One-Pan Autumn Chicken and Vegetables
This One-Pan Autumn Chicken and Vegetables dish is a hearty and comforting meal perfect for those crisp fall evenings. Packed with tender chicken, seasonal vegetables, and aromatic herbs, this dish is not only simple to prepare but also minimizes cleanup by cooking everything in one pan.
| Ingredients | Quantity |
|---|---|
| Boneless chicken thighs | 1.5 pounds |
| Olive oil | 3 tablespoons |
| Carrots | 2 large |
| Sweet potatoes | 2 medium |
| Brussels sprouts | 2 cups |
| Red onion | 1 medium |
| Garlic cloves | 3, minced |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Chicken broth | 1/2 cup |
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken, chopped vegetables, olive oil, garlic, and seasonings. Toss until everything is evenly coated.
- Transfer the mixture to a large baking sheet or roasting pan, spreading it out in a single layer.
- Roast in the preheated oven for 30-35 minutes or until the chicken is cooked through and vegetables are tender.
- Remove from the oven and let it rest for a few minutes before serving. Enjoy your flavorful autumn meal!
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Slow-Cooker Pumpkin Chili
Slow-Cooker Pumpkin Chili is a warm and hearty dish that combines the rich flavors of pumpkin with traditional chili spices and ingredients. This dish is perfect for those chilly fall days, offering a comforting meal that’s easy to prepare and can be left to simmer throughout the day in a slow cooker.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Olive oil | 1 tablespoon |
| Onion | 1 medium, diced |
| Garlic cloves | 2, minced |
| Bell pepper | 1, diced |
| Canned pumpkin puree | 1 can (15 ounces) |
| Diced tomatoes | 1 can (14.5 ounces) |
| Kidney beans | 1 can (15 ounces), drained |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Chicken broth | 1 cup |
Cooking Instructions
- In a skillet, heat olive oil over medium heat; sauté the onion and garlic until softened.
- Add the ground beef, cooking until browned; drain excess fat.
- In the slow cooker, combine the sautéed beef, diced bell pepper, pumpkin puree, diced tomatoes, kidney beans, chili powder, cumin, salt, black pepper, and chicken broth.
- Stir well to mix all ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, topped with your favorite chili garnishes such as cheese, sour cream, or green onions. Enjoy!
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Quick Beef and Butternut Squash Stir-Fry
Quick Beef and Butternut Squash Stir-Fry is a vibrant and nutritious dish that brings together tender beef and sweet butternut squash in a quick cooking method, making it perfect for busy weeknight dinners. This hearty stir-fry is packed with flavor and can be on your table in under 30 minutes, showcasing the essence of fall in every bite.
| Ingredients | Quantity |
|---|---|
| Beef sirloin, thinly sliced | 1 pound |
| Butternut squash, peeled and diced | 2 cups |
| Olive oil | 2 tablespoons |
| Soy sauce | 3 tablespoons |
| Garlic cloves, minced | 2 |
| Fresh ginger, minced | 1 tablespoon |
| Bell pepper, sliced | 1 medium |
| Green onions, chopped | 2 for garnish |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing until fragrant.
- Add the sliced beef to the pan, cooking until browned; season with salt and black pepper.
- Stir in the diced butternut squash and bell pepper, cooking for about 5-7 minutes or until tender.
- Pour in the soy sauce and stir well to combine, cooking for an additional 2 minutes.
- Serve hot, garnished with chopped green onions. Enjoy your quick and delicious meal!
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Sheet Pan Maple Glazed Salmon
Sheet Pan Maple Glazed Salmon is a delightful and healthy fall dinner option that combines the rich flavors of salmon with the sweet, warm notes of maple syrup and Dijon mustard. This one-pan meal is not only quick to prep but also results in a beautifully roasted dish, paired perfectly with seasonal vegetables. With minimal cleanup and maximum flavor, it’s ideal for any weeknight or weekend dinner gathering.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6-ounce) pieces |
| Maple syrup | 1/4 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh thyme | 1 tablespoon |
| Brussels sprouts, halved | 2 cups |
| Carrots, sliced | 2 cups |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and black pepper.
- Place the salmon fillets on one side of the sheet pan and brush generously with the maple glaze.
- On the other side of the pan, arrange the Brussels sprouts and carrots, drizzle with olive oil, salt, and pepper, tossing to coat.
- Roast everything in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. Serve hot and enjoy!
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Instant Pot Spaghetti Squash With Pesto
Instant Pot Spaghetti Squash with Pesto is a vibrant and flavorful fall dish that offers a healthy alternative to traditional pasta. This dish features tender strands of spaghetti squash tossed in a fresh, aromatic pesto sauce, making it a perfect option for a cozy dinner. Quick to prepare in your Instant Pot, this meal is not only easy but also a delightful way to incorporate seasonal vegetables into your diet.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Water | 1 cup |
| Basil pesto | 1/2 cup |
| Olive oil | 1 tablespoon |
| Parmesan cheese | 1/4 cup, grated |
| Salt | to taste |
| Black pepper | to taste |
| Cherry tomatoes | 1 cup, halved |
| Pine nuts (optional) | 2 tablespoons |
Cooking Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place a trivet in the Instant Pot and add 1 cup of water. Set the squash halves on the trivet, cut side up.
- Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes.
- Once done, carefully release the pressure and remove the squash. Use a fork to scrape the flesh into strands.
- In a large bowl, combine the spaghetti squash strands with basil pesto, olive oil, salt, and pepper. Toss to coat evenly.
- Top with grated Parmesan cheese, halved cherry tomatoes, and sprinkle with pine nuts if desired. Serve warm and enjoy!
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Easy Vegetable Soup
Easy Vegetable Soup is a hearty and comforting dish that is perfect for chilly fall evenings. Packed with seasonal vegetables and fragrant herbs, this soup offers a warm, nourishing meal that can be prepared quickly and easily. It’s customizable to your taste preferences and is a great way to use up leftover vegetables in your fridge.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Carrots | 2, chopped |
| Celery | 2 stalks, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 6 cups |
| Zucchini | 1, chopped |
| Green beans | 1 cup, trimmed and cut |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Bay leaf | 1 |
| Thyme (dried) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and add the zucchini, green beans, diced tomatoes, bay leaf, thyme, salt, and black pepper. Bring to a boil.
- Reduce heat and let the soup simmer for about 20-25 minutes, until the vegetables are tender.
- Remove the bay leaf, taste and adjust seasoning if needed. Garnish with fresh parsley before serving. Enjoy warm!
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30-Minute Creamy Mushroom Risotto
Minute Creamy Mushroom Risotto is a quick and creamy dish that captures the essence of comfort food with its rich flavors and velvety texture. This risotto is made with Arborio rice, tender mushrooms, and finished off with creamy cheese for a satisfying meal perfect for fall dinners.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Mushrooms | 8 ounces, sliced |
| Vegetable broth | 4 cups |
| Heavy cream | 1/2 cup |
| Parmesan cheese | 1/2 cup, grated |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3-5 minutes.
- Stir in the garlic and mushrooms, cooking until the mushrooms are softened.
- Add the Arborio rice to the skillet, stirring for about 1 minute until the rice is coated and slightly toasted.
- Gradually pour in the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is tender and creamy, stir in the heavy cream, Parmesan cheese, salt, and black pepper to taste.
- Remove from heat, garnish with fresh parsley if desired, and serve warm. Enjoy your creamy mushroom risotto!
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Savory Apple and Sausage Stuffed Acorn Squash
Savory Apple and Sausage Stuffed Acorn Squash is a delightful fall dish that beautifully combines the sweetness of apples with savory sausage, all nestled in tender roasted acorn squash halves. This dish not only makes for a hearty meal but also showcases seasonal ingredients, making it perfect for cozy autumn dinners with family and friends.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium, halved |
| Olive oil | 2 tablespoons |
| Ground sausage | 1 pound |
| Onion | 1 small, diced |
| Celery | 1 stalk, diced |
| Apple | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Bread crumbs | 1 cup |
| Fresh parsley (optional) | for garnish |
Cooking Instructions
- Preheat the oven to 400°F (200°C).
- Brush the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- In a skillet, cook the ground sausage over medium heat until browned. Add the onion, celery, garlic, and apple, and sauté until the vegetables are softened.
- Stir in the dried thyme, salt, and black pepper. Remove from heat and combine with the bread crumbs until evenly mixed.
- Once the squash is cooked, carefully turn them cut-side up and fill each half with the sausage and apple mixture.
- Return the stuffed squash to the oven for an additional 10 minutes to heat through and allow flavors to meld. Garnish with fresh parsley if desired and serve warm. Enjoy your savory apple and sausage stuffed acorn squash!
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Simple Herb-Crusted Pork Tenderloin
Simple Herb-Crusted Pork Tenderloin is a succulent and flavorful dish perfect for a fall dinner. The pork is coated with a blend of fresh herbs, garlic, and seasoning, giving it a delightful crust that seals in moisture and tenderness. Served with seasonal sides, this dish is not only easy to prepare but also an impressive centerpiece for any autumn gathering.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Dijon mustard | 2 tablespoons |
Cooking Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix olive oil, chopped herbs, garlic, salt, black pepper, and Dijon mustard to form a paste.
- Coat the pork tenderloin thoroughly with the herb mixture.
- Place the tenderloin on a baking sheet and roast for about 25-30 minutes or until it reaches an internal temperature of 145°F (63°C).
- Allow the pork to rest for 5-10 minutes before slicing and serving. Enjoy your delicious herb-crusted pork tenderloin!
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Fast Taco Soup
Fast Taco Soup is a hearty and flavorful dish that captures the essence of taco night in a simple, one-pot format. This recipe is perfect for busy weeknights or cozy fall gatherings, as it combines the bold flavors of seasoned meat, beans, tomatoes, and spices in a delicious, comforting soup. It can be served with your favorite toppings, making it a customizable meal for all to enjoy.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 pound |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Bell pepper, chopped | 1 medium |
| Canned diced tomatoes | 1 can (15 oz) |
| Canned black beans, drained | 1 can (15 oz) |
| Canned corn, drained | 1 can (15 oz) |
| Taco seasoning | 1 packet or 2 tablespoons |
| Chicken or vegetable broth | 2 cups |
| Salt | to taste |
| Black pepper | to taste |
| Shredded cheese (optional) | for serving |
| Sour cream (optional) | for serving |
| Chopped cilantro (optional) | for serving |
Cooking Instructions
- In a large pot, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Add chopped onion, garlic, and bell pepper; sauté until softened.
- Stir in diced tomatoes, black beans, corn, taco seasoning, broth, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
- Serve hot, topped with cheese, sour cream, and cilantro if desired. Enjoy your fast taco soup!
Rustic Vegetable Galette
Rustic Vegetable Galette is a delicious and versatile dish that showcases the flavors of autumn through a flaky, buttery crust filled with an array of fresh, seasonal vegetables. This delightful rustic tart is perfect for a cozy dinner or a festive gathering, allowing you to highlight the beauty and taste of vegetables while providing a hearty, satisfying meal.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter, cold | ½ cup (1 stick) |
| Ice water | 4-5 tablespoons |
| Salt | ½ teaspoon |
| Mixed seasonal vegetables* | 2-3 cups |
| Olive oil | 2 tablespoons |
| Fresh thyme or rosemary | 1 teaspoon |
| Grated cheese (optional) | ½ cup |
| Egg (for egg wash, optional) | 1, beaten |
| Black pepper | to taste |
*Vegetables can include zucchini, bell peppers, carrots, and kale.
Cooking Instructions
- In a large bowl, blend flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ice water until dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 400°F (200°C). Toss mixed vegetables with olive oil, thyme (or rosemary), salt, and pepper.
- Roll out the chilled dough on a floured surface to a 12-inch circle and transfer it to a parchment-lined baking sheet.
- Sprinkle grated cheese in the center, leaving a 2-inch border. Arrange the vegetables on top and fold the edges of the dough over the filling, pleating as necessary.
- Brush the crust with beaten egg for a golden finish, if desired. Bake for 35-40 minutes or until the crust is golden and vegetables are tender.
- Allow to cool slightly before slicing and serving. Enjoy your rustic vegetable galette!
