My palette leans fall – I love cozy, comforting food that gives you leftovers for days. Oh, and I love anything that I can put in my crockpot and walk away from, or can be thrown together in 15 minutes. All of these recipes fit the bill, and are in our regular meal planning rotation… but fall makes it ok to make these things for other people and pretend we eat in season.
Sweet Potato Hash
Will and I vaguely made this recipe up recently and it’s been a week night go to ever since! Prepare the sweet potatoes from this recipe. A few minutes before they are done cooking, fry up a few (3-4) strips of bacon. Set aside to cool, drop a few handfuls of kale (the more the merrier, it cooks down) into the grease and saute until softened. Add a few eggs (we usually do 4), lightly scramble. Add the cooked sweet potatoes and stir to combine. You could also do as the restaurants do and put a runny or fried egg on top. Anything but scrambled makes me gag, so I won’t be doing that, but you do you.
Slow Cooker Butternut Squash Lentil Stew
I mentioned my favorite detox soup from Pinch of Yum in my Friday post last week, and this one is pretty similar, but with sweet potatoes instead of regular potatoes (I have a special place in my heart for sweet potatoes).
Slow Cooker Beef Roast and Carrots
So good, so easy. Unfortunately, also so hard on Will’s stomach. I don’t make this anymore for that reason, but my mouth waters just thinking about it. I would serve it over white rice and eat it all week for leftovers… I do still use her homemade taco seasoning from this recipe though, so the spirit lives on. I figure even if I can’t eat it anymore, you can!!
Maple Bacon Carrots
I made these for Thanksgiving last year and they are to die for. Sub coconut sugar for brown sugar, use real maple syrup and grass fed butter, and you’re on your way to a healthy dish (I firmly believe bacon is good for you, so no comment on that).
I’ve sung the praises of this kale salad multiple times on this blog, but it’s the best thing to happen to our meal planning since we discovered bulk frozen vegetables (I used to buy Will these horrible steam packs of veggies for $2 a pop… thank you Costco, for saving us $15 a week!!). It’s also highly customizable- swap bacon for chicken (or remove the meat entirely) add apples and walnuts instead of shaved almonds and craisins, add a splash of lemon to the dressing… go wild. I make this pretty much every week to have a back up lunch or dinner on hand for both of us.
Chocolate Chip Pumpkin Spice Muffins
This is not my recipe, but I have been making it for many years and have no idea where it came from. It is a total crowd pleaser and one of the easiest dessert recipes ever. Seriously, people go freaking nuts over these muffins.
Preheat oven to 350
Mix one can of pumpkin (not the pie filling, just the pumpkin) with one box of spice cake mix (any brand will do, I’ve been using Duncan Hines recently because that’s all the grocery store has), 1/3 cup of vegetable oil, 1 egg, 1/4 teaspoon of pumpkin pie spice, and as many chocolate chips as you want.
Pour into cupcake liners, bake for 16-18 minutes (check at 16), or until toothpick comes out clean (or clean-ish, you’re going to have some chocolate on there). This recipe makes about 12-15 medium sized muffins, so I usually double the recipe if I’m bringing them to a party.
Again, I don’t know where this recipe came from but it’s easy and good! I also appreciate that it’s a snap to make gluten/dairy free- my sister asked for a sugar free version, but I haven’t attempted that yet. Brown sugar and butter just work so well together!
Preheat oven to 350
3 large apples (I like red), peeled and diced
2 TB white sugar
1 1/2 tsp cinnamon, divided
1 cup brown sugar
3/4 cup old fashioned oats
3/4 cup flour (sub for GF: Gluten Free Flour)
1/2 cup butter (sub for dairy free/vegan: Vegan Butter)
Toss diced apples with white sugar and 1/2 tsp cinnamon to coat; pour into pie dish
Mix brown sugar, oats, flour, 1 tsp cinnamon and cold butter. Crumble mixture on top of apples until even. Bake around 40-55 minutes, until top is golden brown and sides are bubbling. Serve with vanilla bean ice cream (or eat cold for breakfast the next day).
What are some of your favorite fall recipes?