Skillet Apple and Sausage Hash
Skillet Apple and Sausage Hash is a hearty and flavorful one-pan meal perfect for crisp autumn dinners. Combining savory sausage with sweet, tender apples and crispy potatoes, this dish offers a delicious balance of flavors that’s sure to please the whole family. Quick to prepare and easy to clean up, it’s an excellent choice for a weeknight fall dinner.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Breakfast sausage | 1 pound |
| Yukon Gold potatoes | 2 cups (diced) |
| Granny Smith apple | 1 (diced) |
| Yellow onion | 1 (diced) |
| Garlic | 2 cloves (minced) |
| Thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Chopped parsley (optional) | for garnish |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat.
- Cook the breakfast sausage, breaking it apart until browned and cooked through, about 5-7 minutes.
- Add diced potatoes, stirring well, and cook until they are fork-tender and golden brown, about 10-12 minutes.
- Stir in the diced apple, onion, garlic, thyme, salt, and pepper, cooking for an additional 5 minutes until the apple is soft.
- Serve hot, garnished with chopped parsley if desired. Enjoy your delicious Skillet Apple and Sausage Hash!
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Pumpkin and Spinach Pasta
Pumpkin and Spinach Pasta is a comforting and nutritious dish perfect for fall evenings. It brings together the creaminess of pumpkin with sautéed spinach and pasta, making it a delightful meal that’s both easy to prepare and bursting with seasonal flavors. This dish is an excellent option for a quick weeknight dinner, requiring minimal cleanup while satisfying your comfort food cravings.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Pumpkin puree | 1 cup |
| Fresh spinach | 4 cups |
| Pasta (such as fettuccine or penne) | 8 ounces |
| Garlic | 2 cloves (minced) |
| Vegetable broth | 1 cup |
| Heavy cream | ½ cup |
| Parmesan cheese | ½ cup (grated) |
| Salt | to taste |
| Black pepper | to taste |
| Nutmeg | ¼ teaspoon |
| Chopped walnuts (optional) | for garnish |
Cooking Steps:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Stir in the pumpkin puree, vegetable broth, and heavy cream, mixing until combined.
- Add the spinach and cook until wilted, about 3-4 minutes.
- Season the mixture with salt, black pepper, and nutmeg; stir in the cooked pasta and grated Parmesan cheese.
- Cook for another 2-3 minutes, stirring to coat the pasta evenly.
- Serve hot, topped with chopped walnuts if desired. Enjoy your comforting Pumpkin and Spinach Pasta!
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One-Pan Chicken and Sweet Potato Skillet
One-Pan Chicken and Sweet Potato Skillet is a quintessential fall dish that brings together tender chicken, sweet potatoes, and a medley of vegetables all cooked in one pan. This recipe is perfect for busy weeknights, offering a hearty and satisfying meal that requires minimal cleanup. The combination of savory and sweet flavors, along with the vibrant colors of fall, makes this dish both visually appealing and delicious.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Boneless, skinless chicken thighs | 1.5 pounds |
| Sweet potatoes (peeled and diced) | 2 medium |
| Bell peppers (sliced) | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Paprika | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (chopped, for garnish) | for garnish |
Cooking Steps:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and season with salt, pepper, paprika, and cumin; cook until browned on both sides.
- Remove the chicken from the skillet and set aside. In the same skillet, add sweet potatoes, bell peppers, onion, and garlic; sauté until the vegetables are tender, about 8-10 minutes.
- Return the chicken to the skillet, cover, and cook on medium-low heat for an additional 10-15 minutes or until the chicken is cooked through and the sweet potatoes are soft.
- Garnish with fresh parsley before serving. Enjoy your hearty One-Pan Chicken and Sweet Potato Skillet!
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Maple-Glazed Brussels Sprouts With Bacon
Maple-Glazed Brussels Sprouts with Bacon is a delightful fall side dish that combines the earthy flavors of Brussels sprouts with the savory richness of crispy bacon, all brought together by a sweet maple glaze. This dish is not only quick to prepare but also offers a perfect balance of sweet and savory, making it an ideal accompaniment for any fall meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Bacon (chopped) | 4 slices |
| Olive oil | 1 tablespoon |
| Maple syrup | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Apple cider vinegar | 1 tablespoon |
| Fresh thyme (for garnish) | for garnish |
Cooking Steps:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
- Add the halved Brussels sprouts to the skillet and sauté in the bacon fat for about 5-7 minutes, until they start to brown.
- Stir in the olive oil, maple syrup, apple cider vinegar, salt, and pepper, then cook for an additional 3-4 minutes until the sprouts are tender and caramelized.
- Return the crispy bacon to the skillet, mix well, and garnish with fresh thyme before serving. Enjoy your Maple-Glazed Brussels Sprouts with Bacon!
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Beef and Mushroom Stroganoff
Beef and Mushroom Stroganoff is a rich and creamy dish that brings together tender beef, earthy mushrooms, and a velvety sauce, all served over a comforting bed of noodles or rice. This delicious skillet meal is perfect for a cozy fall dinner, as it can be prepared quickly and easily, making it a go-to option for both busy weeknights and special occasions.
| Ingredients | Quantity |
|---|---|
| Beef sirloin (thinly sliced) | 1 pound |
| Mushrooms (sliced) | 8 ounces |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Beef broth | 1 cup |
| Sour cream | 1 cup |
| Worcestershire sauce | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Egg noodles (or rice) | 8 ounces |
| Fresh parsley (for garnish) | for garnish |
Cooking Steps:
- Cook the egg noodles or rice according to package instructions; set aside.
- In a large skillet, heat olive oil over medium-high heat and sauté the onion and garlic until softened.
- Add the sliced beef, cooking until browned, then mix in the sliced mushrooms and cook until tender.
- Stir in the beef broth and Worcestershire sauce, bringing the mixture to a simmer before reducing heat.
- Remove from heat and mix in the sour cream, seasoning with salt and pepper to taste.
- Serve the beef and mushroom stroganoff over the cooked noodles or rice, garnished with fresh parsley. Enjoy!
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Cheesy Broccoli and Quinoa Skillet
Cheesy Broccoli and Quinoa Skillet is a wholesome and satisfying dish that combines nutrient-rich quinoa with vibrant broccoli and a delightful cheese sauce. This one-pan meal offers a great balance of flavors and textures, making it an excellent choice for a quick fall dinner that nourishes both the body and the soul.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Broccoli florets | 2 cups |
| Vegetable broth | 2 cups |
| Cheddar cheese (shredded) | 1 cup |
| Milk | ½ cup |
| Olive oil | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add the quinoa, toasting it lightly for about 2 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes or until quinoa is fluffy.
- Stir in the broccoli florets, cover again, and cook for an additional 5-7 minutes until the broccoli is tender.
- Add milk, garlic powder, onion powder, cheese, salt, and pepper to the skillet; stir until cheese is melted and everything is well combined.
- Serve warm and enjoy your cheesy, nutritious dinner!
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Skillet Chicken Pot Pie
Skillet Chicken Pot Pie is a comforting and delicious one-pan meal that captures the essence of traditional chicken pot pie while simplifying the cooking process. This easy recipe features tender chicken, savory vegetables, and a creamy sauce all wrapped up in a flaky crust, making it a perfect choice for a cozy fall dinner.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Frozen mixed vegetables | 2 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Milk | ½ cup |
| Puff pastry sheets | 1-2 sheets |
| Onion (diced) | 1 medium |
| Olive oil | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and grease a large skillet with olive oil over medium heat.
- Sauté the diced onion until translucent, then add frozen mixed vegetables and cook for a few more minutes.
- Stir in the shredded chicken, cream of chicken soup, milk, garlic powder, salt, and pepper, and mix well to combine.
- Roll out the puff pastry on top of the chicken mixture, trimming any excess, and cut a few slits for steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let cool slightly, then serve warm and enjoy your cozy skillet chicken pot pie!
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Harvest Vegetable and Lentil Stir-Fry
Harvest Vegetable and Lentil Stir-Fry is a vibrant and nutritious one-pan meal that celebrates the flavors of fall. Packed with earthy lentils and a medley of seasonal vegetables, this dish is not only wholesome but also quick to prepare. Perfect for a healthy dinner, it brings together colorful ingredients in a satisfying stir-fry that keeps both the cook and the diners happy.
| Ingredients | Quantity |
|---|---|
| Lentils (cooked) | 1 cup |
| Bell peppers (sliced) | 2 (any color) |
| Carrot (sliced) | 1 large |
| Zucchini (sliced) | 1 medium |
| Spinach (fresh) | 2 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat, then add the diced onion and sauté until translucent.
- Add minced garlic, sliced bell peppers, carrot, and zucchini, cooking until the vegetables are crisp-tender.
- Stir in the cooked lentils, spinach, soy sauce, cumin, salt, and black pepper, mixing well until the spinach wilts.
- Serve hot and enjoy the wholesome flavors of this harvest vegetable and lentil stir-fry!
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Spicy Sausage and Kale Skillet
Spicy Sausage and Kale Skillet is a hearty and flavorful one-pan dinner that combines the robust taste of spicy sausage with nutritious kale. This dish is perfect for busy fall evenings, bringing warmth and satisfaction to your dinner table in just a few simple steps. It’s an ideal recipe for those who crave a comforting meal without spending too much time in the kitchen.
| Ingredients | Quantity |
|---|---|
| Spicy Italian sausage | 1 pound (sliced) |
| Kale (chopped) | 4 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Chicken broth | 1 cup |
| Red pepper flakes | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add the diced onion, sautéing until translucent.
- Add the sliced spicy sausage to the skillet, cooking until browned and cooked through.
- Stir in minced garlic, red pepper flakes, and cook for an additional minute.
- Add the chopped kale and chicken broth, cooking until the kale is wilted and tender.
- Season with salt and black pepper to taste, then serve hot. Enjoy your spicy sausage and kale skillet!
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Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting and luxurious one-pan dish that embodies the essence of fall with its rich flavors and creamy texture. This risotto is made from Arborio rice cooked slowly in broth, allowing it to absorb a wonderful blend of mushroom and Parmesan flavors, resulting in an indulgent meal perfect for chilly evenings. It pairs beautifully with a green salad or crusty bread for a complete dinner experience.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Chicken or vegetable broth | 4 cups |
| Mushrooms (sliced) | 2 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil and butter over medium heat, adding the diced onion. Sauté until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Stir in the Arborio rice and cook for a minute, toasting the rice slightly.
- Gradually add the broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next.
- Once the rice is creamy and al dente, stir in Parmesan cheese, season with salt and black pepper to taste, and serve immediately. Enjoy your creamy mushroom risotto!
Shrimp and Butternut Squash Skillet
Shrimp and Butternut Squash Skillet is a vibrant and nutritious dish that marries the sweetness of roasted butternut squash with succulent shrimp, creating a delightful one-pan meal that is perfect for busy fall evenings. This colorful dish is not only satisfying but also offers a balance of flavor and texture, making it an excellent choice for a quick weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 pound |
| Butternut squash (cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Onion (diced) | 1 medium |
| Spinach (fresh) | 2 cups |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Cilantro (chopped, for garnish) | 1/4 cup |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat and sauté the diced onion until translucent.
- Add the minced garlic and cubed butternut squash; cook until the squash is tender, about 10-12 minutes.
- Sprinkle the cumin and paprika over the mixture, followed by the shrimp; cook until the shrimp turn pink and opaque.
- Stir in fresh spinach until wilted, season with salt and black pepper to taste, and garnish with chopped cilantro before serving. Enjoy your Shrimp and Butternut Squash Skillet!
