Fall is here! Fall conjures up thoughts of sipping pumpkin spice lattes and peppermint mochas, smells of homemade stews and slow-cooker meals, and gathering together with family and friends. From soul-warming soups to mouthwatering desserts, these fifteen fall recipes are bound to satisfy your taste buds without packing on the calories or confining you to the kitchen so you have more time for what REALLY matters – spending time with those you love! (At the end of this post, don’t forget to download your FREE 5 Day Fall Inspired Meal Plan and subscribe to my blog to receive weekly inspiration and resources for a healthier, more focused life!)
1. Butternut Squash Soup – a creamy, “healthified” version of this fall classic that tastes even better the next day!
2. Pumpkin Spice Greek Yogurt Pancakes – a fall twist on your typical pancake recipes that your entire family will love!
3. Slow Cooker Chicken Enchilada Quinoa – you can’t go wrong when you combine mouthwatering chicken enchiladas with the health benefits of protein-packed quinoa.
4. Roasted Root Veggies (from Beachbody’s Ultimate Reset) – get out of your veggie rut with roasted root veggies. Vegetables never tasted so good!
5. Pumpkin French Toast Bake – a definite crowd pleaser, this French toast bake with just the right hint of pumpkin makes the perfect brunch recipe.
6. Sweet Potato Quinoa Soup – another soul-warming soup packed with nutrients from one of the world’s healthiest foods – sweet potatoes!
7. Cheesy Baked Spaghetti Squash – any recipe with the word “cheesy” in the title is a friend of mine! This one will not disappoint!
8. Coconut Quinoa Breakfast Bowl – a great alternative to your standard oatmeal with a mild, slightly “nutty” flavor.
9. 5-Ingredient Black Bean Soup – move over Panera! This low-fat, vegetarian soup gives Panera’s Black Bean Soup some “healthy” competition!
10. Crock Pot Pork Roast with Cinnamon Apples – a kid-friendly favorite, the aroma of apples and cinnamon will tantalize your taste buds until the crock pot timer finally goes off!
11. Sweet Potato and Bacon Turkey Burgers – eating healthy doesn’t having to mean crossing “burger night” off your dinner menu. Substitute these 3-ingredient turkey burgers for your traditional ground beef burgers and enjoy biting into a big, juicy burger without the guilt – or the unnecessary calories.
12. Creamy Butternut Squash Pasta – whole wheat pasta with creamy butternut squash sauce and crispy sage leaves – a healthy and comforting meal!
13. The Ultimate Healthy Apple Crumble – a healthier version of your classic apple crisp (~100 calories per serving). This is the definition of a warm and cozy fall recipe!
14. Roasted Brussels Sprouts and Sweet Potatoes (Modified from Savory Magazine October/November 2016, Serves 8)
Prep Time: 15 Min, Cook Time: 30 Min
1 lb. Brussels sprouts, halved
2 large or 3 small sweet potatoes, peeled and cubed
1 cup chopped red onion
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh orange juice
¼ tsp. ground cinnamon
½ cup walnuts (optional)
½ cup dried cranberries (optional)
1. Preheat oven to 400 degrees. Spread Brussels sprouts, sweet potatoes, and onion on a baking sheet.
2. Combine oil, orange juice, and cinnamon in a bowl. Drizzle over vegetables and toss to coat. Sprinkle salt and pepper, to taste, over vegetables.
3. Roast for 15 minutes, then stir gently, adding in walnuts if desired. Roast for an additional 15 minutes or until vegetables are tender and browned on the edges. Add cranberries if desired and serve immediately.
15. Sausage and Apple Stuffed Acorn Squash (Modified from http://cherishedbliss.com/sausage-and-apple-stuffed-acorn-squash/)
* This recipe serves 4 adults where 1 serving = 1 stuffed acorn squash. You may want to halve this recipe!
4 Small (or 3 Medium) Acorn Squash
1 Chopped Onions
4 Chopped Stalks Of Celery
2 Tbsp. Olive Oil
2 Tsp Salt
2 Tsp Pepper
2 Tsp Fresh Rosemary (can use dried)
6 Chopped Cloves Of Garlic
1 pound Low-Fat Turkey or Chicken Sausage (quartered and chopped)
2 Chopped Apples
1 Cup Of Panko Breadcrumbs
1/2 Cup Parmesan Cheese (plus some extra to sprinkle on top)
Note: Can substitute gluten free breadcrumbs.
1. Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes – or until fork tender.
2. While squash is roasting – in a large fry pan over medium heat – heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
3. Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes – adding a sprinkle of parmesan cheese to the top for the final 5 minutes.
Time Saver Tip: Rinse, then microwave acorn squash for 2 minutes to soften. Cut off stems and then cut squash in half and scoop out the seeds. Place squash halves cut side down on a large microwave-safe place and microwave on high for 8-9 minutes or until fork tender. Prepare filling as directed above in step 2, fill each squash with the filling, and bake for 20 minutes at 400 degrees. (If you want it all mixed together you can scoop out the squash before adding the filling, leaving 1/4 inch thick shell. Mix squash with filling and return to shells before baking.)
CALL TO ACTION: Looking for a Meal Plan that combines many of these fall favorites, along with a complete grocery list? Click here to download your Free 5-Day Fall Inspired Meal Plan and Complete Grocery List! Then, leave your favorite fall recipe in the comments below.
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