One-Pot Pumpkin Pasta
One-Pot Pumpkin Pasta is a comforting and creamy dish that captures the essence of fall with the use of pumpkin puree and warm spices. This easy-to-make recipe combines al dente pasta with a rich sauce, making it a perfect weeknight dinner option that requires minimal cleanup.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rotini) | 8 ounces |
| Pumpkin puree | 1 cup |
| Vegetable broth | 2 cups |
| Heavy cream | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Onion (chopped) | 1 small |
| Olive oil | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and softened.
- Add the pasta, vegetable broth, pumpkin puree, heavy cream, nutmeg, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened (around 10-12 minutes).
- Stir in the Parmesan cheese until melted and well combined.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired. Enjoy your fall-inspired meal!
- 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...
Slow Cooker Beef Stew
Slow Cooker Beef Stew is a hearty and warming dish that showcases tender chunks of beef simmered with seasonal vegetables in a rich, savory broth. Perfect for chilly fall evenings, this hands-off recipe allows flavors to meld beautifully while you go about your day.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 2 pounds |
| Carrots (sliced) | 3 medium |
| Potatoes (cubed) | 3 medium |
| Celery (chopped) | 2 stalks |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Bay leaves | 2 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Place the beef cubes in the slow cooker and season with salt and pepper.
- Add the chopped carrots, potatoes, celery, onion, and minced garlic on top of the beef.
- In a separate bowl, mix together the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves, then pour over the meat and vegetables.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender.
- Discard the bay leaves, stir, and serve hot, garnished with fresh parsley. Enjoy your comforting beef stew!
- 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...
Sheet Pan Maple Dijon Chicken
Sheet Pan Maple Dijon Chicken is a delicious and easy one-pan meal that perfectly captures the flavors of fall. The combination of sweet maple syrup and tangy Dijon mustard creates a wonderfully balanced glaze that complements the juicy chicken thighs and seasonal vegetables. This dish is not only flavorful but also requires minimal cleanup, making it a great option for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces |
| Maple syrup | 1/4 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh thyme (chopped) | 2 teaspoons |
| Brussels sprouts (halved) | 2 cups |
| Carrots (sliced) | 2 medium |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper.
- Place the chicken thighs on a large sheet pan and surround them with Brussels sprouts and carrots.
- Pour the maple Dijon mixture over the chicken and vegetables, tossing to coat.
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot 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...
Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is a comforting and velvety dish that showcases the natural sweetness of butternut squash, making it a perfect choice for chilly fall evenings. This soup is not only rich and flavorful but also packed with nutrients, making it a deliciously healthy option for any meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and cubed) | 1 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened.
- Add the cubed butternut squash and vegetable broth, bringing to a boil. Reduce heat and simmer until squash is tender (about 20 minutes).
- Remove from heat and stir in coconut milk, nutmeg, salt, and pepper.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return to heat to warm if necessary, then serve hot and 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
Easy Vegetable Stir-Fry
Easy Vegetable Stir-Fry is a quick and vibrant dish that’s perfect for both busy weeknights and leisurely weekend meals. Packed with a variety of colorful vegetables, this stir-fry not only offers a delightful crunch and a burst of flavor but also allows for flexibility to use whichever vegetables you have on hand. It can be served over rice, noodles, or enjoyed on its own for a light and healthy meal.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 1 cup |
| Bell pepper (sliced) | 1 medium |
| Carrot (julienned) | 1 medium |
| Snow peas | 1 cup |
| Garlic (minced) | 2 cloves |
| Fresh ginger (grated) | 1 inch |
| Soy sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Sesame seeds (optional) | 1 tablespoon |
| Green onions (sliced) | For garnish |
Cooking Steps:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, sautéing until fragrant (about 30 seconds).
- Toss in the broccoli, bell pepper, carrot, and snow peas; stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Drizzle with soy sauce and toss to coat the vegetables evenly.
- Remove from heat, sprinkle with sesame seeds and green onions if desired, and serve immediately.
- 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 Quinoa Salad
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup (dry) |
| Vegetable broth or water | 2 cups |
| Cherry tomatoes (halved) | 1 cup |
| Cucumber (diced) | 1 medium |
| Red onion (finely chopped) | 1/4 medium |
| Bell pepper (diced) | 1 medium |
| Corn (frozen or fresh) | 1 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Fresh parsley (chopped) | 1/4 cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Rinse the quinoa under cold water, then combine it with vegetable broth or water in a pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, corn, and parsley.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
- Once cooled, add the quinoa to the vegetable mixture and pour the dressing over it. Toss to combine.
- Finally, gently fold in the crumbled feta cheese and serve chilled or at room temperature.
- 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...
Stuffed Bell Peppers
Stuffed Bell Peppers are a comforting and nutritious dish that makes great use of seasonal produce, perfect for fall dinners. These peppers are filled with a savory mixture of ground meat, rice, beans, and various spices, making them a hearty and satisfying meal that can be customized to suit your taste preferences.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Ground beef or turkey | 1 pound |
| Cooked rice | 1 cup |
| Black beans (canned, drained) | 1 can (15 oz) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese (optional) | 1 cup |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent, then add ground meat, cooking until browned.
- Stir in cooked rice, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook until heated through.
- Meanwhile, slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Fill each pepper with the meat and rice mixture, packing it in gently. If desired, top with shredded cheese.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 5-10 minutes to allow cheese to melt and peppers to brown slightly.
- Let cool for a few minutes before serving. Enjoy your stuffed bell peppers!
- 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...
Quick Apple Cider Glazed Pork Chops
Quick Apple Cider Glazed Pork Chops are a delightful and simple dish that captures the essence of fall with their sweet and tangy apple cider glaze. This recipe not only boosts the flavor of juicy pork chops but also infuses your kitchen with a warm, inviting aroma. Perfect for a weeknight meal, these chops come together quickly and can be served alongside your favorite autumn sides.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1 inch thick) |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh sage (chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a bowl, mix apple cider, Dijon mustard, brown sugar, sage, salt, and pepper to create the glaze.
- Season pork chops with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Add pork chops and sear for about 3-4 minutes on each side until browned.
- Pour the apple cider glaze over the seared pork chops. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, basting occasionally with the glaze.
- Once cooked through, remove chops from the skillet and let rest for a few minutes before serving. Enjoy your delicious apple cider glazed pork chops!
- 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 Lasagna
Vegetable Lasagna is a hearty and comforting dish perfect for fall, packed with layers of fresh vegetables, ricotta cheese, and marinara sauce, all nestled between sheets of tender lasagna noodles. This delightful vegetarian meal is not only delicious but also allows you to incorporate seasonal produce, making it a nutritious and satisfying option for family dinners.
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 12 sheets |
| Olive oil | 2 tablespoons |
| Zucchini (sliced) | 1 large |
| Bell pepper (diced) | 1 medium |
| Mushrooms (sliced) | 1 cup |
| Spinach (fresh) | 2 cups |
| Ricotta cheese | 15 oz |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Marinara sauce | 3 cups |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil (chopped) | 1/4 cup (optional for garnish) |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic, zucchini, bell pepper, and mushrooms until tender. Add fresh spinach and cook until wilted; season with salt and pepper.
- In a bowl, combine ricotta cheese with salt, pepper, and half of the Parmesan cheese.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 4 lasagna noodles, a layer of the ricotta mixture, sautéed vegetables, and marinara sauce; repeat layers, finishing with noodles and sauce.
- Top with mozzarella and remaining Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil if desired, and serve enjoy your delicious vegetable lasagna!
- 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
Skillet Chicken With Roasted Vegetables
Skillet Chicken With Roasted Vegetables is a flavorful and comforting dish that brings together tender chicken and an assortment of roasted seasonal vegetables, making it a perfect choice for a cozy fall dinner. The one-pan preparation allows for easy cooking and minimal cleanup, while the vibrant colors and delicious aromas will surely impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 pieces |
| Olive oil | 3 tablespoons |
| Carrots (sliced) | 2 medium |
| Bell peppers (sliced) | 2 medium |
| Zucchini (sliced) | 1 large |
| Red onion (sliced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Italian seasoning | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | 1/4 cup (for garnish) |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the chicken breasts until golden brown on both sides. Remove and set aside.
- In the same skillet, add the remaining olive oil and toss in carrots, bell peppers, zucchini, and red onion. Sauté for about 5 minutes.
- Add minced garlic, Italian seasoning, salt, and pepper to the vegetables, and stir well.
- Place the seared chicken on top of the vegetables in the skillet, cover, and transfer to the preheated oven to roast for 20-25 minutes until the chicken is cooked through.
- Once done, remove from the oven, garnish with fresh parsley, and serve hot. Enjoy your delicious skillet chicken with roasted vegetables!
Chili Mac With Cheddar
Chili Mac With Cheddar is a hearty and comforting dish that combines the best of both worlds—spaghetti and chili—in one delicious meal. Perfect for a chilly fall evening, this one-pot wonder is packed with flavor, creamy cheddar cheese, and is sure to satisfy the entire family. With just a few simple ingredients and minimal clean-up, it quickly becomes a go-to recipe for weeknight dinners.
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 2 cups |
| Ground beef | 1 lb |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chili seasoning | 2 tablespoons |
| Diced tomatoes | 1 can (14.5 oz) |
| Kidney beans (drained) | 1 can (15 oz) |
| Beef broth | 2 cups |
| Cheddar cheese (shredded) | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot, brown the ground beef over medium heat; add chopped onion and minced garlic until softened.
- Stir in the chili seasoning, diced tomatoes, kidney beans, beef broth, and macaroni. Bring to a boil.
- Reduce heat and simmer until the macaroni is cooked, about 8-10 minutes, stirring occasionally.
- Stir in the cheddar cheese until melted and combined. Season with salt and pepper to taste.
- Serve hot, garnishing with additional cheddar cheese if desired. Enjoy your warm and cheesy Chili Mac!
