to get your pizza fix, fast! Pepperoni Pizza Grilled Cheese is so simple, just slather mayo on the outside of each piece of bread, build the sandwiches by layering pepperoni and mozzarella slices and pizza sauce between two pieces of bread and then pan fry in a flat bottomed frying pan or griddle over medium heat. Flip each sandwich when the bread is brown and toasty. Serve with a side of pizza sauce for dipping and a bagged salad that comes with the dressing and fixings. Dinner in a snap!

Everyone has a favorite way to grill a steak! In case you're looking for a way to make the whole meal on the grill, here's what we recommend... Because we started with a more affordable cut of meat, we marinated ours in herb and garlic marinade for a few hours before grilling. We also marinated the potatoes and beans in the same dressing (separate from the meat, of course). Then we fired up the grill and placed the potatoes in a grill basket for 20 minutes. After the potatoes were underway, we put the steaks on the grill. Once we turned the steaks (timing depends on whether you like rare, medium or well done beef), we added the green beans to the grill for the last 5-7 minutes, so everything came off hot and ready at the same time. Top with butter, to taste.

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Serving Apricot-Glazed Chicken Kabobs on a weeknight may feel gourmet, but could not be simpler! Mix together 1/4 cup of apricot preserves and 1 tbsp of mustard and brush on Cub's chicken kabobs. Then grill until chicken is cooked to perfection. Serve with a pre-made macaroni salad and voilà, dinner is served!

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Looking for a grill-only dinner idea? Fire up the BBQ and make Smokehouse Brats and Roasted Sweet Corn tonight. Preheat the grill to medium-high and shuck the corn or tie back the leaves to make a handle. Rub oil lightly on the corn. Place the cobs directly on the grates on one side of the grill and arrange the brats on the other side. Grill for 15-20 minutes, turning both the corn and the brats until slightly charred on all sides. Serve with your favorite condiments and buns.

To make Chicken Pesto Pizza, spread 1/2 cup of pesto on a pre-made pizza crust and top with 1 cup of cooked, shredded chicken, 2 cups of shredded mozzarella cheese and 1 cup of sliced Roma tomatoes. Bake on a pizza pan in a 450° oven for 15 minutes. Cut into pie shaped wedges and serve with cut fruit of your choice.

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To make Mongolian Steak, Broccoli & Noodles, slice 1 lb of the petite sirloin steak into 1-2 inch strips. Cut the broccoli into bite-sized pieces and set aside. Add 1 Tbsp of soy sauce & 1 Tbsp of oil to a large skillet, adding the steak and cooking for 3-5 minutes over medium heat. Remove the cooked steak and set aside. Add the broccoli florets to the skillet and saute for 2-3 minutes and then add that to the beef you've set aside. Rinse the skillet and then cook KA-ME Stir-Fry Noodles according to package instructions in the same pan. (If using the plain noodles, also prepare the Mongolian spice packet according to package directions. If using the flavored noodles, they already come with a flavor packet. Your choice.) Add the cooked steak and broccoli back into the skillet with the noodles. Gently combine and warm over medium heat for an additional 3-4 minutes until everything is hot and the broccoli is tender. Serve and enjoy!

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Chicken Drumsticks and Grilled Nectarine Salad can be made entirely on the grill. Start by seasoning the drumsticks with salt and pepper. Then place them on a medium-high grill for 30 minutes, turning them every 10. While the chicken is grilling, cut the nectarines in half, remove the pits, brush the cut side with vinaigrette, and set aside. Prepare the salad by topping arugula with the feta and walnuts and drizzling with vinaigrette. With 5 minutes left on the chicken, add the nectarines to the grill, cut side down, and sear them. Remove the nectarines, slice and serve on the salad. Enjoy!

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Prepare Smoked Sausage Piggy Sliders by preheating the grill to medium-low heat. Grill the sausage for 10-12 minutes or until heated through and then cut into coin-slice pieces. Arrange bottom halves of the buns in a square on a piece of aluminum foil and spread with bacon jam, pepper jelly or relish of your choice. Top with the sausage coins, cheese slices and bun tops. Wrap in foil and grill over indirect heat for another 10 minutes or warmed through. Serve with a celery and carrots or chips on the side and collect raves!

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You can serve Tortelloni Alfredo with Broccoli in a snap! To prepare, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. While the pasta is cooking, heat the broccoli and gently warm the Alfredo sauce in a large skillet over medium heat. Add the hot Tortelloni and broccoli to the skillet and stir gently, adding pasta water a little at a time if you want to thin the sauce. Divide Tortelloni among plates and serve. You can use Rana's Prosciutto & Cheese Tortelloni or Chicken & Mozzarella Tortelloni for this dinner, and you can substitute the Portobello Mushroom Sauce for the Alfredo sauce if your family loves mushrooms!

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To make Sloppy Joe Crescent Cups, preheat oven to 375°F and spray 8 regular-size muffin cups with cooking spray. Brown ground beef in small skillet, over medium-high for 5 to 7 minutes and drain. Add sloppy joe sauce and warm until heated through and remove from heat. Unroll crescent dough on a cutting board and cut into 8 squares. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. On same cutting board, cut cheese slices into quarters and place one quarter in bottom of each dough-lined cup. Divide sloppy joe mixture into each cup, about 1/4 cup each. Top each with remaining quarter of cheese. Bake 14 to 18 minutes or until dough is golden brown and filling is heated through. Cool in pan 5 minutes; using spatula, run around edge of each muffin cup to remove from pan. Serve with pickle slices and a side salad or celery & carrots.

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To make Meatball & Mozzarella Heroes, pour a jar of your favorite marinara sauce into a 3-quart saucepan and add a package of frozen, fully-cooked meatballs. Warm over medium heat for about 20 minutes until meatballs are heated through, stirring occasionally. Spoon the meatballs and sauce onto sliced Hoagie rolls and top each with a handful of mozzarella cheese. Serve with a side salad. Yum!

From the Kitchen of Johnsonville Sausage comes this comfort-foodie favorite, Chorizo Enchilada Bake. With 6 ingredients and 15 minutes of prep, you can pull this hot out of the oven after 30 minutes and the whole family will come running. To prepare, unroll the crescent dough and place in a greased 9x13 baking dish, pressing the dough in the bottom and up the sides of the baking dish, closing the perforations to seal. Brown the chorizo sausage and diced onion in a frying pan and spread the cooked mixture over the dough. Sprinkle with cheese. Bake, uncovered, at 350°F for 30 minutes and serve with diced tomato (and other toppings like lettuce and peppers, if desired.)

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Looking for more dinner inspiration? See Doable Dinners 1-20 >>