Hearty Pumpkin Soup
Hearty Pumpkin Soup is a warm, comforting dish perfect for fall. This vibrant soup combines the earthiness of pumpkin with aromatic spices and creamy texture, making it an excellent budget-friendly meal that is both nutritious and satisfying. Ideal for chilly evenings, this soup can be served as a starter or a main course alongside crusty bread.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic until softened.
- Add the pumpkin puree, vegetable broth, ground cumin, and nutmeg to the pot; stir well and bring to a simmer.
- Cook for about 15-20 minutes, allowing flavors to meld.
- Stir in coconut milk, then blend the soup with an immersion blender until smooth (or use a regular blender in batches).
- Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.
- 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...
One-Pot Cheesy Broccoli Rice Casserole
One-Pot Cheesy Broccoli Rice Casserole is a comforting and satisfying dish that combines fluffy rice, fresh broccoli, and melted cheese into a delicious meal. This budget-friendly recipe is perfect for a quick weeknight dinner and can easily be adapted to include any leftover vegetables or proteins you have on hand.
| Ingredients | Quantity |
|---|---|
| Brown rice | 1 cup |
| Vegetable broth | 2 cups |
| Broccoli florets | 2 cups |
| Cheddar cheese | 1 ½ cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Paprika | 1 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic until fragrant and softened.
- Add brown rice and vegetable broth; bring to a simmer, cover, and cook for about 15 minutes or until rice is tender.
- Stir in broccoli florets and cook for an additional 5 minutes until tender.
- Mix in the cream of mushroom soup and half of the cheddar cheese until well combined.
- Transfer to a baking dish, top with remaining cheese, and broil for a few minutes until cheese is melted and bubbly. Season with salt, pepper, and paprika before serving.
- 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...
Savory Beef and Vegetable Stew
Savory Beef and Vegetable Stew is a hearty and warming dish that is perfect for fall evenings. This budget-friendly recipe combines tender pieces of beef with a variety of vegetables, simmered in a flavorful broth that will fill your home with comforting aromas. It’s a versatile meal that can easily be customized based on what’s in season or what you have on hand.
| Ingredients | Quantity |
|---|---|
| Beef stew meat | 1.5 lbs |
| Carrots | 2, sliced |
| Potatoes | 3, diced |
| Celery | 2 stalks, sliced |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Bay leaves | 2 |
| Thyme | 1 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and brown the beef stew meat on all sides.
- Add chopped onion and minced garlic, cooking until the onion is softened.
- Stir in carrots, potatoes, and celery, cooking for a few minutes.
- Add beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper; bring to a boil.
- Reduce the heat, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- Remove bay leaves and adjust seasoning if necessary before serving. Enjoy your warm and savory stew!
- 💰 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...
Creamy Tomato and Spinach Pasta
Creamy Tomato and Spinach Pasta is a delicious and cost-effective meal that brings together the rich flavors of ripe tomatoes, fresh spinach, and creamy sauce, all tossed with your favorite pasta. This dish not only fills you up but also keeps your budget in check, making it a perfect choice for fall dinners when you want something warm and comforting without breaking the bank.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fusilli) | 12 oz |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 28 oz |
| Heavy cream | 1 cup |
| Fresh spinach | 4 cups |
| Grated Parmesan cheese | ½ cup |
| Salt | to taste |
| Pepper | to taste |
| Italian seasoning | 1 teaspoon |
Cooking Instructions:
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add canned diced tomatoes (with juices) and let simmer for about 5 minutes.
- Stir in heavy cream and Italian seasoning, then add fresh spinach and cook until wilted.
- Combine cooked pasta with the sauce, adding grated Parmesan cheese, salt, and pepper, and mix well.
- Serve immediately and enjoy your creamy, comforting pasta dish!
- 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
Chicken and Sweet Potato Bake
Chicken and Sweet Potato Bake is a hearty and nutritious dish perfect for fall. This one-pan meal combines tender chicken, sweet potatoes, and a medley of spices, delivering comfort and warmth on those chilly evenings, all while being budget-friendly. It’s an easy, wholesome option that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 (boneless, skinless) |
| Sweet potatoes | 2 large (peeled and diced) |
| Olive oil | 3 tablespoons |
| Garlic | 2 cloves, minced |
| Paprika | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh rosemary or thyme | 2 sprigs (optional) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- In a large bowl, toss together the diced sweet potatoes, olive oil, minced garlic, paprika, cumin, salt, and pepper until well coated.
- Spread the sweet potato mixture in the baking dish and place the chicken breasts on top.
- Season the chicken with additional salt, pepper, and herbs, if using.
- Bake for 25-30 minutes or until the chicken is cooked through and the sweet potatoes are tender.
- Serve warm and enjoy the delightful fusion of flavors!
- 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
Lentil and Sausage Skillet
Lentil and Sausage Skillet is a comforting, one-pan meal that brings together the heartiness of lentils and savory sausage, making it an ideal choice for cozy fall evenings. This dish is not only budget-friendly but also packed with protein and fiber, ensuring that you can serve a nutritious meal for the whole family without breaking the bank.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Italian sausage | 1 pound, sliced |
| Lentils | 1 cup, rinsed |
| Vegetable broth | 4 cups |
| Carrots | 2 medium, diced |
| Spinach or kale | 2 cups, chopped |
| Salt and pepper | to taste |
| Fresh parsley | for garnish, optional |
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat, add the diced onion and minced garlic, and sauté until softened.
- Add the sliced sausage to the skillet and cook until browned.
- Stir in the rinsed lentils, vegetable broth, diced carrots, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 25-30 minutes until lentils are tender.
- Add the chopped spinach or kale and cook until wilted.
- Serve warm, garnished with fresh parsley if desired, and enjoy your flavorful and filling meal!
- 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...
Stuffed Bell Peppers With Quinoa
Stuffed Bell Peppers with Quinoa is a vibrant and nutritious dish that features bell peppers filled with a savory mixture of quinoa, vegetables, and spices. This dish is not only colorful and appealing but also a great way to incorporate healthy grains and protein into your meal. It’s perfect for a cozy fall dinner and can be made in a budget-friendly way while being both satisfying and delicious.
| Ingredients | Quantity |
|---|---|
| Bell peppers | 4 large |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Black beans | 1 can (15 oz), rinsed |
| Corn | 1 cup |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt and pepper | to taste |
| Fresh cilantro | for garnish, optional |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Rinse quinoa under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer for about 15 minutes or until liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, then stir in cumin, chili powder, black beans, corn, and cooked quinoa. Season with salt and pepper.
- Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture.
- Place stuffed peppers in a baking dish with a bit of water at the bottom, cover with foil, and bake for 25-30 minutes until peppers are tender.
- Serve warm, garnished with fresh cilantro if desired, and enjoy your flavorful and colorful meal!
- 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 and Chickpea Curry
Vegetable and Chickpea Curry is a warm and comforting dish that epitomizes the flavors of fall with its blend of hearty vegetables and protein-packed chickpeas. This budget-friendly curry is not only simple to make but also packed with nutrients, making it an excellent option for a filling dinner. The dish is versatile, allowing you to use whatever seasonal vegetables you have on hand, and it’s perfect served over rice or with naan.
| Ingredients | Quantity |
|---|---|
| Chickpeas | 1 can (15 oz), drained |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Fresh ginger | 1 tablespoon, grated |
| Carrots | 2 medium, sliced |
| Bell pepper | 1 large, chopped |
| Spinach | 2 cups, fresh |
| Curry powder | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt and pepper | to taste |
| Fresh cilantro | for garnish, optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger; sauté until soft and fragrant.
- Stir in curry powder, followed by carrots and bell pepper; cook for about 3-4 minutes.
- Add drained chickpeas, coconut milk, and vegetable broth; bring to a simmer and cook for 15 minutes until vegetables are tender.
- Stir in fresh spinach and cook until wilted, then season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro if desired, and enjoy your comforting and flavorful curry!
- 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....
Baked Ziti With Spinach and Ricotta
Baked Ziti With Spinach and Ricotta is a cozy and satisfying meal that brings together delicious pasta and creamy cheese, making it a perfect option for a fall dinner. This budget-friendly dish is not only easy to prepare but also provides a great way to sneak in some nutritious vegetables, like spinach, for a wholesome family meal. It’s great served on its own or with a side salad and some crusty bread.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 1 pound |
| Ricotta cheese | 15 oz |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1/2 cup, grated |
| Fresh spinach | 4 cups, chopped |
| Marinara sauce | 3 cups |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Salt and pepper | to taste |
| Italian seasoning | 1 teaspoon (optional) |
Cooking Instructions:
- Preheat the 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 onion and garlic until translucent. Stir in chopped spinach until wilted.
- In a large mixing bowl, combine cooked ziti, ricotta cheese, half of the mozzarella, sautéed spinach mixture, marinara sauce, salt, pepper, and Italian seasoning if using.
- Transfer the mixture to a greased baking dish, topped with remaining mozzarella and grated Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden. Let cool for a few minutes before serving. Enjoy your delicious baked ziti!
- 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
Rustic Apple and Sausage Skillet
Rustic Apple and Sausage Skillet is a hearty, comforting dish that combines savory sausage with sweet apples, creating a delightful blend of flavors perfect for a fall dinner. This one-pan meal is not only budget-friendly but also quick to prepare, making it ideal for busy weeknights. It’s a warm and satisfying option that can be enjoyed on its own or with a side of crusty bread.
| Ingredients | Quantity |
|---|---|
| Pork sausage | 1 pound |
| Apples (firm, tart) | 3 medium, sliced |
| Onion | 1 medium, sliced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Brown sugar | 1 tablespoon |
| Cinnamon | 1 teaspoon |
| Salt and pepper | to taste |
| Fresh thyme (optional) | 1 tablespoon, chopped |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned and cooked through, breaking it into small pieces.
- Add sliced onion and garlic to the skillet, sautéing until the onion is translucent.
- Stir in the sliced apples, brown sugar, cinnamon, salt, and pepper. Cook for an additional 5-7 minutes until the apples are tender.
- If using, sprinkle fresh thyme on top before serving. Enjoy your Rustic Apple and Sausage Skillet!
Simple Beef Chili With Beans
Simple Beef Chili With Beans is a hearty and comforting dish that’s perfect for a fall dinner. Packed with protein and fiber, this chili is not only budget-friendly but also easy to whip up in one pot, making it a convenient option for cooling autumn evenings. Serve it with a side of cornbread or over rice for a fulfilling meal.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Canned diced tomatoes | 1 (14.5 oz) can |
| Canned kidney beans | 1 (15 oz) can, drained and rinsed |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt and pepper | to taste |
| Olive oil | 1 tablespoon |
| Bell pepper (optional) | 1 medium, diced |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add ground beef, cooking until browned. Drain any excess fat.
- Add diced onion, garlic, and bell pepper (if using) to the pot, sautéing until the onion is translucent.
- Stir in canned tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat and let the chili cook for 20-30 minutes, stirring occasionally. Adjust seasoning as needed, then serve hot. Enjoy your Simple Beef Chili With Beans!
