Fall recipes are all about warm spices, seasonal produce, comforting dinners, and simple treats that make cooler days feel a little cozier. Apples, pumpkin, sweet potatoes, cranberries, Brussels sprouts, mushrooms, pears, and winter squash are all great ingredients to bring into the kitchen this time of year.
This collection of easy fall recipes has a little of everything, from cozy breakfasts and soups to hearty dinners, simple sides, baked treats, and desserts. If you are looking specifically for protein-packed meals, these high protein fall dinner ideas are another great place to start.
1. Pumpkin Spice Pancakes
Pumpkin puree turns a basic stack of pancakes into an easy autumn breakfast. Cinnamon, nutmeg, and vanilla give every bite the warm flavor you expect from a cozy fall morning.
Serve the pancakes warm with maple syrup and chopped pecans. They are especially good for slow weekend breakfasts when you want something seasonal without making an elaborate brunch.
2. Apple Cinnamon Overnight Oats
These overnight oats combine rolled oats, crisp apple, cinnamon, milk, and a touch of maple syrup in one make-ahead breakfast.
Prepare them before bed and breakfast is waiting in the refrigerator the next morning. Chopped walnuts or pecans add crunch, while Greek yogurt can make the oats extra creamy.
3. Pumpkin French Toast
Pumpkin puree, eggs, milk, cinnamon, and vanilla create a fall-inspired custard for thick slices of bread.
Cook the slices until golden on both sides, then finish with maple syrup, toasted pecans, or sliced apples. It is a simple way to turn ordinary French toast into a seasonal breakfast.
4. Apple Cinnamon Baked Oatmeal
Warm baked oatmeal filled with diced apples and cinnamon works equally well for breakfast or an afternoon snack.
The center stays soft while the top develops lightly crisp edges. Make a pan ahead of time and warm individual portions throughout the week.
5. Sweet Potato Breakfast Hash
Golden sweet potatoes, bell peppers, onion, and eggs come together in a colorful skillet breakfast.
Smoked paprika and garlic give the vegetables a savory finish that balances the natural sweetness of the potatoes. Serve straight from the skillet for an easy fall brunch.
6. Butternut Squash Soup
Roasted butternut squash creates a naturally smooth and creamy soup without needing a complicated ingredient list.
Onion, garlic, broth, and warm herbs balance the sweetness of the squash. Pair a bowl with crusty bread or a sandwich for a simple autumn lunch.
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7. Creamy Pumpkin Soup
Pumpkin makes a velvety soup that feels made for chilly afternoons. Onion, garlic, vegetable broth, sage, and a small splash of cream give it a rich savory flavor.
Top each bowl with toasted pumpkin seeds or fresh herbs for extra texture.
8. Chicken and Wild Rice Soup
Tender chicken, wild rice, carrots, celery, onion, and herbs turn into a hearty soup that can easily stand on its own as dinner.
It is also a practical make-ahead meal because the flavors deepen after a night in the refrigerator. For more cold-weather bowls, these high protein fall soups include plenty of filling options.
9. Sausage and White Bean Soup
Italian sausage and creamy white beans give this rustic soup plenty of substance. Tomatoes, kale, onion, garlic, and broth round out the pot.
Serve it with toasted bread for dipping, or enjoy it on its own when you want an uncomplicated one-pot dinner.
10. Creamy Tomato Tortellini Soup
Cheese tortellini makes tomato soup much more satisfying without adding much extra work.
A creamy tomato broth, spinach, garlic, and Parmesan surround the tender pasta. It is a good choice for evenings when you want comfort food but do not want to spend hours cooking.
11. Apple Walnut Harvest Salad
Crisp apples, mixed greens, dried cranberries, walnuts, and crumbled feta create a salad filled with sweet, salty, and crunchy elements.
An apple cider vinaigrette ties everything together. Serve it alongside roasted chicken or soup, or add your favorite protein and make it lunch.
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12. Roasted Butternut Squash Salad
Caramelized cubes of butternut squash make an excellent contrast to crisp greens, tangy goat cheese, dried cranberries, and toasted pecans.
A simple maple-Dijon dressing adds just enough sweetness to bring out the seasonal flavors without overpowering the vegetables.
13. Apple Cheddar Grilled Cheese
Sharp cheddar and thin apple slices give classic grilled cheese a distinctly fall twist.
The cheese becomes rich and melty while the apple keeps a little crispness. Serve it with tomato or pumpkin soup for an easy autumn lunch.
14. Turkey Cranberry Sandwich
Turkey, cranberry sauce, greens, and cheese turn into a sweet-savory sandwich that works especially well during the later part of fall.
A little Dijon mustard cuts through the sweetness of the cranberry sauce. It is also an easy way to turn leftover roasted turkey into lunch.
15. Maple Dijon Chicken
Maple syrup and Dijon mustard create a quick glaze that is sweet, tangy, and especially good with roasted chicken.
Add garlic and herbs, then serve the chicken with Brussels sprouts, carrots, or sweet potatoes for a simple seasonal dinner.
16. Apple Cider Chicken Skillet
Chicken and apples might sound unusual at first, but their savory-sweet combination works beautifully in a fall skillet.
Apple cider, Dijon mustard, onion, garlic, and thyme create a flavorful pan sauce while apple slices soften alongside the chicken.
17. Sheet Pan Sausage and Fall Vegetables
Sausage, Brussels sprouts, sweet potatoes, and red onion roast together until the vegetables caramelize around the edges.
Everything cooks on one pan, making this one of the easiest fall food ideas for nights when minimal cleanup matters.
18. Turkey and Sweet Potato Skillet
Ground turkey and sweet potatoes make a filling base for an easy one-pan meal.
Add onion, spinach, garlic, and smoked paprika for color and flavor. It is simple enough for weeknights and reheats well for lunch the following day.
19. Chicken Butternut Squash Skillet
Tender chicken and cubes of butternut squash come together with spinach, garlic, and herbs in this cozy skillet dinner.
The squash adds sweetness while the browned chicken keeps the meal savory and substantial. Parmesan makes an easy finishing touch.
20. Slow Cooker Beef Pot Roast
Few autumn recipes feel as comforting as a pot roast simmering for hours with carrots, potatoes, onions, and herbs.
Slow cooking gives the beef time to become fork-tender while the vegetables soak up the savory broth. It is ideal for weekends when you want dinner cooking mostly unattended.
21. Turkey Meatballs with Marinara
Tender turkey meatballs simmered in marinara make an easy comfort-food dinner without feeling overly heavy.
Serve them over pasta, spaghetti squash, or creamy polenta depending on the kind of meal you are craving.
22. Beef and Butternut Squash Chili
Lean beef, butternut squash, beans, tomatoes, peppers, and chili spices create a hearty bowl with plenty of texture.
The squash softens as the chili cooks and adds subtle sweetness against the smoky spices. Make extra because chili is especially convenient for leftovers.
23. White Bean Chicken Chili
Chicken, white beans, green chiles, onion, garlic, and cumin create a cozy alternative to traditional tomato-based chili.
A spoonful of Greek yogurt can make the finished bowl creamy, while cilantro and jalapeño add freshness.
24. Chicken Pot Pie
Chicken pot pie brings together tender chicken, peas, carrots, and a creamy savory filling beneath a golden crust.
It is classic cold-weather comfort food and works particularly well when you have cooked chicken ready to use. These easy rotisserie chicken recipes have more ideas for turning prepared chicken into quick meals.
25. Stuffed Acorn Squash
Roasted acorn squash halves make natural bowls for a savory filling of ground turkey, wild rice, cranberries, onion, and herbs.
The combination delivers sweet, savory, and earthy flavors in every bite, while the presentation makes an ordinary dinner feel a little more special.
26. Maple Roasted Brussels Sprouts
Roasting Brussels sprouts at high heat gives them crisp edges and tender centers.
A small drizzle of maple syrup adds autumn sweetness, while pecans provide crunch. They make an easy side for chicken, turkey, pork, or beef.
27. Cinnamon Roasted Sweet Potatoes
Sweet potatoes need very little help to become a cozy fall side dish.
Toss cubes with olive oil, cinnamon, a pinch of salt, and a touch of maple syrup before roasting until browned around the edges.
28. Garlic Parmesan Roasted Cauliflower
Roasted cauliflower becomes deeply savory with garlic, Parmesan, black pepper, and olive oil.
The crisp golden edges make this simple vegetable side especially good with roasted meats and fall casseroles.
29. Honey Roasted Carrots
Honey brings out the natural sweetness of carrots while roasting concentrates their flavor.
Add thyme and a little black pepper to keep the finished dish balanced. These carrots work for everyday dinners as well as larger autumn gatherings.
30. Cranberry Apple Stuffing
Apples and dried cranberries add pops of sweetness to classic savory stuffing made with bread, celery, onion, herbs, and broth.
Sage and thyme give it the familiar aroma associated with autumn dinners. When preparing stuffing, follow USDA food-safety guidance, including cooking stuffing to a safe internal temperature of 165°F. (Food Safety and Inspection Service)
31. Pumpkin Chocolate Chip Bread
Pumpkin keeps this quick bread soft and moist while cinnamon and warm spices make the kitchen smell like fall.
Chocolate chips add little pockets of sweetness throughout each slice. Enjoy it with coffee, pack it as a snack, or serve it as a casual dessert.
32. Apple Cinnamon Muffins
Chunks of fresh apple make these cinnamon muffins tender and naturally fruity.
A sprinkle of cinnamon sugar on top creates a lightly crisp finish. They are easy to bake ahead for breakfast, lunchboxes, or afternoon snacks.
33. Pumpkin Oatmeal Cookies
Pumpkin gives oatmeal cookies a soft, chewy texture that pairs naturally with cinnamon and brown sugar.
Add chopped pecans or chocolate chips depending on whether you want them nutty or extra sweet. They are an easy seasonal bake when you do not need a full dessert.
34. Easy Apple Crisp
Warm cinnamon apples underneath a crisp oat topping make this one of the simplest classic fall desserts.
Serve the apple crisp warm from the oven or add vanilla ice cream for a more indulgent finish. If you want more seasonal baking inspiration, these easy fall dessert recipes include plenty of cozy options.
35. Pumpkin Cheesecake Bars
Pumpkin cheesecake bars combine a spiced cookie crust with a creamy pumpkin filling for an easy-to-slice autumn dessert.
Chilling the bars completely gives them the best texture and makes clean cuts easier. A little whipped cream and cinnamon on top are all they need before serving.
1. Pumpkin Spice Pancakes
BreakfastIngredients: 1 1/2 cups all-purpose flour, 2 tbsp brown sugar, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 1 cup milk, 3/4 cup pumpkin puree, 2 large eggs, 2 tbsp melted butter, and 1 tsp vanilla extract.
Step 1: Whisk flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.
Step 2: In a second bowl, whisk milk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
Step 3: Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing.
Step 4: Heat a lightly greased skillet over medium heat. Cook about 1/4 cup batter per pancake for 2 to 3 minutes on the first side and 1 to 2 minutes on the second.
Storage: Refrigerate cooled pancakes in an airtight container for up to 3 days or freeze for up to 2 months.
2. Apple Cinnamon Overnight Oats
BreakfastIngredients: 1 cup rolled oats, 1 cup milk, 1/2 cup plain Greek yogurt, 1 medium apple diced, 1 tbsp maple syrup, 1 tbsp chia seeds, 1 tsp cinnamon, 1/2 tsp vanilla extract, and 2 tbsp chopped walnuts.
Step 1: Stir oats, milk, Greek yogurt, maple syrup, chia seeds, cinnamon, and vanilla together.
Step 2: Fold in half of the diced apple.
Step 3: Divide between two covered jars or containers and refrigerate for at least 6 hours or overnight.
Step 4: Add the remaining apple and walnuts before serving.
Storage: Keep refrigerated and use within 3 days.
3. Pumpkin French Toast
BreakfastIngredients: 8 thick slices bread, 3 large eggs, 3/4 cup milk, 1/2 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1 tbsp maple syrup, and 1 tbsp butter.
Step 1: Whisk eggs, milk, pumpkin puree, cinnamon, pumpkin pie spice, vanilla, and maple syrup until smooth.
Step 2: Heat a skillet or griddle over medium heat and melt a little butter.
Step 3: Dip each bread slice into the pumpkin custard, coating both sides without oversoaking.
Step 4: Cook for 2 to 3 minutes per side until golden and cooked through.
Storage: Refrigerate leftovers within 2 hours and use within 3 days.
4. Apple Cinnamon Baked Oatmeal
BreakfastIngredients: 2 cups rolled oats, 1 1/2 tsp cinnamon, 1 tsp baking powder, 1/4 tsp salt, 2 cups milk, 2 large eggs, 1/4 cup maple syrup, 2 tbsp melted butter, 1 tsp vanilla extract, 2 medium apples diced, and 1/3 cup chopped walnuts.
Step 1: Preheat oven to 350°F and grease an 8-inch square baking dish.
Step 2: Combine oats, cinnamon, baking powder, and salt. In another bowl, whisk milk, eggs, maple syrup, butter, and vanilla.
Step 3: Stir wet ingredients into the oats, then fold in apples and walnuts.
Step 4: Bake for 30 to 35 minutes until the center is set and the edges are lightly golden.
Storage: Cover and refrigerate for up to 4 days.
5. Sweet Potato Breakfast Hash
BreakfastIngredients: 2 medium sweet potatoes peeled and diced small, 1 red bell pepper diced, 1 small onion diced, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 4 large eggs, 1/2 tsp salt, and black pepper.
Step 1: Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook covered for about 10 minutes, stirring occasionally.
Step 2: Add bell pepper, onion, paprika, garlic powder, salt, and pepper and cook for another 8 to 10 minutes.
Step 3: Make four wells in the vegetables and crack one egg into each well.
Step 4: Cover and cook until the egg whites are fully set.
Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.
6. Butternut Squash Soup
SoupIngredients: 1 large butternut squash peeled, seeded, and cubed, 1 medium onion chopped, 2 garlic cloves minced, 1 tbsp olive oil, 4 cups vegetable broth, 1/2 tsp dried thyme, 1/4 tsp nutmeg, 1/2 tsp salt, black pepper, and 1/2 cup half-and-half optional.
Step 1: Heat oil in a large pot and cook onion for about 5 minutes. Add garlic and cook for 30 seconds.
Step 2: Add squash, broth, thyme, nutmeg, salt, and pepper.
Step 3: Bring to a boil, reduce to a simmer, and cook for 20 to 25 minutes until squash is very tender.
Step 4: Blend until smooth and stir in half-and-half if using.
Storage: Refrigerate in shallow containers within 2 hours and use within 3 to 4 days.
7. Creamy Pumpkin Soup
SoupIngredients: 2 tbsp olive oil, 1 medium onion chopped, 2 garlic cloves minced, 4 cups pumpkin puree, 3 cups vegetable broth, 1 tsp dried sage, 1/4 tsp nutmeg, 1/2 tsp salt, black pepper, and 3/4 cup half-and-half.
Step 1: Heat olive oil in a pot and cook onion for about 5 minutes.
Step 2: Add garlic, pumpkin puree, broth, sage, nutmeg, salt, and pepper.
Step 3: Simmer gently for 15 minutes, stirring occasionally.
Step 4: Blend until smooth if desired, stir in half-and-half, and warm gently without boiling.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
8. Chicken and Wild Rice Soup
SoupIngredients: 1 1/2 lb boneless skinless chicken breasts, 3/4 cup uncooked wild rice blend, 2 carrots sliced, 2 celery stalks sliced, 1 medium onion chopped, 8 oz mushrooms sliced, 2 garlic cloves minced, 7 cups low-sodium chicken broth, 1 tsp dried thyme, 1 bay leaf, 1 tbsp olive oil, and 1/2 cup milk.
Step 1: Heat oil in a large pot and cook onion, carrots, celery, and mushrooms for 5 minutes. Add garlic.
Step 2: Add broth, wild rice, thyme, bay leaf, and chicken breasts.
Step 3: Simmer until rice is tender and chicken reaches 165°F. Remove chicken, shred, and return to the pot.
Step 4: Stir in milk and warm gently. Remove bay leaf before serving.
Storage: Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165°F.
9. Sausage and White Bean Soup
SoupIngredients: 1 lb Italian sausage, 2 cans cannellini beans drained and rinsed, 1 can diced tomatoes, 1 medium onion chopped, 2 garlic cloves minced, 4 cups chicken broth, 3 cups chopped kale, 1 tsp Italian seasoning, and black pepper.
Step 1: Cook sausage in a large pot over medium heat, breaking it into crumbles until fully cooked.
Step 2: Add onion and cook for 4 minutes, then stir in garlic and Italian seasoning.
Step 3: Add beans, tomatoes, and broth and simmer for 15 minutes.
Step 4: Stir in kale and cook for another 4 to 5 minutes until tender.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
10. Creamy Tomato Tortellini Soup
SoupIngredients: 1 tbsp olive oil, 1 small onion diced, 3 garlic cloves minced, 28 oz crushed tomatoes, 4 cups vegetable broth, 18 oz refrigerated cheese tortellini, 3 cups baby spinach, 3/4 cup heavy cream, 1 tsp Italian seasoning, 1/3 cup grated Parmesan, salt, and black pepper.
Step 1: Heat olive oil in a pot and cook onion for 4 minutes. Add garlic and Italian seasoning.
Step 2: Add tomatoes and broth and simmer for 10 minutes.
Step 3: Add tortellini and cook according to package directions until tender.
Step 4: Stir in spinach, cream, and Parmesan and heat until spinach wilts.
Storage: Refrigerate promptly and use within 3 to 4 days.
11. Apple Walnut Harvest Salad
SaladIngredients: 6 cups mixed greens, 2 crisp apples thinly sliced, 1/2 cup dried cranberries, 1/2 cup walnuts, 1/2 cup crumbled feta, 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/4 tsp salt, and black pepper.
Step 1: Place mixed greens, apples, cranberries, walnuts, and feta in a large bowl.
Step 2: Whisk olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper.
Step 3: Drizzle dressing over the salad just before serving.
Step 4: Toss gently until evenly coated.
Storage: Store salad components and dressing separately in the refrigerator for up to 3 days.
12. Roasted Butternut Squash Salad
SaladIngredients: 4 cups cubed butternut squash, 3 tbsp olive oil divided, 6 cups mixed greens, 1/2 cup dried cranberries, 1/2 cup goat cheese, 1/3 cup pecans, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, salt, and pepper.
Step 1: Preheat oven to 425°F. Toss squash with 1 tbsp olive oil, salt, and pepper.
Step 2: Roast for 22 to 25 minutes until tender and browned.
Step 3: Whisk remaining olive oil, vinegar, maple syrup, and Dijon mustard.
Step 4: Arrange greens with squash, cranberries, goat cheese, and pecans and drizzle with dressing.
Storage: Refrigerate components separately for up to 3 days.
13. Apple Cheddar Grilled Cheese
LunchIngredients: 4 slices sturdy sandwich bread, 4 oz sharp cheddar cheese sliced, 1 small crisp apple thinly sliced, 1 tsp Dijon mustard, and 2 tbsp softened butter.
Step 1: Spread Dijon mustard on the inside of two bread slices.
Step 2: Layer cheddar and apple slices over the bread and close the sandwiches.
Step 3: Butter the outsides of the sandwiches.
Step 4: Cook over medium-low heat for 3 to 4 minutes per side until golden and the cheese is melted.
Storage: Best served immediately. Refrigerate leftovers within 2 hours and use within 3 days.
14. Turkey Cranberry Sandwich
LunchIngredients: 4 slices whole-grain bread, 6 oz fully cooked sliced turkey, 1/4 cup cranberry sauce, 2 oz sharp cheddar or Brie, 1 cup baby spinach, and 2 tsp Dijon mustard.
Step 1: Spread Dijon mustard on two bread slices and cranberry sauce on the other two.
Step 2: Divide the turkey between the sandwiches.
Step 3: Add cheese and spinach.
Step 4: Close the sandwiches, slice, and serve.
Storage: Keep refrigerated and use within 3 to 4 days if made with leftover cooked turkey.
15. Maple Dijon Chicken
DinnerIngredients: 1 1/2 lb boneless skinless chicken breasts, 3 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tbsp olive oil, 2 garlic cloves minced, 1 tsp dried thyme, 1/2 tsp salt, and black pepper.
Step 1: Preheat oven to 400°F and place chicken in a lightly greased baking dish.
Step 2: Whisk Dijon mustard, maple syrup, olive oil, garlic, thyme, salt, and pepper.
Step 3: Coat chicken evenly with the glaze.
Step 4: Bake for 20 to 25 minutes, depending on thickness, until chicken reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
16. Apple Cider Chicken Skillet
DinnerIngredients: 1 1/2 lb boneless skinless chicken breasts, 1 tbsp olive oil, 1 medium apple sliced, 1 small onion sliced, 3/4 cup apple cider, 1 tbsp Dijon mustard, 2 garlic cloves minced, 1 tsp thyme, 1/2 tsp salt, and black pepper.
Step 1: Season chicken with salt and pepper. Heat oil in a skillet and brown chicken on both sides.
Step 2: Add onion and apple and cook for about 3 minutes.
Step 3: Whisk cider, Dijon mustard, garlic, and thyme and pour into the skillet.
Step 4: Cover and simmer until chicken reaches 165°F and the sauce reduces slightly.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
17. Sheet Pan Sausage and Fall Vegetables
DinnerIngredients: 1 lb fully cooked chicken or turkey sausage sliced, 1 large sweet potato cubed, 12 oz Brussels sprouts halved, 1 red onion cut into wedges, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried thyme, salt, and black pepper.
Step 1: Preheat oven to 425°F and line a large sheet pan.
Step 2: Toss sweet potato, Brussels sprouts, and onion with oil and seasonings.
Step 3: Roast for 15 minutes, stir, and add sliced sausage.
Step 4: Roast another 12 to 15 minutes until vegetables are tender and sausage is heated through.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
18. Turkey and Sweet Potato Skillet
DinnerIngredients: 1 lb lean ground turkey, 2 medium sweet potatoes peeled and diced, 1 small onion diced, 2 garlic cloves minced, 1 red bell pepper diced, 2 cups baby spinach, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, salt, and pepper.
Step 1: Heat oil in a large skillet and cook sweet potatoes for about 10 minutes.
Step 2: Add onion and bell pepper and cook until beginning to soften.
Step 3: Add ground turkey, garlic, paprika, cumin, salt, and pepper and cook until turkey reaches 165°F.
Step 4: Fold in spinach and cook until wilted.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
19. Chicken Butternut Squash Skillet
DinnerIngredients: 1 1/2 lb boneless skinless chicken breast cut into 1-inch pieces, 4 cups cubed butternut squash, 2 cups baby spinach, 1 small onion diced, 2 garlic cloves minced, 2 tbsp olive oil, 1 tsp thyme, 1/2 tsp sage, 1/3 cup Parmesan, salt, and pepper.
Step 1: Heat 1 tbsp olive oil and cook squash and onion for about 12 minutes until nearly tender. Transfer to a plate.
Step 2: Add remaining oil and chicken and season with thyme, sage, salt, and pepper.
Step 3: Cook until chicken reaches 165°F, then return squash to the skillet.
Step 4: Fold in spinach and Parmesan and cook until spinach wilts.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
20. Slow Cooker Beef Pot Roast
DinnerIngredients: 3 1/2 lb beef chuck roast, 1 tbsp olive oil, 1 lb baby potatoes, 4 carrots cut into chunks, 1 large onion cut into wedges, 3 garlic cloves minced, 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, 1 tsp rosemary, 1 tsp salt, and black pepper.
Step 1: Season the roast with salt and pepper and brown on all sides in olive oil.
Step 2: Place potatoes, carrots, onion, and garlic in the slow cooker and set the roast on top.
Step 3: Add broth, Worcestershire sauce, thyme, and rosemary.
Step 4: Cook on LOW for 8 to 9 hours until fork-tender.
Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.
21. Turkey Meatballs with Marinara
DinnerIngredients: 1 1/2 lb lean ground turkey, 1 large egg, 1/2 cup breadcrumbs, 1/3 cup Parmesan, 2 garlic cloves minced, 1 tsp Italian seasoning, 1/2 tsp salt, black pepper, and 3 cups marinara sauce.
Step 1: Preheat oven to 400°F and combine turkey, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper.
Step 2: Shape into about 24 meatballs and arrange on a lined baking sheet.
Step 3: Bake for 15 to 18 minutes until the centers reach 165°F.
Step 4: Transfer meatballs to warm marinara and simmer for 5 minutes.
Storage: Refrigerate within 2 hours for 3 to 4 days or freeze. Reheat to 165°F.
22. Beef and Butternut Squash Chili
DinnerIngredients: 1 1/2 lb lean ground beef, 4 cups cubed butternut squash, 1 can black beans drained and rinsed, 1 can kidney beans drained and rinsed, 28 oz crushed tomatoes, 1 red bell pepper diced, 1 medium onion diced, 3 garlic cloves minced, 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and 1 cup beef broth.
Step 1: Cook ground beef and onion until beef reaches 160°F. Drain excess fat.
Step 2: Add garlic, chili powder, cumin, smoked paprika, and bell pepper and cook for 2 minutes.
Step 3: Add squash, beans, tomatoes, and broth.
Step 4: Simmer partially covered for 25 to 30 minutes until squash is tender.
Storage: Refrigerate within 2 hours for 3 to 4 days or freeze. Reheat to 165°F.
23. White Bean Chicken Chili
DinnerIngredients: 1 1/2 lb boneless skinless chicken breast, 2 cans cannellini beans drained and rinsed, 1 onion diced, 2 cans diced green chiles, 3 garlic cloves minced, 5 cups chicken broth, 2 tsp cumin, 1 tsp oregano, 1 cup corn, 3/4 cup plain Greek yogurt, salt, and pepper.
Step 1: Add chicken, onion, chiles, garlic, broth, cumin, and oregano to a large pot.
Step 2: Simmer until chicken reaches 165°F, then remove and shred.
Step 3: Return chicken to the pot with beans and corn and simmer for 10 minutes.
Step 4: Remove from high heat and stir in Greek yogurt until creamy.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
24. Chicken Pot Pie
DinnerIngredients: 3 cups cooked shredded chicken, 2 cups frozen peas and carrots, 1 small onion diced, 4 tbsp butter, 1/3 cup all-purpose flour, 2 cups chicken broth, 1 cup milk, 1 tsp thyme, 1/2 tsp salt, black pepper, and 1 refrigerated pie crust.
Step 1: Preheat oven to 400°F. Melt butter in a skillet and cook onion for 4 minutes. Stir in flour and cook for 1 minute.
Step 2: Gradually whisk in broth and milk until thickened. Stir in chicken, vegetables, thyme, salt, and pepper.
Step 3: Transfer filling to a pie dish, cover with crust, and cut several vents in the top.
Step 4: Bake for 35 to 40 minutes until golden and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
25. Stuffed Acorn Squash
DinnerIngredients: 2 medium acorn squash halved and seeded, 1 lb lean ground turkey, 1 cup cooked wild rice, 1 small onion diced, 1/3 cup dried cranberries, 1 tbsp olive oil, 1 tsp sage, 1/2 tsp thyme, 1/2 tsp salt, and black pepper.
Step 1: Preheat oven to 400°F. Brush squash with some oil and roast cut-side down for 30 to 35 minutes.
Step 2: Cook onion and turkey with remaining oil, sage, and thyme until turkey reaches 165°F.
Step 3: Stir in wild rice and cranberries.
Step 4: Fill squash halves and bake for another 10 minutes until hot throughout.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
26. Maple Roasted Brussels Sprouts
Side DishIngredients: 2 lb Brussels sprouts trimmed and halved, 2 tbsp olive oil, 2 tbsp pure maple syrup, 1/2 tsp salt, 1/4 tsp black pepper, and 1/3 cup chopped pecans.
Step 1: Preheat oven to 425°F.
Step 2: Toss Brussels sprouts with olive oil, maple syrup, salt, and pepper.
Step 3: Arrange cut-side down on a large sheet pan.
Step 4: Roast for 20 to 25 minutes until tender and browned, then toss with pecans.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
27. Cinnamon Roasted Sweet Potatoes
Side DishIngredients: 3 lb sweet potatoes peeled and cut into 1-inch cubes, 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Preheat oven to 425°F and line a sheet pan.
Step 2: Toss sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper.
Step 3: Spread in a single layer.
Step 4: Roast for 25 to 30 minutes, turning once, until tender and browned.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
28. Garlic Parmesan Roasted Cauliflower
Side DishIngredients: 2 large heads cauliflower cut into florets, 3 tbsp olive oil, 4 garlic cloves minced, 1/2 cup Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and black pepper.
Step 1: Preheat oven to 425°F.
Step 2: Toss cauliflower with olive oil, garlic, Italian seasoning, salt, and pepper.
Step 3: Spread in a single layer and roast for 20 minutes.
Step 4: Sprinkle with Parmesan and roast another 5 minutes until golden and tender.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
29. Honey Roasted Carrots
Side DishIngredients: 2 lb carrots peeled and cut into sticks, 2 tbsp olive oil, 2 tbsp honey, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Preheat oven to 425°F.
Step 2: Toss carrots with olive oil, honey, thyme, salt, and pepper.
Step 3: Spread evenly on a sheet pan.
Step 4: Roast for 25 to 30 minutes until tender and caramelized.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
30. Cranberry Apple Stuffing
Side DishIngredients: 12 cups dry bread cubes, 1/2 cup butter, 1 large onion diced, 3 celery stalks diced, 2 medium apples diced, 1 cup dried cranberries, 2 tsp sage, 1 tsp thyme, 3 cups chicken or vegetable broth, 2 large eggs beaten, 1/2 tsp salt, and black pepper.
Step 1: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Step 2: Melt butter and cook onion and celery until softened. Add apples and cook for another 3 minutes.
Step 3: Combine bread cubes, cooked vegetables and apples, cranberries, herbs, broth, and eggs and transfer to the baking dish.
Step 4: Bake covered for 30 minutes, then uncover and bake 10 to 15 minutes more until the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
31. Pumpkin Chocolate Chip Bread
BakingIngredients: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1/2 tsp salt, 2 large eggs, 1 cup pumpkin puree, 3/4 cup brown sugar, 1/2 cup vegetable oil, 1/4 cup milk, 1 tsp vanilla extract, and 3/4 cup semisweet chocolate chips.
Step 1: Preheat oven to 350°F and grease a 9×5-inch loaf pan.
Step 2: Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Step 3: Whisk eggs, pumpkin puree, brown sugar, oil, milk, and vanilla. Fold into the dry mixture, then fold in chocolate chips.
Step 4: Bake for 55 to 65 minutes until a tester inserted near the center comes out without wet batter. Cool before slicing.
Storage: Store tightly covered for up to 2 days at room temperature or refrigerate for up to 5 days.
32. Apple Cinnamon Muffins
BakingIngredients: 2 cups all-purpose flour, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp salt, 2 large eggs, 3/4 cup brown sugar, 1/2 cup milk, 1/2 cup melted butter, 1 tsp vanilla extract, 2 cups peeled diced apples, 1 tbsp granulated sugar, and 1/4 tsp cinnamon for topping.
Step 1: Preheat oven to 375°F and line a 12-cup muffin pan.
Step 2: Whisk flour, baking powder, cinnamon, and salt. In another bowl, whisk eggs, brown sugar, milk, melted butter, and vanilla.
Step 3: Fold wet ingredients into dry ingredients just until combined, then fold in apples. Divide batter among muffin cups.
Step 4: Mix granulated sugar with 1/4 tsp cinnamon and sprinkle over the muffins. Bake for 18 to 22 minutes until a toothpick comes out clean.
Storage: Store covered for up to 2 days at room temperature or refrigerate for up to 5 days. Freeze for up to 2 months.
33. Pumpkin Oatmeal Cookies
TreatIngredients: 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup softened butter, 3/4 cup packed brown sugar, 1 large egg, 3/4 cup pumpkin puree, 1 tsp vanilla extract, 2 cups rolled oats, and 1/2 cup chopped pecans or chocolate chips.
Step 1: Preheat oven to 350°F and line baking sheets with parchment paper.
Step 2: Whisk flour, baking soda, cinnamon, and salt. Beat butter and brown sugar separately, then mix in egg, pumpkin puree, and vanilla.
Step 3: Stir dry ingredients into the pumpkin mixture, then fold in oats and pecans or chocolate chips.
Step 4: Scoop rounded tablespoons onto prepared baking sheets and bake for 12 to 14 minutes until the edges are set.
Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
34. Easy Apple Crisp
DessertIngredients: 6 medium apples peeled, cored, and sliced, 2 tbsp granulated sugar, 1 tsp cinnamon, 1 tbsp lemon juice, 1 cup rolled oats, 3/4 cup all-purpose flour, 2/3 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/2 cup cold butter cubed.
Step 1: Preheat oven to 350°F and lightly grease an 8-inch or 9-inch square baking dish.
Step 2: Toss apples with granulated sugar, 1 tsp cinnamon, and lemon juice and spread in the baking dish.
Step 3: Combine oats, flour, brown sugar, remaining cinnamon, and salt. Cut in butter until crumbly and scatter over the apples.
Step 4: Bake for 35 to 40 minutes until the apples are tender and the topping is golden.
Storage: Cool and refrigerate leftovers within 2 hours. Use within 3 to 4 days.
35. Pumpkin Cheesecake Bars
DessertIngredients: 2 cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp granulated sugar, 16 oz cream cheese softened, 3/4 cup granulated sugar, 1 cup pumpkin puree, 2 large eggs, 1 tsp vanilla extract, 1 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt.
Step 1: Preheat oven to 325°F and line an 8-inch square baking pan with parchment paper.
Step 2: Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the pan and bake for 8 minutes.
Step 3: Beat cream cheese and 3/4 cup sugar until smooth. Mix in pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt just until combined.
Step 4: Pour over the crust and bake for 35 to 40 minutes until the edges are set and the center has a slight wobble. Cool completely, then refrigerate for at least 4 hours before slicing.
Storage: Keep refrigerated and use within 3 to 4 days, or freeze individual bars for longer storage.
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