It’s Fall Y’all. Which means it’s Pumpkin Time! If you are overseas, start hoarding those cans of pumpkin once they arrive at the commissary – you’ll want to try out all of these recipes! For those in the states- while canned pumpkin may be more readily available, you’ll still want to gather more than one can to enjoy these pumpkin recipes this fall!

BREAKFAST

• Pumpkin Muffins: Who doesn’t love an easy grab and go breakfast or snack. These muffins are transportable, whole grain, low fat and full of flavor! Change up the cranberries for nuts, dark chocolate or other dried fruits and you could have a pumpkin muffin daily all season long. Make it a double batch and freeze some for later – that way you don’t eat them all in one week – they are that delicious.

LUNCH/DINNER

• Pumpkin Soup: Cool fall days call for hearty warm soups and this creamy pumpkin soup delivers that with all the pumpkin-y goodness along with cream and spices. Top with roasted pepitas for a crunch.
• Pumpkin Pasta Sauce: This one may surprise you, but pumpkin makes an amazing base for this delicious sauce for the heavenly bed of pasta.
• Spicy Pumpkin Chili: Pumpkin and chili are two fall classics, so it makes sense that they are being combined for this robust chili. The addition of pumpkin puree and pumpkin spice to the other spices are delicious and perfect for fall movie nights.

SNACKS

• Pumpkin Bread: This bread is perfect for chill days at home, and this one has pumpkin and pumpkin pie spice in it! Where was this recipe when we were all on lock down this spring? Doesn’t matter, we will make this bread over and over again.

DESSERT

• Marbled Pumpkin Cheesecake: Cheesecake is a heavenly dessert, and when you add pumpkin to it, it just elevates it to fall-scented heaven. The gingersnap and pecan crust contrasts with the smooth pumpkin cheesecake filling. This recipe does take a bit more time as it needs to chill for at least 4 hours prior to serving so plan accordingly. This dessert may just lead to your eating a piece of it in a closet away from your spouse and/or children it’s so good.
• Pumpkin Fluff Dip:  This is a personal favorite – it’s easy to make, only takes a few ingredients and is gosh darn delicious. It’s a fall dip that is sure to please! Dip graham crackers, animal crackers, apple slices or kohlrabi into the dip – there really isn’t a bad choice.

• Pumpkin Twinkies: This classic favorite with a twist is perfect for fall indulgence. Who doesn’t love a Twinkie? Infuse it with pumpkin and it’s a win-win!

Orange you pumped for all these pumpkin recipes? (See what I did there?)

Heather Walsh is a mom, Marine wife, Navy child, blogger, and lover of all things crafty and Disney. Professionally, she is a Physician Assistant and writer and has a passion for helping others to stay positive and supported. She has been writing since KidPix was on a floppy disk! She is one of three women who founded MilMomAdventures, sharing travel and lifestyle tips for the military family at www.milmomadventures.com . When she isn’t crafting with her kiddos, going on the next adventure, or writing for MilMomAdventures, she has contributed to NextGen MilSpouse, Daily Mom Military and Military Disney Tips while reheating her first cup of coffee for the tenth time.

We’re rolling right through berry season to orchard fruit season all while plump, juicy tomatoes ripen on the vines.

Yup, it’s summer produce time! And we’ve got 9 great recipes that make the most of summer produce!

9 Meals that Make the Most of Summer Produce

The fruits and veggies of summer beg for simple meals that really let each ingredient shine.

We are 100% craving these recipes right now!

Pasta with Homemade Tomato Sauce

Pasta with sauce is such a classic, especially when you use extra ripe tomatoes and fresh basil!

Pile of Veggies Rice Bowls

When it’s too hot to cook pasta, use a rice cooker to whip up a fresh batch of grains. Then top everything with the freshest produce you can find for a hearty veggie-centered rice bowl.

Bonus: you can swap rice for quinoa, bulgar wheat, farrow or any other hearty grain.

Berry Healthy Salad

And then there are days when it’s too hot to cook anything at all, even hands-off with rice cookers or slow cookers.

That’s when we reach for this incredible apple-berry-spinach salad that’s a snap to pull together super fast.

Simple, Easy Tomato Tart

When you’ve got an overload of vine-ripened tomatoes, it’s time to try this yummy recipe for tomato tart!

Watermelon Salad

Yes, watermelon in a savory salad. Just combine it with feta cheese and a few herbs for a delicious summer side dish.

Fast Fresh Dip for Chips

Give your chips something incredible to dip into when you make fresh pico de gallo. It literally could not be simpler!

Grilled Corn on the Cob

Fire up the grill to savor sweet corn on the cob with a flavorful twist!

Quick Fruit Jams

Jam really captures the flavors of fruits, especially berries. While some recipes do take a little know-how and some time, we love a recipe for freezer jam!

Sip Strawberry Aqua de Fresca

Cool off on a hot summer day with a refreshing beverage. We love this simple, easy aqua de fresca made with strawberries!

Since we can’t just swing into the grocery store for that random, unique ingredient for a speciality dish – thanks, social distancing – we’re raiding the pantry and fridge for easy to pull together recipes with lots of flexibility.

Pantry Raid One-Pot Meals for Self-Isolation

All of these recipes feature ingredients that you probably already have at home, like canned or frozen veggies or baking mixes. We also included items that you also probably have in your fridge or freezer, like cold cuts, chicken or eggs.

Everything comes together in a snap and uses just one pot, skillet, casserole dish, sheet pan or slow cooker to cook. Some recipes are also leftover-friendly, which means you can repurpose yesterday’s dinner for today!

One-Pot Slow Cooker Meals from Pantry Staples

• Dump Soup: grab a 32 oz. container of any stock or broth; add chopped onion; add 1-3 cans of any beans; add 1 large can of diced tomatoes; add your favorite frozen veggies; serve hot after cooking 3-5 hours on high/6-8 hours in low
• Easy Peasy Chili: combine 2-4 cans beans, 1 large can diced tomatoes, one chopped onion; season with chili powder, paprika, salt and pepper; cook 4 hours on high/6-8 hours on low; serve with shredded cheese, sour cream and salsa
• Chili Remix Potatoes: save some chili; clean enough potatoes for your family and poke them all over with a fork; season with olive oil and salt/pepper; cook 2.5-4 hours on high/6-8 hours on low; top with leftover chili, cheese, sour cream and salsa – inspiration from Passionate Penny Pincher
• Slow Cooker Chicken Dinner: place a whole roasting chicken in your slow cooker, seasoned all over to your preference; cook on high for 4-6 hours/6-8 hours on low; 1-2 hours before your chicken is done add in foil-wrapped packets of potatoes and carrots, all peeled and chopped; finish cooking and serve; save the liquid for soup
• Dump Chicken Soup: add the chicken cooking liquid + 32 oz. chicken broth to a slow cooker; add in shredded cooked chicken, any frozen veggies, any canned veggies; season to taste; cook on high 2-3 hours

We love slow cooker meals because it cooks while you live your life, minimal hands-on time required!

One Skillet Meals You’ll Love

Everything cooks in just one skillet for easy, peasy prep and cleanup!

• Taco remix: use what you have on hand – tortillas, crunchy shells, tortilla chips, rice – it all works; saute onions and garlic in a skillet until soft; add in ground meat and cook until browned; chop tomatoes, shred lettuce; combine your meat, veggies and tortilla/crunchy shell/chips/rice, top with salsa, sour cream and cheese
• Easy Chicken Biscuits: use 1 cup Bisquick, following the recipe on the box for drop biscuits (1c mix + 1 egg + a little milk); preheat the oven to 350; in an oven-safe skillet cook onions and garlic until soft; add in chopped celery; add in chopped fresh or frozen veggies like carrots, corn, peas, beans, etc.; add in leftover cooked chicken; add 1 c broth or 1 c milk; bring to a boil until the liquid slightly thickens; dollop the Bisquick mix in rounded spoonfuls over the top; put the whole skillet into the preheated oven for 10-20 minutes or until the biscuits are slightly browned on top
• Toad in a Hole: butter slices of bread on both sides; use a drinking cup to cut a circle out of the center of each slice; place each buttered slice of bread onto the hot skillet and crack an egg into the hole; cook until egg is done to your preference, adding in the cut-out bread circle and browning it on both sides; after all bread has been used, brown some thick-cut ham in the same skillet; serve hot
• Leftovers Rizzoto: use the rice you have – about 2 cups uncooked regular rice; saute onions and garlic in oil or butter in a skillet; add in rice and cook for a few minutes, stirring constantly, over medium heat; add in 2 cups of chicken or veggie stock; simmer over medium heat, stirring constantly, until liquid is reduced; add more chicken broth to just cover rice and reduce again; repeat until rice is tender; add in cooked shredded chicken, peas or other leftovers; serve warm with Parmesan cheese

These meals require a little extra hands-on time, but still only dirty just one skillet.

Dinner on a Single Sheet Pan

Arrange all your dinner ingredients on a single sheet pan, cook in the oven and you’re done! These are super simple to DIY in a pinch.

Pro Tip: use a silicon mat or aluminum foil to really cut cleanup time!

• Sausage & Onions: heat oven to 375º; on a sheet pan or baking sheet, arrange sausages (any kind); in a separate bowl, combine one onion that’s been cut into eighths and then separated, 2-4 peeled and quartered potatoes, 1-3 peeled and chunked carrots; in the veggie bowl, drizzle olive oil, season to your preference; add veggie to sheet pan; cook for 30-40 min or until sausages are cooked through and veggies are roasted
• Fish & Chips: pat dry 3-6 unbreaded fish fillets, like Coleson’s Catch; arrange on one side of a sheet pan; sprinkle with lemon juice, salt, pepper, rosemary; add a very small pat of butter to each fillet; peel and cut into “fries” 2-3 sweet and/or russet potatoes; arrange potatoes on the other side of the pan; bake at 350º for 20-30 minutes or until fish flakes with a fork
• Open Face Custom Sandwiches: divide 1-2 baguettes or French/Italian loaves into sections, enough for 1-2 servings per person; arrange on a sheet pan, crust down; spread butter over the face-up side of the bread; add your preferred cold cuts and cheese to each section; top with banana peppers, roasted tomatoes or peppers, etc. to your taste; season with herbs, salt, and/or pepper to your taste; bake at 350º for 15-20 min or until bread is crispy and cheese is melted; serve hot, with lettuce, tomato, avocado, etc. to your preference
• 1 Pan Chicken Dinner: preheat the oven to 375º; in the middle of a sheet pan, arrange chicken thighs, breasts, or legs; drizzle olive oil over the chicken, season with salt, pepper, herbs or your favorite spices; around the chicken arrange peeled and quartered potatoes, chopped carrots, quartered onions, turnips, whole garlic gloves, etc.; bake for 30-45 min or until chicken is fully cooked

We love dinners that leave us with almost zero cleanup in the end!

What’s your favorite one-pot meal that uses pantry or fridge staples?

Sure, you like a nice steak as much as the rest of us, but you’re also looking to sneak more veggies into your diet. Did you know that there are a ton of accidentally vegan meals you can DIY at home?

In fact, you might already be making vegan choices without even knowing it! Which meals do you already make and which ones are on your list?

Accidentally Vegan Meals You Can DIY at Home

Adding more veggies to your diet can come with a host of health benefits, liked lowered cholesterol and weight loss. Increasing your vegetable intake can be super simple. Try these recipes to get started.

Chili with Rice

Grab your slow cooker and rice maker for this simple set it and forget it meal that cooks while you’re at work!

To make chili you’ll need:

• 3-4 cans beans of your choice
• 1 chopped onion
• 1-2 carrots, chopped (optional)
• 1 large can diced tomatoes (32 oz)
• 1/2 package frozen corn (optional)
• 1-2 cloves garlic, minced
• Salt, pepper, paprika, cinnamon (it’s the secret ingredient!)

Literally just dump everything into the slow cooker and turn it to low. And that’s it.

Your chili will simmer and cook all day. You’ll come home to a yummy, hearty bowl of comforting chili.

Set up your rice cooker in the morning. Program the timer to delay cooking or pop it on the minute you step in the door.

Serve your chili over rice for a completely vegan meal.

Have leftovers? Bake up some potatoes and top with reheated chili for a second day of yummy food.

Pasta & Homemade Sauce

Spaghetti, shells or rotini served with a hearty tomato sauce is a staple food in many homes, Did you know that it is likely vegan, too?

According to PETA, most packaged pasta sold in grocery stores is completely vegan! Just check the box for any animal products, like eggs or milk.

To DIY your own vegan pasta and homemade sauce, you’ll need:

• 1-2 lbs of your favorite pasta
• 32 oz can of crushed tomatoes
• 32 oz can of diced tomatoes
• 1 chopped onion
• 1 clove chopped garlic
• Salt, pepper, other herbs of your choice
• Optional: mushrooms, eggplant, olives, broccoli, other veggies you like

Cook your pasta to your preference. In a separate saucepan, carmelize the onions. Once they are cooked to your preference, combine the two cans of tomatoes and the garlic in the pan. Add in the herbs and spices. If you’re adding more veggies, pop those in the pot, too.

Stir and simmer until any additional veggies are tender and cooked through.

Serve the pasta with a generous portion of sauce!

Customized Rice Bowls

Sometimes simple is the best. And this vegan rice bowl is endlessly customizable! Seriously, add in whatever veggies and toppings you prefer.

To set up your own vegan rice bowls, you’ll need:

• Rice, cooked
• Veggies: avocadoes, tomatoes, carrots, onions, eggplant, broccoli, cauliflower, seriously – anything goes!
• Proteins: tofu, tempeh, beans
• Toppings: soy sauce, peanut sauce, tahini, Thai sweet pepper sauce

Cook your rice and divide into bowls. Set out your veggies and toppings buffet style. Let everyone make their own combination for customized rice bowl.

Best of all, this dish can be served cold or hot, making it perfect for packed lunches or leftovers.

Comforting Lentil Stew

You love stew, warm and comforting on a cold day. We serve ours with hunks of crusty, fresh bread and (vegan) butter. However, our stew isn’t meat-based. Instead, we use lentils to add depth of flavor and tons of protein!

To slow cook your own lentil stew, you’ll need:

• 1/2 to 1 lb lentil, any color (pre-soaking is optional)
• 1-2 cans beans, any type
• 3-4 medium carrots, peeled and roughly chopped
• 4 medium potatoes, peeled and chunked
• 1 onion, roughly chopped
• 32 oz can diced tomatoes
• 1 turnip, peeled and chunked (optional)
• 2 sweet potatoes, peeled and chunked (optional)
• 1-2 cloves garlic, minced
• 32 oz container of veggie broth or stock
• Seasoning: salt, pepper, paprika, rosemary, thyme, oregano, sage

If you want more tender lentils, you can soak them overnight and then drain them in the morning. You can also just start with dried lentils, they’ll just be more crunchy or need to cook longer.

Combine all ingredients in a slow cooker on high for 1-2 hours, then low for as long as you’d prefer. Taste test around the 6-hour mark for lentil doneness and to adjust the seasonings. Add the garlic at this time and stir.

Serve with fresh crusty bread and plenty of butter. This stew has a great broth base that’s perfect for dipping bread.

Have leftovers? Serve this reheated as is, the flavors get even better the next day! You could also pair the lentil stew with baked potatoes or rice for a hearty lunch or dinner.

What are your favorite accidentally vegan or vegetarian foods? Share a recipe in the comments!

It’s Fall, y’all! Which means it’s 100% time for warm, comforting meals made from simple ingredients. Even better: when these meals come together in a snap!

Easy Fall Feasts Start at Your Commissary!

The Commissary has all the best ingredients that you need to make simple autumn meals (and desserts) that come together quickly or can be slow cooked all day long.

Use these simple, easy recipes to fuel your fall with wholesome meals!

Slow Cooker Ribs

Nothing sticks to your ribs like, well, ribs! This recipe makes yummy ribs that slow cook all day long.

You’ll need:

• 1-2 racks ribs
• 1 can soda, Coke or Dr. Pepper
• 1-2 onions, sliced into rings
• 1-3 cloves garlic, minced
• 1-2 bottles of BBQ, any kind
• salt, pepper, cinnamon, paprika, ground cloves

To make your slow cooker ribs:

1. In your slow cooker, put a layer of sliced onions. Stack a layer of ribs on top.
2. Pour some BBQ sauce on top of the layer of ribs.
3. Repeat the onion/rib/sauce layering until you run out of ribs.
4. Pour the rest of the BBQ sauce over the contents of the slow cooker. Season generously with spices. Add 1/2 to the whole can of soda.
5. Cook on low for 6-8 hours, until the meat is tender and literally falls of the bone.

Serve with roasted potatoes, green beans, salad and cornbread!

Winner-Winner Slow Cooker Chicken Dinner

Come home to a classic Sunday chicken dinner, even on a Thursday! DIY this yummy dinner in your slow cooker!

You’ll need:

• roasting chicken
• russet potatoes, 1-2 lbs,
• whole carrots, 1-1.5 lbs
• 1-2 onions, quartered
• 2-3 garlic cloves, diced
• salt, pepper, bay leaves, paprika, rosemary, thyme, oregano
• small lemon or orange, sliced into quarters

To DIY your own slow cooker chicken dinner:

1. Spray non-stick spray on the inside of your slow cooker. Add your whole chicken. Squirt 1/4 lemon
2. Inside the cavity, stuff all lemon slices, 1 whole clove garlic, 1-2 bay leaves.
3. On the outside of the turkey, season generously with your spices.
4. Cook on low for 6-8 hours. When 2 hours remain, add your potatoes and carrots.

Serve with salad, green beans and cornbread.

Easy Peasy Rosemary Cornbread

Cornbread is yummy all on its own, but it’s something extra special when you add in a little spice!

You’ll need:

• your favorite cornbread mix
• ingredients noted on the package
• fresh or dried rosemary
• 1-2 cloves garlic, minced very finely

To make your own rosemary cornbread:

1. Mix up the cornbread according to the package.
2. Chop or crumble your rosemary to a fine texture. Add to the batter along with the finely minced garlic.
3. Pour into a greased pan or skillet, bake according to the package directions.

Serve as a side to your slow cooker ribs or chicken dinner!

Comforting Vegan Sweet Squash Soup

All the hearty squash are coming into season right now. Which coincides so nicely with the start of soup season! You know, the time of year when you just want to curl up on the couch with a mug of soup on a chilly day? It’s right now!

You’ll need:

• winter squash, any type, halved and de-seeded
• 4-6 cupsvegetable stock
• 2 onions
• 2 stalks celery
• 2 cloves garlic
• 3 whole carrots
• 1/4 cup maple syrup
• paprika, salt, pepper
• olive oil

To make your own sweet squash soup:

1. Heat your oven to 350 and bake your squash for 30 min.
2. While squash is cooking, rinse the seeds and chop the carrots, onions, celery. Rough chopping is fine.
3. In a large stockpot, add the onions and cook until slightly clear and soft. Then add the carrots and celery. Cook until softened.
4. Scoop the squash flesh out of the skin and add to the pot. Season lightly with salt, pepper and paprika.
5. Add 4-6 cups vegetable stock to the stockpot, bring to a boil and then reduce to a simmer for 15 min.
6. While simmering, roast the cleaned squash seeds at 350 for 25-30 min, watching carefully to prevent burning.
7. After 15 min, use a stick blender to turn the soup into a bisque-type texture. Add maple syrup slowly, tasting often, to sweeten. Taste and then adjust seasoning to your preference.
8. Serve topped with the roasted squash seeds.

Make it a meal with bread, salad or a yummy sandwich!

Microwave Apple Crisp in a Mug

Dessert is the perfect way to end a fall meal, especially when it’s warm and cinnamony! Plus, this easy treat comes together in minutes and is microwave friendly!

You’ll need:

• apple, 1 cup diced OR canned apple pie filling
• 1/4c oatmeal
• 1 tbs brown sugar
• 2 tsp butter or non-dairy substitute
• cinnamon, cloves, allspice, nutmeg
• ice cream or whipped cream

To DIY your own microwave apple crisp:

1. In a microwave-safe bowl, combine the apples, 1 tbs of water and spices to taste.
2. Heat for 60-90 seconds or until softened.
3. On top of the softened, seasoned apples, add the oatmeal, sugar and the rest of the spices to taste. Dollop the butter on top of everything.
4. Heat for an additional 45-60 seconds.
5. Top with your favorite ice cream or whipped cream.

Serve with hot mulled cider or sparkling cider for a perfect ending to an autumn day!

What are your fall-themed easy comfort foods? We’d love to check out your recipes!

Skip the same old, same old burgers and hot dogs at your Memorial Day BBQ this year. Instead, go big or go home with incredibly easy recipes with ingredients straight from the local commissary!

Host an Epic Early Summer BBQ

These are some of my own go-to recipes for my own BBQs and cookouts. As a busy mom with two little kids, I default to things that I can make super quickly and easily, even sometimes with a little slow cooker support.

Easy Baked Beans

You’ll need:

• one can each beans: kidney, black, navy
• molasses to taste
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 lb bacon or salt pork
• 1 onion
• 1 red pepper
• 1 clove garlic
• spices: paprika, salt, pepper to taste

How to:

First, brown the bacon, let cool and roughly chop. Dice the onion and red pepper. Quickly saute in a hot pan. In a crock pot set on high, combine the beans, onions, red pepper, bacon, sugar, vinegar, molasses, garlic and spices.

Mix to combine. Cook on high for 1-2 hours, then turn to low or warm until serving.

Simple Juicy Ribs

You’ll need:

• rack of ribs
• brown sugar
• spices: salt, pepper, cinnamon, paprika, chili powder, nutmeg, cloves

How to:

Combine the brown sugar, amounts will vary but start with 3/4 cup, with the spices. Vary the amounts based on what spice to sweetness ratio you prefer. Add more paprika and chili powder for spicier ribs; pump up the cinnamon and sugar for sweetness.

Before you add the rub to the ribs, preheat the oven to 400. Now, spread the sugar mix over the ribs, over both sides, in a foil lined rimmed baking pan.

Pop the ribs in the oven for about 10-15 min to develop a crust. Then drop the heat to 350 for about an hour. At the end of the hour, preheat the grill.

Through the ribs on the grill for about 20 minutes to finish, flipping at least once.

Chop into individual ribs and serve hot.

Berry-licious Salad

You’ll Need:

• blackberries, blueberries, raspberries, strawberries
• granny smith apple
• pecans or walnuts
• loose leaf spinach
• lemon juice, olive oil, salt, pepper

How to:

Rinse and roughly chop the apple. Rinse the berries and spinach, too. Chop the nuts. Toss the spinach, apple, berries and nuts in a large salad bowl.

Mix the lemon juice, oil, salt and pepper in a small container until combined. When ready to serve, add the dressing to the salad.

Yummy Peach-Berry Pie

You’ll need:

• 2 Pilsbury prepared pie crusts
• 1-2 bags frozen peaches
• 1-2 bags frozen berries of choice
• 1/4 cup brown sugar
• cinnamon, nutmeg, ginger, cloves, allspice to taste

How to:

Defrost the peaches and berries. It’s okay if they’re not 100% thawed out. Combine the fruit in a large bowl with the sugar, cinnamon, and spices. Mix well.

In a pie pan, unroll one pie crust and pat down gently. Spoon the fruit mixture into the pie crust. Top with the second crust. Use a fork to poke holes into the upper crust.

Bake for 10-15 minutes at 400. Lower the heat to 350 and keep baking until the top crust is golden brown and crispy, about 45-60 min.

Mix Up the Sides

You don’t need to DIY or homemake every single item at your epic BBQ. Far from it! With yummy pre-made sides and extras from the commissary, it’s simple to host a feast for your friends.

Add rolls baked fresh in the commissary bakery, plus some cold cuts and cheese from the deli, for an easy sandwich station. Spice it up with gourmet mustards, mayo, pickles, olives and sliced veggies for an extra dose of deliciousness.

Make your own chips and dips bar. Grab a ton of chips from the snack aisle. My faves are the Lime Tostitos and Lays Salt & Vinegar. My kids love dipping wavy chips into French onion dip! There are also a ton of options for salsa, guacamole and hummus.

You can also grab a ton of pre-made sides, like pasta and potato salads. It’s easy to add a little extra variety to your buffet with a few containers of these easy sides.

Don’t forget the produce section! Not everything has to be pre-packaged or made from scratch. Grab fresh veggies and fruits to make self-serve platters.

Make a fruit tray with sliced apples, pineapples, grapes and orange slices. You could make it more festive with a sweet fruit dip.

DIY a veggie platter with cucumber and carrot sticks, plus sliced bell peppers and broccoli. You could add some olives and cherry tomatoes, too.

Don’t make everything yourself. Ask your friends and family to pitch in and make it a potluck! You’ll be able to try some of their favorite BBQ dishes while sharing your specialties, too.

What are your go-to BBQ dishes to make, take or share during the summer? We’d love to steal your recipes!