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!
/Adobe Stock
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:
- In your slow cooker, put a layer of sliced onions. Stack a layer of ribs on top.
- Pour some BBQ sauce on top of the layer of ribs.
- Repeat the onion/rib/sauce layering until you run out of ribs.
- 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.
- 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:
- Spray non-stick spray on the inside of your slow cooker. Add your whole chicken. Squirt 1/4 lemon
- Inside the cavity, stuff all lemon slices, 1 whole clove garlic, 1-2 bay leaves.
- On the outside of the turkey, season generously with your spices.
- 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:
- Mix up the cornbread according to the package.
- Chop or crumble your rosemary to a fine texture. Add to the batter along with the finely minced garlic.
- 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:
- Heat your oven to 350 and bake your squash for 30 min.
- While squash is cooking, rinse the seeds and chop the carrots, onions, celery. Rough chopping is fine.
- In a large stockpot, add the onions and cook until slightly clear and soft. Then add the carrots and celery. Cook until softened.
- Scoop the squash flesh out of the skin and add to the pot. Season lightly with salt, pepper and paprika.
- Add 4-6 cups vegetable stock to the stockpot, bring to a boil and then reduce to a simmer for 15 min.
- While simmering, roast the cleaned squash seeds at 350 for 25-30 min, watching carefully to prevent burning.
- 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.
- 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:
- In a microwave-safe bowl, combine the apples, 1 tbs of water and spices to taste.
- Heat for 60-90 seconds or until softened.
- 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.
- Heat for an additional 45-60 seconds.
- 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!
