Hearty Pumpkin Soup
Hearty Pumpkin Soup is the perfect dish for warming up chilly autumn evenings, especially for big families. This creamy, flavorful soup leverages the natural sweetness of pumpkins and is packed with nutritious ingredients, making it a hearty and satisfying meal. Best of all, it’s budget-friendly and can be made in large batches, ensuring everyone at the dinner table leaves content.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled, diced) | 4 cups |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Nutmeg (optional) | 1/4 teaspoon |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the diced pumpkin to the pot and pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until the pumpkin is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- Return the soup to low heat, stir in coconut milk, salt, black pepper, cinnamon, and nutmeg. Adjust seasoning to taste.
- Heat through and serve, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy!
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Savory Beef and Vegetable Stew
Savory Beef and Vegetable Stew is a perfect hearty dish for big families during the chilly autumn months. This soulful stew is loaded with tender chunks of beef, vibrant vegetables, and a rich broth, making it not only filling but also packed with nutrition. Plus, it’s budget-friendly and a great way to utilize seasonal produce!
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 2 pounds |
| Carrots (sliced) | 3 large |
| Potatoes (diced) | 4 medium |
| Onion (chopped) | 1 large |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Beef broth | 6 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the diced beef and brown on all sides, then remove and set aside.
- In the same pot, add onion, garlic, and celery; sauté until the onion becomes translucent.
- Add carrots, potatoes, browned beef, beef broth, tomato paste, thyme, bay leaf, salt, and black pepper. Bring to a boil.
- Reduce the heat, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning as needed, remove the bay leaf, and serve hot. Enjoy a warm bowl of stew with crusty bread!
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Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole is a comforting and nutritious dish perfect for big families, especially during the autumn months. This casserole combines tender broccoli with fluffy rice and a melty cheese sauce, making it a favorite among both kids and adults. It’s not only budget-friendly but also a great way to sneak in some veggies!
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Cooked rice | 3 cups |
| Cream of mushroom soup | 2 cans (10.5 oz) |
| Cheddar cheese (shredded) | 2 cups |
| Milk | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat; sauté the chopped onion until translucent.
- In a large mixing bowl, combine cooked rice, sautéed onion, broccoli florets, cream of mushroom soup, milk, garlic powder, salt, and black pepper; mix well.
- Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden. Serve hot and enjoy!
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One-Pot Chicken and Quinoa
One-Pot Chicken and Quinoa is a hearty and wholesome dish that is perfect for busy families looking for a nutritious meal without the hassle of multiple pots and pans. This one-pot wonder combines tender chicken, protein-packed quinoa, and an assortment of vegetables, making it a filling and delicious option for busy weeknights during the autumn season.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (cubed) | 1.5 lbs |
| Quinoa | 1 cup |
| Chicken broth | 4 cups |
| Bell pepper (chopped) | 1 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Corn (frozen) | 1 cup |
| Spinach (fresh) | 2 cups |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
- Add the cubed chicken, seasoning with paprika, salt, and black pepper, and cook until browned.
- Stir in the quinoa, chicken broth, bell pepper, and corn, and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and chicken is done.
- Add fresh spinach, stir until wilted, and serve hot. Enjoy!
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Spaghetti Squash With Marinara Sauce
Spaghetti Squash with Marinara Sauce is a delightful and nutritious dish that makes for an excellent autumn dinner, especially for large families. This dish features roasted spaghetti squash tossed with a rich and savory marinara sauce, providing a delicious low-carb alternative to traditional pasta. It’s a simple yet satisfying meal that even the pickiest eaters will enjoy.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Marinara sauce | 2 cups |
| Grated Parmesan cheese | 1/2 cup |
| Fresh basil (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and black pepper.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender.
- Once cooked, use a fork to scrape the flesh of the squash into spaghetti-like strands.
- In a pot, warm the marinara sauce over medium heat until heated through.
- Serve the spaghetti squash topped with marinara sauce, sprinkle with grated Parmesan cheese, and garnish with fresh basil if desired. Enjoy your meal!
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Autumn Harvest Vegetable Stir-Fry
Autumn Harvest Vegetable Stir-Fry is a vibrant and hearty dish that captures the essence of the season with its array of colorful vegetables. This recipe is perfect for big families as it not only showcases fall produce but also allows for customization based on what you have on hand. Packed with flavors and nutrients, this stir-fry can be served over rice or noodles for a filling meal.
| Ingredients | Quantity |
|---|---|
| Bell peppers | 2 medium |
| Carrots | 2 medium |
| Broccoli florets | 2 cups |
| Brussels sprouts | 2 cups |
| Red onion | 1 medium |
| Garlic cloves | 3, minced |
| Olive oil | 3 tablespoons |
| Soy sauce | 1/4 cup |
| Ginger (fresh, grated) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Sesame seeds (optional) | For garnish |
Cooking Steps:
- Prepare all vegetables by washing and chopping them into bite-sized pieces.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Stir-fry the garlic and ginger for about 30 seconds until fragrant.
- Add the bell peppers, carrots, and red onion, cooking for 3-5 minutes until they begin to soften.
- Incorporate the broccoli and Brussels sprouts, and continue stir-frying for an additional 5-7 minutes until all vegetables are tender-crisp.
- Drizzle with soy sauce and season with salt and black pepper to taste. Toss well to combine.
- Serve hot, garnished with sesame seeds if desired. Enjoy your nutritious and colorful dish!
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Baked Ziti With Seasonal Greens
Baked Ziti with Seasonal Greens is a comforting and hearty pasta dish that brings warmth to chilly autumn evenings. This family-friendly meal combines ziti pasta with a rich tomato sauce, creamy ricotta, and a blend of seasonal greens such as spinach and kale. It’s perfect for feeding a big family, as it can easily be prepared in large batches and baked to melty perfection.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 1 pound |
| Marinara sauce | 4 cups |
| Ricotta cheese | 15 ounces |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1/2 cup, grated |
| Fresh spinach | 2 cups |
| Kale (chopped) | 2 cups |
| Egg | 1 large |
| Olive oil | 2 tablespoons |
| Garlic cloves | 2, minced |
| Salt | To taste |
| Black pepper | To taste |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- Preheat oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente, then drain.
- In a skillet, heat olive oil over medium heat, sauté garlic until fragrant, then add spinach and kale, cooking until wilted.
- In a large bowl, combine ricotta cheese, egg, salt, black pepper, and Italian seasoning. Stir in the sautéed greens and half of the marinara sauce.
- Mix the cooked ziti with the ricotta and greens mixture, then spread into a greased baking dish.
- Top with remaining marinara sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Allow to cool slightly before slicing and serving. Enjoy your cozy baked ziti!
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Slow Cooker Lentil Chili
Slow Cooker Lentil Chili is a hearty and nutritious dish that is perfect for big families during the autumn season. Packed with protein-rich lentils, beans, and a medley of spices, this chili is not only budget-friendly but also incredibly easy to prepare. Simply throw all the ingredients into a slow cooker, and let it do its magic while you enjoy other activities.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 2 cups |
| Canned diced tomatoes | 2 cans (15 oz each) |
| Canned kidney beans | 1 can (15 oz) |
| Canned black beans | 1 can (15 oz) |
| Onion | 1 medium, chopped |
| Bell pepper | 1 medium, chopped |
| Garlic cloves | 4, minced |
| Vegetable broth | 4 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Rinse the lentils under cold water and set aside.
- In the slow cooker, combine the lentils, diced tomatoes, kidney beans, black beans, onion, bell pepper, garlic, vegetable broth, chili powder, cumin, paprika, salt, and black pepper.
- Drizzle olive oil on top and stir to combine all ingredients well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the lentils are tender.
- Serve hot, and enjoy your delicious and satisfying lentil chili!
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Root Vegetable Gratin
Root Vegetable Gratin is a comforting and hearty dish that highlights the earthy flavors of autumn vegetables. Perfect for big families on a budget, this recipe layers root vegetables such as potatoes, carrots, and parsnips with a creamy sauce and cheese, resulting in a satisfying meal that can be prepared in advance and baked to perfection.
| Ingredients | Quantity |
|---|---|
| Potatoes (thinly sliced) | 4 large |
| Carrots (thinly sliced) | 2 medium |
| Parsnips (thinly sliced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Heavy cream | 2 cups |
| Shredded cheese (e.g., Gruyère or cheddar) | 1 ½ cups |
| Butter | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- In a greased baking dish, layer the sliced potatoes, carrots, and parsnips. Season each layer with salt, pepper, and a sprinkle of thyme (if using).
- Pour the cream over the layered vegetables, ensuring they are well coated. Top with shredded cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the vegetables are tender and the top is golden and bubbly.
- Let it cool slightly before serving, and enjoy this delicious and wholesome root vegetable gratin!
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Apple and Sausage Stuffed Acorn Squash
Apple and Sausage Stuffed Acorn Squash is a delightful and nutritious dish that embodies the flavors of autumn. This recipe features acorn squash halves filled with a delicious mixture of savory sausage, sweet apples, and warm spices, making it a perfect hearty dinner option for big families on a budget. It’s a filling and visually appealing meal that can be prepared ahead of time and baked just before serving.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Italian sausage (casings removed) | 1 pound |
| Apple (diced, preferably a sweet variety) | 1 large |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Celery (diced) | 1 stalk |
| Bread crumbs | 1 cup |
| Chicken broth | 1/2 cup |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds.
- Brush the squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for about 25 minutes or until tender.
- In a skillet, heat olive oil over medium heat. Add the sausage, breaking it apart, and cook until browned. Add onion, garlic, and celery, sautéing until soft.
- Stir in the diced apple, bread crumbs, chicken broth, cinnamon, salt, and pepper. Mix well and cook for 2-3 minutes until combined.
- Remove the roasted squash from the oven and carefully flip them cut-side up. Fill each half with the sausage and apple mixture.
- Return the stuffed squashes to the oven and bake for another 10-15 minutes until heated through. Garnish with fresh parsley if desired before serving. Enjoy this tasty and wholesome meal!
Creamy Tomato Basil Pasta
Creamy Tomato Basil Pasta is a comforting and satisfying dish that perfectly captures the essence of autumn with its rich flavors and creamy texture. Ideal for big families on a budget, this pasta dish comes together quickly and provides a hearty meal that everyone will enjoy. Packed with fresh tomatoes, fragrant basil, and a lovely creaminess, it’s an easy weeknight dinner that doesn’t skimp on taste.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fusilli) | 1 pound |
| Fresh tomatoes (chopped) | 4 cups |
| Heavy cream | 1 cup |
| Fresh basil leaves (chopped) | 1/2 cup |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/2 cup |
Cooking Steps:
- Cook the pasta according to package instructions in salted water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add chopped tomatoes, salt, and pepper, cooking until the tomatoes soften and release their juices, about 5-7 minutes.
- Stir in the heavy cream and simmer for an additional 2-3 minutes.
- Toss the cooked pasta into the skillet, mixing thoroughly to coat with the sauce. Add fresh basil and Parmesan, stirring until combined.
- Serve warm, garnished with extra basil and cheese as desired. Enjoy this rich and comforting dish!
