Hearty Turkey Chili
Hearty Turkey Chili is the perfect comfort dish for fall evenings. Packed with lean protein, beans, and a blend of spices, it provides a warm, satisfying meal that’s both nutritious and delicious. This chili is not only easy to make but also scalable, ideal for family gatherings or meal prepping for the week ahead.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Onion | 1 medium, diced |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 28 ounces |
| Canned kidney beans | 15 ounces, drained |
| Canned black beans | 15 ounces, drained |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tablespoons |
| Chicken broth | 1 cup |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft (about 5 minutes).
- Stir in minced garlic and ground turkey, cooking until the turkey is browned and fully cooked.
- Add canned tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, pepper, and chicken broth to the pot. Mix well.
- Bring the chili to a simmer, reducing heat to low, and let it cook for 20-30 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasonings if necessary. Serve hot, garnished with your favorite toppings such as cheese, sour cream, or fresh cilantro. 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...
Creamy Pumpkin Pasta
Creamy Pumpkin Pasta is a delightful autumn dish that combines the rich flavors of pumpkin with the comforting texture of pasta. This one-pot meal is not only easy to prepare but is also packed with protein, thanks to the addition of ricotta cheese and spinach. It’s perfect for a cozy dinner and can be customized with your favorite seasonings.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or penne) | 12 ounces |
| Pumpkin puree | 1 cup |
| Ricotta cheese | 1 cup |
| Fresh spinach | 2 cups |
| Garlic | 2 cloves, minced |
| Onion | 1 medium, diced |
| Vegetable broth | 1 cup |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Grated Parmesan cheese | for serving |
Cooking Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in the pumpkin puree, ricotta cheese, and vegetable broth. Mix until well combined and bring to a gentle simmer.
- Add the cooked pasta and fresh spinach, stirring until the spinach wilts and everything is heated through.
- Season with Italian seasoning, salt, and pepper to taste. Serve hot, topped with grated Parmesan cheese. 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...
Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers are a nutritious and vibrant fall dinner option that showcases the sweetness of bell peppers, filled with protein-rich quinoa, black beans, and spices. This dish is not only visually appealing but also packed with fiber and essential nutrients, making it an ideal meal for a cozy autumn evening. These stuffed peppers can be customized with various toppings, allowing you to add your favorite flavors.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Quinoa | 1 cup |
| Black beans (canned, drained) | 1 can (15 oz) |
| Corn (canned or frozen) | 1 cup |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Shredded cheese (optional) | for topping |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the quinoa according to package instructions. Set aside once cooked.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until soft, about 5 minutes. Add garlic, cumin, and chili powder; cook for 1 minute more.
- Stir in black beans, corn, diced tomatoes, and cooked quinoa. Mix well and season with salt and pepper.
- Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture.
- Place stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes. Optionally, remove foil, top with cheese, and bake for an additional 5-10 minutes until cheese is melted.
- Garnish with fresh cilantro and serve warm. 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...
Maple Glazed Salmon
Maple Glazed Salmon is a delightful and healthy fall dinner option perfect for satisfying your protein needs while enjoying seasonal flavors. The combination of sweet maple syrup, savory soy sauce, and tangy Dijon mustard creates a mouthwatering glaze that beautifully complements the rich, tender salmon. Served with roasted vegetables or a crisp salad, this dish is sure to impress and nourish.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 pieces (6 oz each) |
| Maple syrup | 1/4 cup |
| Soy sauce | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, salt, and pepper.
- Place the salmon fillets in a baking dish and pour the maple glaze over the top, ensuring even coverage.
- Bake the salmon for 12-15 minutes until it flakes easily with a fork and is cooked through.
- Garnish with fresh parsley before serving. Enjoy your flavorful maple glazed salmon!
- 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
Chicken and Sweet Potato Skillet
Chicken and Sweet Potato Skillet is a hearty and nutritious one-pan meal that brings together tender chicken breast, sweet potatoes, and vibrant vegetables, making it a perfect dish for fall. Packed with protein and rich flavors, this dish is not only satisfying but also easy to prepare, allowing you to enjoy a warm and comforting dinner on busy weeknights.
| Ingredients | Quantity |
|---|---|
| Chicken breast (diced) | 1 pound |
| Sweet potatoes (cubed) | 2 medium |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Bell pepper (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chicken broth | 1 cup |
| Paprika | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh spinach | 2 cups |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat. Add the diced chicken breast, season with salt, pepper, paprika, and cumin, and cook until browned and cooked through (about 7-10 minutes).
- Add the chopped onion and bell pepper to the skillet, cooking for another 3-4 minutes until softened.
- Stir in the sweet potatoes, chicken broth, and minced garlic. Bring to a simmer, cover, and cook for about 15-20 minutes until the sweet potatoes are tender.
- Add the fresh spinach and stir until wilted. Adjust seasoning if needed.
- Garnish with fresh parsley and serve hot. Enjoy your nourishing Chicken and Sweet Potato Skillet!
- 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
Lentil Soup With Kale
Lentil Soup with Kale is a warm and nourishing dish perfect for the fall season. This hearty soup is loaded with protein-rich lentils, nutrient-dense kale, and an array of vegetables, making it both satisfying and healthy. It’s an ideal choice for cozy dinners or meal prep, and its rustic flavors will fill your kitchen with a delightful aroma as it simmers.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Kale (chopped) | 2 cups |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 6 cups |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Thyme (dried) | 1 teaspoon |
| Bay leaf | 1 leaf |
| Salt | to taste |
| Pepper | to taste |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion, carrots, and celery until softened (about 5-7 minutes).
- Add minced garlic, cumin, thyme, and bay leaf, stirring for another minute until fragrant.
- Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce heat and simmer for about 30-35 minutes until lentils are tender.
- Stir in chopped kale and cook for an additional 5-7 minutes until the kale is wilted.
- Season with salt, pepper, and lemon juice. Adjust seasoning as needed, then serve hot. Enjoy your nourishing Lentil Soup with Kale!
- 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...
Beef and Butternut Squash Stew
Beef and Butternut Squash Stew is a comforting, hearty dish perfect for crisp fall evenings. This stew combines tender beef chunks with sweet butternut squash, carrots, and hearty spices, creating a deliciously robust meal full of flavor and protein. Serve it with crusty bread for a fulfilling dinner that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 1.5 pounds |
| Butternut squash (peeled and diced) | 2 cups |
| Carrots (sliced) | 2 medium |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Bay leaves | 2 leaves |
| Thyme (dried) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Sear the beef cubes until browned on all sides, then remove and set aside.
- In the same pot, add chopped onion, sliced carrots, and minced garlic. Sauté until the vegetables are softened.
- Return the browned beef to the pot, then stir in the diced butternut squash, beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and let stew simmer for 1.5 to 2 hours, or until the beef is tender.
- Adjust seasoning as needed, then serve hot. Enjoy your Beef and Butternut Squash Stew!
- 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...
Spinach and Feta Stuffed Chicken Breast
Spinach and Feta Stuffed Chicken Breast is a delicious and nutritious dish that combines tender chicken breasts with a savory filling of spinach and tangy feta cheese. This meal is packed with protein and flavor, making it a perfect choice for a satisfying fall dinner. It’s both elegant and simple to prepare, making it great for weeknight meals or special occasions.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 pieces |
| Fresh spinach (chopped) | 2 cups |
| Feta cheese (crumbled) | 1 cup |
| Cream cheese (softened) | 4 ounces |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Paprika | 1 teaspoon |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, then sauté minced garlic and chopped spinach until wilted. Remove from heat and mix in feta and cream cheese until well combined.
- Carefully cut a pocket into each chicken breast and stuff with the spinach and feta mixture, securing with toothpicks if necessary.
- Season the outside of the chicken breasts with salt, pepper, and paprika.
- Heat more olive oil in the skillet and sear the stuffed chicken breasts on both sides until golden brown.
- Transfer the seared chicken to a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
- Remove from the oven, let rest briefly, then serve and enjoy your Spinach and Feta Stuffed Chicken Breast!
- 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....
White Bean and Sausage Casserole
White Bean and Sausage Casserole is a hearty and comforting dish that’s perfect for a cozy fall dinner. This one-pot meal combines the rich flavors of Italian sausage, creamy white beans, and hearty vegetables, making it both filling and nutritious. It’s an easy recipe to prepare, ideal for sharing with family or friends on a chilly evening.
| Ingredients | Quantity |
|---|---|
| Italian sausage (sliced) | 1 pound |
| White beans (canned, drained and rinsed) | 2 cans (15 oz each) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 4 cloves |
| Carrot (diced) | 1 large |
| Celery (diced) | 2 stalks |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Chicken broth | 3 cups |
| Olive oil | 2 tablespoons |
| Bay leaf | 1 |
| Thyme (dried or fresh) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Spinach (fresh, optional) | 2 cups |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté sausage until browned. Remove and set aside.
- In the same pot, add onion, carrot, and celery, cooking until softened; stir in garlic and cook for an additional minute.
- Add diced tomatoes, chicken broth, bay leaf, thyme, salt, and pepper; bring the mixture to a boil.
- Stir in the white beans and cooked sausage, then reduce heat and simmer for about 20-25 minutes.
- If using spinach, stir in during the last few minutes of cooking until wilted.
- Remove bay leaf before serving and enjoy your White Bean and Sausage Casserole!
- 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
Shrimp and Broccoli Stir-Fry
Shrimp and Broccoli Stir-Fry is a quick and nutritious dish that perfectly encapsulates the flavors of fall. With its vibrant colors and enticing aromas, it features succulent shrimp, tender broccoli, and a savory sauce that brings all the ingredients together. This stir-fry is not only packed with protein but also can be made in just 30 minutes, making it an ideal choice for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 pound |
| Broccoli florets | 4 cups |
| Onion (sliced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Soy sauce | 3 tablespoons |
| Oyster sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Ginger (grated) | 1 teaspoon |
| Cornstarch | 1 tablespoon |
| Water | 1/3 cup |
| Sesame seeds (optional) | for garnish |
Cooking Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and garlic; sauté until fragrant and onion is translucent.
- Toss in the broccoli and cook for about 3-4 minutes, until it turns bright green.
- Add shrimp, ginger, soy sauce, oyster sauce, and water; stir and cook until shrimp are pink and cooked through, about 5-7 minutes.
- Stir in cornstarch mixed with a little water to thicken the sauce, and cook for an additional minute.
- Serve hot, garnishing with sesame seeds if desired. Enjoy your Shrimp and Broccoli Stir-Fry!
Tempeh and Vegetable Curry
Tempeh and Vegetable Curry is a hearty and flavorful dish that embodies the warmth of fall. This vegan-friendly curry is packed with protein from tempeh and a variety of vegetables, making it a nutritional powerhouse. The aromatic spices combined with creamy coconut milk create a comforting meal that is perfect for cozy evenings.
| Ingredients | Quantity |
|---|---|
| Tempeh (cubed) | 1 pound |
| Coconut milk | 1 can (13.5 oz) |
| Bell pepper (chopped) | 1 medium |
| Carrot (sliced) | 1 medium |
| Zucchini (chopped) | 1 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (grated) | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Turmeric | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Fresh cilantro (for garnish) | optional |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat; add onion, garlic, and ginger, sautéing until softened.
- Stir in the curry powder and turmeric, cooking for an additional minute to release the spices’ flavors.
- Add the cubed tempeh and cook for about 5 minutes until it begins to brown.
- Incorporate the bell pepper, carrot, and zucchini; cook for 4-5 minutes until the vegetables are tender.
- Pour in the coconut milk and bring to a simmer; cook for an additional 10-15 minutes, stirring occasionally, until the curry thickens.
- Season with salt to taste and serve hot, garnished with fresh cilantro if desired. Enjoy your Tempeh and Vegetable Curry!
