Butternut Squash Soup
Butternut squash soup is a warm, comforting dish perfect for fall evenings. It features the sweet and nutty flavor of butternut squash complemented by aromatic spices, making it a delightful and nutritious option for students looking for an easy and filling dinner. This soup is not only simple to make but also economical, making it the ideal recipe for student cooks.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | 1/4 teaspoon |
Cooking Instructions:
- Peel and cube the butternut squash, and set aside.
- In a large pot, heat olive oil over medium heat, then add chopped onion and minced garlic. Sauté until translucent.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in coconut milk, season with salt, black pepper, and nutmeg, then heat gently before serving.
- 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...
One-Pot Pumpkin Pasta
One-Pot Pumpkin Pasta is a delicious and easy fall recipe that combines the rich flavors of pumpkin with pasta for a creamy, comforting meal that’s both satisfying and simple to make. Perfect for students, this dish comes together in a single pot, saving on both cleanup time and effort.
| Ingredients | Quantity |
|---|---|
| Pasta (rotini or penne) | 8 ounces |
| Pumpkin puree | 1 cup |
| Vegetable broth | 3 cups |
| Garlic | 2 cloves, minced |
| Onion | 1 small, diced |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Parmesan cheese | 1/2 cup, grated |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until soft.
- Add the pasta, pumpkin puree, vegetable broth, Italian seasoning, salt, and black pepper to the pot. Stir well and bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 10-12 minutes or until the pasta is al dente, stirring occasionally.
- Once cooked, stir in the grated Parmesan cheese until melted and combined. Adjust seasoning as needed before serving.
- 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...
Apple and Cheddar Stuffed Chicken
Apple and Cheddar Stuffed Chicken is a delightful fall dish that combines the savory flavors of chicken with the sweetness of apples and the sharpness of cheddar cheese. This recipe is perfect for students looking to impress their friends or enjoy a hearty meal without spending hours in the kitchen. With just a few ingredients and simple steps, you can create a flavorful and satisfying dinner.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 2 |
| Granny Smith apples | 1, diced |
| Cheddar cheese | 1 cup, shredded |
| Spinach | 1 cup, fresh |
| Olive oil | 2 tablespoons |
| Garlic | 1 clove, minced |
| Salt | To taste |
| Black pepper | To taste |
| Toothpicks or kitchen twine | For securing |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the diced apples and spinach, cooking until the spinach wilts.
- In a bowl, mix the sautéed apple and spinach mixture with the shredded cheddar cheese and season with salt and black pepper.
- Make a pocket in each chicken breast by slicing it lengthwise, being careful not to cut all the way through. Stuff each pocket with the apple and cheese mixture.
- Secure the openings with toothpicks or kitchen twine, then season the outside of the chicken breasts with salt and pepper.
- Place the stuffed chicken in a baking dish and bake for 25-30 minutes or until the chicken is cooked through and the juices run clear. Let rest for a few minutes before slicing and serving.
- 💰 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...
Veggie-Loaded Chili
Veggie-Loaded Chili is a hearty and warming dish that’s perfect for fall, making it an excellent choice for students looking to create a filling meal with minimal effort. Packed with a variety of vegetables, beans, and spices, this chili is not only delicious but also healthy and budget-friendly. It’s easy to customize based on what you have on hand and can be made in one pot for quick cleanup.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Bell peppers | 2, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2, diced |
| Zucchini | 1, diced |
| Canned tomatoes | 1 can (14.5 oz) |
| Canned kidney beans | 1 can (15 oz) |
| Canned black beans | 1 can (15 oz) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and bell peppers, sautéing until soft.
- Stir in minced garlic, carrots, and zucchini, cooking for another 5 minutes.
- Add canned tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 20-30 minutes, stirring occasionally until the vegetables are tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired. Enjoy your hearty Veggie-Loaded Chili!
- 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
Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a vibrant and flavorful fall dish, perfect for students seeking a quick and nutritious meal. These tacos are packed with the sweetness of roasted sweet potatoes and the protein of black beans, making them not only satisfying but also easy to prepare. With the addition of fresh toppings, they can be customized to your taste while being budget-friendly.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, cubed |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black beans (canned) | 1 can (15 oz), rinsed and drained |
| Corn tortillas | 8 |
| Avocado | 1, sliced |
| Fresh cilantro | For garnish |
| Lime | 1, cut into wedges |
Cooking Instructions:
- Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, cumin, chili powder, and salt on a baking sheet. Roast for about 25-30 minutes or until tender.
- While the sweet potatoes are roasting, warm the corn tortillas in a skillet over medium heat until pliable.
- Once the sweet potatoes are done, assemble your tacos by placing a spoonful of sweet potatoes and black beans on each tortilla.
- Top with avocado slices and fresh cilantro. Squeeze lime juice over the top to add brightness.
- Serve immediately and enjoy your delicious Sweet Potato and Black Bean Tacos!
- 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 Grain Bowl
Harvest Grain Bowl is a hearty and nourishing dish perfect for students looking to enjoy the flavors of fall. It’s a versatile meal packed with whole grains, roasted seasonal vegetables, and protein-rich ingredients, making it a satisfying option for lunch or dinner. The bowl can be easily customized based on your preferences or what ingredients you have on hand, ensuring you get a delicious and nutritious meal without breaking the bank.
| Ingredients | Quantity |
|---|---|
| Quinoa or brown rice | 1 cup (uncooked) |
| Kale or spinach | 2 cups, chopped |
| Butternut squash | 1 cup, cubed |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Chickpeas (canned) | 1 can (15 oz), rinsed and drained |
| Feta cheese | 1/2 cup, crumbled |
| Pumpkin seeds | 1/4 cup |
| Balsamic vinegar | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 425°F (220°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes or until tender.
- While the squash is roasting, cook quinoa or brown rice according to package instructions.
- In the last few minutes of roasting the squash, add the chopped kale or spinach to the baking sheet to wilt slightly.
- In a bowl, combine the cooked grains, roasted butternut squash, wilted greens, chickpeas, feta cheese, and pumpkin seeds.
- Drizzle with balsamic vinegar, mix well, and serve warm, enjoying your nutritious Harvest Grain Bowl!
- 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...
Maple Glazed Brussels Sprouts
Maple Glazed Brussels Sprouts are a delightful and seasonal side dish that brilliantly showcases the earthy flavors of fall. The combination of roasted Brussels sprouts with a sweet maple glaze creates a perfect balance of savory and sweet, making this dish a fantastic addition to any dinner table. Packed with nutrients and easy to prepare, these Brussels sprouts are a must-try for busy students looking to enjoy seasonal produce.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (about 450g) |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Garlic (minced) | 2 cloves |
| Balsamic vinegar | 1 tablespoon |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, minced garlic, salt, and pepper until well coated.
- Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- Drizzle with balsamic vinegar before serving and enjoy your delicious Maple Glazed Brussels Sprouts!
- 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...
Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting and rich dish that embodies the essence of fall. This creamy Italian rice dish is made with arborio rice, which releases starch as it cooks, creating a velvety texture. Combined with earthy mushrooms and a hint of Parmesan cheese, this risotto is not only satisfying but also a perfect way to warm up on cooler evenings. Ideal for students, it is simple to prepare and can be made in just one pot.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup (about 200g) |
| Vegetable broth | 4 cups (about 1 liter) |
| Olive oil | 2 tablespoons |
| Onion (finely diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh mushrooms (sliced) | 8 oz (about 225g) |
| White wine | 1/2 cup (optional) |
| Parmesan cheese (grated) | 1/2 cup (about 50g) |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley (chopped) | For garnish (optional) |
Cooking Instructions:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic; sauté until the onion is translucent.
- Add the sliced mushrooms and cook until soft, about 5 minutes.
- Stir in the arborio rice and cook for 1-2 minutes until lightly toasted. If using, add the white wine and cook until absorbed.
- Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Remove from heat and let it rest for a few minutes.
- Garnish with fresh parsley and serve hot. Enjoy your Creamy Mushroom Risotto!
- 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....
Spinach and Feta Stuffed Peppers
Spinach and Feta Stuffed Peppers are a delightful and nutritious dish that captures the vibrant flavors of fall while being easy to prepare for busy students. These colorful bell peppers are filled with a savory mixture of spinach, feta cheese, rice, and aromatic herbs, making them a healthy and filling meal option that can be made ahead and enjoyed throughout the week.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 medium |
| Fresh spinach (chopped) | 2 cups (about 60g) |
| Feta cheese (crumbled) | 1 cup (about 150g) |
| Cooked rice | 1 cup (about 185g) |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Onion (finely diced) | 1 medium |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat; sauté the onion and garlic until translucent.
- Add the chopped spinach and cook until wilted. Remove from heat and stir in the cooked rice, feta cheese, oregano, salt, pepper, and lemon juice.
- Stuff each bell pepper with the spinach and feta mixture and place them upright in a baking dish.
- Cover with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes until tops are slightly golden.
- Serve hot and enjoy your nutritious Spinach and Feta Stuffed Peppers!
- 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
Beef and Vegetable Stir-Fry
Beef and Vegetable Stir-Fry is a quick and tasty meal perfect for busy students looking to prepare a healthy and satisfying dish. Packed with protein and colorful vegetables, this stir-fry can be made in under 30 minutes and offers a great way to incorporate seasonal veggies into your diet.
| Ingredients | Quantity |
|---|---|
| Beef sirloin (thinly sliced) | 1 pound (450g) |
| Bell peppers (sliced) | 2 medium |
| Broccoli florets | 2 cups |
| Carrot (sliced) | 1 medium |
| Soy sauce | 1/4 cup (60ml) |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Green onions (chopped) | 2 (for garnish) |
Cooking Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the sliced beef and stir-fry for about 3-4 minutes until browned. Remove from skillet and set aside.
- In the same skillet, add garlic and ginger, stir-frying for about 1 minute until fragrant.
- Add bell peppers, broccoli, and carrot; cook for 5-7 minutes until vegetables are tender-crisp.
- Return the beef to the skillet, pour in soy sauce, and stir to combine. Cook for an additional 2 minutes to heat through.
- Season with salt and pepper to taste, garnish with chopped green onions, and serve hot. Enjoy your Beef and Vegetable Stir-Fry!
Easy Autumn Pesto Pizza
| Ingredients | Quantity |
|---|---|
| Pre-made pizza dough | 1 lb (450g) |
| Pesto | 1/2 cup (120g) |
| Butternut squash (sliced thin) | 1 cup |
| Fresh spinach | 2 cups |
| Mozzarella cheese (shredded) | 1 1/2 cups |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Parmesan cheese (grated) | 1/4 cup (25g) |
Cooking Instructions:
- Preheat your oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface and transfer it to a baking sheet or pizza stone.
- Spread pesto evenly over the dough, leaving a border for the crust.
- Top with sliced butternut squash, fresh spinach, and shredded mozzarella cheese.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake in the preheated oven for 12-15 minutes until the crust is golden and the cheese is bubbly.
- Remove from oven, sprinkle with grated Parmesan cheese, slice, and enjoy your Easy Autumn Pesto Pizza!
