Savory Pumpkin Chili
Savory pumpkin chili is a comforting and hearty dish perfect for those chilly fall evenings. Packed with nutritious ingredients like pumpkin, beans, and spices, this chili delivers a delightful combination of flavors while being low in calories and high in protein — making it a macro-friendly option for dinner.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz) |
| Black beans | 1 can (15 oz), drained and rinsed |
| Kidney beans | 1 can (15 oz), drained and rinsed |
| Diced tomatoes | 1 can (14.5 oz) |
| Onion | 1 medium, diced |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 2 cups |
| Chili powder | 2 tbsp |
| Cumin | 1 tsp |
| Oregano | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
| Olive oil | 1 tbsp |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
- Stir in chili powder, cumin, oregano, salt, and pepper. Cook for another minute to release the spices’ flavors.
- Add the pumpkin puree, diced tomatoes, black beans, kidney beans, and vegetable broth. Mix well.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 20-30 minutes, stirring occasionally.
- Adjust seasoning, if necessary, and serve hot. Enjoy your savory pumpkin chili!
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Apple and Sage Turkey Meatballs
Apple and sage turkey meatballs are a delicious and nutritious take on traditional meatballs, combining ground turkey with fresh apples and fragrant sage for a unique flavor profile. These meatballs are a great source of lean protein and provide a hint of sweetness from the apples, making them the perfect addition to your macro-friendly fall dinner recipes.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 lb |
| Apple, finely chopped | 1 medium |
| Whole wheat breadcrumbs | 1/2 cup |
| Sage, chopped | 1 tbsp |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 large |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Olive oil | 1 tbsp (for cooking meatballs) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, chopped apple, breadcrumbs, sage, onion, garlic, egg, salt, and black pepper. Mix until well combined.
- Form the mixture into meatballs, about 1-2 inches in diameter, and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
- Serve warm with your choice of dipping sauce or as part of a hearty meal. Enjoy your apple and sage turkey meatballs!
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Butternut Squash Quinoa Bake
Butternut squash quinoa bake is a hearty and nutritious dish that perfectly embodies the flavors of fall. This comforting casserole combines roasted butternut squash with protein-packed quinoa, greens, and spices for a deliciously satisfying meal. Packed with autumnal flavors and a variety of textures, it’s an excellent option for a macro-friendly dinner.
| Ingredients | Quantity |
|---|---|
| Quinoa (uncooked) | 1 cup |
| Butternut squash (cubed) | 2 cups |
| Spinach (fresh) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 2 cups |
| Olive oil | 1 tbsp |
| Ground cumin | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Feta cheese (optional) | 1/2 cup |
| Pumpkin seeds (for topping) | 1/4 cup |
Cooking Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the quinoa according to package instructions using vegetable broth instead of water.
- In a skillet, heat olive oil and sauté the onion and garlic until soft. Add cubed butternut squash, cumin, salt, and pepper. Cook until the squash is tender.
- In a large mixing bowl, combine cooked quinoa, sautéed squash mixture, and spinach. Stir until well mixed.
- Transfer to the greased baking dish, top with feta cheese and pumpkin seeds if using.
- Bake for 25-30 minutes or until heated through and slightly golden on top. Serve warm and enjoy your butternut squash quinoa bake!
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Spicy Roasted Cauliflower Tacos
Spicy roasted cauliflower tacos are a delicious and satisfying plant-based dish perfect for a fall dinner. They feature tender, roasted cauliflower seasoned with a kick of spices, all nestled inside warm tortillas and topped with fresh toppings. This meal not only embodies the flavors of the season but is also macro-friendly and easy to prepare.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 medium head |
| Olive oil | 2 tbsp |
| Chili powder | 1 tsp |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Corn tortillas | 8 small |
| Avocado (sliced) | 1 medium |
| Red cabbage (shredded) | 1 cup |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime wedges | For serving |
Cooking Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and black pepper until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet and roast for 25-30 minutes, until golden and tender, tossing halfway through.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing a generous scoop of roasted cauliflower on each tortilla, and top with avocado, shredded cabbage, and fresh cilantro. Serve with lime wedges on the side and enjoy your spicy roasted cauliflower tacos!
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Balsamic Glazed Brussels Sprouts With Chicken
Balsamic Glazed Brussels Sprouts with Chicken is a hearty and nutritious fall dish that combines the savory sweetness of balsamic vinegar with the crispness of Brussels sprouts and juicy chicken. This delightful recipe is not only macro-friendly but also packed with flavor and can easily be made in under an hour, making it perfect for a busy weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless) | 2 medium |
| Brussels sprouts (halved) | 1 lb (450g) |
| Olive oil | 2 tbsp |
| Balsamic vinegar | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Honey (optional) | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated. Spread them out on one half of the baking sheet.
- Season the chicken breasts with salt and black pepper, then place them on the other half of the baking sheet.
- Drizzle balsamic vinegar and honey (if using) over the chicken and Brussels sprouts.
- Bake for 25-30 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and caramelized.
- Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving. Enjoy your Balsamic Glazed Brussels Sprouts with Chicken!
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Creamy Harvest Vegetable Soup
Creamy Harvest Vegetable Soup is a comforting and nourishing fall dish that highlights the season’s bountiful produce. This soup combines creamy textures with rich flavors from roasted vegetables, making it perfect for a cozy dinner. Packed with vitamins and nutrients, it’s a macro-friendly option that will warm you up during chilly evenings.
| Ingredients | Quantity |
|---|---|
| Butternut squash (cubed) | 2 cups |
| Carrots (sliced) | 1 cup |
| Celery (chopped) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tbsp |
| Dried thyme | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add butternut squash, carrots, and celery; cook for about 5-7 minutes until vegetables begin to soften.
- Pour in vegetable broth and add dried thyme. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and black pepper.
- Heat through for a few more minutes, then serve warm. Enjoy your Creamy Harvest Vegetable Soup!
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Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are a delightful and nutritious dish perfect for a cozy fall dinner. These enchiladas are packed with hearty sweet potatoes and protein-rich black beans, all wrapped in corn tortillas and topped with a zesty enchilada sauce. This macro-friendly meal is full of flavor and makes for a satisfying, wholesome dinner option.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (cubed) | 2 cups |
| Black beans (cooked and drained) | 1 can (15 oz) |
| Corn tortillas | 8 |
| Enchilada sauce | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Cumin | 1 tsp |
| Olive oil | 1 tbsp |
| Cheddar cheese (shredded) | 1 cup |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat; add onions and garlic, sautéing until softened.
- Stir in sweet potatoes, cumin, and a little salt and pepper; cook until sweet potatoes are tender.
- In a large bowl, combine the cooked sweet potatoes with black beans and a portion of enchilada sauce.
- Fill each corn tortilla with the sweet potato mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top, sprinkle with cheddar cheese, and bake for about 25 minutes until heated through and cheese is bubbly.
- Garnish with fresh cilantro before serving. Enjoy your Sweet Potato and Black Bean Enchiladas!
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Cider-Braised Pork Tenderloin
Cider-Braised Pork Tenderloin is a comforting and flavorful dish that embodies the essence of fall. The pork is seared to perfection and then slowly braised in apple cider, aromatic herbs, and spices, resulting in tender, juicy meat with a hint of sweetness. It pairs wonderfully with roasted vegetables or mashed potatoes for a hearty dinner.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 lbs |
| Apple cider | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh thyme | 2 sprigs |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Dijon mustard | 1 tbsp |
Cooking Instructions:
- Preheat a large skillet over medium-high heat and add olive oil.
- Season the pork tenderloin with salt and black pepper, then sear on all sides until golden brown.
- Remove the pork and add chopped onion and minced garlic to the skillet, sautéing until softened.
- Deglaze the skillet with apple cider, scraping the bottom to release browned bits.
- Add the seared pork back into the skillet along with fresh thyme and Dijon mustard; bring to a simmer.
- Reduce heat to low, cover the skillet, and let the pork braise for about 30-40 minutes until cooked through.
- Remove the pork from the skillet and let it rest for a few minutes before slicing. Serve with the braising liquid spooned over the top. Enjoy your Cider-Braised Pork Tenderloin!
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Moroccan Chickpea Stew
Moroccan Chickpea Stew is a hearty and nutritious dish that’s perfect for a cozy fall dinner. This flavorful stew combines protein-packed chickpeas with an array of spices, vegetables, and a rich tomato base. It’s both comforting and satisfying, making it an excellent option for a meatless meal that doesn’t compromise on taste.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrot (diced) | 1 large |
| Celery (diced) | 1 stalk |
| Bell pepper (diced) | 1 medium |
| Canned chickpeas | 2 cans (15 oz each) |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Vegetable broth | 2 cups |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Fresh spinach | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat, then add chopped onion and sauté until softened.
- Add minced garlic, diced carrot, celery, and bell pepper, cooking for another 5 minutes.
- Stir in chickpeas, diced tomatoes, vegetable broth, and the spices (cumin, coriander, paprika, cinnamon); bring to a simmer.
- Cover and cook for about 20-25 minutes, stirring occasionally.
- Add the fresh spinach and stir until wilted. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro. Enjoy your Moroccan Chickpea Stew!
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Garlic Herb Roasted Chicken Thighs
Garlic Herb Roasted Chicken Thighs are a delicious and comforting dish, perfect for those chilly fall evenings. The combination of juicy chicken thighs seasoned with fresh garlic and herbs makes for a flavorful and satisfying meal that pairs wonderfully with seasonal vegetables or a side salad. It’s an easy recipe that guarantees a tender and aromatic dish everyone will love.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Olive oil | 3 tbsp |
| Garlic (minced) | 4 cloves |
| Fresh thyme (chopped) | 2 tsp |
| Fresh rosemary (chopped) | 2 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tbsp |
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and pepper.
- Rub the mixture all over the chicken thighs, ensuring they are well coated.
- Place the thighs skin-side up on a baking sheet lined with parchment paper.
- Roast in the oven for 35-40 minutes or until the chicken is cooked through and the skin is crispy.
- Drizzle with lemon juice before serving. Enjoy your Garlic Herb Roasted Chicken Thighs!
Spinach and Feta Stuffed Acorn Squash
Spinach and Feta Stuffed Acorn Squash is a hearty and nutritious dish that captures the essence of fall while being macro-friendly. The tender roasted acorn squash halves are filled with a savory mixture of sautéed spinach, tangy feta cheese, and wholesome quinoa, making it a perfect vegetarian option for dinner that is both filling and healthy.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Olive oil | 2 tbsp |
| Fresh spinach (chopped) | 4 cups |
| Feta cheese (crumbled) | 1 cup |
| Cooked quinoa | 1 cup |
| Onion (chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | 2 tbsp |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Brush the inside with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the spinach and cook until wilted.
- In a mixing bowl, combine the sautéed spinach mixture with cooked quinoa and crumbled feta. Season with salt and pepper.
- Remove the roasted squash from the oven, flip them over, and fill each half with the spinach and feta mixture.
- Return to the oven and bake for an additional 10-15 minutes until heated through and slightly golden on top. Garnish with fresh parsley before serving. Enjoy your Spinach and Feta Stuffed Acorn Squash!
