Spending hours in the kitchen after a long day at work seemed impossible. But over the years, I’ve discovered some clever shortcuts and time-saving tricks that have transformed my autumn meal prep.
From make-ahead casseroles to slow cooker wonders, I’ve compiled these fall dinner recipes that are not only delicious but also manageable for those of us with packed schedules.
1. Butternut Squash Soup
Creamy, velvety smooth with a rich, nutty sweetness that’s like fall in a bowl.
Ingredients:
- 1 large butternut squash ($3.50)
- 1 onion ($0.75)
- 2 cloves garlic ($0.20)
- 2 tbsp olive oil ($0.30)
- 4 cups vegetable broth ($2.00)
- 1/2 cup heavy cream ($1.00)
- 1 tsp ground cinnamon ($0.10)
- 1/4 tsp ground nutmeg ($0.10)
- Salt and pepper to taste ($0.05)
- Optional: pumpkin seeds for garnish ($0.50)
Total estimated cost: $8.50
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Instructions:
- First things first, let’s get that squash ready. Peel it, scoop out the seeds, and chop it into 1-inch cubes. Trust, it’s worth the arm workout!
- Grab a big pot and heat that olive oil over medium heat. Toss in your diced onion and let it do its thing for about 5 minutes until it’s all soft and translucent.
- Now, add the minced garlic and let it get all fragrant for like 30 seconds. Don’t burn it, girl! Nobody wants that bitter life.
- Time for the star of the show – throw in those squash cubes, cinnamon, and nutmeg. Give it all a good stir to coat everything in that spicy goodness.
- Pour in the veggie broth and bring it to a boil. Once it’s bubbling, turn down the heat and let it simmer for about 20-25 minutes. You want that squash to be fork-tender.
- Here comes the fun part! Get your blender (or immersion blender if you’re fancy) and blend that soup until it’s smoother than your favorite face mask.
- Pour it back into the pot if you used a regular blender, and stir in that heavy cream. Season with salt and pepper until it tastes like pure autumn magic.
- Let it heat through for another 5 minutes, and you’re done!
- Serve it up in cute bowls, sprinkle some pumpkin seeds on top if you’re feeling extra, and get ready for the ultimate comfort food experience.
2. Roasted Turkey with Herb Butter
Juicy, tender meat with a crispy, golden skin that’s bursting with savory herb flavors.
Ingredients:
- 12-14 lb whole turkey ($25.00)
- 1 cup unsalted butter, softened ($4.00)
- 1/4 cup fresh sage, chopped ($1.50)
- 1/4 cup fresh thyme leaves ($1.50)
- 1/4 cup fresh rosemary, chopped ($1.50)
- 4 cloves garlic, minced ($0.40)
- Zest of 1 lemon ($0.50)
- Salt and pepper to taste ($0.10)
- 2 cups chicken broth ($1.00)
Total estimated cost: $35.50
- Prep time: 30 minutes
- Cook time: 3-4 hours
- Total time: 4-5 hours
Instructions
- Preheat that oven to 325°F (165°C). We’re about to make some magic happen!
- In a bowl, mix the softened butter with chopped herbs, minced garlic, lemon zest, salt, and pepper. This herb butter is about to be your new BFF.
- Get handsy with that turkey! Pat it dry with paper towels, then gently separate the skin from the meat without tearing it.
- Slather about 2/3 of that herb butter under the skin, covering as much of the turkey as possible. You’re giving it a spa treatment.
- Rub the remaining butter all over the outside of the turkey. Make sure it’s coated evenly for that perfect golden glow.
- Place the turkey in a roasting pan, breast side up. Pour the chicken broth into the bottom of the pan.
- Pop that bird in the oven and let it roast for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Baste the turkey with pan juices every 30 minutes. It’s like giving it a little hydration facial!
- If the skin starts browning too quickly, cover it loosely with foil. We want golden, not burnt, hun.
- Once it’s done, let it rest for 20-30 minutes before carving. This is crucial for keeping all those juices locked in
- Carve it up and serve with all your fave sides.
3. Pumpkin Risotto
Ingredients:
- 2 cups Arborio rice ($3.00)
- 1 cup pumpkin puree ($1.50)
- 6 cups chicken or vegetable broth ($3.00)
- 1/2 cup white wine ($2.00)
- 1 onion, finely chopped ($0.75)
- 3 cloves garlic, minced ($0.30)
- 1/2 cup grated Parmesan cheese ($2.00)
- 2 tbsp olive oil ($0.30)
- 2 tbsp butter ($0.25)
- 1 tsp dried sage ($0.10)
- Salt and pepper to taste ($0.05)
Total estimated cost: $13.25
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Instructions
- Heat that broth in a separate pot and keep it simmering. We’re going for hot girl soup.
- In a large pan, heat the olive oil and butter over medium heat. Add the onion and cook until it’s soft and translucent, about 5 minutes.
- Toss in the garlic and let it get all fragrant for about 30 seconds. Your kitchen’s about to smell amazing!
- Add the rice and stir it around for a couple of minutes until it’s lightly toasted. We’re waking up those grains!
- Pour in the wine and let it sizzle until it’s mostly absorbed. It’s like the rice is taking a little boozy bath.
- Now, start adding the hot broth one ladle at a time, stirring constantly. Wait until each ladle is mostly absorbed before adding the next. This is your arm workout for the day!
- When you’re about halfway through the broth, stir in the pumpkin puree and dried sage.
- Keep adding broth and stirring until the rice is creamy and al dente. This usually takes about 18-20 minutes total.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Let it sit for a couple of minutes before serving. Garnish with extra Parmesan if you’re feeling extra fancy!
4. Apple Cider Braised Pork Chops
Tender, juicy pork with a sweet and tangy apple cider glaze.
Ingredients:
- 4 bone-in pork chops ($10.00)
- 2 cups apple cider ($2.00)
- 1 large onion, sliced ($0.75)
- 2 apples, cored and sliced ($2.00)
- 2 tbsp olive oil ($0.30)
- 2 tbsp butter ($0.25)
- 2 tbsp fresh thyme leaves ($0.75)
- 2 tbsp Dijon mustard ($0.50)
- Salt and pepper to taste ($0.05)
Total estimated cost: $16.60
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Instructions
- Season those pork chops with salt and pepper. Don’t be shy, we’re not here for bland food!
- Heat the olive oil in a large skillet over medium-high heat. Once it’s hot, add the pork chops and sear them for about 3-4 minutes on each side until they’re golden brown. Then set them aside on a plate.
- In the same skillet, melt the butter and add the sliced onions and apples. Cook them until they start to soften and caramelize, about 5-7 minutes.
- Pour in the apple cider and add the Dijon mustard, stirring to combine. Bring this mixture to a simmer.
- Nestle the pork chops back into the skillet, along with any juices that collected on the plate.
- Cover the skillet and let it simmer for about 20-25 minutes, or until the pork chops are cooked through (internal temp of 145°F).
- Remove the pork chops and set them aside. Crank up the heat and let the sauce reduce for about 5 minutes until it’s nice and thick.
- Stir in the fresh thyme leaves.
- Serve the pork chops topped with the apple-onion mixture and that bomb sauce. Get ready for flavor town!
5. Stuffed Acorn Squash
Sweet, nutty squash filled with a savory blend of quinoa, cranberries, and pecans.
Ingredients:
- 2 acorn squash ($4.00)
- 1 cup quinoa ($2.00)
- 1/2 cup dried cranberries ($1.50)
- 1/2 cup chopped pecans ($2.00)
- 1 small onion, diced ($0.50)
- 2 cloves garlic, minced ($0.20)
- 2 tbsp olive oil ($0.30)
- 1 tsp dried thyme ($0.10)
- 1/4 cup crumbled feta cheese ($1.00)
- Salt and pepper to taste ($0.05)
Total estimated cost: $11.65
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
Instructions
- Preheat your oven to 400°F (200°C). We’re about to make your kitchen smell like fall heaven!
- Cut those acorn squashes in half lengthwise and scoop out the seeds. Drizzle the insides with a bit of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for about 30 minutes, or until they’re tender when poked with a fork.
- While the squash is doing its thing, cook the quinoa according to package instructions. It’s usually a 2:1 ratio of water to quinoa.
- In a skillet, heat some olive oil and sauté the diced onion until it’s translucent. Add the minced garlic and cook for another minute.
- Toss the cooked quinoa into the skillet with the onion and garlic. Add the dried cranberries, chopped pecans, and dried thyme. Stir it all together and season with salt and pepper.
- Once the squash is done, flip them over and fill each half with the quinoa mixture.
- Sprinkle some crumbled feta on top of each stuffed squash.
- Pop them back in the oven for another 10 minutes, just to warm everything through and let the feta get a little melty.
- Serve them up and watch everyone’s eyes light up! These are totally Insta-worthy, just saying.
6. Beef Stew with Root Vegetables
Rich, hearty, and deeply savory with tender chunks of beef and a medley of soft, flavorful root veggies.
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes ($12.00)
- 2 carrots, chopped ($0.50)
- 2 parsnips, chopped ($1.00)
- 1 large onion, diced ($0.75)
- 2 celery stalks, chopped ($0.50)
- 2 medium potatoes, cubed ($1.00)
- 3 cloves garlic, minced ($0.30)
- 1 cup red wine ($3.00)
- 4 cups beef broth ($2.00)
- 2 tbsp tomato paste ($0.25)
- 2 bay leaves ($0.10)
- 1 tsp dried thyme ($0.10)
- 1/4 cup flour ($0.20)
- 2 tbsp olive oil ($0.30)
- Salt and pepper to taste ($0.05)
Total estimated cost: $22.05
- Prep time: 30 minutes
- Cook time: 2.5 hours
- Total time: 3 hours
Instructions
- Season the beef chunks with salt and pepper, then toss them in flour until they’re lightly coated.
- Heat the olive oil in a large pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Set the browned meat aside.
- In the same pot, add a bit more oil if needed and sauté the onions, carrots, parsnips, and celery until they start to soften, about 5 minutes.
- Toss in the garlic and cook for another minute until it’s fragrant.
- Pour in the red wine to deglaze the pot, scraping up all those tasty brown bits from the bottom.
- Add the beef back to the pot along with the potatoes, beef broth, tomato paste, bay leaves, and thyme.
- Bring it all to a boil, then reduce the heat and let it simmer, covered, for about 2 hours. The meat should be super tender by this point.
- Remove the lid and let it simmer for another 30 minutes to thicken up the sauce.
- Fish out the bay leaves, season with salt and pepper to taste, and serve it up in big bowls.
- Get ready to feel all warm and cozy from the inside out!
7. Maple-Glazed Salmon
Flaky, tender salmon with a sweet and sticky maple glaze that’s got just a hint of tang.
Ingredients:
- 4 salmon fillets (about 6 oz each) ($15.00)
- 1/4 cup pure maple syrup ($2.00)
- 2 tbsp soy sauce ($0.20)
- 2 tbsp lemon juice ($0.50)
- 2 cloves garlic, minced ($0.20)
- 1 tsp grated fresh ginger ($0.15)
- 1 tbsp olive oil ($0.15)
- Salt and pepper to taste ($0.05)
- Optional: chopped chives for garnish ($0.50)
Total estimated cost: $18.75
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Instructions
- In a small bowl, whisk together the maple syrup, soy sauce, lemon juice, minced garlic, and grated ginger. This glaze is about to change your life!
- Pat the salmon fillets dry with paper towels and season them with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Place the salmon fillets in the skillet, skin-side down if they have skin. Cook for about 4 minutes until the bottom is golden brown.
- Flip the salmon and pour the maple glaze over the fillets.
- Let it cook for another 3-4 minutes, occasionally spooning the glaze over the salmon as it cooks.
- The glaze will start to thicken and get all sticky and delicious. Keep an eye on it so it doesn’t burn!
- Once the salmon is cooked through (it should flake easily with a fork), remove it from the heat.
- Let it rest for a couple of minutes, then serve it up with the thickened glaze drizzled over the top.
- Sprinkle with some chopped chives if you’re feeling fancy, and get ready for a flavor explosion!
8. Creamy Mushroom Pasta
Rich, earthy mushrooms in a velvety cream sauce coat al dente pasta.
Ingredients:
- 1 lb pasta (penne or fettuccine works great) ($2.00)
- 1 lb mixed mushrooms, sliced ($6.00)
- 1 small onion, finely chopped ($0.50)
- 3 cloves garlic, minced ($0.30)
- 1 cup heavy cream ($2.00)
- 1/2 cup grated Parmesan cheese ($1.50)
- 2 tbsp butter ($0.25)
- 2 tbsp olive oil ($0.30)
- 1 tsp dried thyme ($0.10)
- 1/4 cup chopped fresh parsley ($0.75)
- Salt and pepper to taste ($0.05)
Total estimated cost: $13.75
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Instructions
- Get that pasta water boiling! Don’t forget to salt it – we want tasty noodles, not bland ones.
- While the water’s heating up, heat the olive oil and butter in a large skillet over medium heat.
- Toss in the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until it’s fragrant. Your kitchen should be smelling amazing right about now!
- Throw in all those gorgeous mushrooms and the dried thyme. Cook them down until they’re golden brown and have released their moisture, about 8-10 minutes.
- Meanwhile, cook your pasta according to the package directions until it’s al dente. Save about 1/2 cup of that starchy pasta water before draining!
- Pour the heavy cream into the skillet with the mushrooms and let it simmer for a couple of minutes until it starts to thicken.
- Add the cooked pasta to the skillet and toss it all together. If it’s looking a bit dry, add some of that reserved pasta water.
- Stir in the grated Parmesan cheese until it’s all melty and delicious.
9. Roasted Chicken with Fall Vegetables
Juicy, herb-infused chicken with a medley of caramelized autumn veggies.
Ingredients:
- 1 whole chicken (3-4 lbs) ($8.00)
- 2 sweet potatoes, cubed ($2.00)
- 2 parsnips, chopped ($1.50)
- 2 carrots, chopped ($0.75)
- 1 red onion, quartered ($0.75)
- 4 cloves garlic, whole ($0.40)
- 2 tbsp olive oil ($0.30)
- 2 tbsp butter, softened ($0.25)
- 1 tbsp fresh rosemary, chopped ($0.50)
- 1 tbsp fresh thyme leaves ($0.50)
- Salt and pepper to taste ($0.10)
Total estimated cost: $15.05
- Prep time: 20 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 35 minutes
Instructions
- Preheat that oven to 425°F (220°C). We’re about to make your kitchen smell like autumn heaven!
- Mix the softened butter with chopped rosemary, thyme, salt, and pepper. This herb butter is gonna be your chicken’s new bestie.
- Carefully slide your fingers under the chicken skin to create pockets, then stuff that herb butter all up in there. Rub any leftover butter on the outside.
- Toss all those gorgeous fall veggies with olive oil, salt, and pepper in a roasting pan.
- Nestle the chicken on top of the veggies, breast side up. It’s like it’s getting a veggie throne!
- Roast for about 1 hour 15 minutes, or until the chicken juices run clear and the veggies are all caramelized and delicious.
- Let the chicken rest for 10 minutes before carving. This keeps all those tasty juices locked in.
- Serve up that chicken with a rainbow of roasted veggies and get ready for some serious comfort food vibes!
10. Butternut Squash Lasagna
Layers of creamy butternut squash, savory cheese, and pasta create a cozy, indulgent twist on classic lasagna.
Ingredients:
- 1 large butternut squash, peeled and cubed ($3.50)
- 1 package no-boil lasagna noodles ($2.50)
- 15 oz ricotta cheese ($3.00)
- 2 cups shredded mozzarella ($4.00)
- 1 cup grated Parmesan ($3.00)
- 2 eggs ($0.50)
- 1/4 cup sage leaves, chopped ($1.00)
- 3 cloves garlic, minced ($0.30)
- 2 tbsp olive oil ($0.30)
- Salt and pepper to taste ($0.10)
- 1/4 tsp nutmeg ($0.05)
Total estimated cost: $18.25
- Prep time: 30 minutes
- Cook time: 1 hour
- Total time: 1 hour 30 minutes
Instructions
- Preheat your oven to 375°F (190°C). Time to get cozy!
- Toss the cubed squash with olive oil, salt, and pepper. Roast it for about 25 minutes until it’s tender and starting to caramelize.
- While that’s happening, mix the ricotta, half the Parmesan, eggs, sage, garlic, nutmeg, salt, and pepper in a bowl.
- Once the squash is done, mash it up with a fork. You want it smooth but still with some texture.
- Now, let’s layer this bad boy! Start with a thin layer of squash on the bottom of a 9×13 baking dish.
- Layer lasagna noodles, then ricotta mixture, then squash, then a sprinkle of mozzarella. Repeat until you run out of ingredients, ending with a layer of noodles topped with the last of the squash and cheeses.
- Cover with foil and bake for 30 minutes. Then uncover and bake for another 15 minutes until it’s all golden and bubbly.
- Let it cool for 10 minutes before serving. Trust me, it’s worth the wait!
- Slice it up and prepare for a flavor explosion that’ll have you rethinking everything you thought you knew about lasagna!
11. Slow Cooker Pot Roast
Fork-tender beef swimming in a rich, savory gravy with melt-in-your-mouth veggies.
Ingredients:
- 3 lbs chuck roast ($15.00)
- 1 lb baby potatoes ($2.00)
- 3 carrots, chopped ($0.75)
- 1 large onion, quartered ($0.75)
- 3 cloves garlic, minced ($0.30)
- 2 cups beef broth ($1.00)
- 1/4 cup tomato paste ($0.50)
- 2 tbsp Worcestershire sauce ($0.25)
- 1 tbsp fresh rosemary, chopped ($0.50)
- 1 tbsp fresh thyme leaves ($0.50)
- 2 bay leaves ($0.10)
- Salt and pepper to taste ($0.10)
Total estimated cost: $21.75
- Prep time: 20 minutes
- Cook time: 8 hours
- Total time: 8 hours 20 minutes
Instructions
- Season the chuck roast all over with salt and pepper.
- Heat a large skillet over high heat and sear the roast on all sides until it’s got a nice brown crust. This is where the flavor magic starts!
- Transfer the roast to your slow cooker and surround it with all those gorgeous veggies.
- In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, rosemary, and thyme.
- Pour this flavor bomb over the roast and veggies. Toss in those bay leaves for extra oomph.
- Cover and cook on low for 8 hours. Your house is gonna smell amazing all day
- Once it’s done, fish out those bay leaves and shred the meat with two forks.
- Serve it up with the veggies and plenty of that tasty gravy.
12. Sweet Potato and Black Bean Chili
A perfect balance of sweet and spicy, with creamy sweet potatoes and hearty black beans in a rich, smoky broth.
Ingredients:
- 2 large sweet potatoes, peeled and cubed ($2.50)
- 2 cans black beans, drained and rinsed ($2.00)
- 1 can diced tomatoes ($1.00)
- 1 onion, diced ($0.75)
- 1 red bell pepper, chopped ($1.00)
- 3 cloves garlic, minced ($0.30)
- 2 tbsp olive oil ($0.30)
- 2 tbsp chili powder ($0.50)
- 1 tsp cumin ($0.10)
- 1 tsp smoked paprika ($0.10)
- 4 cups vegetable broth ($2.00)
- Salt and pepper to taste ($0.10)
- Optional toppings: sour cream, cheese, cilantro ($2.00)
Total estimated cost: $12.65
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Instructions
- Heat that olive oil in a large pot over medium heat. Time to get this flavor party started!
- Toss in the diced onion and bell pepper. Let them sweat it out for about 5 minutes until they’re soft.
- Add the minced garlic and all those amazing spices. Let them dance around for about 30 seconds until everything’s fragrant.
- Throw in the sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring it all to a boil.
- Reduce the heat and let it simmer for about 30 minutes, or until the sweet potatoes are tender and the chili has thickened up.
- Give it a taste and add salt and pepper as needed. Don’t be afraid to adjust those spices!
- Serve it up hot with all your favorite toppings. This chili is so good, it might just ghost your old favorite recipe!
13. Harvest Salad with Roasted Vegetables
A symphony of fall flavors with sweet roasted veggies, tangy goat cheese, and crunchy nuts, all tied together with a zingy vinaigrette.
Ingredients:
- 6 cups mixed salad greens ($3.00)
- 1 small butternut squash, peeled and cubed ($2.50)
- 2 beets, peeled and cubed ($1.50)
- 1 red onion, sliced ($0.75)
- 1/2 cup pecans ($2.00)
- 1/4 cup dried cranberries ($1.00)
- 4 oz goat cheese, crumbled ($3.00)
- 2 tbsp olive oil ($0.30)
- 2 tbsp balsamic vinegar ($0.50)
- 1 tbsp honey ($0.25)
- 1 tsp Dijon mustard ($0.10)
- Salt and pepper to taste ($0.10)
Total estimated cost: $15.00
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Instructions
- Crank that oven to 400°F (200°C). We’re about to roast some veggie magic!
- Toss the cubed squash, beets, and sliced onion with olive oil, salt, and pepper on a baking sheet.
- Roast those babies for about 25-30 minutes, flipping halfway through, until they’re tender and starting to caramelize.
- While that’s happening, whisk together the balsamic vinegar, honey, Dijon mustard, and some salt and pepper for your dressing.
- Toast those pecans in a dry skillet over medium heat until they’re fragrant. Watch ’em close, they can burn quick!
- Once the veggies are done, let them cool for a few minutes.
- In a large bowl, toss the salad greens with about half the dressing.
- Top with the roasted veggies, pecans, dried cranberries, and crumbled goat cheese.
- Drizzle the rest of the dressing over the top and give it a gentle toss.
- Serve it up and prepare for flavor that’ll have you rethinking everything you thought you knew about salad.
14. Sausage and Kale Soup
A hearty, comforting soup with spicy sausage, tender kale, and creamy beans in a rich, garlicky broth.
Ingredients:
- 1 lb Italian sausage, casings removed ($4.00)
- 1 bunch kale, stems removed and chopped ($2.50)
- 1 can cannellini beans, drained and rinsed ($1.00)
- 1 onion, diced ($0.75)
- 3 cloves garlic, minced ($0.30)
- 2 carrots, chopped ($0.50)
- 2 celery stalks, chopped ($0.50)
- 6 cups chicken broth ($3.00)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp red pepper flakes ($0.05)
- 2 tbsp olive oil ($0.30)
- Salt and pepper to taste ($0.10)
- Optional: grated Parmesan for serving ($1.00)
Total estimated cost: $14.10
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Instructions
- Heat that olive oil in a large pot over medium heat. Let’s get this flavor party started!
- Toss in the sausage and break it up with a wooden spoon as it cooks. Let it get all brown and crispy, about 5-7 minutes.
- Add the onion, carrots, and celery to the pot. Let them sweat it out for about 5 minutes until they start to soften.
- Throw in the garlic, oregano, and red pepper flakes. Let them dance around for about 30 seconds until everything’s fragrant.
- Pour in the chicken broth and bring it all to a boil. Then reduce the heat and let it simmer for about 10 minutes.
- Add the chopped kale and cannellini beans. Let it all simmer for another 5-10 minutes until the kale is tender.
- Give it a taste and add salt and pepper as needed. Don’t be afraid to adjust those seasonings!
- Serve it up hot, maybe with a sprinkle of Parmesan on top if you’re feeling fancy.
- Get ready to feel all warm and cozy from the inside out
15. Cranberry-Glazed Turkey Meatballs
Juicy turkey meatballs with a tangy-sweet cranberry glaze that’s got just the right amount of zing.
Ingredients:
- 1 lb ground turkey ($4.00)
- 1/4 cup breadcrumbs ($0.25)
- 1 egg ($0.25)
- 1 small onion, finely diced ($0.50)
- 2 cloves garlic, minced ($0.20)
- 1 tsp dried thyme ($0.10)
- 1 cup cranberry sauce ($2.00)
- 2 tbsp balsamic vinegar ($0.30)
- 2 tbsp honey ($0.50)
- 1 tbsp olive oil ($0.15)
- Salt and pepper to taste ($0.10)
- Optional: chopped parsley for garnish ($0.50)
Total estimated cost: $8.85
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Instructions
- In a large bowl, mix the ground turkey, breadcrumbs, egg, half the diced onion, half the minced garlic, thyme, salt, and pepper. Get your hands in there and mix it up good!
- Roll the mixture into about 20 meatballs. They should be about golf ball size.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they’re browned all over and cooked through, about 10-12 minutes.
- While those are cooking, let’s make that glaze! In a small saucepan, combine the cranberry sauce, balsamic vinegar, honey, and the rest of the onion and garlic.
- Simmer the glaze for about 5 minutes until it’s thickened up a bit.
- Once the meatballs are done, pour that gorgeous glaze over them in the skillet.
- Let them simmer in the glaze for another 2-3 minutes, turning to coat them evenly.
- Serve them up hot, maybe with a sprinkle of chopped parsley if you’re feeling fancy.
- Get ready for a flavor explosion that’ll have you rethinking everything you thought you knew about meatballs!
16. Stuffed Bell Peppers with Quinoa and Ground Turkey
Savory, protein-packed quinoa and turkey nestled in sweet, tender bell peppers.
Ingredients:
- 4 large bell peppers, any color ($4.00)
- 1 lb ground turkey ($4.00)
- 1 cup quinoa ($2.00)
- 1 can diced tomatoes ($1.00)
- 1 small onion, diced ($0.50)
- 2 cloves garlic, minced ($0.20)
- 1 tsp cumin ($0.10)
- 1 tsp chili powder ($0.10)
- 1 cup shredded cheddar cheese ($2.00)
- 2 tbsp olive oil ($0.30)
- Salt and pepper to taste ($0.10)
- Optional: chopped cilantro for garnish ($0.50)
Total estimated cost: $14.80
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
Instructions
- Preheat that oven to 375°F (190°C). We’re about to make some magic happen!
- Cut the tops off the peppers and remove the seeds. Stand them up in a baking dish.
- Cook the quinoa according to package instructions. Set it aside to cool.
- In a large skillet, heat the olive oil over medium heat. Throw in that diced onion and let it sweat for about 5 minutes.
- Add the ground turkey and minced garlic. Cook until the turkey is no longer pink, breaking it up as it cooks.
- Stir in the cooked quinoa, diced tomatoes, cumin, chili powder, salt, and pepper. Let it all simmer for about 5 minutes.
- Stuff the peppers with this amazing mixture. Don’t be shy, really pack it in there!
- Cover the dish with foil and bake for 30-35 minutes.
- Uncover, sprinkle cheese on top, and bake for another 5 minutes until the cheese is all melty and delicious.
- Let them cool for a few minutes, then serve them up, maybe with a sprinkle of cilantro if you’re feeling fancy.
- Get ready for a healthy dinner that’s so good, it might just ghost your old favorite recipes!
17. Pumpkin Alfredo Pasta
Creamy, indulgent Alfredo sauce with a cozy pumpkin twist.
Ingredients:
- 1 lb fettuccine pasta ($2.00)
- 1 cup pumpkin puree ($1.50)
- 1 cup heavy cream ($2.00)
- 1/2 cup grated Parmesan cheese ($1.50)
- 2 cloves garlic, minced ($0.20)
- 2 tbsp butter ($0.25)
- 1/4 tsp nutmeg ($0.05)
- 1/4 cup chopped sage ($1.00)
- Salt and pepper to taste ($0.10)
- Optional: toasted pumpkin seeds for garnish ($0.50)
Total estimated cost: $9.10
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Instructions
- Get that pasta water boiling! Don’t forget to salt it – we want tasty noodles, not bland ones.
- While the pasta’s cooking, let’s make that sauce. Melt the butter in a large skillet over medium heat.
- Add the minced garlic and chopped sage. Let them dance around for about 30 seconds until they’re fragrant.
- Pour in the heavy cream and pumpkin puree. Whisk it all together until it’s smooth.
- Let it simmer for about 5 minutes until it starts to thicken up.
- Stir in the Parmesan cheese, nutmeg, salt, and pepper. Keep stirring until that cheese is all melty and delicious.
- Drain the pasta, but save about 1/2 cup of that starchy pasta water.
- Toss the pasta with the sauce, adding a bit of pasta water if it’s too thick.
- Serve it up hot, maybe with a sprinkle of extra Parmesan and some toasted pumpkin seeds if you’re feeling fancy.
18. Roasted Brussels Sprouts and Bacon Quiche
Smoky bacon and caramelized Brussels sprouts in a creamy, cheesy egg custard, all nestled in a flaky crust.
Ingredients:
- 1 pre-made pie crust ($2.50)
- 2 cups Brussels sprouts, halved ($3.00)
- 4 slices of bacon, chopped ($2.00)
- 1 small onion, diced ($0.50)
- 6 large eggs ($1.50)
- 1 cup heavy cream ($2.00)
- 1 cup shredded Gruyère cheese ($3.00)
- 2 tbsp olive oil ($0.30)
- 1 tsp fresh thyme leaves ($0.25)
- Salt and pepper to taste ($0.10)
Total estimated cost: $15.15
- Prep time: 20 minutes
- Cook time: 55 minutes
- Total time: 1 hour 15 minutes
Instructions
- Preheat your oven to 400°F (200°C). Time to get roasty!
- Toss those Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until they’re all caramelized and delicious.
- Meanwhile, cook the chopped bacon in a skillet until it’s crispy. Remove it with a slotted spoon and drain on paper towels.
- In the same skillet, cook the diced onion in the bacon fat until it’s soft and translucent.
- Whisk together the eggs, cream, thyme, salt, and pepper in a large bowl.
- Line a 9-inch pie dish with the pie crust. Prick it all over with a fork.
- Layer the roasted Brussels sprouts, bacon, and onion in the crust. Pour the egg mixture over top and sprinkle with the Gruyère cheese.
- Bake for about 35-40 minutes, or until the center is set and the top is golden brown.
- Let it cool for about 10 minutes before slicing.
- Serve it up and watch everyone’s eyes light up! This quiche is totally Insta-worthy, just saying.
19. Apple and Sage Pork Tenderloin
Juicy pork infused with fragrant sage, paired with sweet and tangy apples.
Ingredients:
- 2 pork tenderloins (about 1 lb each) ($8.00)
- 2 apples, cored and sliced ($2.00)
- 1 large onion, sliced ($0.75)
- 1/4 cup fresh sage leaves, chopped ($1.00)
- 2 tbsp olive oil ($0.30)
- 2 tbsp apple cider vinegar ($0.25)
- 2 tbsp honey ($0.50)
- 1 tsp Dijon mustard ($0.10)
- Salt and pepper to taste ($0.10)
Total estimated cost: $13.00
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Instructions
- Preheat your oven to 425°F (220°C). We’re about to make your kitchen smell amazing!
- Season those pork tenderloins all over with salt, pepper, and half the chopped sage.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until it’s golden brown, about 6-8 minutes total.
- Remove the pork from the skillet and set it aside. In the same skillet, add the sliced onions and apples. Cook them for about 5 minutes until they start to soften.
- Whisk together the apple cider vinegar, honey, and Dijon mustard. Pour this mixture over the apples and onions.
- Nestle the pork back into the skillet on top of the apple mixture. Sprinkle the remaining sage over everything.
- Pop the skillet in the oven and roast for about 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 5 minutes before slicing.
- Serve the pork with the apple and onion mixture spooned over the top.
- Get ready for a flavor explosion that’ll have you rethinking everything you thought you knew about pork tenderloin!
20. Butternut Squash Mac and Cheese
Ultra-creamy, cheesy pasta with a subtle sweetness from the butternut squash.
Ingredients:
- 1 lb elbow macaroni ($2.00)
- 1 small butternut squash, peeled and cubed ($3.00)
- 2 cups milk ($1.00)
- 2 cups shredded cheddar cheese ($4.00)
- 1 cup shredded Gruyère cheese ($3.00)
- 1/4 cup butter ($0.50)
- 1/4 cup flour ($0.15)
- 1/4 tsp nutmeg ($0.05)
- 1/4 cup breadcrumbs ($0.25)
- Salt and pepper to taste ($0.10)
Total estimated cost: $14.05
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
Instructions
- Preheat your oven to 375°F (190°C). Let’s get cheesy!
- Boil the cubed butternut squash until it’s tender, about 15 minutes. Drain and mash it up.
- Meanwhile, cook the macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk for about a minute to make a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps. Cook until it thickens, about 5 minutes.
- Stir in the mashed butternut squash, most of the cheeses (save some for topping), nutmeg, salt, and pepper. Keep stirring until all that cheese is melty and delicious.
- Fold in the cooked macaroni until it’s all coated in that amazing sauce.
- Transfer everything to a baking dish. Top with the remaining cheese and sprinkle with breadcrumbs.
- Bake for about 25 minutes, or until it’s all bubbly and the top is golden brown.
- Let it cool for a few minutes before serving. Trust me, it’s worth the wait
21. Lentil and Vegetable Shepherd’s Pie
Hearty lentils and veggies in a savory sauce, topped with creamy mashed potatoes. It’s like comfort food got a healthy fall glow-up!
Ingredients:
- 1 cup dried green lentils ($1.50)
- 4 large potatoes, peeled and quartered ($2.00)
- 1 onion, diced ($0.50)
- 2 carrots, diced ($0.50)
- 2 celery stalks, diced ($0.50)
- 1 cup frozen peas ($1.00)
- 2 cloves garlic, minced ($0.20)
- 2 tbsp tomato paste ($0.25)
- 1 cup vegetable broth ($0.50)
- 1/4 cup milk ($0.25)
- 2 tbsp butter ($0.25)
- 1 tsp dried thyme ($0.10)
- 1 tsp dried rosemary ($0.10)
- 2 tbsp olive oil ($0.30)
- Salt and pepper to taste ($0.10)
Total estimated cost: $8.05
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
Instructions
- Preheat your oven to 375°F (190°C). Time to get cozy!
- Cook the lentils according to package instructions. Drain and set aside.
- Boil the potatoes until they’re tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion, carrots, and celery for about 5 minutes.
- Add the garlic, thyme, and rosemary. Let them dance around for about 30 seconds until they’re fragrant.
- Stir in the tomato paste and cook for another minute.
- Add the cooked lentils, frozen peas, and vegetable broth. Simmer for about 10 minutes until the sauce thickens.
- Transfer the lentil mixture to a baking dish. Top with the mashed potatoes, spreading them evenly.
- Bake for about 25 minutes, or until the top is golden brown and the edges are bubbly.
- Let it cool for a few minutes before serving.
- Get ready for a veggie-packed comfort food that’ll have you forgetting all about meat!
22. Maple-Pecan Crusted Salmon
Flaky salmon with a sweet and nutty crust that’s got just a hint of maple sweetness.
Ingredients:
- 4 salmon fillets (about 6 oz each) ($12.00)
- 1/2 cup chopped pecans ($2.00)
- 1/4 cup maple syrup ($1.00)
- 2 tbsp Dijon mustard ($0.25)
- 1 tbsp olive oil ($0.15)
- 1 tsp smoked paprika ($0.10)
- Zest of 1 lemon ($0.50)
- Salt and pepper to taste ($0.10)
- Optional: lemon wedges for serving ($0.50)
Total estimated cost: $16.60
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Instructions
- Preheat your oven to 400°F (200°C). Let’s get this fish party started!
- In a small bowl, mix the chopped pecans, maple syrup, Dijon mustard, smoked paprika, and lemon zest.
- Pat the salmon fillets dry with paper towels and season them with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Place the salmon fillets in the skillet, skin-side down. Cook for about 3 minutes until the skin is crispy.
- Spread the maple-pecan mixture over the top of each fillet.
- Transfer the skillet to the oven and bake for about 10-12 minutes, or until the salmon is cooked through and the topping is golden brown.
- Let it rest for a couple of minutes before serving.
- Serve it up with some lemon wedges on the side if you’re feeling fancy.
23. Caramelized Onion and Gruyère Tart
Sweet, meltingly soft onions nestled in a creamy custard with nutty Gruyère cheese, all wrapped up in a buttery crust.
Ingredients:
- 1 pre-made pie crust ($2.50)
- 3 large onions, thinly sliced ($1.50)
- 2 tbsp butter ($0.25)
- 1 tbsp olive oil ($0.15)
- 1 cup grated Gruyère cheese ($3.00)
- 3 eggs ($0.75)
- 1 cup heavy cream ($2.00)
- 1 tsp fresh thyme leaves ($0.25)
- Salt and pepper to taste ($0.10)
- Pinch of nutmeg ($0.05)
Total estimated cost: $10.55
- Prep time: 20 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 35 minutes
Instructions
- Preheat your oven to 375°F (190°C). We’re about to make your kitchen smell like a French bistro!
- Heat the butter and olive oil in a large skillet over medium-low heat. Toss in those sliced onions and let them do their thing for about 45 minutes, stirring occasionally. We’re going for golden, caramelized perfection here!
- Meanwhile, line a 9-inch tart pan with the pie crust. Prick it all over with a fork and pop it in the freezer for 15 minutes.
- Once the onions are caramelized, let them cool a bit while you blind bake the crust for about 15 minutes.
- In a bowl, whisk together the eggs, cream, thyme, salt, pepper, and nutmeg.
- Spread the caramelized onions over the bottom of the pre-baked crust. Sprinkle the Gruyère over the onions.
- Pour the egg mixture over everything.
- Bake for about 30-35 minutes, or until the filling is set and the top is golden brown.
- Let it cool for about 10 minutes before slicing.
- Serve it up and watch everyone’s eyes light up! This tart is totally Insta-worthy, just saying.
24. Roasted Root Vegetable Grain Bowl
A medley of earthy, caramelized root veggies paired with nutty grains and a tangy dressing.
Ingredients:
- 1 cup farro or your favorite grain ($1.50)
- 2 sweet potatoes, cubed ($2.00)
- 2 parsnips, chopped ($1.50)
- 2 beets, peeled and cubed ($1.50)
- 1 red onion, cut into wedges ($0.75)
- 2 tbsp olive oil ($0.30)
- 2 cups kale, chopped ($1.00)
- 1/4 cup pepitas (pumpkin seeds) ($1.00)
- 2 tbsp apple cider vinegar ($0.25)
- 1 tbsp Dijon mustard ($0.15)
- 1 tbsp honey ($0.25)
- Salt and pepper to taste ($0.10)
Total estimated cost: $10.30
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
Instructions
- Preheat your oven to 425°F (220°C). Time to get roasty!
- Toss the sweet potatoes, parsnips, beets, and red onion with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast those veggies for about 25-30 minutes, flipping halfway through, until they’re tender and starting to caramelize.
- Meanwhile, cook the farro according to package instructions. Drain and set aside.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and remaining olive oil to make the dressing.
- Once the veggies are done, toss the chopped kale with a bit of the dressing and massage it for a minute to soften it up.
- Assemble your bowls: Start with a base of farro, top with the roasted veggies and massaged kale.
- Sprinkle those pepitas over top for some crunch.
- Drizzle everything with the remaining dressing.
- Serve it up and get ready for a veggie-packed flavor explosion that’ll have you feeling like the healthiest, fanciest version of yourself!
25. Spiced Lamb Stew with Apricots
Tender lamb in a rich, warmly spiced broth with sweet nuggets of apricot.
Ingredients:
- 2 lbs lamb shoulder, cubed ($12.00)
- 1 large onion, diced ($0.75)
- 3 carrots, chopped ($0.75)
- 3 cloves garlic, minced ($0.30)
- 1 cup dried apricots, halved ($2.50)
- 1 can chickpeas, drained and rinsed ($1.00)
- 1 can diced tomatoes ($1.00)
- 4 cups beef broth ($2.00)
- 2 tbsp olive oil ($0.30)
- 2 tsp ground cumin ($0.15)
- 2 tsp ground coriander ($0.15)
- 1 tsp cinnamon ($0.10)
- 1/4 tsp saffron threads (optional) ($1.00)
- Salt and pepper to taste ($0.10)
- Fresh cilantro for garnish ($0.50)
Total estimated cost: $22.60
- Prep time: 20 minutes
- Cook time: 2 hours
- Total time: 2 hours 20 minutes
Instructions
- Heat the olive oil in a large pot over medium-high heat. We’re about to make your kitchen smell like a Moroccan bazaar
- Season the lamb cubes with salt and pepper, then brown them in batches. Set the browned meat aside.
- In the same pot, sauté the onions and carrots until they start to soften, about 5 minutes.
- Add the garlic, cumin, coriander, and cinnamon. Let them dance around for about 30 seconds until they’re fragrant.
- Return the lamb to the pot along with any juices that have collected.
- Pour in the diced tomatoes and beef broth. If you’re using saffron, crumble it in now.
- Bring it all to a boil, then reduce the heat and let it simmer, covered, for about 1.5 hours.
- Add the apricots and chickpeas. Let it simmer for another 30 minutes until the lamb is tender and the apricots have plumped up.
- Give it a taste and adjust the seasoning if needed.
- Serve it up hot, garnished with some fresh cilantro.
Conclusion
Fall dinners don’t have to be a source of stress or take up your entire evening.
With these time-saving techniques and simple recipes, you can enjoy the flavors of autumn without sacrificing your precious time.
