Fall is in the air, and I don’t know about you, but I’m 100% ready for sweatshirts and my favorite cold-weather comfort foods. If I could, I would eat my fall favorite recipes like soup all year long. There is just nothing better than a warm meal on a crisp fall day.
I have to be honest, my husband is the chef in our kitchen. It must be in his blood or something because his whole family are gifted cooks. While I’m not a bad cook by any means, I am typically good for a tasty casserole or two. It’s my hubby who really gets us to branch out and try new recipes. Cooking together as a family is one of our favorite things to do. I love that we can pass on our culinary skills to our daughter. No matter who meal plans for the week, these fall favorite recipes are staples in our household for dinner this time of year that I hope you will enjoy.
Chicken Parmesan
- 3 chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese
- 3 TB panko
- Salt and pepper
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Mix cheese and mayonnaise in a small bowl, set aside. Pound/flatten chicken breasts for an even bake. Place chicken breasts on lined baking sheet. Spread mayo/cheese mixture over the three chicken breasts. Sprinkle panko over each chicken breast. Season with the salt and pepper on top of the panko. Bake for approximately 25 minutes. Serve with grilled mixed veggies or your favorite side dishes.
Goulash
- 1 box Rigatoni or elbow noodles
- 1 lb. ground beef
- 1 can tomato soup
- 2 cans stewed tomatoes
- 1/2 yellow onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 orange pepper, diced
- 1 TB olive oil
- Salt and pepper
- 2 TB brown sugar
- Onion powder and garlic salt
- 1/4 cup Parmesan cheese
- Garlic bread
- Parsley
In a colander, bring water to a boil and noodles. Cook noodles according to package. In a skillet, heat olive oil over medium high heat. Add ground beef and season. Stir occasionally and cook for about 10 minutes. Add onions and peppers and cook until tender. Once noodles are cooked, drain water and add cooked beef mixture to the colander. Add stewed tomatoes, tomato soup, and brown sugar. Stir everything together and allow to reheat thoroughly on the stovetop. Serve topped with parmesan cheese and garnished with parsley with a side of garlic bread. NOTE: This recipe is also good with venison instead of beef.
Chicken Pot Pie
FILLING
- 1 medium bag of frozen vegetable medley (carrots, green beans and corn), steamed
- 3 chicken breasts, grilled, diced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- Salt and pepper
TOPPING
- 1 cup Bisquick baking mix
- 1 egg
- 1/2 Cup Milk
Preheat oven to 400 degrees. Grill chicken breasts and dice. Steam vegetables, set aside. Mix topping ingredients in a small bowl, set aside. In a large bowl, mix the steamed vegetables, grilled chicken and cans of soup. Spray non-stick cooking spray in deep baking dish. Add chicken and vegetable mixture, season with salt and pepper and layer topping. Bake for 30 minutes or until the top is golden brown. Let cool and serve.
Sweet Potato Hash
- 1 lb. lean ground turkey
- 2 large sweet potatoes
- 1/2 cup yellow onion, diced
- 1/2 cup yellow pepper, diced
- 1/2 cup mozzarella cheese
- 1 garlic clove, minced
- 1 TB olive oil
- Salt and pepper
In a skillet, heat olive oil over medium high heat. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes. Add onions and yellow peppers and cook until onions are golden brown. Add the sweet potatoes, salt, and pepper. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato. When the sweet potato is tender, add shredded mozzarella cheese and cover until melted once the cheese melts. Remove from the stove, serve, and enjoy. NOTE: To make the meal more filling, serve over rice or spaghetti noodles (as pictured above).
Pulled Pork
- 1 medium/large pork shoulder
- 1 yellow onion, chopped
- 2 Liter Dr. Pepper
- Salt and pepper
- Garlic salt and onion powder
- Cheese slices
- Buns
- BBQ Sauce
- Coleslaw (pre-made or prepare and chill: cabbage slaw mix, mayonnaise, sugar and apple cider vinegar)
Layer chopped onions on the bottom of crockpot. Add the pork shoulder on top of the onions. Add Dr. Pepper halfway up the pork shoulder. Season the top and cook on low for 8 hours. Shred pork and serve on sandwich buns with cheese, BBQ sauce, and coleslaw.
Our fall favorite recipes are sure to join your cold-weather dinner repertoire. I hope you enjoy these comfort food dinner recipes as much as we do! Stay warm and keep cooking!
