Whether you live in a climate with “typical” fall weather or you want to replicate it when it’s still 80 degrees and humid outside, the fall season is coming. This fall dinner menu covers dinner, dessert and even a fall-inspired cocktail. Enjoy them this fall at home or potluck.

Butternut squash soup

While pumpkin in every dish is the star of fall, butternut squash is another fall gourd that is delicious. In soup form, it is a comforting fall dish.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 2 medium potatoes, cubed
• 1 medium butternut squash, seeded and cubed – or 2 ½ cups of precut squash
• 1-32 ounce chicken or vegetable stock
• Bay leaves
• Salt and pepper to taste

Instructions:

A personal favorite worthwhile shortcut is purchasing precut squash. You can use squash in soups, chilis, and even in sweet dishes. Cutting and cubing squash takes time and if you cut it frequently it may irritate the skin. Big box stores often have big bags of frozen cubed squash on sale for fall -so keep your eye out.

Once all the ingredients are prepared, melt butter in a large pot. Once melted, add the onion, celery, carrot, potatoes and squash to get some caramelization. After about five minutes, add enough stock to cover the vegetables and add in a bay leaf or two. Bring to a boil over medium-high heat, then reduce heat to low and cover to simmer until all the vegetables are fork tender.

Once the vegetables are tender, remove the bay leaf and pour the vegetable-stock mix into a blender and blend until the soup is smooth. **CAUTION** Hot liquids in a blender tend to expand and explode. Either let the soup cool before blending or start slow with small amounts and be sure to use your lid. Once blended, add salt and pepper to taste, serve hot and enjoy!

Honey Beer bread

The perfect pairing for a fall soup is this hearty bread. The beauty of this bread is it does not require any yeast, an exciting prospect especially for those who may have just unpacked their moving boxes and haven’t purchased it yet.

Ingredients:

• 3 cups of all-purpose flour
• 1 TBL baking powder
• 1 TBL fine sea salt
• ¼ c. of honey
• 1 12-oz bottle of beer
• ¼ cup of melted butter

Instructions:

Preheat the oven to 350ºF. Mix flour, baking powder and salt into a large mixing bowl until combined. Pour the beer and honey into the bowl and combine. Add half the melted butter into 9×5 inch bread pan and brush it around the side. Add the batter to the pan ensuring that it is spread out in an even layer. Brush the remaining melted butter over the batter. Bake for 40-50 minutes, until a knife comes out clean. Once the bread is ready, pull the pan and cool it on a baking rack for 10 minutes prior to slicing the bread.

Enjoy the bread warm, and perhaps with your butternut squash soup.

Biscuit air fryer doughnuts

This recipe utilizes ready-made ingredients to make delicious donuts reminiscent of fall. This recipe makes 8 donuts and 8 donut holes.

Ingredients:

• Pillsbury Grand Flaky Biscuits, 8 count
• Melted Butter
• Cooking spray of choice
• Cinnamon Sugar, or other preferred fall spice like Pumpkin Pie Spice Or Nutmeg

Instructions:

            Open and separate the biscuits. Cut the dough from the center to make a donut hole with a 1-inch cookie cutter, or small round biscuit cutter. Preheat the air fryer to 350ºF and run for 1-2 minutes. Once the air fryer is warm, spray with the preferred cooking spray and place the donuts around the air fryer, making sure to have space in between each donut. Air fry for three minutes, and then flip and cook for another three minutes. Remove the donuts and while still warm brush with the melted butter and sprinkle the spice on them. Work in batches until all of the donuts are made. Enjoy fresh for a taste of fall, made easily at home.

Hot Apple Pie Cocktail

Ingredients:

·         1 ounce Vanilla Vodka

·         1 ounce Fireball Whiskey

·         4 oz Hot Apple Cider

·         Pinch of Ground Cinnamon

• Cinnamon sugar for the rim
• Whipped cream and cinnamon stick for garnish

Instructions:

Prepare a heat-proof glass by wetting the rim of the glass with cider and dip in cinnamon sugar.

In a saucepan, heat apple cider, mix in vodka, whiskey and cinnamon making sure to stir. When heated, pour into the glass and top with whipped cream and garnish with a cinnamon stick. **This recipe is intended for those 21 years of age and older. Always drink responsibly.**

Back-to-school time means a change in routines from summertime. Finding ways to save time, energy, and money are great sanity savers. One way to save time and money is by planning crock pot meals. The crock pot can be filled, set, and left. Some crockpots even have features where they will turn to warm after the set times. This guarantees a tasty, filling meal at the end of a busy day when people are more apt to go through fast food just to get something to eat. Check out these ten crockpot meals for back-to-school time.

1. BBQ Chicken Quinoa Bowl: A surprising recipe from the CrockPot website, this recipe is a mix on barbeque without the time needed to marinate and grill. To the slow cooker, add 1 cup of uncooked quinoa, 1 cup frozen corn, 1 cup chopped bell pepper (color based on availability and choice), 2 TBL minced garlic, ½ TBL cumin, ½ TBL chili powder, ½ TBL smoked paprika, 1 cup of BBQ sauce, ½ tsp hickory liquid smoke and 1 cup of chicken broth over ½-1 pound of chicken breast. Cook on high for 2-3 hours, or low for 4-6 hours. Once the chicken is cooked through, pull out the chicken and shred it and return it back to the crock pot. Stir all the ingredients together.  
2. Vegetable Minestrone Soup: A hearty and nutritious soup loaded with various vegetables, beans, pasta, and Italian herbs, this is a great one for cool evenings or when a comfort dish is needed. Add together 6 cups of vegetable broth, 1-28 ounce can of diced or crushed tomatoes, 1-15 ounce can of kidney beans, 1 large onion chopped, 3 large carrots diced, 3-4 celery stalks of celery diced, 1 cup of green beans (or add in a cup of mixed veggies or whatever frozen veg you have), 2 cloves of garlic minced, 1 TBL minced fresh parsley, 1 tsp dried oregano, 1 tsp salt, ½ tsp pepper, ¾ tsp dried thyme together and mix. Consider adding in any fresh veg you have on hand – zucchini, squash, spinach – whatever is on hand, in season, or perhaps you need to use. About twenty minutes before serving, boil water to make the elbow macaroni, and once cooked, add it to the soup base in the crockpot and cook for 15 more minutes. Serve in bowls with freshly grated parmesan as desired.
3. Honey Garlic Meatballs: This one is a great way to use frozen meatballs as an extra time saver. This delicious sauce will add great flavor to the meal. The honey garlic sauce mixes ¾ cup ketchup, ½ cup honey, 3 TBL soy sauce or mirin, 1 TBL brown sugar, and 3-4 garlic cloves chopped together – mix these all together in a separate bowl. Add two pounds of meatballs to the slow cooker, pour over the honey garlic sauce, and cook on high for 2-3 hours or low for 4-5 hours. Garnish with green onions and serve over rice or noodles for a delightful meal.
4. Beef and Broccoli: Tender beef and broccoli cooked in a flavorful Asian-inspired sauce is a favorite dish ordered for take-out. The ingredients include 4 pounds of sirloin steak or boneless beef chuck roast, sliced thin (4 pounds if you want leftovers), 2 cups beef broth, 1 cup low sodium soy sauce, ½ cup brown sugar, 2 TBL sesame oil, 8 cloves of garlic minced, 8 TBL cornstarch, 8 TBL water, 2-3 heads of broccoli cut into florets. If you don’t want leftovers, halve the recipe. Put everything together with the meat except the cornstarch and water and broccoli. Cook on low for 4 hours. Once the meat is cooked and tender, in a separate bowl create a slurry by mixing the cornstarch and water together. Add the slurry and chopped broccoli to the crockpot, mix and cook for 30 minutes to thicken the sauce. Serve over steamed rice for a satisfying dinner.
5. Taco Soup: A spicy and comforting soup that can be made with and without meat, and with just about anyone’s favorite veggies or meat. Add in chicken breasts and shred them once cooked for a chicken taco soup. Or add beef cubes for a beefy taco soup. Or if you have time, brown some ground beef and add that to the base of the soup. Add in black beans, corn, canned chilies, diced tomatoes, tomato paste, onion and spices. You can add in a packet of taco seasoning or make your own taco seasoning and add that the crockpot. Top with shredded cheese, sour cream (or plain yogurt – trust me!), sliced green onions or even tortilla strips or chips.
6. Lemon Garlic Chicken: This one does require an extra step, but yields great results. This can be done with chicken breasts, or chicken thighs – 2 pounds of meat in total.  Mix together 1 tsp oregano, ½ tsp salt and ¼ tsp black pepper and rub on the chicken. Put a small tab of butter in a saucepan and brown each piece of chicken on each side once melted. Place the chicken breasts in the crockpot, and in the saucepan, add ¼ cup of water and 2 TBL lemon juice to deglaze the pan. Add 2 cloves of minced garlic and one tsp chicken bouillon granules to the pan and heat until just boiling. Pour the mixture over the chicken in the crockpot and cook on low for 6 hours or high for 3 hours. Just before serving, sprinkle on chopped parsley. For a delicious and healthy meal, serve with roasted vegetables or a fresh salad.
7. Creamy Tomato Tortellini Soup: Creamy tomato soup with cheese-filled tortellini and a hint of Italian herbs. Perfect for a quick and delicious dinner. To a crockpot, add in two-28 ounce cans of crushed tomatoes, 1 and ½ cups of chicken broth, ½ cup of minced white onion, 2 cloves of garlic finely chopped, 1 TBL sugar, ½ tsp salt, ½ tsp pepper, and ¼ tsp crushed red pepper flakes. Cover and cook on high for 3 hours or low for 6 hours. Add in 1 cup of heavy whipping cream at the end of the cooking time, if at the low setting, change to the high setting before adding the cream. Add 1 package of premade tortellini to the sauce and cook for 15-20 minutes. Garnish with parmesan cheese, or basil pesto as desired.
8. Beef and Vegetable Stew: A hearty filling stew with tender beef, root vegetables, and a rich tomato-based broth. Toss together beef stew meat, chopped carrots, chopped potatoes, chopped onions, and any other veggie your family enjoys with broth, crushed or diced tomatoes, and tomato paste and cook for 6-8 hours. Add spices per your liking. Ideas for seasoning include the onion or beefy onion packets or make your own.
9. Lentil Curry: A comforting and protein-packed vegetarian curry made with lentils, coconut milk, and a blend of aromatic spices for a delicious, comforting meal. Mix 4 cups of lentils (red or brown – whatever you have on hand), 2 diced onions, 4 cloves of garlic minced, 1 TBL minced ginger, 5 TBL curry paste, 1 TBL garam masala, ½ tsp turmeric, and ¼ tsp cayenne pepper to a crockpot. Add 1 29-oz can of tomato to the lentils. Fill the can with water and add that to the crockpot – keep adding water to the crockpot this way until the lentils are covered with water. Stir and cook on high for 4-5 hours or low for 7-8 hours. Make sure to add water or tomato puree if the lentils absorb the liquid. Once the lentils are soft, stir in ½ cup of coconut cream or milk and serve. Serve over rice or with naan bread.
10. Hawaiian Pineapple Chicken: Sweet and tangy chicken cooked with pineapple, bell peppers in a sweet and sour sauce. Add 2 cups of pineapple chunks and 1 yellow onion chopped and mix them together. Mix 2 TBL honey, 2 TBL soy sauce, ¼ cup dark brown sugar, 1 TBL grated ginger and 1-2 garlic cloves minced to the slow cooker and mix together. Add 4 chicken breasts, in 1 inch cubes, to the crockpot on top of this. Cook on low for 5 hours or on high for 3 hours. In a separate small bowl or custard cup, mix together equal parts cornstarch and water and add to the crock pot. Mix together. Add in 2 red bell peppers chopped and stir again. Cook for 30 minutes to ensure sauce thickening. Serve over rice.

These ten crockpot meals offer a diverse range of flavors and ingredients to keep your back-to-school meal planning exciting and convenient. With minimal preparation and hands-off cooking, you’ll have more time to focus on getting back in the school routine and to spend quality time with your family. Happy meal planning!

Ah PCS season. The season of living out of suitcases, hotel hopping and lots of fast food. But if you are able to get a TLF, or temporary living facility, on a base, chances are you have a kitchen, not just a kitchenette. This means a full oven, stovetop and microwave along with some pots and pans. If you bring your favorite appliances, and you can make some great meals that are tasty, budget-friendly and better yet – aren’t fast food.

Tacos – Many Ways

Get more meat or beans than you usually use, so you have leftovers and are able to make multiple meals from it. Taco seasoning packets are convenient, but there is also a larger container of taco seasoning that will last for many meals and usually has a better unit price.

Taco soup on the stovetop, combining all your favorite taco toppings in a tomato-broth base and topped with tortilla chips, cheese, and plain yogurt or sour cream.

Straight-up tacos – soft or hard shell.

Nachos – a great way to reuse taco toppings the next day for lunch or dinner without getting many new ingredients.   

Use the ingredients to make quesadillas or burritos another day. Tacos are a great way to let everyone in the family add what they prefer onto their taco, individualizing the meal.

Beyond Sandwiches

Sandwiches are great mobile food, perfect for house hunting, checking out local museums or going on school tours like living in the TLF. Don’t forget about the beautiful thing that is grilled cheeses.

If you have an extra pan to press the sandwich down on the stove, you can also make paninis.

Looking for a breadless sandwich? Consider chopping up your favorite sandwich ingredients and adding them to a bed of lettuce or mixed greens.

Rice Bowls

Rice bowls are a great way to add in any veggie or meat your family enjoys. All you need is a stovetop to prep the rice. In a separate pan, cook the meat and veggies. Top with soy sauce and a little honey for a sweet and tangy meal. You can mix up veggies with frozen or fresh, change the meat up for different days, and have rice bowls for several days.

Baked Potato

Like tacos, potatoes can be individualized for each family member. Bake the potatoes in the oven and have toppings ready – cooked veggies, cheese sauce, bacon bits, shredded cheese and sour cream. These toppings are similar to tacos so you can do taco night one night and use the taco meat for the baked potato bar one evening. Utilize fresh veggies and cook them on the stovetop or get frozen veg and prep it in the microwave. There are even frozen veggie bags made just for potato toppings!

Salads

The beauty of a TLF is a full-size fridge! Load it up with fresh veggies and fruit and have a salad night. Strawberries, spinach, and pecans is a great summer salad. Go classic with mixed greens, tomatoes, cucumbers, and carrots. Add another fruit to the salad mix with watermelon, greens, feta, cucumbers, and mint.  If your TLF doesn’t have a cutting board or you don’t have one with you, consider precut fruit and veggies – while it is more expensive, it is still cheaper than fast food.

Breakfast for Dinner

Omelets are a great meal – protein-packed, and again – can be topped with just about anything, including leftovers. If you are looking for a great way to use up the last of those ingredients before moving out of TLF, or before another grocery trip, omelets are it!

Don’t Forget Your Favorite Appliances

If you are moving CONUS and can bring a kitchen box, consider bringing appliances that your family uses often. Make sure to check the rules at the TLF to ensure there aren’t issues with bringing along appliances. Most TLFs don’t allow outdoor grills.

Bring the blender if your family is a big fan of smoothies or soups. While some TLFs provide a blender, others do not, and not all units are identical.

Bring along the air fryer. Warming up potatoes or even leftovers can move quickly with the air fryer.

The crock pot can be a workhorse and is a great tool for meal planning in the TLF. Many recipes can be prepped in the morning and then ready when you return after a day full of house hunting or exploring the area.

Don’t forget storage containers. Most TLFs do not have storage containers, and you don’t want good food to go to waste!

Powering your body through good food will help manage PCS stress. Prepping these delicious meals for your family can be done when living in a hotel with a kitchen.

Whether you are setting up a leprechaun trap or not, March and St. Patrick’s Day is a time to enjoy traditional Irish meals. Skip the corned beef and cabbage this year and try out these Irish recipes from the United Kingdom’s BBC, with American conversions and additions. You won’t be sorry!

Irish Soda Bread

Irish Soda bread is an Irish staple. The fortified bread is delicious for breakfast or with tea for a snack. All ages enjoy it. Have Irish Soda Bread all month long with the traditional and other varieties.

Ingredients

1 cup plain white flour

1 cup plain whole wheat flour

½ cup oats

1 tsp baking soda

1 tsp salt

¼ cup butter, diced

2 cups of buttermilk

Instructions

Preheat oven to 375 degrees.

Mix the dry ingredients, and then mix in the butter, making sure it is added throughout. Slowly add in the buttermilk. Once the dough is brought together, pour it onto floured baking sheet. Shape the bread into a round loaf making sure to put a deep cross on top. Bake for 40 minutes. You will know the bread is ready when tapping on the bottom produces a hollow sound. If it needs more time, flip the bread and bake for a few minutes. Once baked through, cool on a cooling rack covered in a tea towel. Serve warm or cooled.

For the next variety of Irish Bread, mixed spice is needed. Mixed spice is a staple in British spice aisles, but is not commonly stocked in the US. To make mixed spice, mix 1 tsp of allspice, cinnamon, nutmeg, cloves, coriander and Ginger with 2 tsp of ground mace.

Fruit Spice Irish Bread

Ingredients

½ cup oats

¼ cup butter, diced

1 cup plain white flour

1 cup plain whole wheat flour

1 cup of granulated sugar (if you can get superfine sugar, that is even better)

1 tsp baking soda

1 tsp salt

1 ½ tsp mixed spice (recipe above)

½ cup of raisins

½ cup of craisins

½ cup chopped date

2 cups buttermilk

3 tsp coarse sugar

Instructions

Preheat oven to 375 degrees.

Place oats and butter in a blender until a fine powder is made. Pour the powder into a bowl and add in flour, sugar, baking soda, mixed spice, salt, raisins, craisins, and dates. Once combined, pour the buttermilk and mix it into the mix with a knife.  Pour the mixture onto a floured baking sheet. Shape the dough into a ball and top it with coarse sugar. Place a deep cross on top. Bake for 40 minutes until crusty on the outside.

Rustic Oat Molasses Soda Bread

Ingredients

1 cup flour

¾ cup whole wheat flour

¼ cup oats

1 tsp baking soda

1 tsp salt

1 TBL honey

1 TBL molasses

1¾ cup plain yogurt

Instructions

Preheat oven to 375 degrees.

Combine flour, oats, baking soda and salt. Mix the honey and molasses into the yogurt until combined well. Mix both together until the dough is combined and is a soft, sticky dough. Put the dough onto a floured surface and shape into a circle. Cut a deep cross and sprinkle with oats. Bake for 40 minutes until the crust is golden brown.

One-Pot Irish Stew

This one is a favorite because it is all in one casserole and once in the oven it is baked to perfection!

Ingredients

2 ½ cup chopped lamb

4 medium potatoes – peeled and chopped

3 medium carrots – peeled and chopped

2 onions – peeled and chopped

2 sticks celery – sliced

2 dried bay leaves

2 sprigs of fresh thyme

3 cups beef stock

Instructions

Preheat oven to 350 degrees.

Put all ingredients into a casserole dish and cook for one hour. And voila!

Colcannon

This one is a bit more traditional and may not be commonplace as an Irish dish in America. The United Kingdom serves up this side dish regularly, and this is the year to join in.  This goes great with any roast or meat dish or even as a side to a delicious roasted mushroom or squash. Or if you are using leftover corn beef and cabbage, this is a great way to use extra cabbage and add variety to leftovers.

Ingredients

4 cups of potatoes, washed and cut in half

½ cup butter

4 slices of thick-cut bacon

1 small cabbage, shredded

½ cup heavy cream

Instructions

Boil the potatoes until they are tender. While the potatoes are boiling, heat ¼ of the butter in a saucepan to fry up the bacon and cabbage. Once prepared, turn off the heat and set it aside. Once tender, mash the potatoes until smooth. Heat the cream with the remaining butter and add the combination to the potato mash. Add the bacon and cabbage to the mix. Season with salt and pepper to taste.

What do you think when you hear or read the phrase “heart healthy”? Fish? Egg whites? Salads? Beyond that, here are some amazing cozy, delicious, heart-healthy meals!

Chicken Cacciatore

Ingredients:

1 Tablespoon olive oil

3 slices of prosciutto, chopped

1 medium onion, chopped

2 garlic cloves, finely chopped

1 Tablespoon sage

1 Tablespoon rosemary

4 skinless chicken breasts

1 cup of dry white wine

1 ½ cup of cherry tomatoes, or one can of diced tomatoes

1 Tablespoon tomato puree

1 cup of chestnut mushrooms

½ teaspoon parsley

Instructions:

Heat oil in a frying pan, and once the oil is hot, fry the prosciutto. Remove the prosciutto and lay it on a paper towel to remove any excess grease. Use the same pan to fry up the onion, garlic, and herbs for about 5 minutes. Lay the chicken breasts on top of the onion and garlic mix and season with salt and pepper. Make sure to brown the chicken on both sides. Once cooked, remove the chicken and pour the wine in to deglaze the pan. Allow the wine to boil and reduce slightly before lowering the heat to medium. Return the prosciutto to the pan, and add tomatoes, tomato puree, and mushrooms. Cover for 15-20 minutes until the sauce thickens. Then return the chicken to the pan and cook the chicken through. Seve the dish and top with parsley.

Burrito Bowl

A burrito bowl is an easy and fun way to get lots of vegetables into the meal for everyone int eh family to enjoy.

Ingredients:

1 cup of basmati rice

1 Tablespoon olive oil

2 garlic cloves, minced

1 can black beans, drained and rinsed

1 Tablespoon apple cider vinegar

1 teaspoon honey

1 chopped chipotle pepper in adobo

1 cup of chopped curly kale

Avocado

Tomato

Red onion

Instructions:

Cook the rice separately. Heat oil in a frying pan, add garlic, and cook until fragrant. Add in beans, vinegar, honey, and chipotle pepper. Season with salt and pepper and warm through.

Boil chopped curly kale for one minute, drain and squeeze out any excess water.

For bowls, divide rice and top with bean mixture, kale, avocado, tomato, and onion.

Lentil Curry

This affordable meal is packed with flavor, and the veggies and beans provide heart-healthy fiber.

Ingredients:

2 Tablespoon Avocado Oil

2 medium onions, chopped

2 Tablespoon Curry Paste

3 ½ cups of vegetable stock

16 oz frozen vegetables

½ cup dried lentils

1 cup cooked rice

Instructions:

Heat oil in a large pan and saute onions until golden. Stir in the curry paste and cook until onions are coated in sauce. Slowly add the vegetable stock, making sure to scrape the bottom of the pan to pull up any bits cooked to the bottom of the pan. Heat the stock to a simmer. Add in frozen vegetables, cover, and heat until warmed through. Then add in lentils and simmer for twenty minutes until vegetables and lentils are cooked through.  Cook rice separately. For serving, place rice on the bottom of the bowl and top with curry.

Creamy Chicken and Leek Pot Pie

While leek isn’t a commonly used vegetable in dishes in America, it provides a subtle flavor of onion to this creamy pot pie.

Ingredients:

2 cups of parsnip, peeled

1 ½ cups of peeled potato

2 cups of boneless skinless chicken breast

2 teaspoon cornstarch

1 Tablespoon olive oil

4 leeks, sliced

Zest of lemon

2 Tablespoon parsley

2 Tablespoon plain yogurt

1 Tablespoon whole-grain mustard

Instructions:

Chop parsnips and potatoes into chunks and boil in water until tender. Drain the water into a cup and mash the parsnips and potatoes.

Heat oil in a large frying pan and cook the leeks. Cut the chicken into small chunks and toss it into cornstarch. Add chicken to the cooked leeks and 1 cup of potato water. This will make the combination creamy without adding cream. Once the combination boils, return to simmer for 10 minutes. Remove the combination from heat and stir in the lemon zest, yogurt, and mustard.

To make the pot pies, layer the chicken combination on the bottom and the parsnip-potato combo on top into small ramekins. Bake in the oven for 30 minutes at 375 degrees Fahrenheit. The pot pie is ready when the potatoes are golden on top.

Light Rice Pudding

A sweet treat is not typically synonymous with heart-healthy unless you are talking about dark chocolate. This creamy treat tricks your tastebuds into thinking you are enjoying a full-fat treat, but you are enjoying a flavorful, creamy dish.

Ingredients:

½ cup Cooked Rice

¼ cup Sugar

3 cups of 2% milk

Nutmeg – fresh grated or a pinch

Instructions:

Grease a glass dish. Pour in rice and sugar and mix in milk. Sprinkle the nutmeg on top. Cook for 2 hours until the pudding is combined – it should give a little wiggle.

Consider topping with sliced fresh fruit or nuts for variety and flavor changes.

Enjoy!

Wintertime is the perfect time for making soups. Both the colder temperature outside, but also the increase in cold and flu season makes soup the perfect food to provide comfort. The hot broth helps soothe any irritation of the throat and nasal passages caused by colder temperatures but also provides comfort if there is any sneezing or runny nose. Add these five soups to your meal rotation this winter.

Chicken Noodle Soup

This classic soup can be made with just a few ingredients and is hearty and delicious. It is naturally dairy-free and can be easily modified to vegan by not adding chicken and opting for egg-free noodles.

Ingredients:

• 1 TBL butter
• 1 onion, diced
• 3 stalks of celery, diced
• 3 whole carrots, peeled and diced
• 2 cloves of garlic, chopped
• 1 TSP dried sage
• 1 TSP dried rosemary
• 4 cups of Broth – bone or regular, chicken or veggie
• Chopped Cooked Chicken
• Egg Noodles

Sauté the onion and celery in the butter in the pan until softened. Add the garlic and cook until aromatic. Add the chopped carrots, herbs and broth and bring to a boil. Salt and pepper to taste. Once the carrots have softened, add in the chopped chicken and heat until warm. Once thoroughly warmed through, add in half a bag of egg noodles and cook for 10 minutes until the noodles are softened. Add water if needed. Once heated through, your soup is ready to eat!

If you don’t have broth on hand, make ready-made broth with bullion cubes.

Sweet Potato-Black Bean Soup

Ingredients:

• 1 TBL Olive Oil
• 1 large Onion, chopped
• 1 TBL fresh Ginger, chopped
• 2  large Sweet Potatoes, cubed
• Garlic
• Black Beans, 10 oz
• 3 cups of Veggie or Chicken Stock
• Lime
• 1 TSP Cumin
• Salt – to taste
• 2 TSP Paprika
• 14 oz Diced Tomatoes (Any type, or a handful of fresh)
• 15 oz Black Beans (dried and soaked or canned)

Heat oil in a dutch oven and add chopped onions, stirring until caramelized. Add in the garlic and ginger and cook until aromatic. Add in the paprika and cumin, stirring frequently for a minute. Then add in 2 cups of stock, the black beans, sweet potatoes, and tomatoes, and stir. Bring to a boil and reduce heat to low to simmer until the sweet potatoes are soft. Check on the potatoes and add in stock as needed. The soup is ready when the sweet potatoes are soft. Add salt and pepper to taste. Once you have served the soup into individual bowls, squeeze a lime slice over to add zest to the soup.

Remember, if using dried black beans, soak them overnight prior to using them in the soup, or they will soak up all your liquid and not be cooked in time to eat.

3 Ingredient Cauliflower Soup

This one will surprise you. Kathleen Ashmore shared it on her blog, and it intrigued me. It is creamier than one would expect in a dairy-free soup and might get the cauliflower adverse to try it.

Ingredients:

• 3 TBSP olive oil
• 1 medium onion, thinly sliced
• 1 head of cauliflower (about 1 ½ pounds), chopped
• Kosher Salt
• 5 ½ cups of water or low-sodium veggie stock
• Fresh Cracked black pepper

Heat the olive oil and add the sliced onion, stirring frequently to avoid browning. Add the cauliflower, one teaspoon salt, and ½ cup of vegetable stock and heat on medium for about 15 minutes. Add the remaining stock or water and simmer for 20 minutes.

Puree the soup in a blender, or utilize a blender stick. Cook the creamy substance for another 20 minutes to thicken.

The originator of the recipe recommends serving with olive oil drizzles on top, cracked black pepper and garnished with roasted almonds.

French Onion Soup

If you haven’t tried making this soup at home before, it can take some work, but it is delicious. While onion may not be your favorite vegetable before this soup, it might just change after.

Ingredients

• 5 TBL olive oil
•  1 TBL butter
•  8 cups of thinly sliced onions
• 2 or 3 garlic cloves, minced
• ½ tsp pepper
• ¼ tsp salt
• 32 ounces beef broth
• ½ cup red wine
• 24 slices of French bread (thickly cut)

¾ cup shredded Gruyere cheese

Heat oil and butter in a dutch oven and stir in onions, cooking until soft reduce heat to medium until onions are golden brown.  Add minced garlic and cook until fragrant. Stir in the wine, and bring it to a boil. Once the liquid is reduced by half, add in the salt, pepper, and broth and return to boil. Once returned to a boil, reduce heat to a simmer and stir occasionally for about one hour.

While the soup is preparing, toast French bread slices.

Once the soup is ready, add soup to an oven-safe bowl, then top with French bread and some cheese and place in broiler until cheese is brown and melted.

Talk about a heavenly vegetable.

Spicy Lentil and Veggie Soup

This one requires some morning prep work for dinner but is an easy soup that doesn’t require monitoring all day.

Ingredients

• 1 cup of green beans, halved
• 2 cups of cauliflower, chopped
• 1 cup of dried lentil
• 1 cup of baby carrots, halved
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 2 bay leaves
• 2 tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp pepper
• 1 tsp salt
• 1 can of diced tomatoes with pepper

Combine the ingredients, minus the tomatoes, and cook covered on low until the lentils and vegetables are tender about 6- 8 hours. Once the veggies are tender, pull out the bay leaves, and add the diced tomatoes and salt to the pepper to taste. Viola – dinner is served.

There are many more soups that could be added to this list, but these are some favorites using ingredients that are readily available in the winter months. What are your favorite soup recipes?

Making a holiday meal can be an all-day ordeal. Many only make a turkey or ham just a few times a year – and the hours-long labor is over after the 60-minute meal. Repurposing the leftovers beyond the second plate expands the hard work. Here are 8 ways to repurpose those holiday leftovers into yummy meals everyone will love.

Tacos

This is an easy one – utilize the protein of choice – turkey or ham – and add taco seasoning. Viola – add the meat with veggies and cheese into a hard or soft taco shell, and you have a meal that is very different than the holiday meal before.

Enchiladas

Another twist on the holiday meal. Use the holiday protein in your favorite enchilada recipe. Cover with sauce and bake for a warm, comforting meal from the holiday meal.

Nachos

An easy lunch and great for finger food while hanging out together watching a movie or decorating the house, nachos are a fun way to repurpose the meal. It can be made with any protein – from poultry to pork to beef – with your favorite taco seasoning for the meat and topped with veggies and cheese. We have even cut up green beans and sauteed them with the turkey for an extra crunch and bright green color.

Quiche

Make a pie crust and mix eggs with any protein and veggies for a filling quiche. Stuffing makes a great thickener to the custard as well. It can be used for breakfast, brunch, lunch, or dinner and can be served cold or warm.

To three eggs, mix one cup of milk, salt, and pepper ad mix. Add in ¼ cup of chopped protein (turkey, ham, beef), ¼ cup of veggies, ¼ cup stuffing, and 1/3-1/4 cup of shredded cheese on hand. Add in any spices desired and bake in an oven at 350 degrees for 30-40 minutes.

Soup

Soup is a great way to stretch the leftovers. Use ham bone or turkey bones to make the stock. Add in any leftover veggies – from bok choy to spinach to cut-up potatoes. Add stuffing dumplings to make it a dumping soup. Boil the bones for several hours to get off any leftover meat – stretching that meal as far as possible.

Fried Rice

Fried rice is a great way to use any leftovers. Fry up cooked rice, and any meat or veggie can be added to it. Add in an egg or two to create the scrambled eff until cooked through. Add on the seasoning of soy sauce and ginger to taste and voila.

Crepes

Savory Crepes make a delicious lunch or dinner. Crepe batter is essentially a thin pancake but can be filled with anything. Make it a breakfast crepe with cranberry sauce. Make it a lunch or dinner crepe with turkey and veggies with a little cranberry sauce.

Stock

If you don’t need all the stock for the soup, save and freeze the stock for future soup or risotto recipes. Add flavor to rice dishes on the menu for the next month.

How do you repurpose holiday meals?

Holiday parties and gatherings are back, and its time to try out some new dips! While the comfort of our usual, tried, and trusted recipes are great, consider trying out these dips this holiday season.

Smoked Salmon Dip

The richness of the smoky flavor adds depth to this creamy dip. It can be paired with veggies and crackers and bread.

Ingredients:

-8 Ounce cream Cheese

-1/2 cup sour cream

-1 TBL lemon juice

-1 TBL dill

-1 tsp horseradish, drained

-1/2 tsp kosher salt

-1/4 tsp ground black pepper

-4 ounces of minced smoked salmon

Cream the cream cheese with an electric mixer. Mix in sour cream, lemon juice, dill, horseradish, salt, and pepper. Fold in the smoked salmon and mix so it is evenly distributed. Chill before serving.

Hot Crab Dip

Another seafood favorite is the creamy hot crab dip. A variety of dippable items from veggie to crackers to bread can be served on the side. Keep it warm in a crockpot to serve the ooey-gooey dip.

Ingredients:

-8 Ounce cream Cheese

-1/4 cup sour cream

-Hot sauce (to taste)

-1.2 tsp Old Bay Seasoning, or similar

-1 garlic clove, minced

-kosher salt and pepper

-12 ounces of crab meat

-2 scallions, thinly sliced

-1 to 2 TBL fresh parsley, chopped

-2-3 tsp lemon juice

Stir the cream cheese, sour cream, hot sauce, garlic, and Old Bay seasoning together. Add in the salt and pepper to taste. Heat the mix in a crock pot or saucepan until warmed through. Fold in the crab, scallions, and fresh herbs, and top with lemon juice. Serve when warm.

Five-Layer Mexican Dip

A crowd-pleaser, this dip deserves to be shared. Layer corn, beans, meat, and tomato with onion and avocado for a delicious dip. Zip up the tomato-onion combo with jalapeno and salt and pepper. Add spice to the beans with cumin and lime juice. Add cilantro to the corn. Add lemon juice to the avocado to keep it from browning. Layer each type and repeat until completed. Serve with warmed tortillas, celery, or chips.

BLT Dip

This one is a favorite because it uses only 4 ingredients. Combine chopped sun-dried tomatoes with ¾ cup of mayonnaise, 1 cup of sour cream, and ½ cup bacon bits. Season with salt and pepper. For added wow factor, serve in hollowed-out iceberg lettuce. Serve with pita chips, chips, or veggies.

Smores Dip

The classic dessert in a dip is a warm, delicious dip. Layer chocolate chips or bars and top with marshmallows – broil until marshmallows are browned and chocolate is melted. Serve with fruit and graham crackers.

Cannoli Dip

Cannolis are a time-intensive desert but a favorite. Make the dip for a nod to the dish. Beat together 2 cups of ricotta cheese and 8-ounce cream cheese until smooth. Add in 1 cup of powdered sugar and 1 tsp vanilla extract until smooth. Add in 1 cup of mini chocolate chips, mini M&M’s, or butterscotch bits.

When the social media channels begin showing images of pumpkins and costumes, you know it is time to bring out the rotation of fall dishes. While you may have your routine comfort dishes that you make and eat every season, this fall, try these cozy recipes to warm you up all season long.

Pumpkin Lasagna

Gourds are common fall foods. Pumpkin is in all the fall-drinks, why not try it in a pasta dish. The ultimate comfort dish for the cooler temperatures is lasagna, so mix the two together and what do you have – pumpkin lasagna!

Ingredients:

Butter

Garlic cloves

1 Chopped Onion

1 tsp dried sage

3 cans of pumpkin puree

1 Tbsp maple syrup

1 tsp ground nutmeg

1 15 oz container of ricotta cheese

3 cups shredded mozzarella

1 cup parmesan

1 egg beaten

1 box of lasagna noodles

Instructions:

Preheat oven to 375.

Sauté butter, chopped garlic, and onion until the onions are soft. Add in sage, pumpkin, maple syrup, and nutmeg and season to taste with salt and pepper.  Heat in a sauté pan until warmed.

In a mixing bowl, combine the cheeses (reserving 1 cup of shredded mozzarella and the parmesan for topping) and egg.

In a 9 x 13 baking dish, spray with no-stick spray. Put a small layer of pumpkin mix on the bottom of the dish so that the noodles do not move when you lay them down. Lay noodles down and rotate between layering noodles, pumpkin, and cheese for three layers.  Top with mozzarella and parmesan.

Bake covered for 30 minutes. Uncover and heat over to 400 degrees and cook until cheese is melted.

If you want to add meat, you could add sausage to the pumpkin sauce, but the flavors are perfectly fall and delicious.

Stuffed Butternut Squash

Another fall gourd is the butternut squash. There are many ways to stuff the squash, and you really can’t go wrong. The preparation of the squash is the same.

Preheat the oven to 400 degrees. Cut the squash halves and place the squash halves cut side down. Bake for 30 minutes. Once the skin begins to brown, flip the squash and season with salt, pepper, and baste with oil or butter. Combining butter and brown sugar will lead to the caramelization of the squash, creating a great background for any dish.

Stuffing ideas:

• Bread stuffing
• Cranberries
• Chickpeas
• Kale
• Chopped Apples
• Walnuts
• Italian Sausage
• Quinoa
• Pumpkin seeds

Mix your favorite stuffing together. Make sure that any meat is cooked before mixing in other fillings.  Top with melted butter mixed with your favorite combination of spices like ginger, nutmeg, sage, oregano and cinnamon.

Shepherd’s Pie

A classic dish in the UK, cottage pie or Shepard’s pie, is a layered pie of meat and potatoes – it’s a comfort dish.

Ingredients

Ground lamb

2 tsp dried parsley

1 tsp dried rosemary

1 tsp dried thyme

½ tsp salt

½ tsp ground black pepper

1 TBL Worcestershire sauce

1 cup chopped onion

3 minced garlic cloves

2 TBL all purpose flour

2 TBL tomato paste

1 cup beef broth

2 cup frozen mixed vegetables

For Mashed Potatoes:

2 pounds of russet potatoes cut into one-inch cubes

1 stick of unsalted butter

1/3 cup of milk

½ tsp garlic powder

½ tsp salt

½ tsp ground black pepper

Instructions:

Heat oil in saucepan and cook onions until translucent. Add ground lamb, add in seasonings, and cook until all brown. Once mixed, add in Worcestershire sauce and garlic. Cook until garlic is fragrant. Add in flour and tomato paste until everything is well combined. Slowly add in broth and combine. Then add in frozen veggies. Heat until simmer and heat through.

While making the meat, make sure to get the potatoes covered in water and cook until fork tender. Don’t forget to salt the water! Once the potatoes are fork tender, mash the potatoes and add in butter, milk and seasonings, mix them all together.

Layer the meat mixture into a 9 x 13 dish and then spoon potato mash on top.

Make it vegetarian by omitting meat and use cubed butternut squash instead!

Pumpkin Ravioli

Another great pasta dish, but with a shortcut so you don’t have to make pasta.

Ingredients:

Salted butter

3 garlic cloves, chopped

1 can of pumpkin puree

Kosher Salt

½ chili powder

¼ cup pine nuts

36 whole wonton wrappers

1 egg

Black pepper

Fresh parmesan cheese

Instructions:

To make the filling, melt 2 TBLP salted butter and cook garlic until fragrant. Add one can of pumpkin puree and add salt and chili powder. Cook until mixture is combined.

Toast pine nuts until golden brown. Pull out nuts into a separate dish. In the same saucepan, melt ½ cup of salted butter and let bubble until golden brown – this is the sauce!

Lay out ½ of the wonton wrappers. Place a spoonful of pumpkin puree into the wrapper. Beat one egg with one tablespoon of water and brush egg mixture on outside of wonton wrapper. Place wrapper on top and press edges together with finger. Once all ravioli is made, put them to the side.

Bring a pot of salted water to boil, and place 3-4 ravioli in at a time. Cook each ravioli for about 2 minutes and then pull our with slotted spoon. Complete all ravioli until all are cooked.

To serve, top with toasted pine nuts and brown butter. Yum, yum, extra yum!

What are your favorite fall dishes?

Back-to-school time is an exciting time. Kids get excited about picking out their new backpacks, getting new sneakers, and gathering up their favorite-colored pencils. Whether they have dusted off last year’s lunch box or have a new one, it isn’t always easy to get the kids to eat the lunch inside that lunch bag. Get them excited about what they will be eating with these fun lunches.

Finger Foods

One of the easiest ways to get your kids to eat their lunch is to make it fun to eat. Fun finger foods like small sandwich roll-ups are a hit and can include their favorites. Maybe your kids like peanut butter and jelly – cut the sandwich into rectangles, making it easy.

If your kids enjoy dipping their carrots in hummus, then pack baby carrots or carrot sticks with hummus. It will be like snack time at home. Maybe they enjoy dipping fruit into yogurt – pack a dippable container!

If packing a charcuterie will encourage them, cut up their favorite cheese into cubes and add crackers for a charcuterie on the go.

A fun food to try is rice cakes. They come in different flavors, don’t require refrigeration, and are the perfect snack food.

Warm Foods

A fun treat, especially on a cold day, is warm soup or mac and cheese for lunch. Make sure to warm it up just before storing it in a thermos. Make sure to tighten the thermos, so there isn’t soup leakage within the lunch box of the backpack, though.

Pinwheels

Pizza pinwheels – for the kid that loves pizza, this one is a favorite and easy to make. All you need refrigerated crescent rolls and your favorite pizza toppings – sauce, cheese, meat, and veg. Roll out the crescent rolls pressing the seams together. On top of the crescents, evenly spread pizza sauce and top with your chosen toppings. Once all topped, roll the crescents so it is the longest roll. Once all rolled up, cut every 2 inches and place the pinwheels on a cookie sheet. Bake at 350 for 11-13 minutes until cheese is melted and bread is golden.

Mix up any sandwich by using flatbread and smearing with your favorite condiments and layering with cheese and lunchmeat, or peanut butter and jelly for a sandwich pinwheel.

Go All Out

While it isn’t easy to do this all the time, it is a fun treat to add cookie cutters to the rotation from time to time. Cut your child’s favorite sandwich in a star, the heart or tree shape to add an extra layer of fun. You can even cut up fruits like watermelon, kiwi, or pineapple in fun shapes. Keep foods separated with colorful cupcake liners.

Add Extras

Add in notes, jokes, or fun toothpicks to the lunch. The kitchen section of your favorite store has fun cocktail picks with bright colors or your kids’ favorite characters on them, poke them into cut fruit or veg, allowing for fun snacking. It may even encourage them to try new foods! Putting in a joke is a fun way to break the ice, and they may even share the joke with their friends.