b.collective-media.net/seg/cm/2jwv
Earn Healthy Rewards Points with Every Order! Need Help? 1-877-538-1008  |    Live Chat
Menu Shop By  
Account Options
Update Account Info Manage E-Mail Preferences Order History Manage History Manage Auto-Refils Rewards Balance Log In
Your Cart
Your Cart is Empty
  VIEW CART

Good-for-You Fall Dinner Recipes

Fall foods like squash, apples and potatoes not only brim with flavor, but they’re also super nutritious. Here we’ve gathered a few of our best fall recipes you’re sure to enjoy.

Crispy Brussels Sprouts and Almond Salad

This healthy fall recipe combines the crunch of Brussels sprouts and nuts with the sweetness of honey and apple. High in fiber, vitamins and minerals, Brussels sprouts are low in calories. Plus, this yummy salad looks and tastes fabulous enough for company.

Yields: 4 servings
Ingredients:

  • 3 tbsp. virgin olive oil
  • 3 tbsp. fresh lemon juice
  • 1 1/2 tsp. pure honey
  • Kosher salt and freshly ground black pepper
  • 1 lb. Brussels sprouts thinly sliced
  • 1 large Rome Beauty or Golden Delicious apple, chopped or slivered
  • 1 medium onion and a pinch of garlic powder
  • 1/3 c. toasted shaved almonds
  • 2 tbsp. shaved parmesan cheese

Directions:
Whisk together oil, lemon juice, and honey in a bowl. Sprinkle with salt and pepper. Add Brussels sprouts, apple, onion/garlic powder, and almonds; toss to combine. Fold in parmesan.

Farro-Stuffed Acorn Squash

A fall favorite, acorn squash is chock-full of vitamin C, potassium, iron and magnesium. Farro is rich in fiber and antioxidants and low in calories and fat. Both are replacements for carbs and a perfect combination for autumn meals.

Yields: 8 servings
Ingredients:

  • 4 medium-sized acorn squash
  • 6 tbsp. virgin olive oil, divided
  • Kosher salt and fresh ground black pepper to taste
  • 2 c. farro
  • 4 c. plus 2-4 tablespoons apple cider, divided
  • 5 sprigs fresh thyme
  • ¼ tsp. basil
  • 1 lb. pork sausage
  • 1 small sweet onion, chopped
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced 
  • 2 tbsp. fresh thyme, chopped
  • 2 bunches collard greens, cleaned and chopped

Directions:

  1. Preheat oven to 400°. Cut ends off each squash and halve. 
  2. Scoop out seeds and brush with 4 tbsps olive oil. Season with salt and pepper and roast until tender, 30-35 minutes. 
  3. Meanwhile, make farro: in a medium saucepan, combine farro with 4 cups cider, 2 cups water, and thyme sprigs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. Remove thyme sprigs.
  4. In a large skillet heat remaining oil. Add sausage and basil and cook, breaking up with a wooden spoon until cooked through, 4-5 minutes. Remove sausage with a slotted spoon onto a paper-towel lined plate. Drain most of fat, saving 1 tbsp.
  5. Return sausage to skillet. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
  6. Add greens and cook for 4 minutes, stirring frequently. Add remaining 2-4 tablespoons cider then cook 4 minutes more, or until greens are tender.
  7. Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 8 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.
  8. Optional: Top with chopped parsley for garnish.

Time-Saving Rotisserie Chicken Chowder

Tasty fall veggies and herbs for flavor and comfort on a cool fall evening. 

Yields: 7 cups
Ingredients:

  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 1 cup chopped shallots
  • 2 cloves garlic
  • 1 tsp. crushed cumin or fennel seeds
  • 2 tbsp. all-purpose flour
  • 2 c. whole milk
  • 4 c. chicken stock
  • 3/4 lb. potatoes cut into 1/2-inch chunks
  • 8 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 2 c. shredded rotisserie chicken
  • 1 c. frozen corn, thawed

Directions:

  1. In a large pot, cook shallot in butter, stirring occasionally, until just tender, 3 to 5 minutes. Add garlic and cumin. Cook, stirring, until fragrant, 1 minute. Add flour and cook, stirring, 1 minute.
  2. Slowly whisk in milk and then chicken stock. Add potatoes and thyme. Season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.
  3. Add chicken and corn. Cook until soup is heated through, 1 to 2 minutes. Discard thyme. Top with crispy bacon pieces if desired.

Mom’s Stuffed Green Peppers

An oldie but a goodie. Peppers are low in calories and a good source of vitamins A and C along with potassium, fiber, and antioxidants.

Yields: 4 servings
Ingredients:

  • ½ c uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 small onion, chopped
  • 1 tbsp. tomato paste
  • 2 cloves garlic, minced
  • 3/4 lb. ground beef
  • 1 (14.5-oz.) can diced tomatoes
  • ½  tsp. dried oregano
  • Kosher salt and fresh ground black pepper to taste
  • 4 bell peppers, tops, seeds and cores removed
  • 1 c. shredded Monterey jack

Directions:

  1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions.
  2. In a large skillet heat oil and cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  3. Combine cooked rice and diced tomatoes in the skillet with the beef. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  4. Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  5. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

Autumn Chicken Casserole

All your fall favorites in a single dish. Ideal for leftovers or the freezer.

Yields 4 servings
Ingredients:

  • 2 tbsp. extra-virgin olive oil
  • Olive oil spray for baking dish 
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt and fresh pepper to taste
  • 1 small onion, chopped
  • 1 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. Brussels sprouts quartered
  • 1 cloves garlic, minced
  • 1 tsp. fresh thyme leaves
  • ½  tsp. paprika
  • ¼  tsp. ground cumin
  • ¼  c. low-sodium chicken broth, divided
  • 3 c. cooked wild rice
  • ¼  c. dried cranberries
  • ¼ c. dried raisins
  • ¼  c. sliced almonds

Directions:

  1. Preheat oven to 350° and spray a 9″x 13″ baking dish with oil.
  2. In a large, deep skillet heat 1 tbsp. olive oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden, 8 minutes per side. Let rest 10 minutes, then cut into bite-sized pieces. 
  3. Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin.  Cook until softened, 5 minutes. Add 1/8 cup broth, bring to a simmer, and cook, covered, 5 minutes. 
  4. Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, raisins, cooked vegetables, and remaining 1/8 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.  

Chicken-Broccoli Soup

This will warm you up on a cold day and keep you healthy, too. Broccoli is a great source of vitamins K and C and also provides potassium and fiber while spinach is loaded with calcium, vitamin A, folic acid and other nutrients. Use rotisserie chicken to save time.

Yields 4 servings
Ingredients:

  • 2 heads broccoli
  • 2 tbsp. olive oil 
  • 1 cloves garlic, finely chopped
  • 1 shallot, finely chopped 
  • 4 c. chicken broth 
  • 3 c. baby spinach
  • 1/2 c. grated Parmesan 
  • 1 tbsp. lemon zest
  • 3 tbsp. lemon juice
  • 2 c. shredded chicken 

Directions

  1. Cut tops of broccoli into small florets and slice stems into thin pieces. 
  2. Heat olive oil in large pot and cook garlic and onion until sizzling, about 2 minutes. Add broccoli stems; cover and cook 3 minutes.
  3. Add florets and 1/2 cup water, cover immediately and steam until bright green, 3 to 6 minutes. Transfer half of florets to bowl and set aside.
  4. Add chicken broth and baby spinach and simmer 10 minutes. Add grated Parmesan, lemon zest, and lemon juice, then puree in a blender. Stir in shredded rotisserie chicken and reserved broccoli florets. Serve with toasted Italian bread.

Spaghetti Squash Alfredo

Spaghetti squash has vitamin C and B6 with small amounts of thiamine, folate, and calcium. It’s also low in calories and high in fiber. This dish is ideal for vegetarians or makes a hearty, satisfying side dish.

Yields: 4 servings
Ingredients

  • 4 lb. spaghetti squash
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. half and half
  • 3 tbsp. butter
  • 1 c. finely grated Parmesan cheese
  • 4 tbsp. shredded Mozzarella cheese

Directions

  1. Using a sharp knife, poke holes into the squash and microwave for one minute. Cut squash in half, scoop out and discard seeds. Brush oil across top and season with 1/4 teaspoon each salt and pepper. Bake 40 minutes at 375.
  2. While that’s baking, in small saucepan, heat and simmer half-and-half and butter about 5 minutes until reduced slightly. Gently whisk in finely grated Parmesan cheese.
  3. With fork, scrape flesh of each squash to separate into strands, leaving 1/2-inch border on sides. Evenly divide sauce among halves and top each with 2 tablespoons shredded mozzarella cheese. Broil 1 to 2 minutes or until bubbly and browned in spots.