The ARFID-Aware Partner's Dinner Plan — Week of 2026-08-01

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 pound ground chicken
• salt and ground black pepper to taste
• 4 slices American cheese
• 2 (8 inch) hoagie rolls, split lengthwise

Instructions

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped onion and bell pepper and cook until they are tender, approximately 8-10 minutes.
2. While the vegetables cook, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium-high heat. Add the ground chicken and cook, breaking it up into crumbles, until it is no longer pink, about 8-10 minutes.
3. Combine the cooked chicken and vegetable mixture in one skillet. Season generously with salt and pepper to taste.
4. Lay the slices of American cheese over the chicken and vegetable mixture. Cook for an additional 2-3 minutes, or until the cheese is fully melted and gooey.
5. Split the hoagie rolls lengthwise. Spoon approximately one-quarter of the cheesy chicken mixture onto each roll half and serve immediately.

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
• 1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
• 3 to 4 cloves garlic, chopped, optional
• 1/2 cup chicken or vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1 cup frozen green peas
• 24 leaves fresh basil, torn or thinly sliced
• 1 pound penne rigate pasta, cooked to al dente
• Grated Italian cheese, for passing

Instructions

1. In a large, deep skillet over medium-high heat, warm the olive oil. Add both types of Italian sausage (casings removed) and break them apart with a spoon as they brown.
2. Once the sausage is evenly browned, add the chopped garlic (if using) and cook for another minute until fragrant.
3. Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.
4. Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 10 minutes.
5. Stir in the heavy cream, salt, and pepper to taste. Add the frozen peas and cook for a few more minutes until they are tender and the sauce is heated through.
6. Toss the cooked penne rigate directly into the sauce to coat. Stir in the torn basil leaves.
7. Serve immediately, passing grated Italian cheese at the table.

Ingredients

• 1 (1 1/2-pound) skirt steak or flap steak
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoon ground dried chipotle pepper
• 1 tablespoon vegetable oil
• 2 tablespoons bacon fat
• 1 yellow onion, diced
• 1 teaspoon salt, divided
• 0.5 teaspoon dried oregano
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1.5 cups water or chicken broth, plus more as needed
• 1 (14 ounce) bag corn tortilla chips
• 12 ounces shredded Cheddar cheese
• 12 ounces shredded Monterey Jack cheese
• 2 ripe tomato, chopped, or more to taste
• 1 avocado - peeled, pitted and diced
• 0.5 cup chopped white onion, or to taste
• 1 jalapeno pepper, seeded and minced
• 0.5 cup sour cream, for topping
• 0.5 cup chopped fresh cilantro

Instructions

1. Season the steak generously with salt, black pepper, and chipotle powder. Heat vegetable oil in a skillet over medium-high heat and cook the steak for about 6 minutes per side, until it reaches medium doneness. Transfer the steak to a bowl, add a splash of water to the skillet to deglaze, and pour this liquid over the steak. Let it cool completely.
2. While the steak cools, prepare the beans: melt bacon fat in a pot over medium heat. Sauté the diced yellow onion with a pinch of salt until softened, then stir in oregano. Add the rinsed pinto beans and water (or broth), bring to a simmer, and cook for about 5 minutes until the onions are tender. Mash the beans to your desired consistency, adding more liquid if needed, and season with remaining salt.
3. Once the steak is cool, slice it against the grain into thin strips, then dice into bite-sized pieces. Toss the chopped steak with the pan drippings in the bowl.
4. Preheat your oven to 450°F (230°C). Arrange tortilla chips in a single layer (or two layers if preferred) on a heat-proof pan or baking sheet. Spoon the mashed beans over the chips, followed by generous portions of the seasoned steak.
5. Sprinkle both Cheddar and Monterey Jack cheeses evenly over the steak and beans. Bake for about 10 minutes, or until the cheese is fully melted and beginning to brown at the edges.
6. Remove the nachos from the oven and immediately top with chopped tomatoes, diced avocado, chopped white onion, and minced jalapeño. Finish with a drizzle of sour cream and a scattering of fresh cilantro before serving.

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 5 teaspoons kosher salt (divided)
• 2 ½ teaspoons black pepper (divided)
• 1 tablespoon McCormick® Poultry Seasoning
• 2 teaspoons vegetable oil
• 8 cups water
• 1 small yellow onion (quartered)
• 1 medium carrot (roughly chopped, plus 2, sliced, divided)
• 1 stalk celery (roughly chopped, plus 2, sliced, divided)
• 1 bunch fresh parsley (stems and leaves separated, divided)
• 2 cloves garlic (minced)
• 2 teaspoons McCormick® Garlic Powder
• 2 cups all-purpose flour (divided)
• 1 ½ teaspoons baking powder
• 3 tablespoons schmaltz (reserved from chicken thighs)
• ¾ cup buttermilk

Instructions

1. Season chicken thighs generously with salt, pepper, and poultry seasoning. Heat oil in a Dutch oven over medium heat, then sear chicken skin-side down until crispy, about 5 minutes. Flip and cook for another 3 minutes, then remove chicken and reserve rendered fat.
2. To the Dutch oven, add water, quartered onion, chopped carrot, chopped celery, and parsley stems. Return chicken thighs to the pot, bring to a boil, then reduce heat and simmer for 30 minutes until chicken is cooked through.
3. Remove chicken from the pot, discard skin and bones, and shred the meat. Strain the broth through a fine-mesh sieve, discarding solids.
4. In the now-empty Dutch oven, heat 1 tablespoon of reserved chicken fat over medium heat. Add sliced carrots, sliced celery, minced garlic, and 2 tablespoons of flour, stirring to combine.
5. Gradually whisk in the reserved chicken stock. Stir in 2 teaspoons of salt, 1 teaspoon of pepper, and garlic powder. Return shredded chicken to the pot, bring to a simmer, and cook for 20 minutes until vegetables are tender.
6. While the stew simmers, prepare the dumplings: In a bowl, combine 2 cups of flour, baking powder, the remaining salt and pepper, and the reserved chicken fat. Mix with a fork, then stir in buttermilk until a dough forms. Knead briefly for 2 minutes.
7. Drop tablespoon-sized pieces of dumpling dough into the simmering stew. Cover and cook for about 10 minutes, or until dumplings are puffed and cooked through.
8. Ladle the chicken and dumplings into bowls and garnish with fresh parsley leaves.

Ingredients

• 1 (16 ounce) package penne pasta
• 0.25 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 teaspoons minced garlic
• 4 ounces thinly sliced pancetta bacon, chopped
• 4 ounces thinly sliced prosciutto, chopped
• 4 cups shredded, cooked rotisserie chicken
• 2.5 cups heavy whipping cream, at room temperature
• 1 cup grated Parmigiano-Reggiano cheese, or more to taste
• 3 large egg yolks, at room temperature
• 0.25 cup chopped fresh basil
• 0.25 cup chopped Italian (flat-leaf) parsley
• salt and ground black pepper to taste

Instructions

1. Cook the penne pasta in boiling salted water until al dente, then drain.
2. While the pasta cooks, sauté finely chopped onion and minced garlic in olive oil and butter until softened.
3. Add chopped pancetta and prosciutto to the pan, cooking until they become crisp.
4. Stir in the shredded cooked chicken and heat through.
5. In a separate bowl, whisk together heavy cream, grated Parmesan cheese, egg yolks, fresh basil, and parsley until well combined.
6. Return the chicken and meat mixture to the stove over low heat. Add the drained pasta and the cream mixture.
7. Gently toss everything together over low heat until the pasta is coated in a thick, creamy sauce. Be careful not to boil, as this can scramble the eggs.
8. Season with salt and pepper to taste, then serve immediately.

Ingredients

• 0.33333334326744 cup vegetable oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 pinch ground cayenne pepper
• 1.5 pounds chicken tenders, quartered
• 4 cups sliced bell peppers, any color
• 1 onion, sliced
• 0.25 cup chopped fresh cilantro
• 0.5 lime, juiced

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet by lining it with foil for easy cleanup.
2. In a large bowl, combine the vegetable oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Add the quartered chicken tenders, sliced bell peppers, and sliced onion to the bowl, tossing everything to ensure the chicken and vegetables are evenly coated with the spice mixture.
3. Spread the seasoned chicken and vegetable mixture in a single layer onto the prepared baking sheet.
4. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
5. Remove from the oven, then sprinkle with fresh cilantro and drizzle with fresh lime juice. Toss gently to combine before serving hot, ideally with warm tortillas and your favorite fajita accompaniments.

Ingredients

• 1 pound lean ground beef
• 1 cup chopped onions
• 0.5 cup chopped green bell peppers
• 1 cup sliced mushrooms
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 12 ounces spaghetti, broken into pieces
• 1 cup water
• 1.5 teaspoons Italian seasoning
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Instructions

1. In a large skillet over medium-high heat, brown the ground beef with the chopped onions, breaking up the meat as it cooks.
2. Stir in the chopped green bell peppers and sliced mushrooms, and cook for another 3-5 minutes until they begin to soften.
3. Pour in the entire can of whole peeled tomatoes with their juice, add the broken spaghetti pieces, and the water. Stir everything together well.
4. Season with Italian seasoning, salt, and pepper to your liking.
5. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for about 15-20 minutes, stirring occasionally, until the spaghetti is cooked through and the sauce has thickened.
6. Remove from heat, sprinkle the shredded mozzarella cheese over the top, and cover again for a few minutes until the cheese is fully melted and gooey.