As the weather cools, these are the dinners that feel like home: chicken pot pie, jerk chicken, turkey with sweet potato casserole, and more. All six come together in 30 minutes or less with Ellsworth Foods.

Each recipe pairs a protein, a vegetable, and a side, with simple directions and easy swaps for whatever your freezer has on hand.

1. Bacon-Wrapped Jalapeño Popper Chicken Thighs with Corn & Fries

Ingredients

• 2 bacon-wrapped jalapeño popper chicken thighs
• 1½ cups cut corn
• 2 cups crinkle cut fries
• Salt & pepper

Directions

1. Bake chicken thighs per package directions (usually 375°F, 25–28 min).
2. Bake fries alongside on a separate sheet per package.
3. Heat corn in microwave or saucepan 3–4 min.
4. Season corn with butter and salt.
5. Plate chicken thighs with fries and corn.

2. Chicken Pot Pie with Mixed Vegetables & Mashed Potatoes

Ingredients

• 1 chicken pot pie
• 2 cups mixed vegetables
• 2 cups red bliss mashed potatoes
• Butter, salt & pepper

Directions

1. Bake pot pie per package directions (usually 375°F, 25 min).
2. Heat mashed potatoes per package.
3. Steam mixed vegetables 4–5 min.
4. Season vegetables with butter, salt, and pepper.
5. Serve a slice of pot pie with mashed potatoes and vegetables.

3. BBQ Chicken over Fiesta Rice with Sautéed Kale

Ingredients

• 1 lb BBQ chicken
• 2 cups kale, chopped
• 2 cups fiesta rice
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt, pepper, red pepper flakes

Directions

1. Heat BBQ chicken per package directions.
2. Cook fiesta rice per package.
3. Heat oil in skillet; add garlic 1 min.
4. Add kale; sauté 4–5 min until wilted. Season with salt and pepper.
5. Serve BBQ chicken over fiesta rice with kale on the side.

4. Jamaican Jerk Chicken with Black-Eyed Peas & Fiesta Rice

Ingredients

• 1 Jamaican jerk half chicken (fully cooked)
• 1½ cups black-eyed peas
• 2 cups fiesta rice
• ½ cup diced onions
• 1 tbsp butter, salt & pepper, thyme

Directions

1. Heat jerk chicken per package (oven 375°F, 15 min or air fryer).
2. Cook fiesta rice per package.
3. Sauté diced onions in butter 2 min; add black-eyed peas, thyme, and salt.
4. Heat black-eyed peas 5–6 min until warmed through.
5. Serve jerk chicken over fiesta rice with black-eyed peas.

5. Turkey Breast Slices with Green Beans & Sweet Potato Casserole

Ingredients

• 4–6 slices turkey breast
• 2 cups green beans
• 2 cups sweet potato casserole
• 2 tbsp butter
• Thyme, garlic powder, salt & pepper
• Gravy or cranberry sauce (optional)

Directions

1. Heat sweet potato casserole per package.
2. Season turkey slices with thyme, garlic powder, salt, and pepper.
3. Heat butter in skillet over medium; warm turkey slices 3–4 min per side.
4. Steam green beans 4–5 min; toss with butter and salt.
5. Plate turkey with green beans and sweet potato casserole; add gravy or cranberry sauce.

6. Italian Half Chicken with Diced Peppers & Gnocchi

Ingredients

• 1 Italian half chicken (fully cooked)
• 1 cup diced peppers
• 2 cups gnocchi
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Italian seasoning, salt & pepper
• Marinara or pomodoro sauce (optional)

Directions

1. Heat chicken per package (oven 375°F, 15 min or air fryer 12 min).
2. Cook gnocchi in boiling salted water 2–3 min until they float; drain.
3. Heat olive oil in skillet; sauté garlic and peppers 3–4 min.
4. Add drained gnocchi; pan-fry 2 min until golden.
5. Serve chicken alongside gnocchi and peppers with marinara if desired.

Also try: Pot Roast with Mashed Potatoes, with its own full recipe.