healthy fall weeknight meals

It's time to start thinking about fall recipes! As we head into the cooler months, we're all in need of healthy weeknight dinners that will fuel us through the chilly nights. Here are 15 of the best fall weeknight dinners that will keep you satisfied all season long.

Lasagna Caprese

This lasagna is filled with all the flavors of summer, with ripe tomatoes, fresh basil, and creamy mozzarella. It's the perfect comfort food for fall evenings.

Ingredients:

• 1 pound lasagna noodles
• 1 pound ground beef
• 1 jar pasta sauce
• 1 pint cherry tomatoes, halved
• 2 cups shredded mozzarella cheese
• 1/2 cup chopped fresh basil

Instructions:

1. Cook lasagna noodles according to package directions.
2. Brown ground beef in a large skillet over medium heat. Drain any excess fat.
3. Add pasta sauce and cherry tomatoes to the skillet with the beef. Simmer for 10 minutes.
4. Layer cooked noodles, beef mixture, and mozzarella cheese in a large baking dish. Repeat until all ingredients are used up.
5. Bake at 375°F for 30 minutes, or until cheese is melted and bubbly.
6. Garnish with fresh basil and serve.

Butternut Squash Soup

This soup is warm and cozy, perfect for a chilly autumn evening. Plus, it's packed with healthy butternut squash and other good-for-you ingredients.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 4 cups chicken broth
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the onion until translucent.
2. Add the cubed butternut squash and chicken broth to the pot.
3. Cover and simmer for 30 minutes, or until squash is tender.
4. Using an immersion blender, blend the soup until smooth.
5. Add cinnamon, nutmeg, cream, salt, and pepper to the pot. Simmer for an additional 10 minutes.
6. Garnish with fresh herbs and serve.

Pumpkin Risotto

This risotto is creamy and full of fall flavors. It's perfect for a cozy night in.

Ingredients:

• 4 cups chicken broth
• 1 small onion, chopped
• 1 cup Arborio rice
• 1/2 cup pumpkin puree
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the chicken broth over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the Arborio rice and stir until the rice is coated in the onion mixture.
4. Begin adding the chicken broth to the rice mixture, one cup at a time, stirring until the liquid is absorbed before adding more.
5. Add the pumpkin puree, grated parmesan cheese, butter, and nutmeg to the pot. Stir to combine.
6. Continue adding chicken broth until the rice is cooked tender, about 30 minutes.
7. Season with salt and pepper to taste.
8. Top with additional cheese and fresh herbs, if desired.

Sheet Pan Chicken Fajitas

This easy sheet pan dinner is perfect for busy weeknights. Plus, it's packed with flavor.

Ingredients:

• 1 pound boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. In a large bowl, toss chicken, peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper until well combined.
3. Spread mixture out evenly on a large sheet pan.
4. Bake for 25-30 minutes, or until chicken is cooked through and peppers are softened.
5. Serve with tortillas and your favorite toppings.

Roasted Sweet Potato, Black Bean, and Avocado Salad

This hearty salad is perfect for a fall lunch or dinner. It's packed with protein and healthy fats.

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. Toss sweet potato cubes in olive oil, cumin, chili powder, salt, and pepper until well combined.
3. Spread sweet potatoes out on a baking sheet and bake for 30-35 minutes, or until tender and caramelized.
4. In a large bowl, combine roasted sweet potatoes, black beans, avocado, and red onion.
5. Season with additional salt and pepper, if desired.
6. Serve as is, or with your favorite dressing.

Conclusion

There you have it, 15 healthy fall weeknight dinners to make this season. Whether you're craving comfort food or something a little lighter, these recipes have got you covered. Try one out tonight!

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