Fall Recipes Honey Mustard Chicken and Apples 8 skin-on, bone-in chicken thighs (2 to 2.5 pounds) 2 tablespoons extra virgin olive oil 1 large onion, cut into large chunks 2 cooking apples (such as Cortland), cut into chunks 1 cup low-sodium chicken broth 2 to 3 tablespoons honey mustard 1 1/2 teaspoons unsalted butter, softened 1 tablespoon all-purpose flour 1 to 2 tablespoons roughly chopped fresh parsley 1. Preheat the oven to 450 degrees F. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings. 2. Add the onion and apples to the skillet. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes. 3. Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Pour over the chicken and sprinkle with parsley. Cranberry Walnut Chicken Salad 1. Dice up chicken breast. 2. Mix chicken, celery, cranberries, and walnuts in a large bowl. 3. In a separate small bowl, mash avocadoes with lemon juice. 4. Stir avocado mixture into chicken mix. 4 cooked chicken breast halves 2 stalks celery chopped 1/2 cup sugar free dried cranberries 1/2 cup walnuts chopped 2 avocados 2 tablespoons lemon juice
No Bake Pumpkin Oatmeal Energy Bites 1 1/2 to 2 cups dry, uncooked oatmeal 1/2 cup all natural peanut butter 1/2 cup pumpkin puree 1/4 cup chia seeds 1/4 cup honey 1 teaspoon vanilla extract 1/2 teaspoon cinnamon Fall Recipes 1. In a medium bowl, add 1 and 1/2 cups oats, peanut butter, pumpkin, chia seeds, honey, vanilla, and cinnamon. Stir to combine well. You want the mixture to be soft but not too sticky. If you pick up a generous spoonful, you should be able to roll it into a ball and only make a minimal mess (it should stick together when rolled but still feel tacky on your hands). Depending on the type of oats you used (old-fashioned or quick oats), you may need to add up to a half cup more oats and stir until you reach the desired consistency. 2. When the mixture is workable, add the chocolate chips and stir to combine. Scoop a large spoonful into your hand and roll into balls. Repeat with remaining dough. Keep these in the fridge for up to a week, or in the freezer for much longer. Fall Breakfast Salad 3 cups butternut squash chunks 1/4 cup chopped red onion 1 tablespoon coconut oil 1/2 teaspoon cinnamon Spring mix or baby spinach Granny Smith apple Avocado, chopped Red onion, sliced Toasted walnuts 1 egg, cooked any way you like Avocado balsamic dressing 1. Combine butternut squash, red onion, coconut oil, and cinnamon together on a baking sheet and roast in a 450 oven for about 30 minutes or until squash is cooked through. Remove and let cool. 2. Fill a salad bowl with spring mix and add toppings: roasted squash, apple slices, avocado, red onion, and walnuts. 3. Place cooked egg on top of the salad. Drizzle dressing over the salad and enjoy
Fall Recipes Cinnamon Apple Chips 4 Apples, cored and sliced 1/8 thick 1-2 tsp. Ground Cinnamon 1. Preheat the oven to 200 degrees 2. Add the sliced apples to a large bowl; then coat the apples with the cinnamon. 3. Spray a baking sheet with cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping. 4. Bake 2-3 hours until the chips are dry yet still soft. Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!). White Bean and Pumpkin Hummus 1. Preheat oven to 400 degrees. 3 (6-inch) whole-wheat pitas, each split in half horizontally to form 2 rounds 2 teaspoons olive oil 1/2 teaspoon kosher salt 1 cup canned pumpkin puree 2 tablespoons tahini 2 1/2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/8 teaspoon salt 1 (15-ounce) can cannellini or other white beans, rinsed and drained 2 garlic cloves, chopped 2. Lightly brush rough sides of pitas with olive oil; sprinkle with kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 400 for 5 minutes; rotate pans, and bake 5 additional minutes or until crisp and golden 3. While chips bake, place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.
Fall Recipes Roasted Fruit 3 medium red cooking apples, cored and cut into 1-inch wedges 2 cups frozen unsweetened pitted dark sweet cherries 1 cup seedless red grapes 2 tablespoons light butter with canola oil, melted 2 teaspoons lemon juice 2 teaspoons honey ½ teaspoon ground cinnamon Chopped pecans (optional) Fresh mint (optional) 4 honey crisp apples 1/2 teaspoon cinnamon 2 cups water 1 cup old-fashioned rolled outs 1/2 teaspoon salt 1/4 cup heavy cream 1/4 cup dark brown sugar 1/2 cup hazelnuts, toasted and chopped 1. Preheat oven to 375 F. In a 3-qt. rectangular baking dish combine apples, cherries, and grapes. In a small bowl combine melted butter, lemon juice, honey, and cinnamon. Drizzle mixture over fruit; toss to coat. Roast 25 minutes or until tender, gently stirring once. 2. Top with pecans and mint. Oatmeal Stuffed Baked Apples 1. Preheat the oven to 400 degrees F. Spray a baking dish with nonstick spray. (To peel the hazelnuts, bring water to a boil and add 2 tablespoons of baking soda. Boil for 3 minutes, then drain and run under cold water to remove the skins.) 2. Take each apple and cut the stem and center out to create a hole in the middle. You want to be able to stuff the oatmeal in the center and you also want to use the apple insides for the oatmeal! Chop up the apple that you remove from center. Sprinkle the apple insides with the cinnamon. 3. Bring the water to boil. Add the oats, apple pieces and the salt and reduce the heat to a simmer. Cook, stirring often, until the oats are thick and creamy, about 10 to 15 minutes. Stir in the heavy cream and brown sugar. 4. While the oatmeal is cooking, heat the hazelnuts in a skillet over medium-low heat, shaking or stirring constantly. Cook until they are toasted and fragrant, about 6 to 8 minutes. Remove, let cool and then coarsely chop. 5.Fill each apple with the oatmeal and top with the hazelnuts. Bake for 35 to 40 minutes, until the apples are softened.
Creamy Sweet Potato with Ginger Soup Fall Recipes 2 tablespoons olive oil 1 1/2 pounds peeled raw sweet potatoes cut into 1 inch chunks 1 large onion, cut into large dice 3 large garlic cloves, thickly sliced 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper 3 cups chicken broth 1 1/2 cups milk 1. Heat oil over medium-high heat in a large, deep sauté pan until shimmering. Add sweet potatoes, then onion; sauté, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add garlic. 2. Add ginger, nutmeg and cayenne pepper; continue to sauté until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes. 3. Return to pan (or a soup pot); add enough half-and-half so the mixture is soup like. Turkey, Cranberry, and Brie Sandwich 2 slices whole-wheat bread 1/4 lb roasted turkey 2 tbsp. cranberry jam 1/4 cup fresh spinach leaves 3 slices of brie 1. Begin by smearing each piece of fluffy wheat bread with cranberry jam. Add the thick slices of roasted turkey breast, then the spinach and lastly the brie to one half of the bread and top the sandwich with the other piece of bread. 2. Take a rectangle sized sheet of wax paper or butcher paper and put the sandwich in the middle. Pull up two sides above the middle of the sandwich and roll down towards the sandwich until it's snug. 3. Take the other two sides of the paper and fold them under the sandwich. With a very sharp serrated knife, slice down the middle of the sandwich to separate the two halves and serve.
Sweet and Savory Rosemary Maple Oats 1/4 cup oats 1 cup soy milk 1/2 ounce walnuts, chopped 2 teaspoons maple syrup 1 tablespoon chopped fresh rosemary 1/2 teaspoon black pepper Fall Recipes 1. Place all ingredients in a food storage container, mix and allow to soak overnight. 2. Heat and eat, adding water to thin oats to the desired consistency. Pomegranate Pecan Pumpkin Spice Quinoa Bowl 1 cup almond milk 1 cup water 1 cup organic quinoa 2 tablespoons raisins Seeds from half a pomegranate 1/2 teaspoons pumpkin spice/cinnamon 1/3 cups chopped pecans, toasted Agave 1. Bring almond milk, water, pumpkin spice and quinoa to a boil. Reduce to low-medium heat and let simmer for about 15 minutes or until most of the liquid is absorbed. 2. While quinoa is cooking, place pecans on a small pan over medium heat for a few minutes, tossing occasionally, until lightly toasted. 3. When quinoa has finished cooking, combine with raisins, pecans and pomegranate seeds, and top with a drizzle of agave or honey.