Lightened-Up Creamy Pumpkin Soup
Lightened-Up Creamy Pumpkin Soup is a warm, comforting dish perfect for autumn gatherings. This healthy version maintains the rich, creamy flavor of traditional pumpkin soup while using lighter ingredients, making it a guilt-free indulgence that you’ll want to enjoy all season long.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz) |
| Low-sodium vegetable broth | 3 cups |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Coconut milk | 1 cup |
| Olive oil | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the pumpkin puree and vegetable broth, then mix well. Add the ground cinnamon and nutmeg.
- Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
- Remove from heat and stir in the coconut milk. Use an immersion blender to blend until smooth, or transfer to a blender in batches.
- Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley if desired. Enjoy your lightened-up creamy pumpkin soup!
- 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...
Quinoa and Vegetable Shepherd’s Pie
Quinoa and Vegetable Shepherd’s Pie is a hearty, nutritious twist on the classic comfort dish, perfect for the cozy autumn months. Packed with protein-rich quinoa and a medley of vibrant vegetables, this shepherd’s pie is a delicious way to warm up and enjoy seasonal produce while keeping things light and healthy.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Green peas | 1 cup |
| Corn | 1 cup |
| Tomato paste | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Mashed potatoes (prepared) | 2 cups |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse quinoa and cook it in vegetable broth according to package instructions; set aside.
- In a large skillet, heat olive oil over medium heat, then sauté onion, carrots, and celery until tender.
- Add garlic and cook for an additional minute; stir in peas, corn, tomato paste, and cooked quinoa. Season with thyme, salt, and pepper.
- Transfer the quinoa and vegetable mixture to a baking dish, then top evenly with mashed potatoes.
- Bake for 25-30 minutes, or until the top is golden and bubbly. Let it cool slightly before serving. Enjoy your comforting Quinoa and Vegetable Shepherd’s Pie!
- 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...
Cauliflower Mac and Cheese
Cauliflower Mac and Cheese is a creamy, indulgent comfort food that captures the essence of traditional macaroni and cheese while offering a nutritious twist. This dish replaces pasta with tender cauliflower florets, making it a lighter option without sacrificing flavor. It’s perfect for those chilly autumn nights when you’re craving something warm and cheesy.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 1 large head |
| Cheddar cheese, shredded | 2 cups |
| Cream cheese | 4 oz |
| Milk | 1 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Olive oil | 1 tablespoon |
| Breadcrumbs (optional) | ½ cup |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Steam the cauliflower florets until tender, about 5-7 minutes, then transfer to a greased baking dish.
- In a saucepan, heat the milk, cream cheese, and shredded cheddar over medium heat, stirring until smooth and creamy. Season with garlic powder, onion powder, salt, and pepper.
- Pour the cheese sauce over the cauliflower, mixing gently to coat.
- If desired, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 20-25 minutes, or until bubbly and golden. Serve warm and enjoy your Cauliflower Mac and Cheese!
- 💰 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...
Healthy Turkey Meatloaf
Healthy Turkey Meatloaf is a flavorful and nutritious twist on the classic comfort food dish. Packed with lean ground turkey, veggies, and oats, this meatloaf not only satisfies your cravings but also provides a healthy dose of protein and fiber. It’s an excellent meal option for cozy autumn evenings, served with a side of mashed potatoes or steamed vegetables.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 lb |
| Oats (rolled or quick) | 1 cup |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Bell pepper, finely chopped | 1 medium |
| Egg | 1 large |
| Ketchup | 1/4 cup |
| Worcestershire sauce | 1 tablespoon |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a large mixing bowl, combine ground turkey, oats, onion, garlic, bell pepper, egg, ketchup, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix until well combined.
- Transfer the mixture to the prepared loaf pan, shaping it into a loaf.
- Spread a thin layer of ketchup on top, if desired.
- Bake in the preheated oven for 45-55 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 165°F (74°C).
- Let it rest for a few minutes before slicing. Serve warm and enjoy your Healthy Turkey Meatloaf!
- 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
Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a hearty and satisfying dish that combines the natural sweetness of sweet potatoes with the protein-packed goodness of black beans. This chili is not only filling but also rich in flavor, making it the perfect comfort food for chilly autumn evenings. It’s vegan, gluten-free, and packed with nutrients, making it a wholesome choice for everyone.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Black beans, canned (drained and rinsed) | 2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Bell pepper, chopped | 1 medium |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Oregano | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Olive oil | 2 tablespoons |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened.
- Stir in the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, oregano, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and let the chili simmer for about 30-35 minutes, or until the sweet potatoes are tender.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired. Enjoy your Sweet Potato and Black Bean Chili!
- 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
Zucchini Noodles With Pesto and Roasted Vegetables
Zucchini Noodles with Pesto and Roasted Vegetables is a light yet satisfying dish that perfectly captures the essence of autumn flavors while maintaining a fresh, healthy appeal. This dish features spiralized zucchini as a low-carb alternative to traditional pasta. It’s complemented by a vibrant basil pesto and topped with an assortment of roasted vegetables that add depth and heartiness, making it a delightful comfort food that won’t weigh you down.
| Ingredients | Quantity |
|---|---|
| Zucchini, spiralized | 4 medium |
| Cherry tomatoes, halved | 1 cup |
| Bell pepper, chopped | 1 medium |
| Red onion, sliced | 1 medium |
| Olive oil | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil pesto | 1 cup |
| Parmesan cheese, grated (optional) | for serving |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes, bell pepper, and red onion with olive oil, salt, and pepper. Roast for about 20-25 minutes until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, spiralize the zucchini and set aside.
- In a large skillet over medium heat, lightly sauté the spiralized zucchini for 2-3 minutes until just tender.
- Add the roasted vegetables and basil pesto to the skillet with the zucchini, tossing to combine and heat through.
- Serve warm, topped with grated Parmesan cheese if desired. Enjoy your Zucchini Noodles with Pesto and Roasted Vegetables!
- 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...
Whole Wheat Apple Crisp
Whole Wheat Apple Crisp is a heartwarming dessert that perfectly encapsulates the flavors of autumn. This dish brings together tart, juicy apples and a crumbly topping made from whole wheat flour, oats, and warm spices, resulting in a satisfying treat that’s both delicious and nutritious. It’s a wonderful way to celebrate the fall harvest while indulging in a comforting dessert.
| Ingredients | Quantity |
|---|---|
| Apples, peeled and sliced | 6 medium |
| Whole wheat flour | 1 cup |
| Old-fashioned oats | 1 cup |
| Brown sugar | 1/2 cup |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter, melted | 1/2 cup |
| Lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
Cooking Instructions:
- Preheat the oven to 350°F (175°C). In a large bowl, mix sliced apples with lemon juice, brown sugar, cinnamon, nutmeg, and salt until well combined. Pour the apple mixture into a greased baking dish.
- In another bowl, combine whole wheat flour, oats, brown sugar, and melted butter, mixing until crumbly.
- Sprinkle the oat topping evenly over the apple mixture.
- Bake in the preheated oven for 30-35 minutes, or until the apples are bubbly and the topping is golden brown.
- Allow to cool slightly before serving. Enjoy your Whole Wheat Apple Crisp warm, possibly with a scoop of vanilla ice cream!
- 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...
Mushroom and Spinach Stuffed Chicken Breast
Mushroom and Spinach Stuffed Chicken Breast is a savory dish that combines tender chicken breasts with a flavorful filling of sautéed mushrooms, fresh spinach, and creamy cheese. This comforting meal is perfect for autumn, offering a delicious blend of earthy flavors and a satisfying protein source. It’s ideal for a cozy family dinner or a special occasion.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Fresh spinach, chopped | 2 cups |
| Mushrooms, diced | 1 cup |
| Cream cheese, softened | 4 oz |
| Mozzarella cheese, shredded | 1 cup |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Paprika | 1/2 teaspoon |
| Toothpicks or kitchen twine | As needed |
Cooking Instructions:
- Preheat your oven to 375°F (190°C). In a skillet over medium heat, heat olive oil and sauté garlic and mushrooms until soft. Add spinach and cook until wilted. Remove from heat and mix in cream cheese and mozzarella; season with salt, black pepper, and paprika.
- Make a pocket in each chicken breast by slicing them horizontally, being careful not to cut all the way through. Stuff each breast with the mushroom and spinach mixture and secure with toothpicks or kitchen twine.
- Place the stuffed chicken breasts in a greased baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove from the oven, let rest for a few minutes, then serve. Enjoy your Mushroom and Spinach Stuffed Chicken Breast warm!
- 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....
Butternut Squash Risotto
Butternut Squash Risotto is a creamy and comforting dish that embodies the flavors of autumn. The combination of sweet roasted butternut squash, Arborio rice, and a hint of Parmesan cheese creates a rich and satisfying meal perfect for chilly evenings. This risotto not only warms the heart but also showcases the seasonal ingredients beautifully, making it a fantastic choice for family gatherings.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash, peeled and diced | 2 cups |
| Vegetable broth | 4 cups |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| White wine | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh sage, chopped (optional) | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and roast the diced butternut squash in a single layer on a baking sheet drizzled with olive oil for about 20 minutes or until tender.
- In a saucepan, heat vegetable broth and keep it warm over low heat. In a large skillet, sauté onion and garlic in olive oil until translucent.
- Add Arborio rice to the skillet and cook for 1-2 minutes, stirring. Pour in white wine and cook until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the roasted butternut squash, Parmesan cheese, salt, black pepper, and fresh sage (if using). Mix until well combined and serve warm. Enjoy your Butternut Squash Risotto!
- 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 Sausage Casserole
Lentil and Sausage Casserole is a hearty and satisfying dish that warms you up during the chilly autumn months. Packed with protein-rich lentils and flavorful sausage, this casserole is not only comforting but also a nutritious option for family dinners. The combination of vegetables and spices adds depth to this dish, making it a perfect centerpiece for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Italian sausage (casings removed) | 1 pound |
| Onion, chopped | 1 medium |
| Carrot, diced | 1 medium |
| Celery, diced | 2 stalks |
| Garlic, minced | 3 cloves |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Vegetable broth | 4 cups |
| Bay leaves | 2 |
| Thyme (dried or fresh) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon.
- Add the chopped onion, carrot, celery, and garlic to the pot. Sauté until the vegetables are softened.
- Stir in the lentils, diced tomatoes, vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Season with salt and black pepper to taste, and remove the bay leaves before serving.
- Garnish with fresh parsley if desired, and enjoy your comforting Lentil and Sausage Casserole!
Spiced Chia Pudding With Maple Syrup
Spiced Chia Pudding with Maple Syrup is a delightful and nutritious dish that embodies the cozy flavors of autumn. This creamy pudding is packed with omega-3 fatty acids from chia seeds, and the warm spices elevate it to a comforting treat perfect for breakfast or a satisfying dessert. Sweetened with pure maple syrup, it’s a guilt-free indulgence that celebrates the fall season.
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/2 cup |
| Almond milk (or milk of choice) | 2 cups |
| Maple syrup | 2-3 tablespoons |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
| Fresh fruit (e.g., apples or pears) | For topping |
| Nuts or seeds (optional) | For topping |
Cooking Instructions:
- In a mixing bowl, combine chia seeds, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir well to prevent clumping.
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
- Once set, stir the pudding to combine and serve in bowls or glasses, topped with fresh fruit and nuts or seeds if desired. Enjoy your warm and spiced chia pudding!
