With autumn peeking its head around the corner, you’re going to want to make some fall dinners to correspond with the weather. Here are a few fall dinners that you will be dying to make for yourself and your friends!
1. Stuffed Pepper Soup
Stuffed peppers are a great, easy recipe for those who want to make a meal but don’t want to put a ton of effort in. Soup is one of those fall dinners that will never go away, so let’s combine the two to switch things up.
- 2 pounds ground beef
- 6 cups water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
- 2 cups cooked long grain rice
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
2. Bavarian Pot Roast
A pot roast is among the list of iconic fall dinners that you totally can make on your own. Cooking dinners on your own can be a daunting experience, but I have full confidence you can make this and you’ll feel extra festive.
- 1 boneless beef chuck pot roast (about 3 pounds)
- 2 tablespoons canola oil
- 1-1/4 cups water
- 3/4 cup beer or beef broth
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours.
- Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
3. Spinach and Turkey Turnovers
When you think fall, you probably think of Halloween and Thanksgiving as you should. Fall dinners that are festive, or use your leftovers are always a hit. They are easier to make than you would think, so be sure to add this to your recipe list ASAP.
- 1-1/2 teaspoons olive oil
- 2 green onions, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1 cup cubed cooked turkey
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup turkey gravy
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 tablespoon water
- 1 cup whole-berry cranberry sauce
- 1/4 cup orange juice
- 1 tablespoon grated orange zest
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green onions, garlic, rosemary and thyme; cook and stir 1 minute. Remove from heat. Stir in turkey, spinach, cheese, gravy, salt and pepper.
- Unfold puff pastry; cut each sheet into four squares. Transfer to greased baking sheets. Spoon turkey mixture onto center of each square. In a small bowl, whisk egg and water; brush over edges of pastry. Fold one corner of dough diagonally over filling, forming triangles; press edges with a fork to seal. Brush tops with egg mixture. Bake 12-14 minutes or until golden brown.
- Meanwhile, in a small saucepan, combine cranberry sauce and orange juice. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Stir in orange zest. Serve with turnovers.
4. Pumpkin Bisque with Smoked Gouda
One word: yum. Fall dinners like soup are obviously going to be at the top of your list, especially one that involves pumpkin. A bisque is one of the most iconic fall dinners, so what are you even waiting for?
- 4 bacon strips, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 can (29 ounces) solid-pack pumpkin
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 cup heavy whipping cream
- 1 cup shredded Gouda cheese
- 2 tablespoons minced fresh parsley
- Additional shredded Gouda cheese, optional
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
- Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
5. Spicy Touchdown Chili
You made it through the entire article without a mention of football season, or so you thought. This chili is one of those fall dinners that you will want to make for Sunday’s, which are meant for watching football and relaxing. Make this chili to have a crowd pleaser that is equal parts spicy and delicious.
- 1 pound ground beef
- 1 pound bulk pork sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 can (12 ounces) beer
- 6 bacon strips, cooked and crumbled
- 1 small onion, chopped
- 1/4 cup chili powder
- 1/4 cup chopped pickled jalapeno slices
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon cayenne pepper
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
- Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.