Hearty Pumpkin Chili
Hearty Pumpkin Chili is a delightful and filling dish perfect for chilly fall evenings. This comforting one-pot meal combines the richness of pumpkin with beans, spices, and vegetables, making it a nutritious choice that is both satisfying and budget-friendly. It’s an excellent way to embrace the flavors of the season while providing a delicious dinner for family or friends.
| Ingredients | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 medium, diced |
| Carrot | 1 medium, diced |
| Canned pumpkin puree | 1 can (15 oz) |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Canned kidney beans | 1 can (15 oz), drained and rinsed |
| Canned black beans | 1 can (15 oz), drained and rinsed |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Optional toppings: sour cream, shredded cheese, cilantro | As desired |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 2-3 minutes.
- Stir in the bell pepper and carrot; cook for another 5 minutes until they begin to soften.
- Add the pumpkin puree, diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 20-30 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot with optional toppings. Enjoy your budget-friendly hearty pumpkin chili!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Savory Apple and Sausage Stuffing
Savory Apple and Sausage Stuffing is a warm and comforting dish that combines the rich flavors of sausage, the sweetness of apples, and a blend of herbs to create a delightful stuffing perfect for fall dinners. This dish works wonderfully as a side for roasted meats or even as a standalone vegetarian option by substituting the sausage. It is budget-friendly and utilizes simple ingredients to bring a touch of autumn to your table.
| Ingredients | Quantity |
|---|---|
| Italian sausage | 1 pound |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Celery | 2 stalks, diced |
| Apple | 1 large, peeled and diced |
| Dried bread cubes | 4 cups |
| Vegetable broth | 1 ½ cups |
| Fresh sage | 1 tablespoon, chopped |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Cooking Steps:
- In a skillet over medium heat, cook the Italian sausage until browned, breaking it up as it cooks. Remove from heat and set aside.
- In the same skillet, add olive oil, onion, and celery; sauté until softened, about 5 minutes.
- Add the diced apple and cook for another 2-3 minutes, stirring occasionally.
- In a large bowl, combine the cooked sausage, sautéed vegetables, bread cubes, sage, thyme, salt, and pepper. Pour in the vegetable broth and mix until well combined.
- Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for about 30 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden. Serve warm and enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Creamy Potato and Leek Soup
Creamy Potato and Leek Soup is a hearty and velvety dish that captures the essence of fall with its wholesome ingredients and comforting flavors. This soup is not only warm and satisfying but also budget-friendly, making it an ideal choice for cozy dinners. With the creamy texture of potatoes combined with the subtle onion flavor of leeks, this soup can be enjoyed on its own or paired with crusty bread.
| Ingredients | Quantity |
|---|---|
| Leeks (white and light green parts) | 2 large, sliced |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Potatoes (peeled and diced) | 4 medium |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh chives | 2 tablespoons, chopped (for garnish) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, add sliced leeks, and sauté until soft, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Add diced potatoes and vegetable broth; bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- Stir in heavy cream, salt, and pepper; heat through and adjust seasoning as needed.
- Serve warm, garnished with fresh chives. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Roasted Vegetable and Quinoa Salad
Roasted Vegetable and Quinoa Salad is a vibrant and nutritious dish perfect for fall dinners. This salad is packed with seasonal vegetables, nutty quinoa, and drizzled with a simple dressing, making it not only budget-friendly but also a healthy addition to your meal repertoire. The combination of roasted vegetables enhances the flavors and adds warmth, while the quinoa provides protein and a satisfying texture.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Bell pepper (diced) | 1 medium |
| Sweet potato (cubed) | 1 large |
| Zucchini (sliced) | 1 medium |
| Red onion (sliced) | 1 small |
| Olive oil | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Balsamic vinegar | 2 tablespoons |
| Fresh parsley | ¼ cup, chopped |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a pot, cook quinoa in vegetable broth or water according to package instructions, then set aside.
- Toss bell pepper, sweet potato, zucchini, and red onion with olive oil, salt, and pepper; spread on a baking sheet.
- Roast the vegetables in the oven for 20-25 minutes until tender and golden.
- In a large bowl, combine cooked quinoa, roasted vegetables, and drizzle with balsamic vinegar; mix well.
- Garnish with fresh parsley and serve warm or at room temperature. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
One-Pot Beef and Mushroom Stew
One-Pot Beef and Mushroom Stew is a hearty, comforting dish that is perfect for chilly fall evenings. This stew brings together tender beef, earthy mushrooms, and a medley of vegetables, all cooked in one pot for a rich and savory meal. It’s a budget-friendly option that delivers on flavor and warmth, making it an ideal choice for family dinners.
| Ingredients | Quantity |
|---|---|
| Beef stew meat | 1.5 pounds (cut into cubes) |
| Mushrooms | 8 ounces (sliced) |
| Carrots | 2 large (sliced) |
| Onion | 1 medium (chopped) |
| Garlic | 3 cloves (minced) |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Bay leaf | 1 |
| Fresh parsley (for garnish) | ¼ cup (chopped) |
Cooking Steps:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add beef stew meat and brown on all sides.
- Add onions and garlic; sauté until the onions are soft.
- Stir in carrots, mushrooms, tomato paste, beef broth, thyme, salt, pepper, and bay leaf; bring to a boil.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender.
- Taste and adjust seasoning as needed; remove bay leaf before serving.
- Serve hot, garnished with fresh parsley. Enjoy your warm, comforting stew!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Baked Ziti With Spinach and Ricotta
Baked Ziti With Spinach and Ricotta is a delightful and comforting dish that’s perfect for fall dinners. This pasta bake combines tender ziti noodles with creamy ricotta cheese, fresh spinach, and a rich tomato sauce. It’s a wonderful one-dish meal that can easily feed a crowd or provide leftovers for busy weeknight dinners, all while staying budget-friendly.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 ounces |
| Ricotta cheese | 15 ounces |
| Fresh spinach | 4 cups (packed) |
| Marinara sauce | 4 cups |
| Mozzarella cheese | 2 cups (shredded) |
| Parmesan cheese | ½ cup (grated) |
| Olive oil | 1 tablespoon |
| Garlic | 2 cloves (minced) |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Dried Italian herbs | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Cook the ziti according to package instructions until al dente; drain and return to pot.
- In a skillet, heat olive oil and sauté garlic until fragrant; add spinach and cook until wilted.
- In the pot with ziti, mix in marinara sauce, ricotta cheese, sautéed spinach, salt, pepper, and Italian herbs.
- Transfer half of the mixture to a baking dish, layer with half of the mozzarella, then repeat with the remaining mixture and mozzarella on top.
- Sprinkle Parmesan cheese over the top and bake for 25-30 minutes or until bubbly and golden.
- Let cool slightly before serving. Enjoy your delicious Baked Ziti!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings is a hearty and comforting meal that’s perfect for fall dinners. This dish features tender chicken, flavorful vegetables, and fluffy dumplings all simmered together in a creamy broth. It’s an effortless one-pot meal that cooks in your slow cooker, allowing you to enjoy a warm and satisfying dinner with minimal effort.
| Ingredients | Quantity |
|---|---|
| Boneless chicken thighs | 1.5 pounds |
| Carrots | 2 (sliced) |
| Celery | 2 stalks (chopped) |
| Onion | 1 (diced) |
| Chicken broth | 4 cups |
| Cream of chicken soup | 1 can (10.5 ounces) |
| Garlic | 2 cloves (minced) |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Frozen peas | 1 cup |
| Biscuits (for dumplings) | 1 can (8 biscuits) |
Cooking Steps:
- Place chicken thighs, carrots, celery, onion, garlic, chicken broth, cream of chicken soup, thyme, salt, and pepper in the slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through.
- Shred the chicken in the slow cooker and stir in the frozen peas.
- Place biscuit dough on top of the chicken mixture, cover, and cook on high for an additional 30 minutes or until the biscuits are cooked through.
- Serve hot and enjoy your comforting Chicken and Dumplings!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Vegetable Fried Rice With Sweet Potato
Vegetable Fried Rice With Sweet Potato is a vibrant and nourishing dish that showcases the flavors of autumn. This colorful fried rice combines sautéed sweet potatoes with a mix of fresh vegetables and fluffy rice, all tossed together with a savory sauce. It is a quick and healthy meal that can be made in one pan, perfect for those busy fall evenings.
| Ingredients | Quantity |
|---|---|
| Cooked rice | 3 cups |
| Sweet potato | 1 medium (diced) |
| Bell pepper | 1 (diced) |
| Carrot | 1 (diced) |
| Green peas | 1 cup |
| Onion | 1 (diced) |
| Garlic | 2 cloves (minced) |
| Soy sauce | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Green onions (for garnish) | 2 (sliced) |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat, and sauté the diced sweet potato for about 5-7 minutes until softened.
- Add onion, garlic, bell pepper, and carrot to the skillet, cooking until the vegetables are tender.
- Stir in the cooked rice, green peas, soy sauce, salt, and black pepper; combine well and cook until heated through.
- Garnish with sliced green onions and serve hot as a delightful fall dinner.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Rustic Harvest Pasta
Rustic Harvest Pasta is a comforting dish that highlights the flavors of fall with hearty ingredients like squash, spinach, and a blend of savory herbs. This pasta is perfect for cozy dinners, bringing together wholesome ingredients tossed in a light cream sauce, making it an ideal budget-friendly meal that satisfies the palate and warms the spirit.
| Ingredients | Quantity |
|---|---|
| Pasta (any shape) | 8 ounces |
| Butternut squash (peeled and diced) | 2 cups |
| Fresh spinach | 2 cups |
| Garlic | 3 cloves (minced) |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Heavy cream (or coconut milk for a lighter option) | ½ cup |
| Parmesan cheese (grated) | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Nutmeg (optional) | ¼ teaspoon |
| Fresh parsley (for garnish) | 2 tablespoons (chopped) |
Cooking Steps:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large pan, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the diced butternut squash and vegetable broth to the pan, cooking until the squash is tender, about 10-15 minutes.
- Stir in the spinach and cook until wilted, then add the cooked pasta, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Toss to combine and heat through.
- Serve garnished with fresh parsley for a rustic autumn feast.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Lentil and Vegetable Shepherd’s Pie
Lentil and Vegetable Shepherd’s Pie is a hearty, comforting dish that offers a nutritious twist on the classic shepherd’s pie. This vegetarian version is packed with protein-rich lentils and a colorful medley of vegetables, all topped with a creamy mashed potato layer. It’s a perfect budget-friendly meal that serves well as a filling entree for your fall dinner gatherings.
| Ingredients | Quantity |
|---|---|
| Lentils (brown or green) | 1 cup (dry) |
| Vegetable broth | 2 cups |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Peas (frozen) | 1 cup |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Thyme (dried) | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Potatoes (peeled and cubed) | 2 cups |
| Butter (or vegan alternative) | 2 tablespoons |
| Milk (or plant-based milk) | ½ cup |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Cook lentils in vegetable broth according to package directions until tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté onion, garlic, carrots, and celery until softened, about 5-7 minutes.
- Stir in cooked lentils, tomato paste, peas, thyme, salt, and black pepper. Cook for another 5 minutes, then transfer the mixture into a baking dish.
- Boil potatoes until tender, then drain and mash with butter and milk. Spread the mashed potatoes over the lentil mixture.
- Bake in the preheated oven for 20-25 minutes until the top is slightly golden. Serve warm and enjoy your cozy fall meal.
Simple Baked Apples With Cinnamon
Simple Baked Apples With Cinnamon is a delightful and easy dessert that captures the essence of fall flavors. These tender, warm apples are baked to perfection with a gooey cinnamon-sugar filling, making them a wonderful treat for chilly evenings. Perfectly budget-friendly, they can be enjoyed on their own or served with a scoop of vanilla ice cream for an extra indulgence.
| Ingredients | Quantity |
|---|---|
| Apples (any variety) | 4 large |
| Brown sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Butter (or vegan alternative) | 2 tablespoons |
| Raisins or nuts (optional) | 1/4 cup |
| Oats (optional) | 1/4 cup |
| Water | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Core the apples and place them upright in a baking dish.
- In a small bowl, mix brown sugar, cinnamon, oats (if using), and optional raisins or nuts.
- Stuff the sugar mixture into the hollowed center of each apple and top with a small piece of butter.
- Pour 1 cup of water into the baking dish to help steam the apples.
- Bake for 25-30 minutes or until the apples are tender. Serve warm and enjoy!
