Cozy Up In Your Warmest Cloth With These Hearty Winter Dinner Recipes

When the temperature starts to drop to zero and going out seems like a frightful task, it’s the best time to enjoy cuddling up in your cozy clothes and eat hearty warm winter meals. Our best winter dinner recipes will give you the much-needed inspiration to cook your own food. 

You will find a lot of tummy-warming winter dinner ideas for both vegetarians and non-vegetarians. If you have not tried these comfort foods before, it’s time to do it now. You are going to love it!

Best Winter Dinner Recipes:

Below we have mentioned some warm and hearty winter dinner ideas to cozy up on the couch and watch favorite tv show. 

Toasted Ravioli

There is no better winter food than freshly made warm toasted ravioli. Eating breaded and fried ravioli with hands dipping in plenty of marinara sauce is the best feeling ever. You can even make the toasted ravioli in an air fryer as well and skin the oil at all. Not only is it the best winter dinner recipes, but it also makes a great appetizer.

INGREDIENTS

2 large eggs

1/2 c. milk

1 c. Italian bread crumbs

1/4 c. freshly grated Parmesan cheese

Kosher salt

Freshly ground black pepper

1 lb. frozen ravioli

Marinara, warmed (for serving)

Vegetable oil, for frying

Marinara, sauce for serving  

DIRECTIONS

FOR FRYING:

• Take a large baking sheet and line it with parchment paper. Take a shallow bowl and whisk milk and eggs together. In another shallow bowl, combine parmesan and bread crumbs together. Season the mixture with salt and pepper. 

• Start one by one, dip ravioli first in the egg mixture and then in bread crumbs, press to coat. Place it on the lined baking sheet and freeze for about 30 minutes until it is solid. 

• Take a large size pot over medium flame and heat oil. Work in batches, fry ravioli until it is golden and the pasta is properly cooked for about 3-4 minutes while flipping in between. 

• When done, place it on a paper towel and sprinkle parmesan immediately. Serve it warm with marinara sauce as a dip.  

FOR AIR FRYER:

• Take a large baking sheet and line it with parchment paper. In a shallow bowl, whisk milk and eggs together. In another shallow medium bowl, combine parmesan and bread crumbs. Season with pepper and salt.

• Dip the ravioli in the egg mixture and then in bread crumbs one by one. Press lightly to coat and again dip back in the egg mixture.

• Keep it on the baking sheet and freeze for 30 minutes. Then place it in the air fryer basket and cook for about 7 minutes at 400 degrees. Take them out from the basket when done and sprinkle parmesan on top.

• Serve them warm with marinara sauce. 

Eggplant Parmesan

This eggplant parmesan is one of the best cold-weather recipes. Want to know one secret trick to make the perfect eggplant parmesan? Fry the eggplant when you make the dish. 

INGREDIENTS

FOR EGGPLANT

3 medium eggplants, sliced into coins

Kosher salt

2 c. all-purpose flour

6 large eggs, beaten

1/4 c. milk (or water)

4 c. Panko bread crumbs

2 c. Parmesan, divided

1 tsp. dried oregano

3 c. shredded mozzarella

Vegetable oil, for frying

Freshly chopped parsley, for garnish

FOR THE MARINARA

1/4 c. extra-virgin olive oil

1 onion, chopped

6 cloves garlic, chopped

1 tbsp. tomato paste

2 (28-oz.) cans crushed tomatoes

1/4 c. torn basil leaves

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

DIRECTIONS

• Take a large baking sheet with paper towels. Take eggplant slices and season with salt all over. Keep it on a baking sheet in one layer and top it with another layer of paper towel and keep repeating the process. Let them sit for about 45 minutes and release the moisture. 

• To make marinara: take a large pot over medium flame and heat olive oil. Add onions and cook for about 6 minutes until tender. Add tomato paste, garlic and cook for about 1 minute. Now stir in crushed basil, tomatoes, and dry oregano to the pot. 
• Fill a can with water and swirl to release all the tomatoes and add it to the pot. Simmer the mixture for 20 minutes. Season it with pepper and salt. 
• Now preheat the oven to 350 degrees; meanwhile, take a shallow bowl and add flour. Whisk milk and eggs in another shallow bowl. Now add panko and ½ cup parmesan cheese along with dry oregano to another shallow bowl. 
• Start working batches. Toss eggplant in flour, then egg mixture, and at the end in oregano. Keep it on the wire rack lined baking sheet.
• Take a large high-sided skillet over medium flame and heat about 1/4th cup oil. When the oil starts simmering, put the eggplant in one layer and cook for 5-6 minutes until they are crispy golden on each side. When done, transfer in a wire rack and blot excess oil using a paper towel. Let them cool down slightly. 
• Take a large baking dish and spread the sauce all over in a thin layer. Top it with eggplant slices and drizzle with more sauce. Sprinkle parmesan and mozzarella cheese on top. Repeat the layering step again with the remaining ingredients.
• Cover the baking sheet with foil and bake on a rimmed sheet for about 40 minutes until eggplants become tender and cheese melts completely. 
• Sprinkle fresh parsley before serving. 

Read More:- Try These Healthy and Delicious Vegan Keto Recipes

Chicken Stroganoff

You will fall in love with this old-school chicken stroganoff again. This hearty, creamy, and delicious winter food with a layer of egg noodles make the best dinner ideas. This is one of the most comforting and flavourful winter meals.

To make it more healthy, you can replace the egg noodles with mashed cauliflower or brown rice. This tastes the best with veggies on the sides.

INGREDIENTS

1 (12-oz.) package egg noodles

2 tbsp. butter

1 tbsp. vegetable oil

1 lb. boneless skinless chicken breasts, cut into 1″ pieces

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil, divided

1 lb. baby Bella mushrooms, thinly sliced

2 cloves garlic, minced

2 tsp. fresh rosemary or thyme leaves, chopped

4 c. low-sodium chicken broth

2 tsp. dijon mustard

1 tsp. Worcestershire sauce

2 tbsp. cornstarch

1/2 large onion, chopped

two tbsp. sour cream, plus more for serving 

2 tbsp. freshly chopped parsley

DIRECTIONS

• Follow the instructions on the package to prepare egg noodles and toss them in butter while they are still hot.
• Take a large skillet over medium flame and heat vegetable oil. Add chicken to the pan and sear for about 8-10 minutes until it’s golden on all the sides. Sprinkle salt and pepper. You can even work in batches. When the chicken is done, transfer it to a large bowl.
• Reduce the flame and add one more teaspoon oil to the skillet. Add mushrooms and cook for about 8 minutes until it’s golden. Remove the mushrooms from the skillet and transfer them to the chicken bowl.
• Add remaining oil to the skillet and cook onions for 6 minutes until they are soft and tender. Add rosemary, thyme, and garlic, and cook for 2 minutes until they are fragrant. Stir in mustard, broth, Worcestershire sauce and bring the mixture to simmer.
• Take a small-sized bowl and whisk cornstarch and hot broth. Now stir the broth with the reserved mushrooms and chicken and continue to simmer for 10-12 minutes until thickened. Remove from heat and stir in sour cream. Season it with pepper and salt.
• Spoon out the chicken mixture over egg noodles and garnish with a spoonful of sour cream and fresh parsley.

Vegetarian Lasagna

Wondering if a meatless lasagna will taste good? Well, you have nothing to worry about.  We have the best winter dinner recipes to make teh perfect vegetarian lasagna every single time.

INGREDIENTS

3 c. ricotta

3 c. shredded mozzarella cheese, divided

1 c. freshly grated Parmesan, divided

2 tbsp. Italian seasoning

1 egg, beaten

Kosher salt 

Freshly ground black pepper

Cooking spray

1 c. (32-oz.) jar marinara

1 (16-oz.) box no-boil lasagna noodles

Thinly sliced basil, for garnish 

Freshly chopped parsley, for garnish

 

DIRECTIONS

• Preheat oven at 350 degrees. Meanwhile, take a medium-size bowl and stir 2 cups mozzarella, ricotta, Italian seasoning, 1 cup Parmesan, and eggs to combine. Season with pepper and salt.
• Take a baking sheet and grease all over with cooking spray. Spread a layer of marinara sauce, then add a layer of noodles, ¾ cup sauce, and cheese mixture. Repeat the process 5 to 6 times. Top it with leftover 1 cup mozzarella cheese. 
• Cover the dish with foil and bake for about 35 minutes. Now remove the foil and turn up the temperature to 400 degrees. Cook for about 15 minutes, until cheese melts. When done, let it rest for 15 minutes and garnish with parsley and basil before serving.

Read More:- Try These Easy To Make Side-Dishes For Dinner

Easy Chicken & Dumplings

This is another one of our favorites winter or cold weather dinner recipes. If you are looking for some great chicken winter dinner ideas and meals, then this one is a must-try. The recipe is pretty easy and makes a perfect meal for a cold night. 

INGREDIENTS

FOR THE SOUP

2 tbsp. extra-virgin olive oil

1 large onion, chopped

2 medium carrots, peeled and diced

1 stalk celery, chopped

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

6 c. low-sodium chicken broth

4 boneless skinless chicken thighs 

2 boneless skinless chicken breasts

3 sprigs thyme

1 c. heavy cream

Freshly chopped parsley, for serving

FOR THE DUMPLINGS

1 1/2 c. all-purpose flour

2 tbsp. butter, melted 

1 1/2 tsp. kosher salt

1 large egg

2/3 c. buttermilk

1 tbsp. baking powder

DIRECTIONS

• To make soup- take a large dutch oven over medium flame and heat vegetable oil. Add carrots, celery, and onion and cook for about 5 minutes until tender. Season with salt, oregano, and pepper. Add garlic to the pan and cook for about 1 minute until fragrant.
• Add chicken, broth, and thyme to the pot and bring the mixture to boil. Reduce heat and bring the chicken to simmer for about 10 minutes. Remove the chicken and shred it properly using two forks.
• While the soup is still simmering, you can make dumplings. Take a large bowl and whisk baking powder, flour, and salt together. Make a well in the flour and add buttermilk, egg, and melted butter. Whisk until everything is combined nicely.
• Now add heavy cream and shredded chicken to the pot and return it back to simmer. Dop one spoonful dumpling mix into the pot and cover the lid. Cook for about 5 minutes on low flame until the dumplings are properly cooked. 
• Garnish with fresh parsley before serving.