Hearty Pumpkin Chili
Hearty pumpkin chili is a warm and comforting dish that perfectly embodies the flavors of fall. This chili boasts a delightful combination of tender ground meat, vibrant vegetables, and the unique addition of creamy pumpkin, making it a satisfying meal that’s ideal for chilly evenings. It’s not only full of flavor but also packed with nutrients, making it perfect for meal prepping in advance.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 lb |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 (28 oz) can |
| Canned pumpkin | 1 (15 oz) can |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 tablespoon |
| Salt | 1 teaspoon |
| Black beans | 1 (15 oz) can, drained and rinsed |
| Corn | 1 cup (frozen or canned) |
| Vegetable broth | 2 cups |
| Fresh cilantro (optional) | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Add the ground beef or turkey to the pot, cooking until browned and fully cooked.
- Stir in diced tomatoes, pumpkin, chili powder, cumin, salt, black beans, corn, and vegetable broth. Bring to a simmer.
- Reduce heat and simmer for 20-30 minutes, allowing flavors to meld and the chili to thicken.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your hearty fall meal!
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Slow Cooker Beef Stew
Slow cooker beef stew is the ultimate comfort food that warms you from the inside out as the temperatures drop in the fall. This hearty stew features tender chunks of beef, colorful vegetables, and a rich, savory broth that develops incredible flavors over hours of slow cooking. It’s perfect for meal prepping, as you can store leftovers for quick lunches or easy dinners throughout the week.
| Ingredients | Quantity |
|---|---|
| Chuck roast, cubed | 2 lbs |
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Carrots | 3 medium, sliced |
| Potatoes | 4 medium, cubed |
| Celery | 2 stalks, diced |
| Garlic | 4 cloves, minced |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Bay leaves | 2 leaves |
| Fresh parsley (optional) | For garnish |
Cooking Steps:
- In a large skillet, heat olive oil over medium-high heat. Brown the cubed chuck roast on all sides.
- Transfer the browned beef to the slow cooker. Add onion, carrots, potatoes, celery, and garlic.
- In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, salt, pepper, and bay leaves; pour over the beef and vegetables.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
- Remove bay leaves, garnish with fresh parsley if desired, and serve hot for a filling fall meal. Enjoy your delicious slow cooker beef stew!
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Maple-Glazed Roasted Vegetables
Maple-glazed roasted vegetables are a delightful and healthy autumn side dish that brings out the natural sweetness of seasonal produce while providing a colorful addition to your dinner table. This simple yet flavorful recipe features a medley of root vegetables and a touch of maple syrup that caramelizes beautifully in the oven, enhancing their taste and tenderness. Perfect for meal prepping, you can easily reheat these roasted vegetables throughout the week.
| Ingredients | Quantity |
|---|---|
| Carrots | 4 medium, sliced |
| Brussels sprouts | 1 lb, halved |
| Sweet potatoes | 2 medium, cubed |
| Red onion | 1 large, sliced |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fresh thyme (optional) | 2 teaspoons, chopped |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss together the sliced carrots, halved Brussels sprouts, cubed sweet potatoes, and sliced red onion with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- If using, sprinkle with fresh thyme before serving warm. Enjoy your maple-glazed roasted vegetables as a delightful side for fall dinners!
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Quinoa and Black Bean Stuffed Peppers
Quinoa and black bean stuffed peppers are a hearty and nutritious dish ideal for fall dinners. Packed with protein from quinoa and black beans, combined with colorful bell peppers, this vibrant meal is not only visually appealing but also satisfying and easy to prepare. They can be made ahead of time and simply reheated, making them a perfect addition to your weekly meal prep.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Quinoa | 1 cup, rinsed |
| Vegetable broth | 2 cups |
| Black beans (canned, drained) | 1 can (15 oz) |
| Corn | 1 cup |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Olive oil | 1 tablespoon |
| Fresh cilantro (optional) | ¼ cup, chopped |
| Shredded cheese (optional) | 1 cup |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the quinoa in vegetable broth according to package instructions.
- Cut the tops off the bell peppers and remove the seeds. Set aside.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, pepper, and olive oil until combined.
- Spoon the filling into each bell pepper until full.
- Place stuffed peppers in a baking dish and sprinkle with cheese if desired. Cover with foil.
- Bake for 30-35 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Serve warm, garnished with fresh cilantro if desired. Enjoy your delicious quinoa and black bean stuffed peppers!
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Creamy Mushroom Risotto
Creamy mushroom risotto is a comforting and rich dish, perfect for fall dinners. The combination of arborio rice and earthy mushrooms results in a creamy texture that is both satisfying and flavorful. Risotto is an excellent dish for meal prep, as it can be made in batches and reheated easily, making it a convenient option for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable or chicken broth | 4 cups |
| Fresh mushrooms (sliced) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| White wine | ½ cup |
| Parmesan cheese (grated) | ½ cup |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (chopped, optional) | ¼ cup |
Cooking Steps:
- In a saucepan, heat broth and keep it warm on low heat.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and garlic, sauté until softened.
- Add sliced mushrooms and cook until browned, then stir in arborio rice, cooking for another 1-2 minutes.
- Pour in white wine, stirring until absorbed.
- Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Repeat until rice is creamy and al dente (about 18-20 minutes).
- Once cooked, stir in the remaining butter and parmesan cheese, and season with salt and black pepper.
- Serve hot, garnished with fresh parsley if desired. Enjoy your creamy mushroom risotto!
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Apple Cider Braised Chicken
Apple cider braised chicken is a delightful fall dish that brings together tender chicken thighs and the sweet, tangy flavors of apple cider. Perfect for meal prep, this recipe creates a hearty meal that can be easily reheated throughout the week, making it a fantastic choice for busy fall evenings.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 |
| Apple cider | 2 cups |
| Onion (sliced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Fresh thyme | 2 sprigs |
| Olive oil | 2 tablespoons |
| Chicken broth | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Apple (sliced, for garnish) | 1 |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then sear them skin-side down until golden brown (about 5-7 minutes). Flip and cook for another 5 minutes.
- Remove the chicken and set aside. In the same skillet, add sliced onion and garlic; sauté until softened.
- Pour in apple cider and chicken broth, scraping up any bits from the bottom. Add thyme sprigs.
- Return the chicken to the skillet, skin-side up, and bring the mixture to a simmer.
- Transfer the skillet to the oven and braise for 25-30 minutes, until the chicken is cooked through and tender.
- Garnish with sliced apple before serving. Enjoy your apple cider braised chicken!
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Spinach and Ricotta Stuffed Shells
Spinach and ricotta stuffed shells are a comforting and satisfying dish that’s perfect for fall meal prep. These oversized pasta shells are filled with a creamy mixture of spinach, ricotta cheese, and herbs, then baked in a rich marinara sauce. Not only do they warm you up on a chilly evening, but they also store well in the fridge, making them a great option for busy weekdays.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12 large |
| Ricotta cheese | 1 ½ cups |
| Fresh spinach (chopped) | 2 cups |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | ¼ cup |
| Marinara sauce | 3 cups |
| Garlic (minced) | 2 cloves |
| Fresh basil (chopped) | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in a large pot of salted boiling water according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, then add garlic and sauté until fragrant. Add chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine ricotta cheese, cooled spinach, half of the mozzarella, Parmesan cheese, basil, salt, and pepper.
- Stuff each cooked shell with the ricotta mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle the remaining mozzarella on top.
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until bubbly and lightly golden.
- Serve warm, and enjoy your delicious spinach and ricotta stuffed shells!
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Sweet Potato and Chickpea Curry
Sweet potato and chickpea curry is a warm, hearty, and flavorful dish that’s perfect for fall meal prep. This vegan curry is packed with nutritious ingredients and spices, making it a comforting option for chilly evenings. It stores well in the fridge, so you can easily reheat portions throughout the week for a quick and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (diced) | 2 large |
| Chickpeas (canned, drained) | 1 can (15 oz) |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Fresh ginger (grated) | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Fresh cilantro (chopped) | for garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat, then add the chopped onion and sauté until translucent.
- Add garlic and ginger, cooking for another minute until aromatic.
- Stir in the curry powder and cumin, toasting the spices for about 30 seconds.
- Add the diced sweet potatoes, chickpeas, vegetable broth, and coconut milk, stirring to combine.
- Bring to a simmer, cover, and cook for 15-20 minutes until the sweet potatoes are tender.
- Season with salt to taste and garnish with fresh cilantro before serving. Enjoy your delicious sweet potato and chickpea curry!
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Harvest Grain Bowl
Harvest grain bowls are vibrant and nutritious meals that celebrate the flavors of fall. These bowls are customizable and usually feature a base of whole grains combined with seasonal vegetables, protein, and a delicious dressing. They’re perfect for meal prep, as you can prepare the components in advance and assemble them when you’re ready to enjoy a healthy dinner.
| Ingredients | Quantity |
|---|---|
| Quinoa (or your choice of grain) | 1 cup |
| Vegetable broth | 2 cups |
| Kale (chopped) | 2 cups |
| Roasted Brussels sprouts | 1 cup |
| Apple (diced) | 1 medium |
| Dried cranberries | 1/2 cup |
| Pecans (chopped) | 1/4 cup |
| Olive oil | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (chopped) | for garnish |
Cooking Steps:
- Rinse quinoa under cold water, then cook it in vegetable broth according to package instructions.
- Meanwhile, sauté chopped kale in olive oil until wilted, about 3-5 minutes.
- In a bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper to create the dressing.
- Once the quinoa is cooked, fluff it with a fork and combine it in a bowl with the sautéed kale, Brussels sprouts, diced apple, dried cranberries, and chopped pecans.
- Drizzle the dressing over the grain bowl and toss gently to combine. Serve warm or at room temperature, garnished with fresh parsley. Enjoy!
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Baked Ziti With Spinach
Baked Ziti with Spinach is a comforting and hearty pasta dish that’s perfect for meal prep during the fall season. This cheesy casserole combines ziti pasta with marinara sauce, spinach, and mozzarella for a delicious family-friendly dinner. You can prepare it in advance and simply reheat when you’re ready to serve, making it an ideal option for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 ounces |
| Marinara sauce | 4 cups |
| Fresh spinach (chopped) | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Pepper | to taste |
| Fresh basil (optional) | for garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat, then add minced garlic and cook until fragrant, about 1 minute. Add chopped spinach, cooking until wilted, then season with salt and pepper.
- In a large mixing bowl, combine cooked ziti, marinara sauce, ricotta cheese, sautéed spinach, and half of the mozzarella cheese. Stir well to combine.
- Transfer the pasta mixture into a greased baking dish. Top with remaining mozzarella cheese and parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until golden and bubbly. Let cool slightly before serving. Garnish with fresh basil, if desired. Enjoy your warm and cheesy meal!
Vegetable and Lentil Soup
Vegetable and Lentil Soup is a nutritious and hearty dish that is perfect for meal prepping during the fall season. Packed with protein from the lentils and a variety of vegetables, this soup warms you from the inside out and can easily be made in large batches for convenient grab-and-go meals throughout the week.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Vegetable broth | 6 cups |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Tomatoes (diced) | 1 can (14.5 oz) |
| Spinach or kale (chopped) | 2 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Lemon juice (optional) | 1 tablespoon |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add minced garlic, cumin, and thyme; cook for an additional minute until fragrant.
- Stir in lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
- Add chopped spinach or kale and cook for another 5 minutes until wilted. Season soup with salt, pepper, and lemon juice to taste.
- Let cool before transferring to meal prep containers. Enjoy warm or store for later use!
