What is your favorite type of dinner?  Do you like soups, stews, or mixed dishes?  Or would you rather have a portion of meat with sides?  I am more of a mixed dish kinda gal (especially in the colder months), as you can probably tell from the recipes that I feature here.   Have you found any winning recipes lately?  What are your favorite Newlywife Supper Club featured recipes?  Have you tried them yet?  Trying new recipes can be intimidating.   But I’m telling you – it’s worth it!!  Just plan ahead, decide you are going to have it for supper, and dive in!  The worst that can happen is that you work on your cooking skills and you get to have the satisfaction of following through with a small project!

Here’s a new batch of suppers for you to try this week:

Easy Chickpea Curry from Martha’s Everyday Food.   Who doesn’t like a warm curry on a drizzly day??  When you follow the link to the recipe, the picture on Martha’s site is incorrect; eggs were definitely not involved in this curry.  I paired this meal with basmati rice.  The cherry tomatoes in this dish really complemented the flavours of the curry – don’t leave them out!  This is an easy and delicious meatless meal that is loaded with veggies, and features protein- and iron-rich chickpeas.

Penne with Turkey Ragu from the Food Network was another lovely weeknight meal!  It really does only take 35 minutes to prepare this one, and you will most definitely have leftovers that can be used later in the week.  Always swap regular pasta with whole wheat!

Aren’t we all looking for new takes on chicken?  Cooking Light’s Maple Mustard Glazed Chicken is just what you need!   Yes, you need to buy a few more pantry items for this one (cider vinegar, whole grain mustard); however if each week you buy a few more pantry items, you will find you develop a well-stocked kitchen cabinet.  Serve with brown rice and green salad.

Our meat fix will be satisfied with Pork Tenderloin with Mushroom Sauce from Cooking Light.  Can you believe that I used to hate mushrooms?  So silly!  There’s nothing that can emulate that delicious earthy flavour of sauteed mushrooms.    Hubby is a big fan of mushrooms, so he is also glad that I am no longer a hater.  This will be served with roasted baby potatoes and steamed asparagus.

Cooking for a group?  This Spaghetti Bake adapted from Canadian Living is a great ‘make-ahead’ meal for a crowd.  The recipe isn’t available on the web, so see the recipe write-up below.  I make this dish often, and always forget to take a picture.  Just use your imagination – it’s loaded with tomato sauce, spinach and cheese.   This one can be frozen and then baked when you are ready to eat it.  Don’t be rushed, and make sure to read the recipe ahead of time and prep all the ingredients in advanced.  This will help reduce the workload once you start cooking.  Prepare in a 13×9 (rectangular) glass baking dish.  Serves 8!!


800g mild italian sausage with casings removed, 2 chopped onions, 6 minced garlic cloves, 1 tbsp dried basil, 4 cups sliced mushrooms, 2 cans (28oz each) diced tomatoes, 1 can tomato paste, 6 cups chopped fresh spinach, 375g (1 box) spaghetti.

Ingredients for cheese topping:

2 tbsp butter, 1/3 cup all-purpose flour, 3 cups milk, 3/4 cup mozzarella cheese, 1/4 tsp salt and pepper, 1/2 cup parmesan cheese


1. In a large soup pot, saute sausage over medium-high heat, breaking up, until no longer pink. About 5 minutes.  Drain off fat and then add in onions, garlic and basil.  Cook for 5 minutes.  Then add mushrooms and cook until liquid is evaporated, a futher 5 minutes.

2. Add tomatoes, tomato paste and pepper, bring to boil.  Reduce heat and simmer until most of the liquid is evaporated, 15 minutes.  Add spinach and turn heat to low.

3. Work on the on the topping while the sauce is simmering.  In a saucepan, melt butter over medium heat.  Whisk in flour for 1 minute.  Then whisk in milk, slowly and whisking constantly, until smooth and thickened.  This will take 12-15 minutes.  It may help to have an extra hand for this step.

4. While both the sauce and topping is simmering, boil the spaghetti in a large pot of salted water.  Cook only until firm, about 5 minutes.  Drain and then add to your meat sauce.  Toss to coat.  Spread into greased glass dish, and the pour the topping evenly over the spaghetti mixture.  Sprinkle with parmesan cheese.

5.  If you plan on freezing for later, let cool for 30 minutes before covering with heavy duty foil.  Freeze for up to 1 month.  Thaw in fridge for 48 hours.

6.  Bake at 375F until golden and bubbly, 50-60 minutes.