Fall Recipe Collection
- megan8808
- Oct 8
- 4 min read
Fall is here! I love this time of the year. You get the best of both worlds–moderate daytime temperatures and cool evenings. There is something to look forward to when the seasons change.
When fall arrives, I can't wait to start cooking all my favorite cozy recipes and discover new ones with seasonal produce. Today, I'm rounding up some of my favorite cozy fall recipes I make every year. Stay tuned for a full meal plan available in our shop with great breakfast, lunch and dinner recipes!
BREAKFAST
It's not fall without pumpkin, right? These overnight oats are a hit with kids and adults! I love how I can make a big batch in a bowl for my family for the week. These pumpkin oats are everything I want for fall. Plus, they make mornings simple and delicious.
I have been making these apple oats for years. I first made these when my oldest started solids as a baby. It was something I could feel really good about giving him. Plus, my husband and I could enjoy them, too. My kids love adding peanut butter to their portions. Greek yogurt is delicious with it, too! Make a double batch to enjoy through the week.
Pancakes are a guaranteed hit–add pumpkin and they're even better. I especially love when they are hearty and healthy! These come together in a blender, making it incredibly easy. I make a double batch and store some in the freezer for simple mornings. They are filling and with no refined sugar, all my family can enjoy them. Add some Greek yogurt on the side for added protein.
SIDES
Do you need a salad to bring to a gathering? Do you need some extra greens to pair with a heavier dish? Make this salad! It makes a beautiful salad, but it comes together quickly. It's so easy. I make this salad all year, but it's on heavy rotation after apple picking and through the cooler months.
This "stuffing" highlights so many delicious fall flavors! It makes a great presentation on a holiday table, but also packs well for lunch. I love making this over the weekend to enjoy with an additional protein or a larger portion as the main dish.
MAINS
Chili is a staple for a girl who grew up in the Midwest. I can be pretty picky. This one is hands down my favorite chili. Even as a vegetarian option, it's incredibly filling and packed with a lot of protein per serving. If you want more protein and aren't a vegetarian, add one to two pounds of ground beef. I make it in a slow cooker regularly and love how the flavors come together. This is a great freezer option!
I grew up eating stroganoff. It was a family favorite growing up, and it still is! This version is a slightly grown-up version of one of my favorite childhood dinners. It calls for mushrooms instead of cream of mushroom soup. Even if you don't like mushrooms, trust me, this recipe will change your mind! We usually pair it with roasted vegetables, such as roasted cabbage or roasted green beans. It's delicious!
This soup isn't just for when you aren't feeling your best. It's great when you are craving comfort food. I like to think of it as an improved version–an elevated classic. My family truly enjoys this several times during the fall and winter seasons. Paired with a homemade sourdough loaf of bread, it will be a hit with the entire family!
I can't wait until I see spaghetti squash in the grocery stores! Once I do, I know it's time to make this delicious recipe. It's easy and comes together quickly. Most of the time is passive while the squash roasts in the oven. If you want a bit more protein, add one pound of ground beef seasoned with Italian seasoning.
Growing up, I remember having my Mom's pot roast on Sundays. The house always smelled amazing after slow roasting all day in the oven. It's nice to find classic recipes with a different spin–like this one. This pot roast recipe is a melt-in-your-mouth dish that you'll look forward to having leftovers. The Instant Pot method mimics a several-hour slow roast. The seasonings send it over the top!
This recipe is worth the effort. It's a taste of fall with every bite. Plus, it's easily made gluten-free! I use Jovial penne pasta instead of the rigatoni. Just be sure that if making gluten-free, you don't cook your pasta all the way. You want it to be slightly firmer than al dente. Otherwise, it will get mushy. Roasted broccoli is a great pairing. You can roast it in the oven at the same time you bake the pie.
I hope you try some of these recipes and add them to your fall favorites. Let me know what you think in the comments! If you are interested in specific recipes or recipe collections, please email Well Fed Co. at hello@wellfedco.com. I would love to hear from you!