Fall food is my favorite. Football season with appetizers, traditional holiday recipes, cozy Sunday baking, how can you go wrong?! Each year, as the temperatures begin to cool, I get excited to whip out my crock pot and meal plan some warm and hearty dishes.
Here are some fall recipes I repeat all fall and winter:
Chili
Chili, because Is It even fall without making chili? Recipe adapted from Ambitious Kitchen.
Ingredients
Method
- Place oil in a large pot and add in onion, garlic and red pepper and cook for 5-7 minutes, stirring frequently.
- .Add in ground turkey and break up the meat; cook thoroughly.
- Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.Add in tomatoes, broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. T
- Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.
Notes
Notes: I often cook the veggies and turkey meat and then throw everything in the crock pot to cook. This recipe can swap in ground beef if that’s what your family likes. This recipe also freezes very well.
Ingredients
Method
- In a pan heat the olive oil over medium-high heat.
- Add the ground turkey and garlic. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally, and cook for about 5 minutes.
- Add the onions and yellow peppers, and cook until the onions are soft.
- In a separate pan, add the sweet potato, red chili flakes, salt, and pepper, tomato paste and seasonings as you’d like.
- Cover the skillet, and cook until the sweet potatoes are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes faster.
- After a few minutes, add in beans, kale/spinach, corn, or any other additional veggies you’d like.
- While the sweet potatoes are cooking, preheat the oven to 400ºF.
- When the sweet potatoes are tender, combine both the turkey mixture and veggie mixture into a casserole dish.
- add the shredded mozzarella cheese, and put the skillet in the oven to melt the cheese.
- When the cheese melts, remove from the oven, and serve.
Notes
Notes: Measure with your heart on the cheese topping. I call this must go casserole because I throw in anything that needs to get used up from my pantry or fridge/freezer and it always tastes good. You can leave out the beans, I add them for extra fiber. I also prefer to cook veggies separately from the meat because it gets very full since I pack in lots of veggies. This makes great leftovers too!
Homemade Meatballs with a Protein Pasta Sauce
Protein packed sauce that can be used over any pasta, veggie noodles or even as a pizza sauce!
Ingredients
Method
- Add cottage cheese and pasta sauce to a blender and blend. Warm sauce over low heat or just pour over your dish before serving
- Preheat oven to 400 degrees and line a baking sheet with foil.
- In a medium bowl, mix all ingredients with clean hands.
- Using a tablespoon, measure out 2-tablespoon sized meatballs. Roll into balls and place on baking sheet
- Bake for 25 minutes or until golden brown and cooked through
- Notes: If making 1-tablespoon sized, cook for 20minutes. These meatballs freeze very well, just cook and cool before storing in freezer. If mixture is too moist and sticky while rolling, add in more bread crumbs.
Ingredients
Method
- Preheat oven to 350° and spray a 9" X 5" loaf pan or muffin pan with cooking spray or muffin liners
- Grate the yellow squash.
- In a large bowl whisk the flour, cinnamon, baking powder, baking soda and salt until combined; set aside. 1 ¾ cups flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Mix oil, sour cream, sugars, eggs, and vanilla together in a medium bowl. Stir in grated squash. Add squash mixture into the dry ingredients and mix until just combined. Do not over-mix. ½ cup canola oil, ¼ cup sour cream, ½ cup sugar, ½ cup brown sugar, 2 eggs, 1 ½ tsp vanilla, 1 ½ cups grated squash
- Add optional toppings into batter or if doing multiple toppings, add to the loaf/muffins after you’ve poured the batter
- Pour batter into the prepared pan and bake about 1 hour for loaf pan or 25 minutes for muffins, or until toothpicks or cake tester comes out with only a few moist crumbs on it.
- Let in the pan on a wire rack for about 30 minutes then take it out of the pan and cool completely.
Let us know if you try any of the recipes!
