The Best Cozy Fall Dinner Recipes
With the warm summer days almost gone now, one of our favorite seasons is almost around the corner: Fall! I’m hope I’m not the only one excited about apple picking, warm and cozy nights, Halloween, and all things pumpkin. I can’t wait, so I’ve decided to put together this article with my 5 favorite fall recipes that will make us all look forward to dinner in the fall!
The best part about these dinner recipes is that they are not only delicious but also healthy and easy to make! I’ll share some classic recipes with you, as well as our special version of other ones like the traditional shepherd's pie, chicken and mushroom shepherd's pie, and also some options for our vegetarian friends!
5 Warm and Cozy Fall Dinner Recipes
Pumpkin Soup
MAIN INGREDIENTS:
2 Sugar Pumpkins
Grated Ginger
Vegetables: 1 onion, 2 cloves of minced garlic, scallions and parsley
Coconut Milk
This Pumpkin Soup is one of my favorite dinner recipes to have during those cold fall days. It’s super easy to make and super healthy as well, giving this winning recipe both a yummy and cream taste and the warm comfort you need!
You can easily make this creamy pumpkin soup from scratch by baking 2 or 3 sugar pumpkins. Preheat the oven to 350 degrees F (176 C) and cut the pumpkins in half. Remove all of the seeds and strings, sprinkle some olive oil, and place the sugar pumpkins face down in the oven for 30 to 45 minutes or until the flesh is easily pierced by a fork.
Let them cool for 15 minutes, then scoop the flesh out of the rind and place it into a FOOD PROCESSOR. Blend until smooth to get a homemade pumpkin purée. You can add a bit of olive oil or water to make the blending easier.
If you are having a really busy week or simply want to prepare a quick dinner, you can skip the step above and simply buy two or three pumpkin puree cans in the supermarket.
Next, heat up a pan and sauté some onions, scallions, and garlic in olive oil. Add the vegetables and pumpkin puree into a pot and add water or vegetable broth, sea salt, black pepper, and grated ginger.
Simmer this mixture for 15 minutes until the soup is smooth. Finally, blend the soup again in the FOOD PROCESSOR if a smoother consistency is needed.
To top it off, you can sprinkle the soup with chopped parsley, pumpkin seeds, kale and sesame seeds, and even a tablespoon of coconut milk to taste.
My favorite combination is chopped parsley, baked pumpkin seeds, and coconut milk!
Chicken and Mushroom Pie
MAIN INGREDIENTS:
2 Boneless Chicken Breasts, Cubed
Yukon Gold potatoes, Chopped
Chicken Broth
Cremini Mushrooms, Sliced
Low-fat Milk
Vegetables: 2 carrots, 2 celeries, one onion, 3 cloves of minced garlic and peas or green beans
2tsp Butter
Flour
Fresh rosemary, Thyme and Peas
Some of my favorite comfort foods to have in the fall and winter time are warm pies. I love the idea of a shepherd’s pie, especially after living between Ireland and the US for the past 2 years. The traditional Irish recipe is prepared with lamb, but I decided to try a combination that I find even more delicious: Chicken and Mushroom. If you don't eat meat or you simply prefer the veggie version of it, swap the chicken for lentils and the potatoes for mashed cauliflower!
Preheat your oven to 400 F.
First things first, take three or four medium size potatoes. Peel and cut the potatoes into 0.5 inch cubes, and boil them in a pot with water until they are tender. Drain them and mash them with milk, butter and salt and black pepper to taste.
Next, take an oven safe nonstick pan and saute garlic and onion with olive oil on the stovetop. Add the diced chicken breast, the mushrooms, carrots and celery. Stir frequently, until the chicken is cooked outside and the mushrooms are just starting to brown (about 8 minutes). Add some chicken broth, rosemary and thyme, and keep stirring while adding some flour until the sauce is thickened and the chicken is cooked through.
Finally, spoon the mashed potatoes on top of the chicken and mushrooms mixture, smooth the surface, top it with peas or some other greens and drizzle olive oil. Bake the pie for approximately 25 minutes or until golden then broil for an extra 2 minutes.
Lobster Baked Ziti
MAIN INGREDIENTS:
8 oz of Ziti Paste
½ Lobster Meat
2 Tablespoons Butter
1 Onion or Shallot, Finely Chopped
2 Tablespoons all Purpose Flour
2 Cups of Milk or Half and Half
8 oz White Cheddar, Grated
4 oz Gruyère, Grated
4 oz Gouda, Grated
First, preheat the oven to 375 degrees.
Then, start by boiling ziti pasta in lightly salted water and cook it for around 8 minutes (cooked but still firm). Drain the pasta and place it in an oven friendly baking dish.
For this recipe, I use steamed lobster from my local supermarket. They sell prepared lobster tails at my local store (many grocery stores will steam the lobster for you). If you prefer to cook the lobster yourself, let me know in the comment section and I’m more than happy to help you go through that step!
For the sauce of this recipe, heat a saucepan and add 2 tablespoons butter. When the butter has melted, add the 2 cups of milk or half and half, the 2 tablespoons of all purpose flour, and mix them until fully combined. Next, add the onion or shallot finely chopped, salt and black or cayenne pepper, whisking continuously. Finally, add the cheeses and stir until everything is mixed, the cheese is melted, and the sauce is completely smooth.
Add your lobster to the ziti, pour the sauce mixture over the top, and mix together. I love to add some parsley or breadcrumbs on top of the pasta for a better taste and presentation. Bake the pasta for 25 minutes, until the top looks slightly golden brown.
Let it cool for 10 minutes, then serve!
Veggie Tacos
MAIN INGREDIENTS
Spinach
Flour
Quinoa
Roasted Sweet Potatos
Avocado
Roasted Tomato
Black Beans.
This is one of my favorite taco recipes ever! I eat all year around, but the flavors are just perfect for the fall. They are super easy to make and super healthy, especially since we normally prepare everything from scratch, including the taco shells!
If you are busy, you of course can always buy the taco shells in the supermarket and skip these 3 first steps!
For the spinach taco shells, wash approximately 4 cups of spinach, boil them in hot water for 5 minutes, and blend them in a FOOD PROCESSOR until you have a spinach purée. Next, take that purée and mix it in a bow with flour, olive oil and salt until you have an even mixture.
Next, divide the spinach mixture into small balls and flatten them into a round small tortilla shape. You can use anything to flatten them out, I usually use a rolling pin or even a hardcover book! Make them not too thin and not too thick.
Finally, heat a pan over medium heat for a few minutes. Place the tortillas in the skillet and cook them for about a minute on each side. It doesn't take very long, so watch carefully!
Meanwhile, preheat your oven to 350 F. On a flat pan, bake your potatoes and tomatoes with a drizzle of olive oil for 20-25 minutes. At the same time, cook the quinoa either in a pot on the stovetop or in a rice cooker (much easier!). Add a pinch of salt and a bit of olive oil to the cooking quinoa for extra flavor.
Next, it’s time to assemble the tacos! Place the spinach tortillas on a flat pan and fill them with the oven roasted potatoes, quinoa, black beans and roasted tomatoes. I like to add a bit more olive oil on top, salt and black pepper, and sometimes cayenne pepper for extra heat! You can also add cheese if you prefer. Once assembled, place your tray of tacos back in the oven.
The more time in the oven, the crispier the tacos will be. So if you like a hard shell, you could leave them up to 15 minutes. I enjoy them just a bit crispy, so 8 or so minutes is usually perfect for me.
Once the tacos are out of the oven, add the cut avocado on top and sprinkle with some freshly cut cilantro or onion (or both!).
Note: If you are buying the taco shells in the supermarket, you can easily do the same recipe and just use a microwave to warm up the ingredients with a soft shell. This is perfect for a quick lunch at work!
Creamy potatoes with catfish and spinach
MAIN INGREDIENTS:
2 Catfish Fillets
1lb Yukon Gold Potatoes
1lb Spinach
¼ of Half and Half
1 Lemon, 3 Cloves of Garlic
2 Tbsp. of Butter or Extra-Virgin Olive Oil
Flour
1 bunch of Fresh Parsley and Thyme
Parmesan Cheese
One of my go-to meals in the fall is this delicious recipe! The best part is, you can prepare it with catfish or any other type of fish you have available! Whichever way, it will be delicious!
First, wash and dry the potatoes, chop them into medium pieces, and cook them in a large pot of salted boiling water for about 10 to 15 minutes. You can remove the skins before starting, but I usually leave them on. Once they start to become tender, drain them thoroughly and set aside.
As the potatoes are boiling, heat a large pan with olive oil, half and half, and chicken stock. Add some flour, and stir until the flour is totally incorporated and the sauce starts to thicken. Add the potatoes, and season with any spices you prefer. I normally just add salt and black pepper, but you can add any other spice combination that you like.
Cook this mix on the stovetop over medium heat, adding the spinach and minced cloves of garlic. After approximately 8 minutes, turn the heat down and add the catfish fillet, already washed and seasoned with lemon juice, salt, black pepper, and cayenne pepper. Place the fish on top of the mixture and sprinkle whole thing with parsley, thyme and parmesan.
Place a lid on your pan and let it cook for 10 minutes or less over low-medium heat until the potatoes are tender and the fish are cooked through. If your pan is oven safe, you can also put it in the oven and get a crisper finish. Once cooked, finish it off with a squeeze of fresh lemon juice and enjoy!
Ready to try some delicious fall dinner recipes?
These are my 5 favorite Cozy Fall Dinner Recipes! They are all super yummy and just perfect to bring you the comfort you need in the colder fall and winter months. All are great to share with family and friends, or simply enjoy a nice cozy dinner by yourself!
Cook the best winter soup with us!
Don’t forget that we also have a delicious chicken and orzo soup recipe that’s amazing for cold weather. You can find it here.
These Recipes are also great for healthy dinner ideas!
If you’re looking for more simple and very healthy dinner ideas, we have a great post with some delicious chicken breast recipes here.
For more wellness info, healthy food recipes, lifestyle tips, and fitness information, we have a section dedicated to all of this and more right here.
I hope you enjoyed these delicious fall recipes and try them out for yourself! Please let us know in the comments which one was your favorite, any tips to make them even better, and share any other delicious fall recipes that you’re loving this season!
If you liked this article, don’t forget to pin it and save it for later! This helps spread the word so we can bring everyone together and expand our community!
Besitos from the kitchen,
Laura
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