Roasted Brussels Sprouts With Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze is a delightful side dish that perfectly highlights the flavors of fall. This low-sugar recipe features tender, caramelized Brussels sprouts drizzled with a tangy balsamic reduction, making it a delicious and healthy addition to any autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Balsamic vinegar | 1/4 cup |
| Honey (optional) | 1 tablespoon |
| Garlic (minced) | 2 cloves |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, and place them in a large bowl.
- Toss the Brussels sprouts with olive oil, salt, pepper, and minced garlic until well coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, tossing halfway through, until they are golden and tender.
- While roasting, combine balsamic vinegar and honey (if using) in a small saucepan and simmer until slightly thickened (about 5 minutes).
- Drizzle the balsamic glaze over the roasted Brussels sprouts before serving. Enjoy!
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Spaghetti Squash Primavera
Spaghetti Squash Primavera is a vibrant and healthy autumn dish that showcases seasonal vegetables in a light and delicious way. This low-sugar recipe replaces traditional pasta with tender spaghetti squash, allowing you to enjoy a satisfying meal that is packed with nutrients and flavor, making it a perfect choice for fall dinners.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Olive oil | 2 tablespoons |
| Bell peppers (diced) | 1 cup |
| Zucchini (sliced) | 1 medium |
| Carrots (sliced) | 1 medium |
| Cherry tomatoes (halved) | 1 cup |
| Garlic (minced) | 2 cloves |
| Italian seasoning | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh basil (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds.
- Add bell peppers, zucchini, and carrots to the skillet, and sauté for 5-7 minutes until slightly softened.
- Stir in cherry tomatoes and Italian seasoning, cooking for an additional 2-3 minutes.
- Once the spaghetti squash is cooked, shred the flesh with a fork to create spaghetti-like strands and mix with the sautéed vegetables.
- Serve hot, garnished with fresh basil if desired. Enjoy your healthy fall dinner!
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Herb-Crusted Chicken Thighs
Herb-Crusted Chicken Thighs are a delicious and satisfying dish that seamlessly combines tender, juicy chicken with a fragrant mix of herbs and spices. This low-sugar recipe is perfect for fall dinners, providing a hearty meal that is both nutritious and flavorful. The crispy herb crust elevates the chicken, making it a great centerpiece for any autumn table.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces |
| Olive oil | 3 tablespoons |
| Fresh rosemary (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix olive oil, rosemary, thyme, garlic powder, paprika, salt, black pepper, and lemon juice to create an herb paste.
- Rub the herb mixture all over the chicken thighs, ensuring they are well coated.
- Place the thighs on a baking sheet lined with parchment paper, skin-side up.
- Bake for 35-40 minutes or until the chicken is cooked through and the skin is crispy.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Enjoy your delicious fall dinner!
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Pumpkin and Sage Risotto
Pumpkin and Sage Risotto is a creamy, comforting dish that captures the essence of fall with its rich pumpkin flavor and aromatic sage. This low-sugar recipe utilizes arborio rice, which absorbs liquid beautifully, creating a luscious texture that pairs perfectly with the seasonal ingredients. It’s an ideal accompaniment to your herb-crusted chicken thighs or can be enjoyed as a standalone vegetarian option.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh sage (chopped) | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a saucepan, warm the vegetable broth over low heat and keep it simmering.
- In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and sage, cooking for another minute until fragrant.
- Stir in the arborio rice and cook for a couple of minutes until slightly toasted.
- Gradually add the simmering broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- Once the rice is creamy and al dente, stir in the pumpkin puree and grated Parmesan cheese.
- Season with salt and black pepper to taste, and serve warm, garnished with additional sage if desired. Enjoy your fall-inspired risotto!
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Stuffed Acorn Squash With Quinoa
Stuffed Acorn Squash with Quinoa is a delightful and nutritious dish perfect for showcasing the fall harvest. This recipe features roasted acorn squash filled with a savory mixture of quinoa, vegetables, and spices, making it a wholesome and satisfying option for both vegetarians and meat-eaters alike. It’s low in sugar and packed with flavor, making it an ideal main course for your fall dinner.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Onion (finely chopped) | 1 medium |
| Bell pepper (diced) | 1 medium |
| Spinach (chopped) | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Feta cheese (crumbled) | 1/2 cup |
| Fresh parsley (chopped) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Brush the inside with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
- In a skillet, heat olive oil and sauté onion and bell pepper until softened. Add chopped spinach and cook until wilted. Stir in cooked quinoa, cumin, salt, and black pepper.
- Remove roasted squash from the oven, flip them cut-side up, and fill with the quinoa mixture. Top with crumbled feta cheese.
- Return to the oven for an additional 10-15 minutes until heated through and slightly golden on top. Garnish with fresh parsley before serving. Enjoy your fall-inspired stuffed squash!
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Zucchini Noodles With Pesto and Cherry Tomatoes
Zucchini Noodles with Pesto and Cherry Tomatoes is a light and flavorful dish that perfectly captures the essence of fall while keeping sugar levels low. This dish features spiralized zucchini as a healthy alternative to traditional pasta, tossed with fresh basil pesto and juicy cherry tomatoes for a quick and satisfying dinner option.
| Ingredients | Quantity |
|---|---|
| Zucchini | 4 medium |
| Cherry tomatoes | 2 cups |
| Basil pesto | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/4 cup |
| Fresh basil leaves | For garnish |
Cooking Steps:
- Spiralize the zucchini using a spiralizer to create noodle-like strands. Pat them dry with a paper towel to remove excess moisture.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the spiralized zucchini to the skillet and cook for 2-3 minutes until slightly softened.
- Stir in cherry tomatoes and basil pesto, cooking until heated through, about another 2-3 minutes.
- Season with salt and black pepper to taste, then remove from heat and serve topped with grated Parmesan cheese and fresh basil leaves. Enjoy your delicious and healthy zucchini noodles!
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Savory Turkey Chili
Savory Turkey Chili is a hearty and wholesome dish that brings warmth and comfort to your fall dinner table while keeping sugar levels in check. This chili combines lean ground turkey with a variety of beans, bell peppers, and spices for a flavorful, filling meal that is perfect for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Lean ground turkey | 1 pound |
| Onion (diced) | 1 |
| Garlic (minced) | 3 cloves |
| Bell peppers (diced) | 2 (any color) |
| Canned diced tomatoes | 28 ounces |
| Canned kidney beans | 15 ounces |
| Canned black beans | 15 ounces |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until the onion becomes translucent.
- Add the ground turkey to the pot, breaking it apart and cooking until browned and no longer pink.
- Stir in the diced bell peppers, canned tomatoes, kidney beans, black beans, chili powder, cumin, salt, and black pepper.
- Bring the mixture to a simmer and reduce heat to low, allowing it to cook for about 30 minutes to blend the flavors, stirring occasionally.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your warming and savory turkey chili!
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Cauliflower and Cheddar Soup
Cauliflower and Cheddar Soup is a creamy, comforting dish perfect for cool fall evenings. This soup combines the rich flavors of cauliflower and sharp cheddar cheese, creating a satisfying meal that is both low in sugar and full of hearty goodness. The smooth texture and cheesy richness make it a delightful option for dinner.
| Ingredients | Quantity |
|---|---|
| Cauliflower (chopped) | 1 medium head |
| Onion (diced) | 1 |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Sharp cheddar cheese | 1 cup (shredded) |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh chives (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until softened.
- Add the chopped cauliflower and vegetable broth to the pot; bring to a boil, then reduce heat and simmer for about 20 minutes until the cauliflower is tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in the shredded cheddar cheese until melted. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh chives if desired. Enjoy your delicious Cauliflower and Cheddar Soup!
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Maple-Mustard Glazed Salmon
Maple-Mustard Glazed Salmon is a delightful and healthy dish that perfectly captures the flavors of fall. The combination of maple syrup and mustard creates a sweet and tangy glaze that complements the rich taste of salmon. This dish is not only low in sugar but also packed with omega-3 fatty acids, making it an excellent choice for a nutritious dinner.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Maple syrup | 1/4 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and black pepper until well combined.
- Place the salmon fillets on the prepared baking sheet and brush the glaze over each fillet.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately, garnished with fresh thyme if desired. Enjoy your flavorful Maple-Mustard Glazed Salmon!
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Beef and Mushroom Stew
Beef and Mushroom Stew is a hearty and satisfying dish that showcases the rich flavors of beef, complemented by the earthy taste of mushrooms. This comforting stew is perfect for cool fall evenings and is made with wholesome ingredients, keeping it lower in sugar while delivering on flavor and nutrition.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cubed | 2 lbs |
| Mushrooms, sliced | 8 oz |
| Carrots, chopped | 2 |
| Celery, chopped | 2 stalks |
| Onion, diced | 1 |
| Garlic, minced | 3 cloves |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium-high heat. Add the cubed beef and brown on all sides.
- Add the onion, garlic, carrots, and celery to the pot, stirring until the vegetables are softened.
- Stir in the mushrooms, tomato paste, beef broth, Worcestershire sauce, bay leaf, salt, and black pepper. Bring to a boil.
- Reduce heat, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning if necessary, remove the bay leaf, and serve hot, garnished with fresh parsley if desired. Enjoy your nourishing Beef and Mushroom Stew!
Curried Chickpea and Sweet Potato Bowl
Curried Chickpea and Sweet Potato Bowl is a vibrant, nutritious dish that combines the hearty texture of sweet potatoes with protein-rich chickpeas, all enveloped in a fragrant curry sauce. This bowl is perfect for a wholesome fall dinner, as it warms you up and delights your taste buds while being low in sugar.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cubed | 2 medium |
| Canned chickpeas (drained and rinsed) | 1 can (15 oz) |
| Coconut milk | 1 can (13.5 oz) |
| Curry powder | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Onion, diced | 1 |
| Spinach (fresh) | 2 cups |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Lime wedges (for serving) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add the diced onion and minced garlic, sautéing until softened.
- Add the cubed sweet potatoes and cook for about 5 minutes, stirring occasionally.
- Stir in the curry powder, cooked chickpeas, coconut milk, salt, and black pepper. Bring to a gentle simmer.
- Cook for 15-20 minutes or until sweet potatoes are tender, adding the fresh spinach in the last 5 minutes of cooking.
- Serve the curry in bowls, garnished with lime wedges if desired. Enjoy this hearty and flavorful meal!
