During fall weeknights, you want meals that don’t take hours to prepare and can nourish the family. With these thirteen recipes, you can enjoy and prepare meals that utilize seasonal ingredients, such as butternut squash, Brussels sprouts, and apples, with minimal prep time and easy clean-up.
1. Sheet Pan Chicken with Roasted Root Vegetables
This one-pan chicken and root vegetable combination is as tasty as it is easy to create. The chicken thighs are succulent, and the carrots, parsnips, and red onions are beautifully caramelized.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 large carrots, peeled and cut into 2-inch pieces
- 2 parsnips, peeled and cut into 2-inch pieces
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and black pepper to taste
Instructions
Step 1
The chicken skin will get crispy, and the vegetables will beautifully caramelize at 425°F, which is why you want to preheat the oven to this temperature.
It also makes for easier clean-up to line a large sheet pan with parchment paper or aluminum foil.
And provide a liner for your sheet pan.
To start, spread out the carrots, parsnips, and onion wedges on the sheet pan.
Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Use your hands to coat everything, and make sure all the vegetables are covered with oil.
For the chicken, use paper towels to pat the thighs completely dry.
This step is very important if you want the skin to be crispy while roasting.
Then, on both sides of the thighs, season with salt and pepper.
Step 2
Arrange everything on the pan by tucking the chicken thighs, skin-side up, among the vegetables.
The chicken thighs and vegetables should be close, but the vegetables shouldn’t be blocked.
Coat the chicken thighs with the maple-Dijon mixture to use up half of the glaze,
And brush the chicken thighs with the maple-Dijon glaze mixture.
Roast for 20 minutes, then carefully take the pan out of the oven.
Brush the remaining glaze over the chicken and stir the vegetables.
Step 3
Roast the chicken for another 15-20 minutes, until fully cooked.
When the chicken is done, the internal temperature will be at 165°F.
The thermometer must be placed in the thickest part of the chicken, avoiding the bone.
The skin should be golden and crispy, and the veggies should be fork-tender.
It is important to let the chicken rest for 5 minutes.
Resting allows the chicken to lose less moisture during cutting.
2. Butternut Squash and Kale Grain Bowl
These bowls are like autumn in a bowl.
Nutty farro is topped with roasted butternut squash, and sautéed kale is finished with a creamy tahini dressing.
Ingredients
- 1 cup of farro, rinsed
- 1 small butternut squash (approximately 2 pounds), peeled, and cut into 1-inch cubes
- 4 cups of chopped kale, stems removed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 tablespoons of olive oil (divided)
- 1/4 cup of tahini (pureed sesame seeds)
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of maple syrup
- 2 cloves of garlic, minced
- 1/4 cup of water (as well as extra, if needed)
- Salt and pepper (to taste)
- (Optional) 1/4 cup of pumpkin seeds (for topping)
Instructions
Step 1
Cook the farro by bringing a medium pot of water to a boil and adding a generous pinch of salt.
When the water is boiling, add the rinsed farro, reduce the heat to a simmer for 25 to 30 minutes, and cover.
When the time is up, farro should be tender and chewy. If there is any excess water, drain it and set farro aside.
During the time the farro is cooking, the oven can be preheated to 400°F to maximize time.
Prepare the squash and chickpeas by arranging them in a single layer on a large baking sheet.
It will be best if the butternut squash cubes are all cut to the same size so that they all cook evenly.
Drizzle with 2 tablespoons of olive oil and evenly.
Step 2
Allow 25-30 minutes for roasting. Remember to stir halfway through.
The squash, when done, should be soft enough to pierce with a fork and be caramelized on the edges; the chick peas should be done enough to achieve a crisp.
Add the kale during the last 5 minutes of roasting. On a medium heated skillet, add the rest of the olive oil and the chopped kale, and stir for 3-4 minutes.
It should wilt, turn bright green, and feel soft. Add a pinch of salt and pepper to taste.
To make the tahini dressing, combine and mix the tahini, lemon juice, maple syrup, minced garlic, and add water to a small bowl.
The dressing will become thick as you add water, but keep whisking to achieve a nice, smooth, and creamy blend.
Add one tablespoon of water and repeat until you come to the desired consistency for dressing.
Step 3
To assemble, add the cooked farro to four serving bowls first and layer each with the rest of the roasted butternut squash, chickpeas, and kale.
It makes the bowl visually appealing to layer each component in a way that all can be seen.
Enjoy while everything is warm after a generous drizzle of tahini dressing and a sprinkle of pumpkin seeds (if using).
3. Stuffed Bell Peppers with Turkey and Mushrooms
These lovely bell peppers each house a delicious filling made of lean ground turkey, mushrooms, and brown rice.
The result is a satisfying, nutritious meal that keeps well and is high in protein with great reheating potential for lunches.
Ingredients
- 4 large bell peppers of any color (red, yellow, and orange are sweeter)
- 1 pound lean ground turkey (93% lean is ideal)
- 8 ounces mushrooms, finely chopped
- 1 cup cooked brown rice (see note)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Note: You’ll need 1/3 cup uncooked brown rice to yield 1 cup cooked. Cook it according to package directions before starting.
Instructions
Step 1
To ensure that the peppers cook through with a nice finish, preheat the oven to 375°F.
This is a moderate temperature that allows the peppers to soften without burning the top.
To prepare the bell peppers, start by taking off the tops by about 1/2 inch.
With a paring knife, go around the stem, then pull it out.
Afterward, take a spoon and remove the seeds and the white membranes.
Place the peppers upright in a 9×13-inch baking dish.
For peppers that don’t stay upright, shave a bit off the bottom to create a flat base, making sure not to cut too deeply.
To cook the aromatics, pour olive oil into a large skillet over medium-high heat, then add the chopped onion.
Let it cook for about 3-4 minutes while stirring until it becomes translucent and soft.
To brown the turkey, add it to the skillet while using a wooden spoon or spatula to break it and put it into small crumbles.
Let the meat cook for 5 to 6 minutes while stirring occasionally until it is all browned with not a bit of pink left.
Step 2
Now add the mushrooms and the garlic.
They’ll let off liquid as they cook, so let it go for 4-5 minutes and don’t forget to stir until the liquid has mostly evaporated and the mushrooms have shrunk.
Add the minced garlic for the last minute and stir so it won’t burn.
In a large pot, combine the cooked brown rice, the drained diced tomatoes, the Italian seasoning, smoked paprika, salt, and pepper.
Allow them to simmer for 3-4 minutes so the flavors deepen and excess liquid evaporates.
The blend should be moist, not soupy.
It needs to be well-seasoned, as the mixture will be stuffed into the bland peppers, so taste to see if the seasoning needs to be adjusted.
Each stuffed pepper should be filled to the top and gently packed down with a spoon before additional turkey mixture is added.
It is also helpful to mound the mixture a little to help keep the top turkey mixture in place.
The shredded mozzarella should be evenly distributed across the top of each stuffed pepper.
A small amount of water helps the peppers steam and ensures they do not dry out,
So add 1/4 cup of water to the bottom of the baking dish, surrounding the stuffed peppers with water.
Step 3
The stuffed peppers should bake for 35 minutes.
Finish the dish uncovered for another 10 minutes to allow the cheese to bubble and to brown on top.
The stuffed peppers should be nice and tender, and the peppers should help keep their shape.
Serve once the cheese is ready.
Top with fresh parsley for garnish, and serve!
Allow the peppers to rest for 3 to 5 minutes after roasting, as they will be extremely hot.
4. Slow Cooker White Bean and Sausage Stew
Do you know of any other stew that doesn’t require sweat and labor? I count this recipe as one of my personal favorites on the rotation.
The combination of chicken sausage, white beans, and soft-textured vegetables harmonizes the rest of the stew ingredients, bathing and perfuming the chicken broth, which is the base of the stew.
It pairs flawlessly with those evenings that deserve the best, when you want the stew ready for your arrival.
Ingredients
- 1 pound chicken sausage (Italian-style or your favorite flavor), sliced into 1/2-inch rounds
- 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, chopped into 1/2-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale or spinach, stems removed
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Crusty bread for serving
Instructions
Step 1
Plug in your slow cooker and prepare it for the recipe. No need to grease it for this recipe.
Slice the sausage into rounds about 1/2-inch thick. If your sausage links are pre-cooked, you can add them directly.
If they’re raw, that’s fine too—they’ll cook perfectly in the slow cooker.
You should add all the ingredients to the slow cooker, but still set the greens aside for now.
This includes the sausage that has been sliced, the white beans that have been drained, the chicken broth, the carrots, celery, onion, and garlic.
It is best to stir these ingredients so that they are well blended.
You should add the seasonings next. Sprinkle the sage and thyme, and add the bay leaves.
Add about half a teaspoon of salt and half a teaspoon of pepper.
You can make adjustments later, so there is no need to add a lot now.
Step 2
Make sure to stir the ingredients so that all the seasonings are blended properly.
This way, seasonings are not just sitting there without having been added to the mix.
Cover the slow cooker and set it. You can leave it on low for about 6-7 hours or on high for 3-4 hours.
You’ll know it is finished when the veggies are tender.
Step 3
Add the rest of the greens about 10 minutes before serving.
The chopped greens should be stirred in and left to wilt. After, it can sit for a little longer to make sure it is cooked.
Lastly, take the bay leaves out and taste the broth. The broth should be well-balanced in salt and pepper.
It should contain a savory taste.
Serve hot with crusty bread for dipping into the broth.
5. Baked Salmon with Honey-Mustard Brussels Sprouts
For this simple yet refined recipe, flaky salmon is served alongside Brussels sprouts that are sweet and tangy, caramelized with a honey-mustard glaze.
It is the kind of dish that is perfect for entertaining but is simple to pull together in 30 minutes.
Ingredients
- 4 salmon fillets (about 6 ounces each), skin-on or skinless
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons olive oil, divided
- 3 tablespoons honey
- 2 tablespoons whole grain mustard (or Dijon mustard)
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
Step 1
Preheat oven to 400°F. For easy cleanup, line a large baking sheet with parchment paper or aluminum foil.
To make the honey-mustard sauce, combine in a small bowl honey, whole grain mustard, apple cider vinegar, and minced garlic.
Whisk until incorporated. The sauce should be cohesive, smooth, and slightly thick.
Start preparing the Brussels sprouts by slicing off the tough stem ends and cutting each one in half lengthwise through the core.
For particularly large Brussels sprouts, you may want to quarter them to help everything cook at the same rate.
Lastly, remove any loose or yellowed outer leaves.
To season the Brussels sprouts, place them in a large bowl or directly on half of the prepared baking sheet.
Drizzle 2 tablespoons of olive oil and salt, and pepper.
Get everything combined by hand, and place them cut-side down on one half of the baking sheet so the cut side touching the pan will caramelize beautifully.
Step 2
To prepare the salmon, you want to pat each fillet dry by hand.
Any moisture on the surface of the fillet will prevent good browning.
Place the fillets on the other half of the baking sheet, separated slightly.
For seasoning, drizzle the remaining tablespoon of olive oil over the top of each fillet then salt and pepper each side.
For the first coat of sauce, you will brush about half of the honey-mustard sauce over the top of each salmon fillet, and you will keep the other half for later.
On the middle rack of the oven, the sprouts will soften and the salmon will start to cook and layer its flavor. This will take 12 minutes.
Flip and glaze by taking the pan out of the oven.
With a spatula, flip the sprouts so the underside can also caramelize.
Glaze the top of the salmon again with the honey-mustard.
Step 3
Continue to roast the salmon until the thickest part is 145°F. It should also be flaky; the sprouts will be nice and brown.
This will take another 8-10 minutes. The sprouts should be brown and crispy, tender in the middle, and also with the sprouts.
You can also cut one of the thickest salmon fillets and twist it with a fork.
The flesh will be pale, and most of the fish will separate.
The fish will be best served right away with lemon to be squeezed before eating, a nice, fresh touch.
6. Turkey Chili with Sweet Potatoes
This chili is a lighter version of the classic chili with added nutrition and sweetness from the sweet potatoes.
It is the kind of dish that tastes better the next day
Ingredients
- 1.5 lb. of 93%. lean ground turkey
- 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 1 can (28oz) of crushed tomatoes
- 1 can (15oz) black beans, rinsed and drained
- 1 can (15oz) kidney beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tsp smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional toppings: Greek yogurt, shredded cheese, cilantro, diced avocado, sliced green onions
Instructions
Step 1
For a smooth process, prepare all the vegetables and seasonings before you start cooking.
For example, peel the sweet potatoes and cut them into cubes about the size of a large dice.
Heat the oil in a large pot or Dutch oven over medium-high heat.
Let it heat for about a minute without adding the sweet potatoes, and cut them into cubes.
Brown the turkey by adding it to the hot pot.
Use a wooden spoon to break it into small crumbles as it cooks.
Continue cooking for 6 to 7 minutes, stirring occasionally, until the turkey is browned and no pink remains.
Don’t worry if some pieces stick to the bottom; that’s flavorful fond that will add depth to your chili.
Step 2
Add the turkey and the vegetables by adding the diced onion and bell pepper to the pot with the turkey.
Cook for 5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.
Add the spices and garlic by stirring in the minced garlic, chili powder, cumin, and smoked paprika.
Cook for about 1 minute, stirring constantly, until you can smell the spices blooming.
This step is important; it wakes up the dried spices and makes them more flavorful.
Add a final step by stirring in the diced sweet potatoes, crushed tomatoes, black beans, kidney beans, and chicken broth.
Use your spoon to scrape up any browned bits from the bottom of the pot.
Season with about 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Start with a high heat setting, stirring from time to time, and wait until the chili boils with big bubbles on the surface.
Step 3
Once it begins to boil, reduce the heat to low to simmer the chili.
Leave the lid on a little to cover the pot, allowing a small gap, and let it simmer for 25-30 minutes.
Take care to stir the chili from time to time to keep it from sticking to the bottom.
You’ll know it’s done when the sweet potatoes are fork-tender and the chili has thickened to your preference.
Chili should be well-flavored, so taste it and add salt, pepper, and chili powder accordingly to your preference.
You can add your favorite toppings and serve it hot in bowls.
My favorite is a dollop of Greek yogurt, which is high in protein, shredded cheese, fresh cilantro, diced avocado, and it is like sour cream.
7. Lemon Herb Chicken and Vegetable Skillet
Enjoy one of the colorful and flavorful chicken meals that can be prepared in one skillet.
Ingredients
- 4 chicken breasts with skin and bones weighed 6 ounces each
- 2 Zucchini sliced on the other side and chopped
- 2 cups of sweet and sour cherry tomatoes, cut in half and spooned.
- 3 spoons of olive oil
- 2 lemons, juice and skin, sweet and sour, with 1/4 of lemon juice
- 3 spoons of shredded garlic
- 1/2 Warm low-sodium chicken buy
- 1/2 with a right angle
- Salt
- Parsley chopped
Instructions
Step 1
Cut the chicken on the side and attach the skin and bones chicken. The pressed weighed 6 ounces. Cut four halves.
Zucchini can be cut in half on the side with the other side, thin and half-carved with a 1/4 cm.
For a summer chicken press meal, you can cut thick chicken into 5 halves and pound them until flat on a wooden board.
First, heat your skillet. For this recipe, a large skillet (12-inch works best) is recommended.
Heat it to medium-high heat, add 2 tablespoons of olive oil, and heat it for about 1 minute until it shimmers.
To cook the chicken, grab the seasoned chicken breasts and place them in the hot skillet.
Make sure not to move them around, and let them cook for 6-7 minutes until the bottom is golden brown.
The chicken might be completely brown on the outside and raw on the inside, so remember to flip it and cook it for 6-7 more minutes on the other side.
It is done when the internal temperature reaches 165°F.
When done, transfer the chicken to a plate (conveniently so you don’t forget about it). Then tent it with aluminum foil.
Step 2
To cook the zucchini in the same skillet, add your last tablespoon of olive oil.
Then add the sliced zucchini in a single layer, and if needed, work in batches.
Cook without stirring for 3-4 minutes, until the zucchini is light brown.
Incorporate the tomatoes and garlic into the skillet with the zucchini.
Stir occasionally and cook for a few minutes until the cherry tomatoes burst and release their juices.
For garlic, add and stir for 30 seconds to cook, and for garlic, add and stir for 30 seconds to cook and burn.
Reduce to simmer the chicken broth with lemon juice and lemon zest in the skillet, and then make the sauce.
Step 3
Scrape with a wooden spoon the bottom of the pan to release the browned bits.
The browned bits add a ton of flavor, and the simmering of the buttery sauce for 2 to 3 minutes reduces those slightly.
Nestle the chicken back into the skillet and with the sauce and the vegetables spooned over the top to heat for 2 minutes.
The sauce should have a bright flavor and make for a balance, so add lemon juice, salt, and pepper.
Serve with the chicken, and spoon over the vegetables and sauce.
The sauce should be bright, savory, and well-balanced. Garnish and serve by sprinkling chopped fresh parsley over the top.
8. Spaghetti Squash with Turkey Bolognese
For a healthier version of Bolognese, skip the conventional pasta and use roasted spaghetti squash instead.
The squash strands absorb the savory, saucy, meaty tomatoes exceptionally well, and the pasta will feel like an afterthought.
Ingredients
- 1 large spaghetti squash (about 3-4 pounds)
- 1 pound lean ground turkey
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup red wine or beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds (optional, but adds authentic Italian flavor)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil and grated Parmesan cheese for serving
Instructions
Step 1
Set the oven to bake at 400°F. This temperature will roast the squash perfectly without burning it.
To prepare the spaghetti squash, wash the exterior and cut it in half lengthwise.
This may take a large, sharp knife and a few moments of patience as the squash is difficult to cut through.
You may use a rocking motion with the knife.
If it is really hard, pierce the whole squash with a knife several times and microwave for 3 to 4 minutes to soften slightly, then cut.
Step 2
Use a large spoon to remove the seeds from each squash half, just like you would for a pumpkin.
Throw away the seeds and any stringy pieces.
To season the squash, pour 1 tablespoon of olive oil and add some salt and pepper to the cut sides.
Use your hands to spread the oil over the flesh to cover it evenly.
To roast the squash, place the halves cut-side down onto a large baking sheet lined with parchment paper.
It will take 40 to 45 minutes for to squash to become tender and for you to be able to pierce the flesh with a fork.
When done, the flesh will separate from the skin.
Use the roasting time to start the Bolognese.
In a large, deep skillet or Dutch oven, heat the remaining tablespoon of olive oil over medium heat, and then add your vegetables.
Put the diced onion, carrots, and celery together (in Italian cooking, this combination is called “soffritto”).
Stir from time to time for 8 to 10 minutes. The onion should be translucent, and the vegetables softened.
This best builds the flavor base for your sauce, so take your time.
To begin, use medium-high heat, and add the ground turkey.
Brown the turkey for 6 to 7 minutes, stirring occasionally, and make sure to break it into small crumbles, ensuring there is no pink remaining.
Add the used aromatics and spices, which include the minced garlic and the dried basil, oregano, and fennel seed if using.
If needed, cook for 1 minute, stirring to make sure it does not burn, until fragrant.
Add the tomato paste and stir constantly for 2 minutes.
You will know the tomato paste is done when it darkens and becomes fragrant. This will make the tomato flavor stronger.
To deglaze the pan, use red wine or beef broth; your choice which to use.
Then, take your wooden spoon and scrape the bottom of the pan, making sure to remove all the browned bits.
Let it simmer for 2 minutes to cook the wine.
Add the crushed tomatoes, and season the tomatoes with salt and pepper. The sauce will taste bland if the spaghetti squash is bland.
Step 3
To simmer the sauce, reduce the heat to low for 20-25 minutes.
You will know the sauce is done when it thickens and the flavors combine. If the sauce becomes too thick, add water to it.
After it has cooled enough to handle, prepare the spaghetti squash. Then, with a fork, start pulling the flesh apart.
Begin at the outer edges, moving toward the middle.
It will naturally separate into noodle-like strands.
Then, place the strands into a large serving dish or distribute them to individual plates.
Next, taste the Bolognese sauce to see if it is to your liking.
It should have a well-rounded balance of richness and a pleasant savory flavor.
To serve, place a generous amount of turkey Bolognese on top of the spaghetti squash strands.
Garnish with a few whole basil leaves and a good amount of freshly grated Parmesan cheese.
9. Maple Glazed Pork Tenderloin with Roasted Apples
For a fall-perfect dinner, serve tender pork with caramelized apples and red onions.
The maple glaze nicely balances the sweet and savory notes of the dish.
Ingredients
- 1 1/2 pounds pork tenderloin (usually comes as one whole piece)
- 3 Medium apples, cored and cut into 8 wedges each
- 1 Large red onion, cut into 8 wedges
- 3 tablespoons olive oil, divided
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
Step 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
Make the maple glaze by whisking together the maple syrup, apple cider vinegar, Dijon mustard, thyme, and cinnamon in a small bowl until smooth. Set aside.
Prepare the pork tenderloin by removing it from the package and patting it completely dry with paper towels.
Look for a thin silver membrane (silver skin) on the surface and use a sharp knife to remove it-it doesn’t soften during cooking.
Trim off any excess fat.
Season the pork generously all over with salt and pepper, rubbing it into the meat with your hands.
Searing the pork requires heating 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
When the oil is shimmering and hot, carefully add the pork tenderloin.
Sear for about 2 minutes per side, turning with tongs, until all sides are golden brown.
This step locks the juices in and creates a flavor-packed crust.
The tenderloin needs to be brushed with glaze.
Use a pastry brush to coat the entire seared tenderloin with about half of the maple glaze.
Step 2
For the apples and onions, toss them in a bowl with the last 2 tablespoons of olive oil and a pinch of salt and pepper.
Toss until they are evenly coated.
If you used a skillet, you can leave the pork in the skillet. If you used another type of pan, just place the pork on the baking sheet.
In a single layer, add the apple and onion wedges around the pork.
After the first 10 minutes of roasting, remove the pan from the oven to glaze the pork. Quickly stir the apples and onions.
After 10 to 15 minutes, the pork is done.
Step 3
To check, place a thermometer in the thickest part of the pork, and the reading should be 145°F.
The apples should be tender, and everything beautifully caramelized and tender.
After removing the pork from the oven, place it on the cutting board and foil it to help it rest.
If you cut too soon and all the juices will run out, and the meat will be dry.
Slice pork crosswise into 1/2 thick medallions and place the slices on a serving platter.
Add the roasted apples and onions, and drizzle the top with the pan juices.
10. Coconut Curry Chickpea Bowls
These fulfilling curry bowls are packed with calories. Don’t worry! They are comforting, vegetarian, protein-rich, and full of flavors.
For a weeknight dinner, it can not get better than this. Chickpeas, warm spices, and creamy coconut milk are a lovely blend.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) full-fat coconut milk
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- 2 cups fresh spinach leaves
- 2 tablespoons coconut oil (or vegetable oil)
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa for serving
- Fresh cilantro and lime wedges for garnish
Instructions
Step 1
Measure out your ingredients to streamline the cooking process.
For the butternut squash, use a vegetable peeler to remove the skin, then cut it in half, scoop out the seeds, and dice it into small, even cubes.
Cook the onion by adding the chopped onion to the pot and stirring occasionally for 5 minutes until softened and translucent.
Add the aromatics by including the minced garlic and grated ginger.
For 1 minute, stir constantly until fragrant, making sure the garlic does not burn.
Toast the spices by stirring in the curry powder and turmeric.
For 30 seconds, stir constantly until the spices are fragrant. This step increases the spices’ flavor.
Add the main ingredients by including the diced butternut squash, drained chickpeas, coconut milk, and diced tomatoes with their juices.
Ensure everything is well combined.
Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mix. Stir to combine.
To bring it to a simmer, increase the heat to medium-high until bubbles begin to form around the sides and break the surface.
Reduce and cook by lowering the heat to medium-low.
Cover the pot with the lid and leave to cook for 20-25 minutes, stirring to prevent sticking.
The curry is ready when the butternut squash is fork-tender and the sauce has thickened to your liking.
The coconut milk should look creamy and incorporated, not separated.
Step 2
Add the spinach by stirring in the fresh spinach leaves.
In the beginning, it will look like a lot, but they will wilt significantly.
Stir for 2 minutes, and they should be fully incorporated into the curry.
Taste and adjust the seasoning.
The curry should be flavorful and creamy with a good balance of spices in the coconut milk.
If in need of brightness, a squeeze of lime will do.
Step 3
Serve by dividing the cooked brown rice or quinoa into bowls.
Generously ladle the coconut curry chickpeas over the rice or quinoa.
Sprinkle fresh cilantro leaves and lime wedges to complete the dish.
11. Herb Crusted Cod with Roasted Cauliflower
This flaky cod is simple and elegant, topped with crunchy, herbed breadcrumbs.
The cauliflower roasts alongside the cod. In under thirty minutes, this meal is ready to be served.
Ingredients
- Four cod fillets (about 6 ounces each), fresh or thawed if frozen.
- 1 large head of cauliflower, cut into bite-sized florets.
- 1 panko breadcrumbs 1/2 cups.
- Chopped parsley 1/4 cup.
- Fresh dill 2 tablespoons finely chopped (or 1 tablespoon dried).
- Zest of 1 lemon.
- 4 tablespoons olive oil, divided.
- 2 large cloves of garlic, minced.
- 1 teaspoon smoked paprika.
- Salt and pepper.
- Lemon wedges.
Instructions
Step 1
The first step to get the topping crispy and the cauliflower caramelized is to get your oven nice and hot. 425 degrees is perfect for this.
Also, get a large baking sheet and cover it with baking paper.
The cauliflower needs to be cut into florets that are about the same size. This is to help them cook evenly. The Thick Core and leave the dregs.
The cauliflower is placed into a large bowl. 2 tablespoons of olive oil are poured over it, and the smoked paprika is sprinkled over it, along with salt and pepper.
Applaud the seasoning and oil, and paprika.
Cauliflower is spread into a 1 single layer on the freshly prepared baking sheet.
1 half is spaced out with there being room in between, and in the other half, the sheet the cod is placed.
To prepare the herb crust, mix panko breadcrumbs, parsley, dill, lemon zest, garlic, 2 tablespoons of olive oil, and seasoning with salt and pepper in a small bowl.
Combine everything with a fork until the breadcrumbs are coated with oil and the breadcrumbs are evenly mixed with the oil and herbs.
It should feel like wet sand.
Step 2
When getting the cod ready, pat dry sheets of paper with towels.\
This makes the crust adhere. Place the fillets on the empty side of the baking sheets, spaced out.
To season the fish, sprinkle salt and pepper on each fillet on both sides.
Distribute the bread mix evenly on the fillets and pack them tightly.
Press the breading down firmly on the fish to form a 1/4 inch uniform layer.
Cod is ready when it flakes off during gentle pressure applied with a fork on the fillet.
It should take 15-18 minutes. The dish is ready when the crust is crispy and golden, and the cod is opaque throughout.
The cauliflower should be tender with crispy, caramelized edges.
Step 3
To check for doneness, insert a fork into the thickest section of one fillet and twist.
Once it breaks apart into flakes, it is finished.
At the same time, check the internal temperature; it should read 145°F.
Serve right away with lemon wedges.
Just before eating, squeeze lemon juice over the fish and cauliflower for a refreshing finish.
12. Stuffed Acorn Squash with Quinoa and Cranberries
These stuffed squash halves are effortless to prepare, despite their impressive appearance.
Naturally gluten-free, they also contain a delicious, gluten-free protein: nutty quinoa, succulent cranberries, and crunchy pecans.
Ingredients
- 2 medium acorn squash (about 1 1/2 pounds each)
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, finely chopped or 1/2 teaspoon dried
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil and more for brushing the squash
- Salt and pepper to taste
- Optional 1/4 cup crumbled goat cheese or feta
Instructions
Step 1
Preheating your oven to 400°F will allow the acorn squash to roast perfectly.
To prepare the acorn squash, place each squash on a cutting board,
And use a large, sharp knife to slice each squash in half lengthwise from the stem to the bottom.
The acorn squash skin is tough, so use caution. Rock the knife back and forth to slice the squash.
Once you have your squash halves, use a large spoon to scrape out the seeds and stringy bits. Make sure to leave a clean cavity.
If you want, you can save the seeds to roast, as they’re delicious!
When the cut sides have been brushed with oil, the cavities will be filled with oil, and the squash will get a nice oil coating. Then, it is ready to be roasted.
Salt and pepper will be sprinkled on the squash as a final touch.
Step 2
To roast the squash, place the halves cut-side down on a baking sheet so that the squash can steam a little while roasting.
After 30-35 minutes, the squash is tender and ready.
For the roasted squash, you will also need to prepare the quinoa.
After rinsing the quinoa, place it in a medium saucepan with the vegetable broth and bring it to a boil.
After you bring it to a boil, turn the heat down, cover, and simmer on low for 15 minutes.
When all the liquid is absorbed and the quinoa is tender, the grains will have little spiral tails, and it is ready to eat.
Fluff the quinoa by removing the pan from the heat and letting it sit, covered, for 5 minutes. Then use a fork to fluff it up.
Make the filling by heating 2 tablespoons of olive oil in a skillet over medium heat.
Add the diced onion and cook for 5 minutes until softened and lightly golden.
Add the aromatics by stirring in the minced garlic, chopped sage, and cinnamon.
Cook for 1 minute, stirring constantly, until fragrant.
Step 3
Combine everything by adding the cooked quinoa, dried cranberries, and chopped pecans to the skillet with the onions.
Stir everything together and cook for 2–3 minutes to heat through and let the flavors meld.
Good filling is well-seasoned, so add salt and pepper until it tastes right.
The filling should be flavorful and well-seasoned and should be quite abundant.
Stuff the squash by dividing the quinoa mixture evenly among the four squash halves, spooning it generously into each cavity, and mounding it slightly on top.
To finish baking, place the stuffed squash back in the oven for about five more minutes so that everything warms up and the flavors can blend nicely.
If serving cheese, add a little goat cheese or feta on top of the stuffed squash halves, and it will soften nicely.
Each person receives one stuffed squash half for a complete meal.
The stuffed squash halves are beautiful, filling, and perfect for the fall. Enjoy!
13. One-Pot Chicken and Wild Rice Soup
On a chilly fall evening, everything a person wants is tender chicken, lots of vegetables, hearty wild rice in a creamy, delicious broth, and the bonus of it all being prepared in one pot.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice blend (uncooked)
- 6 cups low-sodium chicken broth
- 3 medium carrots, peeled and diced into 1/2-inch pieces
- 2 celery stalks, diced into 1/2-inch pieces
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup half-and-half or whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1
Prepare your ingredients by dicing all the vegetables before you begin. This makes the cooking process much smoother.
Combine soup base in a large pot or Dutch oven by adding the whole chicken breasts, wild rice blend, chicken broth, diced carrots, celery, onion, sliced mushrooms, minced garlic, dried thyme, and bay leaf.
Season with about 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Give everything a good stir to distribute the ingredients and seasonings.
Bring to a boil by placing the pot over high heat.
Stir occasionally until large bubbles break the surface.
Lower the heat to medium-low to reduce and simmer.
Cover the pot and let it simmer for 35 to 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked.
The rice should open and be tender, but a little chewy is fine.
Using tongs, carefully take the chicken out and place it on a cutting board.
Do not worry if the chicken is falling apart; it is supposed to be tender.
Chop the chicken by holding it steady with a fork and using another fork to disrupt and pull the chicken apart into smaller pieces.
Step 2
The next step is to make a roux for thickening.
Take a small bowl and add the butter and flour. Then use a fork to mix them into a smooth paste.
Your next step is to add the paste and stir for 1 to 2 minutes.
It’ll eventually thicken the soup and be fully incorporated.
Finally, add the cream. The soup will be creamy and rich; all it takes is a stir to combine the soup and half-and-half or milk.
To finish, return the chicken to the pot by adding all the shredded chicken back in, then stir gently to incorporate it into the soup.
Allow the soup to simmer for an additional 5 minutes, which will give the chicken time to heat up and the flavors to combine beautifully.
The soup should be robust enough to be called a stew, rather than a liquid broth soup.
Dislodge the bay leaf using a spoon, and throw it away.
Step 3
Next, taste the soup and correct the seasoning.
If there is a need, sprinkle some salt and pepper.
The harmony of the soup can be appreciated once it is savory.
Ladle the soup into bowls and garnish with the chopped parsley.
This soup will taste even better the next day, allowing the flavors to meld even more.
Tips for Successful Fall Weeknight Dinner Ideas
You can keep these dinners running smoothly with a little prep work.
Spend some time washing and chopping your veggies on Sunday afternoon, and you will thank yourself during the week.
Put your prepped veggies in sealed containers in the fridge for easy access. Most recipes thrive with high-quality olive oil and fresh garlic (which are pantry staples), so make sure to purchase those.
For roasted veggies, spread them in a single layer and make sure there is a little space between them.
If you overcrowd the veggies, they will steam cook, and you will miss out on the caramelization.
For the grain bowls and the stuffed veggies, cook your grains and quinoa in bulk so they are easy to work with during the week.
They will stay fresh in the fridge for five days. Remember to season while you cook, and let the meat rest after cooking so the juices redistribute and keep the meat tender.
Ingredient Substitutions for Fall Weeknight Dinner Ideas
Every recipe can be modified to suit personal tastes or the ingredients you have available.
You can definitely use chicken thighs instead of breasts, though you might have to change cooking times.
Turkey can be used in any of the chicken recipes, and vice versa, without any problems.
In the grain bowls, you can use quinoa, brown rice, or cauliflower rice to make the dish lower in carbs, instead of farro.
If you don’t like kale, most recipes will also have the same great results with spinach, Swiss chard, collard greens, or other greens.
If you don’t have butternut squash, sweet potatoes, or any winter squash will work in its place.
You can also use ground chicken, lean beef, or plant-based crumbles in place of ground turkey for the vegetarian option.
For the dairy components, Greek yogurt can replace half-and-half or sour cream, keeping the dish light and adding protein.
How to Store Fall Weeknight Meals
The majority of the recipes keep well, which makes them ideal for meal prepping or for planned leftovers.
Store the finished dinners in airtight containers in the fridge for four days.
Soups, stews, and chili gain flavor with time, so you may want to let them sit for a day or two and then reheat gently.
Grain bowls are easy to do in advance, as you can store each part separately to prevent sogginess and keep the dressing aside.
Roasted veggies keep their texture better when stored separately from the grains and proteins.
Stuffed bell peppers and acorn squash freeze very well; wrap each in foil and freeze for up to three months.
For the sheet pan dinners, store the components together but refresh them in a hot oven for 5 to 10 minutes instead of microwaving. This helps to keep the crispy texture.
Frequently Asked Questions
Can I make these recipes ahead of time?
A lot of these recipes fit perfectly in your meal prep.
The recipes for soups, stews, and chili are the kind where the flavor improves the longer you let them sit.
For stuffed peppers and grain bowls, all the parts for the meal can be prepared in advance, and you just assemble them for eating.
For sheet pan dinners, it is best that they are prepared and cooked all at once, but you can do all the vegetable chopping beforehand.
Are these recipes freezer-friendly?
Many of these recipes freeze beautifully. Turkey chili, white bean and sausage stew, and chicken wild rice soup freeze well and can be stored for three months.
Stuffed peppers and acorn squash can be frozen whole and wrapped individually, and cooked farro, quinoa, and brown rice can be frozen as well.
Steer clear of freezing dishes that have creamy sauces.
Also, refrain from freezing fresh zucchini, since it will make the dish watery once thawed.
Can I adjust these recipes for picky eaters?
When it comes to spice, start with less seasoning, and let people add heat with hot sauce or red pepper flakes at the end.
Customize the toppings on the grain bowls and stuffed veggies for every DIY option.
Roasting vegetables longer for the kids hides the veggies? was mentioned to help while providing extra sweetness from the veggies.
The turkey Bolognese and sheet pan dinners tend to be crowd-pleasers across all age groups.
What if I don’t have a slow cooker for the stew recipe?
Make the white bean and sausage stew on the stovetop; it’s all the same.
Get a large pot to brown the sausage, then add all the other ingredients except the greens, cover, and simmer on low for 45 to 60 minutes.
In the last 10 minutes, add the kale or spinach. It’s not QUITE as hands-off, but it’s still as good.
How can I adapt these recipes to be vegetarian or vegan?
A good number of these recipes can be converted to plant-based diets.
The coconut curry chickpea bowls and stuffed acorn squash recipes are already vegetarian.
For the other recipes, you can swap out adding more beans, lentils, tofu, or tempeh for the meat.
Using vegetable broth will be fine too.
Dairy items can be swapped with alternatives such as coconut milk, cashew cream, or you can simply add nutritional yeast to obtain a cheesy flavor.
The stuffed peppers and Bolognese recipe both are excellent with crumbled tempeh or plant-based ground meat.
Conclusion
With these recipes, you will always have satisfying, wholesome meals ready with no last-minute hassle.
Every dish combines the techniques that will work for real flavor for busy schedules, and brings together the best of fall’s produce.