Creamy Pumpkin Soup
Creamy pumpkin soup is a delightful dish perfect for chilly fall evenings. It’s not only nutritious but also appeals to kids with its creamy texture and naturally sweet flavor. This comforting soup is made with roasted pumpkin, aromatic spices, and a touch of cream, creating a warm and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and cubed) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk (or heavy cream) | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the coconut milk, cinnamon, and nutmeg. Use an immersion blender or a regular blender to puree the soup until smooth.
- Taste and adjust seasoning as needed. Serve warm, garnished with a drizzle of coconut milk if desired. Enjoy!
- 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...
Apple and Butternut Squash Risotto
Apple and butternut squash risotto is a delicious and creamy dish that perfectly captures the essence of fall. This wholesome meal combines the sweetness of apples with the earthy flavor of butternut squash, creating a satisfying and nutritious dish that kids will love. Risotto is a great way to introduce kids to new flavors, and the gradual addition of broth guarantees a creamy texture that makes it irresistible.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash (peeled and diced) | 2 cups |
| Apple (peeled and chopped) | 1 large |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Parmesan cheese (grated) | 1/2 cup |
| Ground cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- In a large pot, heat the olive oil and butter over medium heat. Add chopped onion and garlic, sautéing until softened.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Gradually add vegetable broth, one cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more.
- After about 10 minutes of cooking, stir in the diced butternut squash and continue to cook until the rice is al dente and creamy.
- Add the chopped apple, ground cinnamon, grated Parmesan cheese, and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
- Serve warm, possibly garnished with extra cheese or a sprinkling of cinnamon. 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...
Cheesy Vegetable Casserole
Cheesy vegetable casserole is a comforting and delicious dish that combines a variety of colorful vegetables and a gooey cheese topping, making it a hit with kids and adults alike. This casserole is not only nutritious but also an excellent way to sneak in extra servings of vegetables into your little ones’ diets. With its creamy texture and delightful flavor, it’s perfect for a cozy fall dinner.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 2 cups |
| Cauliflower florets | 2 cups |
| Carrots (sliced) | 1 cup |
| Bell pepper (diced) | 1 cup |
| Cheddar cheese (shredded) | 2 cups |
| Cream cheese | 4 ounces |
| Milk | 1 cup |
| Butter | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Pepper | to taste |
| Breadcrumbs (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a casserole dish.
- In a large pot of boiling water, blanch the broccoli, cauliflower, and carrots for about 3-4 minutes; drain and set aside.
- In a saucepan, melt butter and sauté minced garlic until fragrant. Lower the heat, then stir in cream cheese and milk until smooth. Add in 1 ½ cups of shredded cheese and mix until melted and creamy; season with salt and pepper.
- In a large bowl, combine the blanched vegetables with the cheese sauce, then transfer to the greased casserole dish. Top with remaining cheese and breadcrumbs, if using.
- Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly. Serve warm and 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...
Turkey and Sweet Potato Chili
Turkey and sweet potato chili is a hearty and flavorful dish that is perfect for a cozy fall dinner. Packed with lean turkey, nutrient-rich sweet potatoes, and an assortment of beans and spices, this chili is not only delicious but also a great source of protein and vitamins for growing kids. It’s a one-pot meal that brings warmth and satisfaction, making it ideal for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Sweet potatoes (cubed) | 2 cups |
| Onion (chopped) | 1 medium |
| Bell pepper (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Canned diced tomatoes | 2 cans (14.5 oz each) |
| Canned kidney beans | 1 can (15 oz) |
| Canned black beans | 1 can (15 oz) |
| Chicken broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper; sauté until softened.
- Stir in minced garlic and ground turkey, cooking until the turkey is browned and cooked through.
- Add cubed sweet potatoes, diced tomatoes (with juices), kidney beans, black beans, chicken broth, chili powder, cumin, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes or until the sweet potatoes are tender.
- Taste and adjust seasoning if needed; serve warm, garnished with your choice of toppings like cheese or avocado, if desired. 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
Spinach and Mushroom Quiche
Spinach and mushroom quiche is a delicious and nutritious dish that makes for a great fall dinner option for kids. This savory pie features a flaky crust filled with a delightful combination of fresh spinach, hearty mushrooms, and creamy eggs. It’s not only a great way to sneak in some greens, but it’s also versatile enough to be enjoyed for breakfast, lunch, or dinner.
| Ingredients | Quantity |
|---|---|
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Fresh spinach (chopped) | 2 cups |
| Mushrooms (sliced) | 1 cup |
| Onion (chopped) | 1 small |
| Eggs | 4 large |
| Milk | 1 cup |
| Shredded cheese (cheddar or your choice) | 1 cup |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Nutmeg (optional) | a pinch |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent. Add sliced mushrooms and spinach, cooking until the spinach wilts. Season with salt, pepper, and nutmeg, if using.
- In a mixing bowl, whisk together eggs and milk. Stir in the sautéed vegetables and shredded cheese until combined.
- Pour the mixture into the pie crust and spread evenly.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and golden on top. Let cool for a few minutes before slicing and serving. Enjoy!
- 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
Harvest Vegetable Stir-Fry
Harvest Vegetable Stir-Fry is a colorful and nutritious dish that’s perfect for a healthy fall dinner. Packed with seasonal vegetables, this quick and easy meal is not only appealing to kids but also allows for creativity in the kitchen. It’s a great way to incorporate a variety of textures and flavors, and it can be served over rice, quinoa, or noodles for a complete meal.
| Ingredients | Quantity |
|---|---|
| Bell peppers (sliced) | 1 cup |
| Carrots (sliced) | 1 cup |
| Broccoli florets | 1 cup |
| Zucchini (sliced) | 1 cup |
| Snap peas | 1 cup |
| Onion (sliced) | 1 small |
| Garlic (minced) | 2 cloves |
| Soy sauce | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Sesame seeds (optional) | 1 tablespoon |
Cooking Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add sliced onion and garlic, sautéing until fragrant.
- Add the bell peppers, carrots, broccoli, and zucchini, stir-frying for about 5-7 minutes until tender-crisp.
- Toss in snap peas and soy sauce, cooking for an additional 2-3 minutes.
- Season with salt, pepper, and sesame seeds, if using. Serve warm over rice, quinoa, or noodles. Enjoy!
- 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...
Roasted Chicken With Brusssel Sprouts
Roasted Chicken with Brussels Sprouts is a wholesome and satisfying dish that brings together tender chicken and crispy, caramelized Brussels sprouts for a nutritious fall dinner. This one-pan meal not only saves on cleanup but also delivers a flavorful combination that your kids will love. The savory seasoned chicken pairs perfectly with the earthy taste of the sprouts, making it an ideal choice for a cozy family meal.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 pieces |
| Brussels sprouts (halved) | 2 cups |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 3 cloves |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon (for zest and juice) | 1 |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, garlic, thyme, salt, and pepper.
- Place the chicken thighs on a baking sheet, skin side up, and season with salt, pepper, and lemon zest.
- Arrange the Brussels sprouts around the chicken on the baking sheet.
- Roast in the oven for 35-40 minutes, or until the chicken is cooked through and Brussels sprouts are browned and tender.
- Drizzle with lemon juice before serving and enjoy your healthy fall dinner!
- 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...
Whole Wheat Pumpkin Pancakes
Whole Wheat Pumpkin Pancakes are a delightful and nutritious breakfast option that’s perfect for cool fall mornings. These fluffy pancakes are made with whole wheat flour and pure pumpkin puree, making them packed with fiber and vitamins. They are not only delicious but also easy to whip up, ensuring a fun and healthy start to the day for your kids.
| Ingredients | Quantity |
|---|---|
| Whole wheat flour | 1 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Milk | 1 cup |
| Pumpkin puree | 1/2 cup |
| Egg | 1 large |
| Maple syrup (for serving) | to taste |
| Butter or oil (for cooking) | as needed |
Cooking Instructions:
- In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the milk, pumpkin puree, and egg, then mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
- Heat a skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm with a drizzle of maple syrup and enjoy your healthy fall breakfast!
- 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....
Vegetable and Bean Tacos
Vegetable and Bean Tacos are a fun and nutritious dinner option for kids, packed with colorful veggies and protein-rich beans. These customizable tacos are not only delicious but also a great way to sneak in a variety of nutrients, making them a favorite meal for the whole family. Plus, kids will love assembling their own tacos!
| Ingredients | Quantity |
|---|---|
| Corn tortillas | 8-10 |
| Black beans (canned, drained) | 1 can (15 oz) |
| Bell pepper (diced) | 1 medium |
| Zucchini (diced) | 1 medium |
| Corn (frozen or canned) | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Cumin | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Avocado (sliced) | 1 medium |
| Shredded cheese | 1 cup |
| Salsa | for serving |
| Fresh cilantro (optional) | for garnish |
Cooking Instructions:
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until soft.
- Add bell pepper, zucchini, and corn, cooking for about 5-7 minutes until tender.
- Stir in black beans, cumin, salt, and pepper; cook for another 2-3 minutes until heated through.
- Warm corn tortillas in a separate pan or microwave.
- Assemble tacos by filling each tortilla with the vegetable and bean mixture, avocado slices, and shredded cheese.
- Serve with salsa and garnish with fresh cilantro, if desired. Enjoy your healthy and vibrant tacos!
- 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
Baked Apple and Cinnamon Oatmeal
Baked Apple and Cinnamon Oatmeal is a heartwarming and nutritious dish that’s perfect for a cozy fall dinner. This simple yet delicious recipe combines the goodness of oats with sweet apples and aromatic cinnamon, making it a delightful treat that kids will love. It’s a wonderful way to fuel their bodies with energy and nutrients while enjoying the comforting flavors of fall.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Milk (or non-dairy alternative) | 2 cups |
| Apples (peeled and diced) | 2 medium |
| Eggs | 2 large |
| Brown sugar | 1/4 cup |
| Cinnamon | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine rolled oats, milk, diced apples, eggs, brown sugar, cinnamon, baking powder, vanilla extract, and salt. Mix well.
- Pour the mixture into the prepared baking dish and sprinkle chopped walnuts on top, if using.
- Bake in the preheated oven for 30-35 minutes or until set and lightly golden on top.
- Let cool slightly before serving. Enjoy warm, and consider adding a drizzle of honey or maple syrup for extra sweetness!
Pesto Zucchini Noodles With Chicken
Pesto Zucchini Noodles with Chicken is a vibrant and healthy dinner option that kids will find exciting and delicious. This dish features spiralized zucchini as a low-carb alternative to traditional pasta, paired with juicy, tender chicken and tossed in flavorful basil pesto. It’s a light, nutritious meal that captures the fresh tastes of fall while being quick to prepare.
| Ingredients | Quantity |
|---|---|
| Zucchini (spiralized) | 4 medium |
| Chicken breast (diced) | 1 pound |
| Basil pesto | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Cherry tomatoes (halved) | 1 cup |
| Salt | to taste |
| Pepper | to taste |
| Grated Parmesan cheese (optional) | 1/4 cup |
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
- Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes.
- Stir in spiralized zucchini and cherry tomatoes, cooking for an additional 2-3 minutes until zucchini is just tender.
- Remove from heat and toss with basil pesto until everything is well-coated.
- Serve warm, garnished with grated Parmesan cheese if desired. Enjoy your healthy fall dinner!
